This No Bake Nutella Cheesecake is everything you want in a dessert: rich, creamy, indulgent, and ridiculously easy to make. The chocolate-hazelnut filling is so smooth and velvety, it practically melts on your tongue, while the crunchy Oreo crust adds the perfect contrast. I first made this for a summer barbecue when turning on the oven felt impossible, and it disappeared faster than any baked dessert I've ever brought. No oven, no stress, just pure creamy goodness.
If you love easy no-bake recipes, you'll also want to try this Easy Greek Honey Pie Recipe or these Best Chocolate Crinkle Cookies for your next gathering.
Why You'll Love This No Bake Nutella Cheesecake
This No Bake Nutella Cheesecake with Oreo crust checks every box for an easy crowd-pleaser. It's ready in about 20 minutes of hands-on time, which means you can whip it up in the morning and have it perfectly set by dinner. The filling is creamy and rich without being too heavy, and the Oreo crust adds a chocolatey crunch that complements the hazelnut flavor beautifully.
My neighbor Evelyn stopped by one afternoon when I had just pulled this from the fridge. She took one look at the glossy filling and said, "That looks like it came from a bakery!" I sliced her a piece, and she closed her eyes on the first bite. "Oh my goodness, Katelyn. This is dangerous," she laughed. Turns out she ate two more slices before she left. I didn't blame her one bit.
It's also incredibly forgiving. You don't have to worry about cracked tops, waterbaths, or perfect baking times. The fridge does the heavy lifting. Plus, you can dress it up with whipped cream, shaved chocolate, or fresh berries if you're feeling fancy. But honestly? It's perfect just as it is.
Jump to:
No Bake Nutella Cheesecake Ingredients
Here's a simple breakdown of what goes into this creamy No Bake Nutella Cheesecake.
See Recipe Card Below This Post For Ingredient Quantities
- Oreo Cookies: These form the base of your crust. The chocolate cookie part blends beautifully with the Nutella filling, and the slight crunch makes every bite more interesting.
- Butter: Melted butter binds the Oreo crumbs together so the crust holds its shape. Make sure it's fully melted for the best texture.
- Cream Cheese: This is the foundation of the filling. Room temperature cream cheese blends smoothly and creates that classic No Bake Nutella Cheesecake texture. Cold cream cheese will leave lumps, so let it sit out for about 30 minutes before you start.
- Nutella: The star of the show. A whole jar goes into this recipe, giving you that rich chocolate-hazelnut flavor in every bite. Don't skimp here—it's what makes this No Bake Nutella Cheesecake special.
- Cocoa Powder: Deepens the chocolate flavor and adds a slight bitterness that balances the sweetness.
- Powdered Sugar: Sweetens the filling and dissolves easily into the cream cheese mixture. Granulated sugar can leave a grainy texture, so stick with powdered.
- Whipped Topping: Cool Whip or any whipped topping lightens the filling and gives it that airy, mousse-like texture. Fold it in gently so you don't deflate all those bubbles.
How to Make No Bake Nutella Cheesecake
This simple No Bake Nutella Cheesecake recipe comes together in just a few easy steps.
- Prepare the Crust: Crush the Oreo cookies in a blender or food processor until they're fine crumbs. Transfer them to a large bowl and mix with the melted butter until everything is evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a glass or measuring cup to really pack it in. Pop the pan in the fridge while you make the filling so the crust firms up.
- Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and Nutella on medium speed until smooth and creamy, about 2 to 3 minutes. Add the cocoa powder and powdered sugar, mixing until well combined. Scrape down the sides of the bowl as needed to make sure everything is incorporated. Gently fold in the whipped topping with a spatula until evenly mixed. Don't overmix, or you'll lose that light, fluffy texture.
- Assemble the Cheesecake: Pour the filling into the chilled crust and spread it out evenly with a spatula. Smooth the top so it looks nice and even.
- Chill: Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours. This step is crucial—if you skip it or cut it short, the cheesecake won't set properly and you'll end up with a messy slice. I usually make mine in the morning and let it chill all day.
- Serve: When you're ready to serve, run a knife around the edge of the pan before releasing the springform. Garnish with whipped cream, shaved chocolate, or a dusting of cocoa powder if you like. Slice and enjoy!
Substitutions and Variations
You can easily customize this chocolate hazelnut No Bake Nutella Cheesecake to suit your taste or what you have on hand.
Crust Options: Swap the Oreos for graham crackers, chocolate graham crackers, or even Nutter Butters if you want to amp up the peanut butter flavor. Just use about 1 ½ cups of crumbs and mix with the melted butter.
Nutella Alternatives: Any chocolate-hazelnut spread works here. You can also try peanut butter, almond butter, or cookie butter for a completely different flavor profile.
Whipped Topping: If you prefer homemade, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then fold it into the filling.
Lighter Version: Use reduced-fat cream cheese and sugar-free whipped topping if you're watching calories. The texture will be slightly different, but it still tastes great.
Add-Ins: Fold in mini chocolate chips, chopped hazelnuts, or crushed toffee bits for extra texture and flavor.
EQUIPMENT for No Bake Nutella Cheesecake
You don't need much to pull this together, but a few key tools make the process smoother.
Blender or Food Processor: For crushing the Oreos into fine crumbs. You can also do this by hand in a zip-top bag with a rolling pin, but it takes a bit more effort.
9-Inch Springform Pan: This makes it easy to remove the No Bake Nutella Cheesecake without damaging it. If you don't have one, a regular pie pan works, but you'll need to slice and serve directly from the pan.
Stand Mixer or Hand Mixer: Beats the cream cheese and Nutella until smooth. A hand mixer works just fine if you don't have a stand mixer.
Spatula: For folding in the whipped topping and spreading the filling evenly.
Mixing Bowls: One for the crust, one for the filling.
How to Store This No Bake Dessert with Nutella
This quick No Bake Nutella Cheesecake keeps beautifully in the fridge, which makes it perfect for making ahead.
Refrigerator: Cover the No Bake Nutella Cheesecake tightly with plastic wrap or store it in an airtight container. It will stay fresh for up to 6 to 7 days. The flavor actually improves after a day or two as everything melds together.
Freezer: You can freeze this for up to one month. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the fridge for a few hours before serving. The texture might be slightly softer after freezing, but it's still delicious.
Serving from Cold: This No Bake Nutella Cheesecake is best served chilled. Let it sit at room temperature for about 10 minutes before slicing if you want cleaner cuts.
Expert Tips
Here are a few tricks I've learned from making this No Bake Nutella Cheesecake over and over.
Room Temperature Cream Cheese: This is non-negotiable. Cold cream cheese will not blend smoothly, and you'll end up with lumps in your filling. Let it sit out for at least 30 minutes before you start.
Press the Crust Firmly: The Oreo crust needs to be packed down tightly so it holds together when you slice the No Bake Nutella Cheesecake. Use the bottom of a glass or measuring cup to press it into the pan.
Don't Overmix the Filling: Once you add the whipped topping, fold it in gently. Overmixing will deflate the air bubbles and make your filling dense instead of light and fluffy.
Chill Long Enough: I know it's tempting to cut into it early, but you really do need at least 4 hours for the cheesecake to set properly. Overnight is even better if you have the time.
Clean Slices: Dip your knife in hot water and wipe it clean between each slice. This gives you those beautiful, clean cuts that look bakery-perfect.
Customize Your Toppings: This is your chance to get creative. Crushed Ferrero Rocher candies, toasted hazelnuts, or even a drizzle of caramel sauce all work beautifully here.
FAQ
What are common no-bake cheesecake mistakes?
The biggest mistake is not chilling long enough. If you rush it, the filling won't set and you'll have a soupy mess. Another common issue is using cold cream cheese, which creates lumps. Also, overmixing after adding the whipped topping can make the filling dense. Just fold gently and be patient with the chill time.
What do I need to make Nutella cheesecake?
You'll need Oreo cookies, butter, cream cheese, Nutella, cocoa powder, powdered sugar, and whipped topping. That's it! A springform pan and a mixer make the process easier, but you can work with what you have. This is one of those easy cheesecake recipes that doesn't require any special ingredients.
Should I cover my no-bake cheesecake in the fridge?
Yes, absolutely. Cover it with plastic wrap or foil to prevent it from absorbing any odors from the fridge and to keep the top from drying out. Just make sure the wrap doesn't touch the surface of the cheesecake, or it might stick and ruin your smooth finish.
Why won't my no-bake cheesecake set?
Usually, it's because it didn't chill long enough. Give it at least 4 hours, but overnight is better. Another reason could be that you added too much liquid or didn't fold in the whipped topping properly. Make sure you're using the full-fat versions of cream cheese and whipped topping for the best results.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with No Bake Nutella Cheesecake:
Nutella Cheesecake
Ingredients
Method
- Crush the Oreo cookies in a food processor until they form fine crumbs.
- Transfer the crumbs into a large bowl and mix with the melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place the pan in the refrigerator to chill.
- In the bowl of a stand mixer, blend the cream cheese and Nutella on medium speed until smooth.
- Add the cocoa powder and powdered sugar, mixing until everything is fully combined, scraping the sides of the bowl as needed.
- Fold in the whipped topping until evenly distributed.
- Spread the Nutella cream cheese filling evenly into the prepared crust.
- Cover the cheesecake and refrigerate for a minimum of 4 hours to allow it to set.
- Before serving, garnish with whipped cream or toppings of your choice if desired.
Leave a Reply