Thermomix Nutella Cheesecake

Our easy Thermomix Nutella Cheesecake takes no time at all to make and is the perfect make ahead dessert! This cheesecake has a rich chocolate hazelnut filling and the addition of hazelnuts in the crust really does make this dessert extra special!

This Thermomix Nutella Cheesecake recipe is so easy to put together and is guaranteed to be a hit with all of your guests.

Why you will love this recipe:

• No Bake - you don't have to turn on your oven to make this cheesecake!
• Few Ingredients - to make this cheesecake you need just SIX simple ingredients
• Make Ahead - This Nutella Cheesecake can be made up to 3 days before you plan to eat it.

Thermomix Nutella Cheesecake Ingredients:

Please note you will find the full list of ingredients and method in the recipe card below:

• Nutella - you will need a large jar of Nutella for this recipe
• Hazelnuts - you can also use hazelnut meal if you prefer
• Chocolate Flake - this cheesecake can be decorated in a number of ways, it is delicious topped with roasted hazelnuts and also chocolate pieces.
• Cream Cheese - we recommend using full fat cream cheese for this recipe as it will set firmer than low fat versions.

How to Make this Cheesecake Recipe:

1. Blitz the biscuits and hazelnuts.
2. Melt the butter and combine before transferring to a springform dish.
3. Place the ingredients for the cheesecake filling into your Thermomix bowl and mix until smooth and creamy.
4. Pour the filling over your base and smooth the surface.
5. Add chocolate flake pieces or roasted hazelnuts and pop into the fridge to set.

Tips for Making the BEST Thermomix Nutella Cheesecake:

• The time it takes to combine the ingredients for your cheesecake filling will depend on the temperature of the cream cheese, if it is still quite firm it will take longer to achieve a smooth consistency.
• Cream Cheese – you will need two blocks of cream cheese for this recipe
• You can use any type of chocolate sweet biscuit for this recipe, I use Arnott’s Chocolate Ripple Biscuits.
• You can use hazelnut meal instead of crushing your own if you prefer.
• For best results, allow this cheesecake to cool in the fridge overnight.
• To store, place into the fridge and enjoy within 7 days.

More Easy Dessert Recipes:

• Thermomix Mars Bar Cheesecake Recipe
• Thermomix Toblerone Cheesecake Balls
• Jelly Slice Recipe
• Nutella Brownies
• Thermomix Mango Cheesecake
• Thermomix Toblerone Cheesecake
• Chocolate Ripple Cake
• Mars Bar and Maltesers Cheesecake
• Thermomix Chocolate Lava Cakes
• Thermomix Caramel Custard

Thermomix Nutella Cheesecake

4.67 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: Australian

Prep Time: 15 minutes

Chilling Time: 6 hours

Total Time: 15 minutes

Servings: 12 people

Calories: 567kcal

Author: Lucy & Lauren

Equipment

• ▢
  20cm springform tin
• ▢
  Thermomix

Ingredients

• ▢ 250 grams Chocolate Ripple Biscuits (1 pack)
• ▢ 80 grams butter
• ▢ ¾ cup hazelnuts toasted
• ▢ 450 grams Nutella
• ▢ 500 grams cream cheese
• ▢ 80 grmas icing sugar

Instructions

• Line the base of a 22cm springform tin with baking paper
• Lightly toast the hazelnuts under a grill until the skins begin to crack. Use a clean tea towel to rub the skin off the hazelnuts and set aside until needed.
• Place the chocolate ripple biscuits, ½ cup of toasted hazelnuts and the softened butter into your Thermomix bowl. Mix for 10 seconds on speed 9. Use your spatula to scrape down the sides and mix again for another 10 seconds on speed 7.
• Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and flatten the surface.
• Place the cream cheese, icing sugar and Nutella into a clean Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix for another 30 seconds on speed 5 or until the cheesecake mixture is smooth and creamy.
• Pour the cheesecake mixture over the biscuit base and top with the remaining toasted hazelnuts.
• Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 6 hours.
• Remove the set cheesecake from the fridge and serve immediately.

Notes

• The time it takes to combine the ingredients for your cheesecake filling will depend on the temperature of the cream cheese, if it is still quite firm it will take longer to achieve a smooth consistency.
• Cream Cheese – you will need two blocks of cream cheese for this recipe
• You can use any type of chocolate sweet biscuit for this recipe, I use Arnott’s Chocolate Ripple Biscuits.
• You can use hazelnut meal instead of crushing your own if you prefer.
• For best results, allow this cheesecake to cool in the fridge overnight.
• To store, place into the fridge and enjoy within 7 days.

Nutrition

Calories: 567kcal | Carbohydrates: 47g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 260mg | Potassium: 306mg | Fiber: 3g | Sugar: 37g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg

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