This recipe is a party for your mouth and you will love it. Strawberries and Nutella combine and result in a sublime deliciousness that you will love.

nutella strawberry cheesecake

We recently threw open the doors and invited our community to submit their favorite recipes. We have been inundated with some amazing submissions that have become firm favorites.

Today Sophia K has forwarded us one of hers. She says this Strawberry Nutella Cheesecake knocked the socks off her hubby and kids.

nutella strawberry cheesecake

As a result, we thought it only fair to share! So, let’s take a look at what you are going to need for this easy and delicious recipe.

Nutella Strawberry Cheesecake Ingredients

  • 10 oz (about 25) chocolate sandwich cookies, Oreos are ideal.
  • 6 tablespoons melted, unsalted butter
  • 8oz (226grams) softened cream cheese
  • 1 cup Nutella Hazelnut Spread
  • 1/2 cup condensed milk
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups of hulled and halved fresh strawberries

How To Make Nutella Strawberry Cheesecake

Step 1

To prepare your cheesecake base, blitz your cookies in a food processor or use a ziploc bag and rolling pin until crumbs form.

Next, add your melted butter to the crushed cookies until your mixture is moist and clumps form.

Line a 9 inch (23cm) springform pan with parchment paper and press your cookie crumb mixture into the tin.

Ensure that it is even along the bottom and up the sides to create your cheesecake base. Pop it in the fridge for at least 15 minutes so that the crust chills and forms.

Step 2

Now it’s time to make your filling. In a large bowl, add your cream cheese, Nutella, condensed milk and lemon juice and combine using an electric mixer for 3-4 minutes. You want a nice creamy and smooth texture.

Step 3

Add your halved strawberries to the crust, flesh side down until you have created a full layer. Gently pour your cream cheese mixture over your cookie and strawberry base.

If air bubbles appear, give a gentle tap to the side of your springform pan. Using a spatula smooth over the top of your mixture until you have a nice even result.

Step 4

You will need to cover your springform pan with plastic wrap. Now it’s time to pop it into the fridge. For the best results, leave it overnight or a minimum of about 4 hours. You want to give it time to firm up.

Step 5

Prior to serving your Cheesecake, dip your knife in hot water and then run it around the outside edge of your pan. This will help to loosen up your cheesecake. Do this carefully and gently. Serve up your cheesecake immediately and garnish with strawberries. It will last in the fridge for up to 2 days although we doubt there will be leftovers!

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