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No Bake Nutella Almond Cheesecake

  • Prep Time: 5 hours 20 mins
  • Total Time: 5 hours 20 minutes
  • Yield: 8-10 servings


For the Crust

  • ½ cup raw almonds (1/2 cup after chopped)
  • 1 sleeve graham crackers (9 full crackers)
  • 6 tablespoons melted butter
  • 1 tablespoon almond butter (or any nut butter such as cashew or peanut but almond butter is best. Available in any average supermarket)

For the Filling

  • 2 8-ounce packages cream cheese, softened
  • 1 13-ounce jar Nutella, or make our homemade version
  • 2 tablespoons almond butter
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

For the Topping

  • 1 cup heavy cream


  1. In a food processor, chop almonds to a semi fine ground. Remove to a medium bowl.
  2. In the food processor, grind graham crackers to a crumb size. Add to almonds in bowl.
  3. Stir almonds and crackers then add butter and almond butter. Mix to combine.
  4. In a 9 inch spring form pan, press mixture into bottom working a little up the sides (about ¾ of an inch high). Use thumb and index finger to push it against the sides and bottom to make a nice neat crust. Refrigerate for one hour.
  5. In the bowl of a stand mixer with paddle attachment, add all filling ingredients and mix to combine.
  6. Scrape into center of prepared crust and with a spatula, work to the edge but not over the top of the edge. Smooth the top, cover with plastic and refrigerate for four hours or overnight.
  7. Once set, remove from spring form pan.
  8. Whip cream and place in pastry bag with star tip. Decorate top of cheesecake in your own design, cut and serve.