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If you're looking to elevate your dessert game, these 7+ Instant Pot Nutella cheesecake recipes are worth your attention. Each recipe brings a unique twist on the classic cheesecake, combining the irresistible taste of Nutella with a buttery graham cracker crust. You'll find everything from no-bake options to delightful swirls. Curious about how to create these indulgent treats that are sure to impress? Let's explore the options together.
Key Takeaways
- Explore the Classic Nutella Cheesecake for a rich, creamy dessert made effortlessly in the Instant Pot.
- Try the Nutella Swirl Cheesecake for a marbled effect, combining classic cheesecake with Nutella for added flavor.
- Enjoy a quick and easy No-Bake Nutella Cheesecake, perfect for customization and serving at gatherings.
- Make bite-sized Nutella Cheesecake Bites for parties, featuring a buttery crust and smooth filling for delightful treats.
- Follow proper chilling and cooling techniques for best texture, and consider garnishing with whipped cream or fresh raspberries.
Classic Nutella Cheesecake
This recipe not only saves time but also guarantees that your cheesecake is evenly cooked and maintains its moisture. The pressure cooking method helps create a velvety texture that's hard to resist. With just a few simple ingredients and a little patience, you'll be able to whip up this luxurious dessert in no time.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup Nutella
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Cooking Instructions:
- Start by preparing the crust. In a bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 7-inch springform pan to create an even layer. Set aside.
- In a separate mixing bowl, beat the softened cream cheese until smooth. Gradually add the Nutella and granulated sugar, mixing until well combined. Add the eggs one at a time, mixing until just incorporated.
- Finally, stir in the vanilla extract and sour cream until the mixture is completely smooth. Pour the cheesecake filling over the prepared crust in the springform pan.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet. Secure the lid and set the Instant Pot to high pressure for 35 minutes.
- Once the cooking time is complete, allow for a natural release for 10 minutes before performing a quick release for any remaining pressure. Carefully remove the springform pan from the Instant Pot and allow it to cool at room temperature before refrigerating for at least 4 hours or overnight.
Extra Tips:
For the best results, verify all your ingredients are at room temperature before mixing. This helps in achieving a smooth and lump-free batter.
Additionally, consider adding a layer of whipped cream and drizzling extra Nutella on top before serving for an elegant finishing touch. If you want to add a bit of crunch, sprinkle some chopped hazelnuts on top as well!
Nutella Swirl Cheesecake
Indulge in the rich and creamy goodness of Nutella Swirl Cheesecake made effortlessly in your Instant Pot! This delightful dessert combines the velvety texture of classic cheesecake with the irresistible hazelnut flavor of Nutella, creating a truly decadent treat. Perfect for special occasions or as a sweet end to a weeknight dinner, this cheesecake is sure to impress your family and friends.
The Instant Pot not only speeds up the cooking process, but it also helps maintain moisture, resulting in a perfectly creamy and dense cheesecake. The Nutella swirl adds a beautiful marbled effect, making it not only delicious but visually appealing as well. Follow this simple recipe to create a show-stopping dessert that will leave everyone asking for seconds!
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup Nutella
- Pinch of salt
Cooking Instructions:
- Begin by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted butter until well blended. Press the mixture firmly into the bottom of a 7-inch springform pan to create an even layer. Set aside.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add in the sour cream, vanilla extract, and a pinch of salt, mixing until fully combined. Gradually add the eggs, one at a time, beating well after each addition. Pour half of the cheesecake batter over the crust in the springform pan.
- Gently heat the Nutella in the microwave for about 15-20 seconds to make it easier to swirl. Add dollops of Nutella on top of the first layer of cheesecake batter, then pour the remaining batter over the top. Use a knife or a skewer to gently swirl the Nutella into the cheesecake batter, creating a marbled effect.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully place the springform pan on the trivet. Close the lid and set the valve to sealing. Cook on high pressure for 35 minutes, then allow for a natural release for 10 minutes before releasing any remaining pressure. Once done, carefully remove the cheesecake and let it cool at room temperature before chilling in the refrigerator for at least 4 hours or overnight.
Extra Tips:
For the best results, confirm that all your ingredients are at room temperature before starting, as this will help achieve a smoother batter.
When swirling the Nutella, be gentle to avoid overmixing, which could blend it completely into the batter rather than creating the desired marbled effect.
Additionally, if you want an extra touch, consider topping your cheesecake with whipped cream and additional Nutella before serving! Enjoy your delightful Nutella Swirl Cheesecake!
No-Bake Nutella Cheesecake
This recipe isn't only quick to prepare but also allows for customization. You can top it with whipped cream, chocolate shavings, or even fresh berries for added flavor and texture. Serve it chilled right from the fridge, and watch as your guests savor every bite of this decadent dessert.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup Nutella
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Instructions:
Start by preparing the crust. In a bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Place the pan in the refrigerator to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add the Nutella, powdered sugar, and vanilla extract, mixing until fully combined and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture until well incorporated.
Pour this filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Extra Tips:
For the best texture, make certain that your cream cheese is at room temperature before mixing, as this will prevent lumps in your cheesecake.
If you want to add a little crunch, consider folding in some chopped hazelnuts or topping the cheesecake with them before serving.
Additionally, this cheesecake can be made a day in advance, making it a convenient option for entertaining.
Nutella Cheesecake Bites
Nutella Cheesecake Bites are the perfect sweet treat for any occasion. Whether you're hosting a party, celebrating a special event, or simply indulging your sweet tooth, these bite-sized delights are sure to impress. The combination of rich Nutella and creamy cheesecake creates a decadent flavor that's hard to resist.
Plus, with the convenience of the Instant Pot, you can whip these up in no time!
This recipe isn't only delicious but also easy to make. The cheesecake bites are made with a buttery graham cracker crust and a smooth Nutella filling, then cooked to perfection in your Instant Pot. Once they're chilled and ready to serve, everyone will be reaching for seconds!
Ingredients:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup Nutella
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup sour cream
Cooking Instructions:
- Start by preparing the crust. In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of silicone molds or a greased muffin tin to form a crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the Nutella, sugar, eggs, vanilla extract, and salt, mixing until fully combined. Finally, fold in the sour cream until the mixture is smooth.
- Pour the Nutella cheesecake filling over the crusts in your molds, filling each one to about ¾ full. Cover the molds with foil to prevent moisture from getting in during cooking.
- Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange the molds on the trivet, ensuring they aren't touching the water. Close the lid and set the Instant Pot to cook on high pressure for 8 minutes. Allow for a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
- Once cooked, remove the molds from the Instant Pot and let them cool to room temperature. Chill them in the refrigerator for at least 4 hours, or overnight, before serving.
Extra Tips:
For the best texture and flavor, make sure your cream cheese is at room temperature before mixing. This will help avoid lumps in your cheesecake filling.
Additionally, you can garnish your Nutella Cheesecake Bites with whipped cream, chocolate shavings, or a drizzle of Nutella for an extra touch of indulgence. If you prefer a firmer cheesecake, consider increasing the chilling time in the refrigerator. Enjoy your delightful treats!
Nutella and Raspberry Cheesecake
Indulge in a delightful fusion of flavors with this Nutella and Raspberry Cheesecake, perfectly crafted in your Instant Pot. The rich, creamy texture of the cheesecake pairs beautifully with the sweet and tart notes of fresh raspberries, creating a dessert that isn't only visually stunning but also incredibly delicious.
This dessert is ideal for special occasions or simply to satisfy your sweet tooth. With the Instant Pot's pressure cooking capabilities, this cheesecake comes together effortlessly, allowing you to enjoy a decadent treat without the hassle of traditional baking methods.
The Nutella adds a luscious chocolate hazelnut flavor, while the raspberries provide a rejuvenating contrast, making every bite a heavenly experience. Let's gather our ingredients and get started!
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup Nutella
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/4 cup sour cream
- Extra raspberries for garnish (optional)
Instructions:
1. Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted butter until well blended. Press the mixture firmly into the bottom of a 7-inch springform pan to create an even layer. Set aside.
2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the Nutella, sugar, eggs, and vanilla extract, mixing until fully combined. Gently fold in the fresh raspberries. Pour this mixture over the prepared crust in the springform pan.
3. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet. Close the lid, confirming the vent is sealed. Set the Instant Pot to cook on high pressure for 40 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully do a quick release for any remaining steam.
4. Remove the cheesecake from the Instant Pot and let it cool at room temperature for about an hour. Once cooled, refrigerate for at least 4 hours or overnight to set. Before serving, top with additional fresh raspberries if desired.
Extra Tips:
To guarantee your cheesecake comes out perfectly, make sure all your ingredients are at room temperature before mixing. This will help achieve a smooth and creamy texture.
Additionally, if you prefer a more intense raspberry flavor, feel free to blend a portion of the raspberries into the cheesecake mixture or create a raspberry sauce to drizzle on top before serving. Enjoy your delicious Nutella and Raspberry Cheesecake!
Nutella Hazelnut Crunch Cheesecake
Indulging in a Nutella Hazelnut Crunch Cheesecake is a delightful way to satisfy your sweet tooth while impressing friends and family with your culinary skills. This rich and creamy cheesecake combines the irresistible flavors of Nutella and crunchy hazelnuts, creating a dessert that's both decadent and comforting.
Using an Instant Pot, this cheesecake can be prepared efficiently, allowing you to enjoy the dessert without the long baking times typically associated with traditional cheesecakes. This recipe is perfect for special occasions or simply as a treat for yourself.
The texture is creamy and smooth, while the nutty crunch adds a delightful contrast. Once it's ready, you can serve it chilled with extra Nutella drizzled on top or a sprinkle of crushed hazelnuts for an extra touch. Let's explore the ingredients and cooking instructions!
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup Nutella
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped hazelnuts
- 1 cup sour cream
Cooking Instructions:
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 7-inch springform pan to form the crust. Set aside.
- In another bowl, beat the cream cheese until smooth. Add in the Nutella, granulated sugar, eggs, and vanilla extract, mixing until fully incorporated. Gently fold in the chopped hazelnuts. Pour this mixture over the prepared crust in the springform pan.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully place the cheesecake on the trivet, making sure it's well secured. Close the lid and set the valve to sealing. Cook on high pressure for 40 minutes, followed by a natural release for 10 minutes, then release any remaining pressure.
After the cheesecake is done cooking, carefully remove it from the Instant Pot and let it cool. Once cooled, spread the sour cream over the top and refrigerate for at least 4 hours or overnight for the best flavor and texture.
Extra Tips:
For an even richer flavor, consider adding a layer of Nutella on top of the cheesecake after it has cooled. You can also enhance the crunch by toasting the hazelnuts before adding them to the mixture.
If you're looking for a lighter version, substitute some of the cream cheese with Greek yogurt. Enjoy your Nutella Hazelnut Crunch Cheesecake, and don't hesitate to get creative with toppings like whipped cream or chocolate shavings!
Frequently Asked Questions
Can I Use Low-Fat Cream Cheese for These Recipes?
Sure, you can use low-fat cream cheese, but keep in mind it may alter the texture and richness. A decadent cheesecake often thrives on full-fat ingredients, creating that luscious experience you crave. Enjoy experimenting!
How Do I Store Leftover Nutella Cheesecake?
To store leftover cheesecake, cover it tightly with plastic wrap or transfer it to an airtight container. Keep it in the fridge for up to five days. Don't forget to enjoy it later!
Can I Freeze Nutella Cheesecake?
Yes, you can freeze Nutella cheesecake! Just slice it, wrap each piece tightly in plastic wrap, then place them in an airtight container. When you're ready to enjoy, thaw it in the fridge overnight.
What Toppings Pair Well With Nutella Cheesecake?
Deliciously decadent toppings transform your Nutella cheesecake! Try crushed cookies, fresh fruits, or whipped cream for a delightful contrast. Drizzling caramel or chocolate sauce adds a sweet surprise, making each bite beautifully balanced and utterly irresistible.
How Long Does It Take to Cook in the Instant Pot?
Cooking in the Instant Pot generally takes about 30 to 40 minutes, depending on the recipe. Don't forget to factor in the time for natural pressure release, which can add another 10 to 15 minutes.
