Can I use a different spread instead of Nutella?

Absolutely! If you’re not a fan of hazelnuts, try using another chocolate spread or even peanut butter for a new twist on flavor. Just keep the layer thin so it’s easy to swirl.

Do I really have to chill for 12 hours?

Yes, chilling is what gives no bake cheesecake its signature set, creamy texture. If you’re in a pinch, a minimum of 6 hours might work, but overnight is best for clean slices and the right consistency.

Can I prepare this cheesecake ahead for an event?

Definitely! Prepare the cheesecake a day in advance and just wait to add the banana slices until just before serving. It actually tastes even better after the flavors meld together overnight.

What if I don’t have a springform pan?

No worries! You can use a regular cake pan lined with parchment paper for easy removal. Just lift the whole cheesecake out by the parchment and cut into squares instead of classic wedges.

No Bake Nutella Cheesecake with Banana Recipe

Description

This easy No Bake Nutella Cheesecake with Banana features a creamy, rich cheesecake filling swirled with Nutella on a buttery graham cracker crust, topped with fresh banana slices. No baking required, making it a perfect make-ahead dessert for any occasion!

Ingredients

Units Scale

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

3 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream

For the Topping

1/4 cup Nutella
1–2 bananas, sliced

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and resemble wet sand. Pour the mixture into a 7-9 inch springform pan, pressing down firmly with the bottom of a measuring cup to create an even crust. Place the crust in the freezer while you prepare the filling.
Make the Cheesecake Filling Base: In a large bowl, use a hand-held mixer to beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy, without lumps.
Whip the Cream: In a separate bowl or stand mixer, beat the heavy whipping cream on high speed until stiff peaks form. Take care not to overwhip.
Combine Filling Ingredients: Gently fold the whipped cream and vanilla extract into the cream cheese-sugar mixture, mixing carefully until well combined and smooth. Do not overmix to keep the filling light and airy.
Assemble the Cheesecake: Remove the chilled crust from the freezer. Pour the cheesecake filling onto the prepared crust, spreading the top evenly with a spatula.
Add the Nutella Swirl: Warm the Nutella slightly if needed for easier spreading. Spoon dollops of Nutella onto the surface of the cheesecake and use a knife or skewer to swirl Nutella decoratively across the top, covering the surface as desired.
Chill the Cheesecake: Cover and refrigerate the assembled cheesecake for at least 12 hours, or overnight, to allow it to set fully and develop its rich texture.
Before Serving: For easier slice removal, place the cheesecake in the freezer for 15-20 minutes prior to serving. Then, carefully release and remove the springform pan.
Garnish and Serve: Top the cheesecake with fresh banana slices immediately before serving for a delightful finish.

Notes

Use ripe but firm bananas for the topping to prevent browning.
Cheesecake can be made ahead and stored in the fridge for up to 2 days before topping with bananas.
Freeze the crust while making the filling for easier assembly and a firmer base.
Nutella can be thinned by microwaving for a few seconds to make swirling easier.
Store leftover cheesecake in the refrigerator and add fresh bananas just before serving to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 530
Sugar: 28g
Sodium: 320mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 7g
Cholesterol: 110mg