Nutella Chocolate Cheesecake with salted caramel

Admittedly, there are plenty of chocolate recipes on the blog, but when they’re this good, it’s impossible not to share! My grandmother was known for her sweet tooth. It seems to run in the family. If you know the struggle, this New York style Nutella Chocolate cheesecake with salted caramel is for you.  

Nutella Chocolate Cheesecake with salted caramel

Here’s what to expect from your Nutella Chocolate Cheesecake

Note. As the frozen berries defrost, they release their fruity juices. I’d recommend you serve the cheesecake as soon as possible after assembling. Alternatively, use fresh, seasonal fruit. The cheesecake isn’t overly sweet and can easily tolerate the rich caramel sauce.

Lancewood recently held a national cake-off to discover yet more indulgent ways with cheesecake. The winner was this superb summer berry swirl cheesecake with baby figs.

Nutella Chocolate Cheesecake with salted caramel

Nutella Chocolate Cheesecake with salted caramel

Nutella Chocolate Cheesecake with salted caramel

Nutella Chocolate Cheesecake with salted caramel

Nutella Chocolate Cheesecake

Serves 12

For the base
  • 200g coconut biscuits
  • 50g hazelnuts
  • 2 tablespoons cocoa powder
  • 2 tablespoons icing sugar
  • 90g melted butter
Nutella Chocolate Cheesecake filling
  • 2 tablespoons cocoa powder
  • 2 tablespoons lukewarm water
  • 150g dark chocolate, melted and cooled
  • 80g (1/3 cup) Nutella chocolate spread
  • 230g x 2 tubs full fat cream cheese
  • 250g crème fraîche
  • 160g castor sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 400g mixed frozen blueberries, raspberries and blackberries.
  • Kalahari desert sea salt flakes, to serve
  1. Preheat the oven to 160º C.
  2. Starting with the base, place the biscuits, hazelnuts, cocoa powder and icing sugar in a processor. Blitz until fine breadcrumb texture.
  3. Add the butter and process until combined.
  4. Press the biscuit mixture into a greased and lined 22cm round springform cake tin. Wrap the base of the tin with clingfilm and then with a sheet of tinfoil. Chill while you prepare the filling.
  5. Combine the cocoa and water to form a paste.
  6. Add the cooled chocolate and Nutella to the cocoa paste and whisk together.
  7. Place the cream cheese in large mixing bowl and beat until softened.
  8. Add the crème fraîche and whisk until incorporated.
  9. Add the castor sugar and vanilla to the cream cheese, beating again to combine.
  10. With the mixer on low, add the eggs and whisk until incorporated.
  11. Finally add the chocolate mixture and whisk until smooth. Pour the filling over the base.
  12. Place the cheesecake in a large roasting tin and top up with boiling water until the level is halfway up the side of the cake tin.
  13. Bake for about 1 hour, 20 minutes until the top is just set.
  14. Cool in the oven for an hour with the door ajar.
  15. Remove from the oven, peel away the foil and allow to cool completely before chilling overnight.
  16. Un-mould the cheesecake and place on a cake stand. Pour over half the caramel.
  17. Pile the frozen fruit on top and drizzle with remaining caramel and sprinkle over the sea salt flakes and serve.



For more cheesecake favourites, you may to try this insanely delicious South African inspired recipe:

Milk tart cheesecake with rum caramel



16 Comments. Leave new

  • Wow – I too am a lover of any sort of cheesecake but I think this one takes the cake!! I will give it a try as my next dinner party pud….

  • Looks great. Chocolate cheesecake is my favorite kind. Thanks for sharing

  • Dianne Bibby
    18 April 2016 7:37 pm

    It’s a real occasion cheesecake Lynn. Rich and chocolatey, as you can imagine.

  • Dianne Bibby
    18 April 2016 7:38 pm

    You’re welcome Keith. I think chocolate anything might be my favourite too!

  • Looks amazing! But why frozen berries instead of fresh?

  • Dianne Bibby
    19 April 2016 4:57 pm

    Hi Kristin. Frozen berries are completely optional, but they’re really quite fabulous contrasted with the warm salted caramel sauce. Fresh is perfectly delicious too. Also, as we’re going into autumn, fresh berries aren’t always available, so frozen can be an alternative. Hope you get to enjoy a slice soon.

  • I am completely mesmerised by your cheesecake, Dianne! Firstly I love New York style cheesecake, and then there is the chocolate, and the salted caramel sauce… the frosted berries look gorgeous too! Stunning! xx

  • Dianne Bibby
    24 April 2016 7:27 am

    Thank you Louise. It’s not going to win the world’s healthiest cheesecake award but sometimes you just need to shut one eye and dive in!

  • Is there a recipe for the Salted Caramel Sauce?

  • Dianne Bibby
    27 April 2016 7:02 am

    Hi Alice. Yes, the link for the caramel sauce is highlighted on the blog post. It’s

  • Hi there! Bit of an odd question, but what is your method to freezing the berries to get that nice frost affect on them (without sugar). Do you dip them in water beforehand, and then just place them on a tray in the freezer? Thank you.

  • Dianne Bibby
    13 June 2017 5:06 pm

    Hi there. I spread fresh berries out in a single layer on a small baking sheet and freeze them uncovered for at least 3 hours. Then pop into a freezer bag until ready to use. When you’re ready to decorate your cake, remove from the freezer, arrange them on top and wait about 2 minutes and the frosted look magically happens. Good luck.

  • Hi Dianne, I am new:)
    I would like to ask, if it will be possible to do this receipt without baking it?

    Kind regards,

  • Hi Mapaseka. Welcome! Unfortunately this cheesecake recipe does need to be baked as it contains eggs. Best regards Di

  • Karla Muller
    30 April 2021 8:37 am

    Hi, does the cling wrap and the tin foil go over the top of the cheesecake when putting it in the oven or over the base of the cake pan (before the biscuit base) ?

  • Dianne Bibby
    3 May 2021 11:40 am

    Hi Karla. I place a layer of cling over the entire top of the cake once the filling is poured in. Then, I cover it with foil. The base is also wrapped from underneath the tin to prevent any leakage.

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