Strawberry Nutella Cheesecake

Strawberry Nutella Cheesecake


This ultra-rich no-bake strawberry and Nutella cheesecake with a chocolate crust is velvety smooth and melt-in-your-mouth good!

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12 Responses to Strawberry Nutella Cheesecake

  1. Douglas March 12, 2016 at 5:21 am #

    This is beautiful. I have a question, (need some help.) I make a lot of cheesecakes for friends and family. I have trouble with fruit fading or wilting. What can I do about that. Oh, None are my own recipe. I get them on line. I do love to add my own touch in decoration or pick one that really looks good and try and match it. Something you don’t see from a man.

    • tkorchemnaya March 12, 2016 at 7:50 am #

      Thank you! 🙂 I recommend making this cheesecake the day before serving so that the strawberries stay fresh. And add the garnish before serving so that it looks fresh. I know it can be inconvenient but strawberries tend to wilt and weep quickly!

  2. Nikki March 15, 2016 at 10:41 pm #

    I absolutely love strawberries! Nutella is my life! Cheesecake takes me to heaven. This creation is totally God sent! My question is how thick does the cheesecake taste? I love me a good cheesecake but sometimes it can be too thick for my family and I. I’ve made a Nutella cheesecake before that required baking. It was somewhat thick but not too thick. I also used a 10inch pan and took about a week or so to finish it. Since your recipe uses a 9inch pan, we probably wouldn’t finish it until about a week in if it’s too thick. Will the strawberries go bad by then? Any suggestions?

    • tkorchemnaya March 16, 2016 at 10:52 am #

      I love the combination, too! This is a very rich and thick cheesecake. I recommend keeping at room temperature for about 1 hour prior to serving to allow it to thaw a bit from the refrigerator. In your case, maybe try making half the recipe in a 9-inch pan. The strawberries will start to sweat in a few days and get juicy! Otherwise it’s a phenomenal cake! I made it for a family gathering and everyone loved it!

      • martina blackwell April 8, 2016 at 5:44 pm #

        i froze it after i sliced it. It was awesome

  3. Birgit Wallis March 16, 2016 at 4:56 am #

    bitte rezpet wichtig

  4. Sue March 21, 2016 at 9:05 am #

    Just made this for my company’s dessert contest and won Best Overall
    AWESOME Dessert!

    • tkorchemnaya March 21, 2016 at 10:50 am #

      That’s wonderful! Thank you so much for the review. I’m happy that everyone enjoyed it!

  5. Belinda April 7, 2016 at 4:49 am #

    Suggest for a wow effect to make individual serves in glass ramekins, serve with a dollop of whipped cream and a single whole strawberry on the top and some chocolate sprinkles… 🙂

    • tkorchemnaya April 9, 2016 at 3:26 pm #

      That’s a great idea! Thanks for sharing the tip! 🙂

  6. Les February 12, 2017 at 10:03 am #

    Is it possible to make this recipe in a regular pan instead of a springform pan?

    • tatyanaseverydayfood February 12, 2017 at 10:28 am #

      Hi! You could make it in a regular pan but it would be very hard to remove it and transfer onto a stand, unless you’ll be serving it directly from the pan

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