Macros (per serving)
Servings: 9
Calories: 318 kcal
Protein: 5.8g
Carbs: 18.9g
Fat: 22.6g
Prep & Cook Time
Prep: 15 minutes
Cook: 0 minutes
Chill: 60 minutes
Total: 75 minutes
This easy-to-make, no-bake dessert was the hit of my holiday dessert table this year. In fact, they’re a huge hit every single time I make them and my guests (and family) can never seem to get enough. Good thing I often double the recipe, huh? 
When served fresh out of the fridge, they’re a delicious treat that you can pick up with your fingers (albeit just a bit messy). But no one will mind licking their fingers, I assure you. 
The crust has been compared to the taste and texture of a cookie, with the tangy flavor of cheesecake and sweet Nutella. A brilliant combination, If I may say so.
And once they’ve reached room temperature??? Well…something magical happens and they become a creamy confection so incredibly rich and decadent your guests will be unable to resist them and will be going back for seconds. Even thirds.
Now before I give you this recipe, I must warn you these are highly addicting! 
Ingredients:
- CRUST –
- *Almond flour, Almond meal or finely crushed Almonds – 1 cup
- coconut sugar (Sucanat, organic cane sugar) – 3 Tablespoons
- unsweetened cocoa powder or cacao powder – 1/4 cup
- coconut oil or butter – 1/4 cup
- CHEESECAKE FILLING –
- cream cheese – 8 oz. (softened)
- pure vanilla extract – 1 teaspoon
- lemon juice – 1 Tablespoon
- coconut sugar (Sucanat or organic cane sugar) – 2 Tablespoons
- milk (of your choosing) – 3 Tablespoons
- Nutella – Enough to spread over the top
Instructions:
To Make the Crust: Prepare a 9″ x 9″ dish by layering it with parchment paper, wax paper or aluminum foil. Make sure it covers the bottom and sides, with enough left to hang over the edges (so you can lift it free of the dish).
Combine the almond flour, cocoa powder, sugar and butter or coconut oil in a bowl and mix together well. Then scoop into the prepared dish and press evenly.
To Make the Cheesecake Filling: Whip together the softened cream cheese, vanilla, lemon juice, sugar and milk in a separate bowl and spread evenly on top of the crust.
Refrigerate until it has set (at least an hour) or place in the freezer for approximately 30 minutes. Then spread the Nutella over the top – to the edges. Refrigerate again until the Nutella is firm.
To serve, gently lift the cheesecake from the dish and set on a hard surface. Cut by running a sharp knife under hot water and slicing the dessert into squares. Serves 9.
* If you’re unable to use almonds, you may substitute them with crushed gluten-free graham crackers or crushed gluten-free vanilla/shortbread cookies and cut back or omit the sugar in the crust entirely. But I’ll leave that up to you to decide. =)
