Nigella Lawson's No-bake Nutella Cheesecake


"I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and is just the sort of count-no-calories indulgence that the season demands. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it." Recipe adapted slightly from Nigellissima (Clarkson Potter, 2013).

What you will need

250 grams digestive biscuits (one 8.8-ounce package), or substitute graham crackers or chocolate wafer cookies

75 grams (5 tablespoons plus 1 teaspoon) soft unsalted butter

400 grams (one 371-gram jar is fine) Nutella, at room temperature, divided

100 grams (2/3 cup) hazelnuts, well-toasted and chopped (see note), divided

500 grams (two 8-ounce packages is fine) cream cheese, at room temperature

60 grams (1/2 cup) confectioners' sugar, sifted


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