With the festive season just round the corner, we are going to be busy cooking for loved ones. This eggless nutella cheesecake is a easy dessert which can be made a few days in advance. I actually prepared all the ingredients a day before in my magic bullet with its different jars and cut the preparation time to nearly half. Each ingredient can be powdered and kept in its individual jars with its cover thus saving time and washing up.


280 grams of digestive biscuits, crushed to a fine powder

5 tablespoons of soft butter

400 grams jar of Nutella

1/2 cup of toasted hazlenuts, powdered

450 grams of cream cheese , at room temperature

1/2 cup of sugar, powdered, and a pinch of cinnamon


Mix the powdered biscuits with the butter, cinnamon  and 1 tablespoon of nutella and half of the powdered hazlenuts till the mixture sort of binds together. Use a 9 inch spring form pan and press the biscuit mixture into it well with your finger tips. Refrigerate for an hour while you prepare the cheese filling. Mix the cream cheese with the powdered sugar till well blended and fluffy. Add the nutella and blend well. This must be done by hand or with a food processor. Pour onto the chilled biscuit layer and even out with a spatula. Refrigerate till set (about 4 hours). Sprinkle with the remaining hazlenut powder and serve!


This is an easy peasy recipe. One spends more time in the preparation which can be done beforehand. To buy my magic bullet do email me at



This entry was posted in A Piece of Cake???, Eggless Sweet Temptations, Everything Vegetarian, Jain recipes, Magic Bullet and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.