What can make a cheesecake go from good to fantastic? Nutella and strawberries! This ultra-rich, no-bake strawberry Nutella cheesecake with a chocolate crust is velvety smooth and melt-in-your-mouth good! If you’re a fan of chocolate and strawberries, this is the ultimate cheesecake for you!
Not only is this cheesecake visually stunning, but it’s also just down right delicious! You’ll be coming back for seconds! I start with a simple chocolate graham cracker crust, which is the best foundation for this cake. The mousse is made with a whole jar of Nutella, creamy sweetened condensed milk and loads of cream cheese. I add diced strawberries right into the filling so you get that fruit flavor with every bite. And that strawberry garnish on the outside is what really makes this cake pop! All you need to do is slice the strawberries in half and line the up around the perimeter of the pan facing outwards. And voila, a beautiful garnish to the ultimate Nutella cheesecake!
Watch my video recipe for the strawberry garnishes!
Doesn’t this slice of cake look absolutely luscious and mouth-watering!!
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And try this ‘Red Velvet Strawberry Cheesecake’ next! Get the recipe: http://tatyanaseverydayfood.com/recipe-items/red-velvet-strawberry-cheesecake/
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I love this tall spring form pan for cakes and cheesecakes.
These handy off-set spatulas are great for spreading cake batter and frosting.
This set of jumbo cake decorating tips includes all my favorites.
My classic CuisinArt food processor is the best – simple and powerful.
And my classic KitchenAid stand mixer is a must for every kitchen.
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This looks so beautiful! Love the strawberries on the side and how tall this cake comes out to be!
Hello, this cake looks really good, but I do have a question… Can u use any other fruits to make this cake? What u think is it going to be good??? Thank you for you’re recepts all you’re food is really good.
I think raspberries, blueberries, mango would also be great for this recipe! As long as the fruit is not too juicy!
In my country we dont have gelatine powder but a sort of leaves. Can i use this too, and how much of it?
Yes, gelatin sheets will also work! Just soak them ahead of time to soften them. This is the conversion rate I found online: 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin
The cheesecake did not Taste like cheesecake! I tasked more like the silk pie. Melted in 30 minutes outside of refrigerator. Looked pretty soggy.I’m sorry but a few recipes that I tried from your site did not turn out tasty. They also never consider the daily amour of fat and sugar intake. The cake recipes are very fatty. One piece should be a weekly dose of butter.
Hmm, the cheesecake shouldn’t melt that fast. Please make sure you’re adding the right amount of gelatin and preparing it correctly. The cake should stand at room temperature for at least a few hours.
Can I use raspberry gelatin?
Hi! I haven’t tried this recipe with a different type of gelatin. Let me know how it turns out! 🙂
Made this cheesecake for a family gathering and it was a hit! So easy and fast to make. I loved that it wasn’t too sweet. Someone in the reviews said it melted in 30 minutes and I can say that is not so, stood out for a good length of time without ever looking soggy.
Wonderful! Thank you for the feedback and I’m so glad you enjoyed the recipe!! 🙂
Tatyana you are amazing! To me you are like Julia Child. You have helped me actually cook. I thought I knew how until I got married and realized scrambled eggs and macaroni and cheese do not count.
This cheese cake was a huge success and my husband wants me to make more.
I have had great dinners because of your recipes and I feel like dinner is most important meal of the day. When my family can gather around the table and enjoy the food as well as eachothers company. Thank You!!!!
You’re so sweet and kind – you made my day! :)) I’m so, so honored to have helped you through my work! I’m so glad that you enjoyed this cake and other recipes of mine. If you ever have any questions, please feel free to message me! 🙂
Hi,
I made this but the cheesecake is really runny. I followed all steps, and used the same ingredients and correct measurements. Were there any ingredients that we’re not meant to be at room temperature? Thanks
Hi! So sorry that your cake didn’t turn out. The only thing I can think of is the gelatin. Make sure the gelatin is dissolved, otherwise it won’t set the filling properly…
Hey My name Reva , i was wondering if you had to use parchment paper with the cheesecake or can it be used without. And while it sits in the refrigerator over night. Do you cover it, and if so…what would be the best cover method. Xoxox
Hi! 🙂 You can make the cheesecake without the parchment paper, too
Made this, do i cover it while it sits in the refrigerator over night xoxo
No, no need to cover it 🙂
Hi, it just looks too delicious. Gonna try make it tonoght. Just wonder if the sour cream can be substitute by yoghurt?
Hi! Yes, you can certainly use plain yogurt in place of the sour cream; heavy cream will also work well 🙂