Nutella Mascarpone Cheesecake

I grew up with the smell of brown sugar and vanilla drifting from my mama’s kitchen on Sunday afternoons. A simple slice of something sweet could settle a rough day, and a bowl of rich, creamy filling meant everybody paused to share a story. That memory lives in this dessert a silky, no-bake slice that feels like a warm hug from an old friend.

I’m Maggie Hart not the original Maggie, but a home cook who learned on a step stool beside her mother in Louisville kitchens. I started Gemmir Kitchen to share simple, cozy recipes that real families can make on weeknights. My hands-on style comes from old church cookbooks and potlucks, where dishes had to be forgiving and crowd-pleasing. I test each recipe in the same busy household where schedules collide and dinners must be honest and quick. My recipes skip pork by default, focus on easy pantry staples, and aim for comfort without fuss.

If you enjoy lighter, portion-friendly desserts, you might like my mascarpone cheesecake cups I show step-by-step tips that make them fail-safe and family-ready: mascarpone cheesecake cups. I describe substitutions, timing, and plating in a warm, clear way so even a new baker can feel confident. This Nutella Mascarpone Cheesecake follows that same philosophy: a few quality ingredients, straightforward steps, and a decadent finish that tastes like celebration but comes together like weeknight magic.

Why this recipe stands out

This Nutella Mascarpone Cheesecake stands out because it combines two incredibly silky flavors Nutella and mascarpone into a dessert that looks elegant but behaves like a weeknight friend. The filling needs no baking beyond the crust, so you avoid oven timing and heavy stirring. That means fewer chances to overwork the mascarpone and risk a grainy texture. Instead, you blend the Nutella right into the mascarpone for a glossy, chocolate-hazelnut forward base and finish it with whipped cream to keep it light and airy. The contrast between a crunchy graham cracker crust and the cloudlike filling makes every forkful satisfying.

I make this Nutella Mascarpone Cheesecake with busy kitchens in mind. The ingredient list stays short and pantry-friendly, so it’s easy to pull together after school pickups or on a slow Sunday when you want dessert ready by evening. Because the filling chills to set, you can prepare it in advance and free up oven time for dinner. It’s also forgiving with temperatures: let the mascarpone warm to room temperature first so it blends smoothly, and fold in whipped cream gently so the lift remains. For potlucks, this Nutella Mascarpone Cheesecake travels well if kept chilled; set it on a cooler lined with ice packs in transit and slice once it’s at serving temperature.

This dessert suits both weekend celebrations and casual family dinners. The flavors are nostalgic yet grown-up: children love the Nutella note, while adults appreciate the mascarpone’s richness. The technique teaches a couple of basic bakers’ skills whipping cream, folding gently, and pressing a crust that build confidence for more advanced desserts later. Make a pan for Sunday guests or halve the recipe for a smaller springform; either way, it gives you a fast, impressive finish without a fuss.

How to prepare Nutella Mascarpone Cheesecake

Ingredients

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  1 1/2 cups graham cracker crumbs

  
  
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  1/2 cup sugar

  
  
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  1/2 cup unsalted butter, melted

  
  
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  2 cups mascarpone cheese

  
  
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  1 cup Nutella

  
  
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  1 cup heavy cream

  
  
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  1 cup powdered sugar

  
  
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  1 teaspoon vanilla extract

  
  
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  1/4 teaspoon salt

  
  

Instructions

1. 
   

   Preheat the oven to 350°F (175°C).

   
   
2. 
   

   In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

   
   
3. 
   

   Press the mixture into the bottom of a 9-inch springform pan.

   
   
4. 
   

   Bake the crust for 10 minutes.

   
   
5. 
   

   Remove the crust from the oven and let it cool completely.

   
   
6. 
   

   In a large bowl, beat the mascarpone cheese, Nutella, and vanilla extract until smooth and well combined.

   
   
7. 
   

   In another bowl, whip the heavy cream until soft peaks form.

   
   
8. 
   

   Gradually add the powdered sugar and continue whipping until stiff peaks form.

   
   
9. 
   

   Gently fold the whipped cream into the Nutella-mascarpone mixture until combined.

   
   
10. 
    

    Spread the filling evenly over the cooled crust.

    
    
11. 
    

    Refrigerate for at least 4 hours or until set.

    
    
12. 
    

    Serve chilled, optionally topping with additional Nutella and chocolate shavings.

    
    

This H3 ingredients and instructions block keeps things tidy and easy to follow. The steps let the flavor of the Nutella Mascarpone Cheesecake shine without a lot of tech just gentle folding and patient chilling. The crust gets a short bake to firm it up and deepen the graham flavor, while the filling never touches heat, so the mascarpone keeps its glossy, velvety texture. If you need to prep ahead, make the crust and filling a day before; chill it overnight to slice cleanly.

Simple serving suggestions

When it comes to plating the Nutella Mascarpone Cheesecake, simplicity highlights the taste. A slice looks beautiful with a thin drizzle of warmed Nutella and a shower of dark chocolate shavings, or top with chopped toasted hazelnuts for texture and a nutty echo of the spread. Serve chilled on a simple white plate so the cake’s color pops, and pair it with a small spoonful of lightly sweetened whipped cream for guests who like a softer bite.

For a family gathering, cut the Nutella Mascarpone Cheesecake into generous wedges and place fruit like fresh raspberries alongside; the tartness cuts through the richness and brightens each bite. If you make this for a crowd, set up a little topping station with extra Nutella, shaved chocolate, and crushed hazelnuts so folks can customize. For an afternoon coffee service, smaller slices work best; the dessert’s richness means a little goes a long way, and people appreciate a restrained portion with their cup.

If you enjoy variations on mascarpone desserts, you might try pairing this cake with other small treats from my kitchen the texture is similar to my mascarpone ricotta cannoli cheesecake, which uses the same creamy heart with a crisp shell for a contrast in each bite: mascarpone ricotta cannoli cheesecake. That pairing idea gives you options for a dessert table that’s cohesive but varied.

How to store it properly

Proper storage keeps your Nutella Mascarpone Cheesecake tasting fresh and retaining its smooth texture. After the cake has set in the refrigerator for at least four hours, cover the springform pan with a lid if you have one, or wrap the pan loosely with plastic wrap, making sure not to press the wrap onto the top of the filling. If you remove the cake from the pan, transfer it to an airtight cake container or place it on a plate and tent with plastic wrap.

Keep the Nutella Mascarpone Cheesecake refrigerated; it will stay at peak quality for about 3 to 4 days. For longer storage, you can freeze the cake in slices. Flash-freeze the slices on a sheet tray for a couple of hours, then wrap each slice tightly in plastic and place them in a freezer-safe bag. Frozen slices keep for up to one month. Thaw overnight in the refrigerator before serving so the texture returns gradually and avoids any separation.

When transporting the cake, especially in warm weather, keep it chilled with ice packs and insulated bags to prevent melting. Avoid leaving the cake at room temperature for long periods, because the mascarpone and whipped cream will soften quickly and the texture will become less pleasing.

Easy tips to improve this dish

A few small touches make the Nutella Mascarpone Cheesecake sing. First, bring your mascarpone to room temperature before beating; this helps it blend smoothly with Nutella and prevents lumps. Second, use freshly whipped cream rather than stabilized or canned cream for the lightest, creamiest texture watch for soft peaks first, then move to stiff peaks after adding powdered sugar. Third, fold the cream in gently with a spatula in three additions so you keep the airiness.

If your Nutella is too firm, warm it briefly in a bowl over a pan of hot water or microwave in short bursts, stirring until glossy. Avoid overheating, which can change the texture. Taste as you go: a pinch more salt can round out the sweetness and deepen the walnut-like notes in Nutella. For a firmer set, chill the cake overnight; for a softer, spoonable finish, four hours often suffices.

To slice cleanly, run a thin knife under hot water, dry the blade, and then slice in one smooth motion. Wipe the knife between each cut. Little techniques like these preserve the cake’s beautiful layers and make serving look effortless.

Helpful Q and A

Q: Can I use another chocolate-hazelnut spread instead of Nutella?
A: Yes. Any quality chocolate-hazelnut spread works for the Nutella Mascarpone Cheesecake. Taste the spread first; some are sweeter or more oily than Nutella, so you may want to adjust the powdered sugar slightly. If the spread is very runny, warm it briefly to thicken before folding into the mascarpone.

Q: Can I make the crust without butter to keep it lighter?
A: You can try a coconut oil substitute at the same quantity, but the crust texture will differ slightly. Butter gives a tender, slightly flaky bite that complements the mascarpone. If you use coconut oil, chill the crust after pressing it in to help it firm up before baking.

Q: Is there a gluten-free option for the crust?
A: Absolutely. Substitute gluten-free graham cracker crumbs or finely ground gluten-free cookies in a one-to-one measure. Check that all other ingredients are labeled gluten-free if you need a fully gluten-free Nutella Mascarpone Cheesecake. The rest of the method stays the same.

Q: Can I make mini versions in jars or cups?
A: Yes, the recipe scales down nicely for individual servings. Press the crust into the bottom of small jars, layer the filling, and chill. You’ll find shorter chilling times for smaller portions, but still let them set for a few hours for best texture.

Frequently asked questions

Q: How do I prevent the filling from becoming grainy?
A: Always ensure mascarpone is at room temperature and beat gently. Overbeating or using cold mascarpone can make it grainy. Also, add whipped cream slowly and fold gently to keep the mixture smooth for your Nutella Mascarpone Cheesecake.

Q: Can I reduce sugar in this recipe?
A: You can decrease the sugar in the crust or powdered sugar for the whipped cream by a small amount, but Nutella already adds sweetness. Taste the filling before chilling and adjust a teaspoon at a time for balance.

Q: What’s the best way to serve it for a party?
A: Chill the cake fully, slice with a warmed knife, and serve with simple garnishes. Offer small plates so guests can enjoy concentrated servings of the Nutella Mascarpone Cheesecake without feeling overwhelmed by richness.

Conclusion

For a no-fuss dessert that reads elegant and tastes indulgent, this Nutella Mascarpone Cheesecake delivers every time. Its short ingredient list and straightforward steps make it a reliable choice for family meals, gatherings, and last-minute celebrations. For a different take on Nutella and mascarpone in cake form, see this variation online: Mascarpone Nutella Cheesecake – My Gorgeous Recipes.