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    Home » All Posts » Sweet » Thermomix Nutella Cheesecake

    Published: Oct 1, 2015 · Modified: Nov 22, 2021 by Lauren Matheson ·

    Thermomix Nutella Cheesecake

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    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!

    Nutella cheesecake on a white plate with a piece taken out of it

    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.
    side view of a slice of nutella cheesecake on a white plate

    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.
    Ingredients to make a Thermomix Nutella Cheesecake

    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.
    collage of steps to make a Nutella Cheesecake in a Thermomix

    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
    side view of a slice of nutella cheesecake on a white plate

    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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    Reader Interactions

    Comments

    1. Sophie Edgar says

      January 12, 2019 at 4:42 pm

      could you make this as individual ones as little gifts at a 40th party

      Reply
    2. Kim Rudolph says

      May 15, 2017 at 2:02 pm

      Has anyone tried to freeze this? Perhaps in individual size portions?

      Reply
      • Tegan says

        March 29, 2018 at 7:09 pm

        My go to recipe 🙂 Freezes really well! I split the mixture to make two 20cm cheesecakes. They are thinner obviously but who says you can't have two or more slices 😉 I take one for morning/afternoon tea and freeze the other - either whole or in slices. Best part you don't even need to wait for it to defrost! I do use almost a whole 750g jar of Nutella and skip the icing sugar. Thanks for the awesome recipe xox

        Reply
    3. Yen says

      February 22, 2017 at 5:52 pm

      Hi, can i substitute other thing with the hazelnuts?it quite pricey here 🙁 thank you

      Reply
      • Lauren says

        February 26, 2017 at 12:28 pm

        You could leave them off the top or maybe try almonds instead.

        Reply
    4. Brooke says

      August 06, 2016 at 6:56 pm

      Tick Tick Tick! Fabulous and very tasty recipe, and was so easy in the Thermomix. My customers in my cafe LOVED it! Thanks Lauren!

      Reply
    5. Rubina says

      April 03, 2016 at 9:09 pm

      I made this for a dinner party yesterday and it was such a hit!!! Got SO many compliments and it was so easy and effortless to make! Loved everything including the base as it wasnt super hard!

      Reply
      • Lauren says

        April 04, 2016 at 3:16 pm

        Oh thanks so much for letting us know Rubina, your feedback has made our day!

        Reply
    6. Belinda @bindybee says

      October 02, 2015 at 3:13 pm

      Oh my goodness this looks absolutely delicious! Yes, I love Nutella too:) I haven't got a Thermovix yet but everyone tells me they're fantastic. Might have to save up for one:)

      Reply

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