This no-bake Nutella cheesecake is a dreamy, indulgent dessert that’s as easy to make as it is irresistible. With a rich Nutella-cream cheese filling and a buttery chocolate cookie crust, every bite melts in my mouth. There’s no oven involved, just chill time — making it perfect for those moments when I want to whip up something truly special without breaking a sweat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups crushed chocolate graham crackers or Oreo crumbs
1/2 cup unsalted butter, melted
For the filling:
2 cups cream cheese, softened
2 cups Nutella
1 tsp vanilla extract
1/4 cup powdered sugar
1 1/2 cups heavy whipping cream
For the topping (optional):
Extra Nutella for drizzling
Whipped cream
Chopped hazelnuts or chocolate shavings
Directions
I start by mixing the crushed chocolate graham crackers or Oreo crumbs with the melted butter in a bowl until the texture resembles wet sand.
Then I press the mixture firmly into the base of a 9-inch springform pan to form a solid crust. I pop it in the fridge while I prepare the filling.
In a large bowl, I beat the softened cream cheese until it’s completely smooth.
I add the Nutella, vanilla extract, and powdered sugar, mixing everything together until the filling is creamy and well-blended.
In a separate bowl, I whip the heavy cream until stiff peaks form.
I gently fold the whipped cream into the Nutella mixture, taking care not to deflate that lovely airy texture.
Next I pour the filling onto the prepared crust and smooth out the top with a spatula.
I refrigerate the cheesecake for at least 6 hours or preferably overnight to let it fully set.
Just before serving, I like to drizzle more Nutella on top and add a swirl of whipped cream and a sprinkle of chopped hazelnuts or chocolate shavings.
I slice it up and serve chilled.
Servings and timing
This recipe yields 12 generous servings.
Prep Time: 25 minutes
Chill Time: 6 hours
Total Time: 6 hours 25 minutes
Calories per serving: 510 kcal
Variations
I sometimes switch the crust by using chocolate digestive biscuits or even Biscoff cookies for a caramel twist.
For a deeper chocolate flavor, I mix a little cocoa powder into the crust.
I’ve also made mini cheesecakes using a muffin tin and paper liners — perfect for parties.
If I want a slightly tangy contrast, I add a few tablespoons of sour cream to the filling.
Toppings can be anything from crushed Ferrero Rocher to toasted hazelnuts or even fresh raspberries.
Storage/Reheating
I store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. I never freeze this cheesecake, since the texture tends to change and lose its creaminess. There’s no reheating required — I always serve it chilled straight from the fridge.
FAQs
Can I make this cheesecake ahead of time?
Yes, I often prepare it the day before and let it chill overnight. It actually tastes even better the next day.
Can I use store-bought whipped topping instead of whipping cream?
I’ve used store-bought whipped topping in a pinch, and it works. Just make sure to fold it gently into the filling to keep the texture light.
What can I use if I don’t have a springform pan?
If I don’t have a springform pan, I use a deep-dish pie plate or a square pan and line it with parchment for easy removal.
Is there a way to make this cheesecake less sweet?
To reduce sweetness, I cut the powdered sugar down or skip the extra Nutella drizzle on top. Using dark chocolate crust cookies also helps balance the flavors.
Can I make it gluten-free?
Yes, I use gluten-free chocolate cookies for the crust, and the rest of the ingredients are naturally gluten-free. Just be sure to check labels to confirm.
Conclusion
This no-bake Nutella cheesecake is my go-to dessert for when I want something rich, creamy, and downright impressive without turning on the oven. It’s the perfect combination of ease and indulgence, making it ideal for gatherings or a quiet night in with a serious sweet craving. Once I made it, I found myself coming back to it again and again — and I think others will too.
Recipe:
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No-Bake Nutella Cheesecake
- Total Time: 6 hours 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This no-bake Nutella cheesecake is a rich, creamy dessert made with a Nutella-cream cheese filling and a buttery chocolate cookie crust. It’s easy to prepare with no oven required — just mix, chill, and enjoy a decadent treat perfect for any occasion.
Ingredients
2 cups crushed chocolate graham crackers or Oreo crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
2 cups Nutella
1 tsp vanilla extract
1/4 cup powdered sugar
1 1/2 cups heavy whipping cream
Extra Nutella for drizzling (optional)
Whipped cream (optional)
Chopped hazelnuts or chocolate shavings (optional)
Instructions
- Mix the crushed chocolate graham crackers or Oreo crumbs with the melted butter until the texture resembles wet sand.
- Press the mixture firmly into the base of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth.
- Add Nutella, vanilla extract, and powdered sugar. Mix until well combined and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Nutella mixture, keeping the texture light and airy.
- Pour the filling onto the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Before serving, drizzle with extra Nutella and top with whipped cream and chopped hazelnuts or chocolate shavings if desired.
- Slice and serve chilled.
Notes
Use chocolate digestive biscuits or Biscoff cookies for a crust variation.
Add cocoa powder to the crust for extra chocolate flavor.
Make mini cheesecakes using a muffin tin for individual servings.
Add a few tablespoons of sour cream to the filling for a tangy twist.
Top with Ferrero Rocher, toasted hazelnuts, or fresh raspberries for extra flair.
Store leftovers in the refrigerator for up to 5 days.
Do not freeze, as the texture may change.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32g
- Sodium: 220mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
