Nutella No Bake Cheesecake

Serves: 6-8
Prep time: 20 minutes cooking + 2hrs Setting time




  • 250g biscuits

  • 150g melted butter


  • 250g nutella, melted 

  • 400g cream cheese, softened*

  • 1/4 cup icing sugar

  • pinch of salt

To serve:

  • chocolate shavings

  • roasted hazelnuts

  • fresh berries


  1. Use TupperChef silicone baking mat. Set aside.
  2. Place biscuits and butter into SuperSonic. Pulse until fine crumb forms.
  3. Firmly press the crumb into the base of a slice form. Place into the fridge. In a mixing bowl, add the Nutella, cream cheese, icing sugar and salt. Using KP Beater, mix until fully combined.
  4. Empty contents onto the biscuit base in the slice form. Using a spatula, smooth the top of the cheesecake. Place into the fridge for 2 hours or until set.
  5. Remove from the slice form onto a serving dish or plate.
  6. Serve with scattered chocolate shavings, chopped roasted hazelnuts and fresh berries.
  • Microwave cream cheese in a MicroCook Pitcher 1L for 30 second intervals, until softened.
  • Keep leftover cheesecake in a Slice 'N Store.
  • If mixture is too hard to mix, try adding in 1 tbs thickened cream at a time.
  • If you need to cut down the setting time, freeze the cheesecake for 20–30 minutes.