Healthy Summer No-bake Nutella Cheesecake - A deliciously scrumptious light alternative to a classic favorite dessert! Plus homemade nutella tastes so much better! Recipe by The Petite Cook

No-bake Nutella Cheesecake

Course: Dessert
Cuisine: Healthy Eating
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8
Author: The Petite Cook
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  • For the base:
  • 1 cup softened pitted dates
  • 1 cup lightly toasted almond meal
  • Filling:
  • 500 gr/17.5oz ricotta cheese well drained
  • 150 gr/5oz caster sugar or ground demerara sugar
  • zest of 1 orange
  • zest of 1/2 lemon
  • ½ vanilla pod seeds optional
  • 1 tbsp chopped pistachios optional
  • 5 tbsp homemade nutella or high-quality store-bought version


  • In a food processor mix together all the cheesecake base ingredients until combined.
  • Put the mixture into a cake tin covered with cling film, and use your fingers or the back of a spoon to spread it evenly, pressing it down in the tin to form the base. Put the tin into the fridge to set for about 30 min.
  • In the meantime prepare the filling. Put the ricotta and sugar in a large bowl and mix energetically with a spatula or hand blender until smooth and creamy.
  • Add in the orange zest & lemon, vanilla and pistachio if using, then fold the nutella in. Gently mix by hand until combined.
  • Remove the cheesecake tin from the fridge. Pour the filling over the base and spread evenly.
  • Return to the fridge until set and ready to serve (rest at least for 4 hours). Enjoy!


Makes one large 9inch cheesecake or 8 small individual ones.
For the classic cheesecake base mix 15 finely crumbled digestive biscuits,
2+1/2 tbsp melted butter and 1 tbsp sugar.