Strawberry Nutella Cheesecake Recipe

Strawberry Nutella Cheesecake Recipe

How To Make Strawberry Nutella Cheesecake

Serve up this aesthetically pleasing and flavorful Nutella cheesecake for your next dinner party! It’s loaded with fresh strawberries for a sweeter treat.

Preparation: 30 minutes
Cooking: 1 hour 30 minutes
Set and Chill Time: 5 hours
Total: 7 hours



For Cheesecake:

  • 2cupsOreos,crumbled
  • 3tbspunsalted butter,melted
  • 1cupgranulated sugar
  • 8ozcream cheese,low-fat, softened
  • 1cupGreek yogurt,plain, recommend using full-fat or 2% fat Greek yogurt
  • ¾cupNutella
  • 2tspvanilla extract
  • 3eggs

For Topping:

  • 24ozfresh strawberries,2 pints, approximately
  • cupNutella,slightly heated



  1. Preheat the oven to 350 degrees F, then grease a 9-inch springform pan.

  2. Whisk the crumbled Oreos and butter together in a medium bowl until combined. Press firmly onto bottom of the pan.

  3. Bake for 10 minutes, then remove and let cool.

  4. Reduce oven heat to 325 degrees F.

  5. Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are no gaps.

  6. Place the pan in a large roasting dish, then bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.

  7. Using an electric mixer, beat the cream cheese on medium speed for 3 minutes until smooth.

  8. Add the remaining 1 cup of sugar, then beat for an additional 1 minute until well blended.

  9. Add the Greek yogurt, Nutella and vanilla extract, then beat for an additional 1 minute, stopping partway to scrape the bottom of the bowl with a spatula.

  10. Add the eggs, one at a time, beating on low speed after each addition just until blended.

  11. Pour the mixture onto the crust.

  12. Place the double pans in the oven on a shelf on the bottom third of the oven.

  13. Very carefully use a tea kettle to pour the boiling water in the larger pan to form a water bath around the springform, coming up about 1-inch around the springform.

  14. Close the oven door, then bake for about 1 hour and 30 minutes, or until the center is almost set.

  15. Turn the oven off, then open oven door slightly.

  16. Let the cheesecake set in the oven for 1 hour.

  17. Remove the cheesecake from the oven, then carefully run a knife around the edges of the cake.

  18. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

  19. Remove the springform rim.


  1. Hull the strawberries, then cut them into quarters lengthwise.

  2. Beginning in the center of the cheesecake, place the strawberries in a circle pattern.

  3. Add more in concentric rings until one reaches the outside of the cheesecake.

  4. Heat the Nutella just slightly in a microwave or double boiler until it has softened.

  5. Use a fork or a piping bag to drizzle it across the strawberries.

  6. Serve, and enjoy!


  • Calories: 364.85kcal
  • Fat: 20.14g
  • Saturated Fat: 14.31g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 2.98g
  • Polyunsaturated Fat: 0.74g
  • Carbohydrates: 40.78g
  • Fiber: 2.63g
  • Sugar: 36.19g
  • Protein: 6.18g
  • Cholesterol: 71.60mg
  • Sodium: 115.35mg
  • Calcium: 79.99mg
  • Potassium: 243.33mg
  • Iron: 1.92mg
  • Vitamin A: 111.51µg
  • Vitamin C: 33.34mg
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