This cheesecake brings together the best of both worlds—decadent chocolate and bright, fruity flavors. It’s easy to prepare, requires simple ingredients, and looks stunning when served. The combination of creamy texture, chocolate richness, and juicy strawberries makes every bite unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) chocolate sandwich cookies or graham crackers unsalted butter cream cheese granulated sugar eggs vanilla extract Nutella fresh strawberries heavy cream powdered sugar
Directions
Preheat your oven to 160°C (325°F). Crush the cookies or graham crackers into fine crumbs and mix with melted butter.
Press the mixture into the bottom of a springform pan to create the crust, then chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gently fold in the Nutella until fully incorporated and smooth.
Pour the filling over the prepared crust and smooth the top.
Bake for 50–60 minutes, until the center is just set but still slightly jiggly.
Turn off the oven and let the cheesecake cool gradually inside with the door slightly open.
Refrigerate for at least 4 hours or overnight until fully chilled.
Before serving, whip the heavy cream with powdered sugar until soft peaks form.
Top the cheesecake with whipped cream and fresh strawberries.
Servings and timing
Servings: 8–10 slices Preparation time: 20 minutes Baking time: 50–60 minutes Chilling time: 4 hours or overnight Total time: about 5–6 hours
Variations
Use a chocolate cookie crust for an extra rich base.
Swirl additional Nutella on top before baking for a marbled effect.
Add a layer of strawberry compote between the crust and filling.
Swap strawberries with raspberries or mixed berries.
Make it no-bake by using a stabilized filling and chilling instead of baking.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days.
For longer storage, freeze slices individually for up to 2 months and thaw in the refrigerator before serving.
Do not reheat; cheesecake is best served chilled.
FAQs
Can I use store-bought crust?
Yes, a ready-made crust works well to save time.
How do I prevent cracks in my cheesecake?
Avoid overmixing and allow it to cool gradually in the oven.
Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance for optimal texture.
Can I use frozen strawberries?
Yes, but thaw and drain them before use.
What if I don’t have a springform pan?
You can use a regular pan lined with parchment for easier removal.
How do I know when the cheesecake is done?
The edges should be set while the center remains slightly jiggly.
Can I make this without eggs?
You can try egg substitutes, though the texture may differ.
Why is my cheesecake too soft?
It may need more chilling time to fully set.
Can I add more Nutella?
Yes, for a richer chocolate flavor, you can increase the amount slightly.
What toppings go well with this cheesecake?
Chocolate drizzle, chopped nuts, or extra berries are great options.
Conclusion
This strawberry Nutella cheesecake is a decadent dessert that perfectly balances rich chocolate flavor with fresh fruit brightness. With its creamy texture and beautiful presentation, it’s an impressive yet approachable recipe that’s sure to delight any crowd.
This strawberry Nutella cheesecake is a rich and creamy dessert that blends the indulgent taste of chocolate-hazelnut spread with fresh, juicy strawberries. Perfect for celebrations or special treats, this easy Nutella cheesecake recipe delivers a smooth texture and irresistible flavor in every bite.
Ingredients
200g (about 2 cups) chocolate sandwich cookies or graham crackers, crushed
115g (1/2 cup) unsalted butter, melted
450g (16 oz) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup Nutella
1 1/2 cups fresh strawberries, sliced
1 cup heavy cream
2 tbsp powdered sugar
Instructions
Preheat oven to 160°C (325°F).
Mix crushed cookies with melted butter and press into the bottom of a springform pan. Chill in the refrigerator.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract, then fold in Nutella until smooth.
Pour filling over the crust and smooth the top.
Bake for 50–60 minutes, until edges are set and center slightly jiggly.
Turn off oven and let cheesecake cool inside with the door slightly open.
Refrigerate for at least 4 hours or overnight.
Whip heavy cream with powdered sugar until soft peaks form.
Top cheesecake with whipped cream and fresh strawberries before serving.
Notes
Avoid overmixing to prevent cracks in the cheesecake.Let the cheesecake cool gradually to maintain a smooth texture.Best made a day ahead for optimal flavor and consistency.
