Easy Easter Primula & Nutella Chocolate Cheesecake Recipe

Easy Easter Primula & Nutella Chocolate Cheesecake Recipe

Primula Chocolate Cheesecake Recipe

The lovely people at Primula sent me a few tubes of Primula Cheese, just in time for easter… I’m really trying hard here not to make any egg/rabbit related puns. It’s been difficult. This cheesecake is just the right amount of chocolate, not so much you’ll be overwhelmed. It’s been tested on family and friends so I think it’s good to go! It’s a simple, no bake cheesecake.


  • 150g Digestive Biscuits
  • 50g Chocolate Biscuits
  • 150g Double Cream
  • 75 Salted Butter (melted)
  • 50g Sugar
  • 100g Chocolate bar (I used a bar that was a mix of white and milk chocolate)
  • Nutella
  • 1  200ml Tube of Primula Cheese (Original)
  • Small Easter Eggs
Primula Chocolate Cheesecake Recipe


1. Crush the biscuits to a fairly fine powder. I used the milling blade on my Nutibullet, crushing small amounts of biscuit at a time. You can do it manually by popping the biscuits in a bag and crushing them with a rolling pin. Just make sure there are no big lumps of biscuit! Making sure my biscuit powder was nice and fine meant that the chilled base didn’t fall apart when you cut into it with a spoon, but melted in the mouth.

2. Mix the biscuits and the melted butter until it’s bound together in a sort of space. Spread this mixture in a medium sized cake tin or deep dish. Pack the mixture tightly with the back of a back or a wooden spoon. It should leave you with a nice, smooth, even biscuit base.

3. Set the base aside in the freezer for 20 minutes. Remove from the freezer, spread a layer of Nutella over the base with a spatula, and leave to chill in the fridge.

4.  Carefully melt the chocolate. You can use a microwave, but I’d suggest melting it in a glass dish over a boiling pot of water, stirring frequently till it’s completely melted.

5. Remove the chocolate from the heat and add the cream, stirring till completely dissolved.

6. Stir in the Primula, followed by the sugar until it’s all mixed into cheesy-chocolatey goodness.

7. Don’t eat it. (I had a few spoonfuls).

8. Get the base out the fridge and spread the mixture over the base with a spatula. Decorate to your hearts content. I chopped mini easter eggs in half and went to town on sprinkles.

9. Leave the cheesecake to chill in the fridge again. Remove it when the topping is nice and firm and it’s easy to slice. I’d say 40 minutes minimum if you really can’t wait, but for a perfect cheesecake, I leave mine for at least 1hr 40min, longer if I can keep my hands off!

Primula Chocolate Cheesecake Recipe


Sarah x

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