This Nutella brownie cheesecake is a delicious combination of a low carb chocolate brownie topped with a rich and creamy Nutella cheesecake. The flavor combination of chocolate and hazelnut is a winner too!
This was an instant hit in our house and I will confess I enjoyed a slice for breakfast under the guise of taste tasting after the photos were taken. It is deliciously rich yet light but a small square will keep you happy.
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Homemade Nutella
Making homemade sugar free Nutella is easy and this dessert recipe is a great way to use it. When you make homemade Nutella, all of the sugar and palm oil is omitted for a healthier option. We use our homemade Nutella in the cheesecake filling as well as the topping for this dessert.
Ingredients
We use an almond flour chocolate brownie for the base for this Nutella brownie cheesecake.
- Cream cheese - use softened for a lump free cheesecake.
- Sweetener - we use allulose as our current low carb sweetener of choice, but any other low carb sweetener such as Monk fruit or Stevia could be used.
- Almond flour - finely ground almond flour for the base.
- Chocolate chips - sugar free are the best option or very dark chocolate.
- Eggs - use at room temperature.
- Keto Nutella - we make our own easy recipe. A link to this will be in the recipe card below.
- Butter - unsalted
- Cocoa powder - unsweetened cocoa powder.
- Heavy cream - the cream is used for the cheesecake filling and the Nutella topping.
How to make Nutella Brownie Cheesecake
The chocolate brownie is baked first, then once cooled topped with the Nutella cheesecake and the Nutella cream topping. The cheesecake topping is a no bake recipe.
Make the Brownie Base
Melt the chocolate chips and butter.
Add the remaining brownie ingredients.
Mix well for an even brownie batter.
Pour into a prepared 9 inch square tin and bake.
Make the Nutella Cheesecake Filling
Beat cream cheese ingredients together.
Slather over brownie base and chill until firm.
Nutella Cream Topping
Add warm cream to the Nutella and mix.
Pour over the cheesecake filling and chill.
Recipe Tips
Opt for full-fat cream cheese for a richer and creamier cheesecake layer. The fat content will help keep the cheesecake moist and flavorful.
The brownie base can be substituted with your favorite coconut flour brownie, flaxseed brownie or even hazelnut flour brownie recipe.
If you don't want a brownie base, use your favorite low carb cheesecake crust recipe instead.
Decorate with our homemade sugar free Ferrero Rocher.
Storage
If you plan to consume the cheesecake within a few days, store it covered in an airtight container or wrap it tightly with plastic wrap. Place it in the refrigerator to keep it chilled and maintain its texture. It should last 5 to 6 days in the fridge.
Freezing
This is a large cheesecake brownie recipe so you may want to freeze portions of this if you are not making this for entertaining or a holiday dessert. If you plan to freeze individual portions of the cheesecake, consider slicing it into serving-sized pieces before freezing. This will make it easier to thaw and serve later.
Place the individual slices on a baking sheet lined with parchment paper and freeze them until they're firm. Once frozen, transfer the slices to airtight containers or freezer bags for long-term storage.
When you're ready to enjoy a slice, simply remove it from the freezer and let it thaw in the refrigerator overnight. You can also thaw individual slices at room temperature for quicker thawing.
More Low Carb Cheesecake Brownie Recipes
I seem to love a cheesecake topped on top of a chocolate brownie! Enjoy these other brownie based recipes.
Peanut Butter Brownie Cheesecake
Nutella Brownie Cheesecake
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Ingredients
Brownie Base
- 1 ½ cups almond flour
- 5.5 oz sugar free chocolate chips
- ½ cup butter
- ½ cup allulose or other low carb sweetener
- 3 large eggs
- ⅓ cup cocoa powder unsweetened
- ½ teaspoon salt
- ½ teaspoon baking powder
Nutella Cheesecake
- 16 oz cream cheese, softened
- ½ cup allulose or other low carb sweetener
- 1 cup Sugar Free Nutella
- 1 cup heavy cream
Nutella Topping
- ½ cup Sugar Free Nutella
- ½ cup heavy cream
Instructions
Make the Brownie Base
- Preheat the oven to 180C/350F degree and line a 9 inch square baking tin with parchment paper. We use a tin with a removable bottom.
- In a medium bowl melt the chocolate chips and butter either in the microwave or over a Bain Marie.
- Whisk in the eggs and sweetener.
- Add the almond flour, baking powder, cocoa powder and salt. Stir well until combined.
- Pour into the prepared baking tin and bake for 25-30 minutes until firm. Remove from the oven and allow to cool.
Make the Cheesecake Filling
- In a large mixing bowl, whisk the cream cheese and sweetener together.
- Add the cream and sugar free Nutella and whisk until combined.
- Spoon over the brownie layer and place in the fridge to chill whilst you make the topping.
Nutella Topping
- Heat the cream in a small saucepan on a medium heat.
- Pour into a bowl with the keto Nutella and mix to combine.
- Spoon over the cheesecake mixture and return to the fridge to chill for at least 4 hours or overnight.
To Serve
- You can serve this plain or decorate with piped whipped cream and chocolate shavings.
- Slice, serve and enjoy.
Notes
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
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