Vegan Nutella Cheesecake

What you need

• lotus biscuits
• vegan margarine
• vegan nutella (I used Nature’s Store)
• chopped nuts (almonds or hazelnuts work well)
• vegan cream cheese
• icing sugar

How to make vegan nutella cheesecake

Break up biscuits into a food processor. Add in the margarine and a tbsp of the nutella. Blend until combined into a sandy mixture.

Add in a generous handful of nuts to the mix and continue to blend for a few minutes. Don’t worry about there being a few lumps in there, as it’ll add to the crunch.

In a 23cm/9inch springform pan pour the base mixture, and press in with the back of a spoon. Once evenly pressed, put in the fridge to set.

Add the vegan cream cheese to the bowl and sieve over the icing sugar. Stir together gently. Add in the nutella and continue to beat until all mixed.

Take out the springform pan from the fridge and pour in the nutella mixture over the base. Smoothly neatly with a spoon.

Refrigerate for at least four hours or overnight until the cheesecake has set. Serve cold from the fridge.

Adapted from a Nigella Lawson recipe

Tesco and Sainsbury’s do really good free-from cream cheese that I often use for recipes like this.

Make sure not to over-beat the nutella mixture as you want it to stay firm.

Feel free to top the cheesecake with some chopped nuts, or garnish with fresh raspberries.

More dessert recipes

• Decadent Vegan Chocolate Mousse
• Vegan Berry Nutella Puff Pastry
• Vegan Chocolate Orange Brownies
• No Bake Vegan Cheesecake Cups
• Mango Mousse

Vegan Nutella Cheesecake

Decadent, delicious and indulgent cheesecake

Print Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings 10

Cook ModePrevent your screen from going dark

Ingredients

• 250 g lotus biscuits
• 75 g vegan margarine
• 400 g vegan nutella (I used Nature’s Store)
• chopped nuts (handful ((almonds or hazelnuts work well))
• 500 g vegan cream cheese
• 60 g icing sugar

Instructions 

• Break up biscuits into a food processor. Add in the margarine and a tbsp of the nutella. Blend until combined into a sandy mixture.
• Add in a generous handful of nuts to the mix and continue to blend for a few minutes. Don’t worry about there being a few lumps in there, as it’ll add to the crunch.
• In a 23cm/9inch springform pan tumble in the base mixture, and press in with the back of a spoon. Once evenly pressed, put in the fridge to set.
• Add the vegan cream cheese to the bowl and sieve over the icing sugar. Stir together gently. Add in the nutella and continue to beat in until all mixed.
• Take out the springform pan from the fridge and pour and spoon the nutella mixture over the base. Smoothly neatly with a spatula.
• Refrigerate for at least four hours or ideally overnight until the cheesecake has set. Serve cold from the fridge.

Video

Notes

• Adapted from a Nigella Lawson recipe
• Tesco and Sainsbury’s do really good free-from cream cheese that I often use for recipes like this.
• Make sure not to over-beat the nutella mixture as you want it to stay firm.
• Feel free to top the cheesecake with some chopped nuts, or garnish with fresh raspberries.

Nutrition

Calories: 567kcalCarbohydrates: 36gProtein: 7gFat: 37gSaturated Fat: 18gTrans Fat: 1gSodium: 259mgPotassium: 186mgFiber: 6gSugar: 29gVitamin A: 288IUCalcium: 83mgIron: 2mg

⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!

We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.