Introduction
Forget complicated water baths and long oven times—the Nutella Cheesecake Bowl is the ultimate solution for instant, luxurious gratification. This recipe takes the rich, tangy complexity of classic cheesecake and marries it with the irresistible hazelnut-chocolate swirl of Nutella, all in a convenient, no-bake format served in individual bowls or jars. Originating from the growing trend of deconstructed desserts, this recipe is perfect for busy home cooks who want a decadent dessert ready in under 30 minutes (plus chilling time). It’s easy, impressive, and dangerously delicious.
Ingredients
- For the Crust:
- 150 g (5.3 oz) Graham Crackers, Digestive Biscuits, or Oreos, crushed
- 60 g (4 tbsp) Unsalted Butter, melted
- For the Filling:
- 225 g (8 oz) Full-Fat Cream Cheese, softened
- 60 g (1/2 cup) Powdered Sugar (Icing Sugar), sifted
- 5 ml (1 tsp) Vanilla Extract
- 240 ml (1 cup) Heavy Whipping Cream (Double Cream), very cold
- 120 g (1/2 cup) Nutella, plus extra for swirling
Step-by-step Preparation
- Prepare the Crust Base: In a medium bowl, combine the crushed biscuits and melted butter until the mixture resembles wet sand. Divide the mixture evenly among four small serving bowls or mason jars. Press the mixture down gently to form a compact base.
Tip: For a stronger chocolate flavor, use Oreo cookies (remove the cream filling before crushing) or add a tablespoon of cocoa powder to the graham cracker mix.
- Whip the Cream: Using a stand mixer or hand mixer fitted with the whisk attachment, beat the very cold heavy cream on high speed until stiff peaks form. Set aside.
Tip: Ensure your cream and mixing bowl are chilled; this helps the cream whip faster and achieve maximum volume.
- Create the Cream Cheese Base: In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and lump-free. Scrape down the sides of the bowl frequently.
Tip: If your cream cheese is not fully softened, microwave it for 10-15 seconds to ensure a silky smooth filling.
- Fold and Combine: Gently fold the stiffly whipped cream into the cream cheese mixture using a spatula. Use a cutting motion to incorporate the ingredients without deflating the air, ensuring the filling remains light and fluffy.
- Add the Nutella Swirl: Spoon the 120g (1/2 cup) of Nutella into the filling mixture. Fold gently just a few times—you want streaks of Nutella, not a uniformly brown mixture.
- Assemble and Chill: Spoon the Nutella cheesecake filling over the prepared crusts in the bowls. Drizzle an extra teaspoon of Nutella over the top of each bowl and use a toothpick to create decorative swirls. Refrigerate for at least 3 hours (preferably 4-6 hours) to allow the cheesecake to set completely.
Tip: Chilling is non-negotiable! It firms up the cream cheese mixture, giving it the true cheesecake texture.
Nutritional Information
As this is an indulgent dessert, the Nutella Cheesecake Bowl is relatively high in calories, estimated at approximately 450-550 calories per serving, depending on the amount of Nutella used for swirling. It is rich in fats and sugars. However, it provides significant protein and calcium content derived from the cream cheese and heavy cream. This dessert is best enjoyed as an occasional treat.
Storage
Store leftover Nutella Cheesecake Bowls tightly covered with plastic wrap or in an airtight container in the refrigerator. Due to the dairy content, they will remain fresh and delicious for 3 to 4 days. This recipe is not suitable for freezing, as the texture of the cream cheese filling will become grainy upon thawing.
Conclusion
The Nutella Cheesecake Bowl offers maximum flavor for minimum effort—a true dessert hero. Serve these bowls chilled, topped with a sprinkle of toasted, chopped hazelnuts, or a fresh raspberry for a tart contrast. For a fun variation, try substituting the Nutella with Biscoff spread or adding a teaspoon of instant espresso powder to the cream cheese mixture for a mocha-cheesecake twist. Enjoy the effortless luxury!