No-Bake Nutella Cheesecake

Why You’ll Love This Recipe

I love this recipe for how incredibly smooth and decadent the filling turns out. The Nutella brings bold chocolate-hazelnut flavor, while the whipped cream keeps the texture light and fluffy. The Oreo crust adds a satisfying crunch and balances out the richness. Best of all, I can make it ahead of time and let it chill until I’m ready to serve.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
24 Oreo cookies
5 tablespoons unsalted butter, melted

For the filling:
16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup Nutella

For topping (optional):
Whipped cream
Chocolate shavings or chopped hazelnuts

directions

1. I start by pulsing the Oreos in a food processor until they become fine crumbs. Then I mix in the melted butter until everything is evenly moistened.

2. I press the crust mixture firmly into the bottom of a 9-inch springform pan and place it in the freezer to set while I make the filling.

3. In a large bowl, I beat the softened cream cheese, powdered sugar, and vanilla until smooth.

4. I add the Nutella and continue mixing until fully incorporated and creamy.

5. In a separate bowl, I whip the heavy cream until stiff peaks form. I gently fold the whipped cream into the Nutella mixture, being careful not to deflate it.

6. I pour the filling over the chilled crust and smooth the top with a spatula.

7. I refrigerate the cheesecake for at least 6 hours, or overnight, to let it fully set.

8. Before serving, I like to top it with swirls of whipped cream, a sprinkle of chocolate shavings, or chopped hazelnuts for extra texture and flair.

Servings and timing

Servings: 12 slices
Prep time: 20 minutes
Chilling time: 6 hours
Total time: 6 hours 20 minutes
Calories: 470 kcal per slice

Variations

• I sometimes use chocolate graham crackers or Biscoff cookies instead of Oreos for a different crust flavor.

• For a stronger hazelnut flavor, I stir in finely chopped roasted hazelnuts into the filling.

• When I want extra richness, I drizzle chocolate ganache or warm Nutella over the top before chilling.

• I’ve also made mini versions in muffin tins with cupcake liners—great for parties or portion control.

• For a hint of espresso, I add a teaspoon of instant coffee powder to the filling.

storage/reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. It slices best when well chilled. I don’t reheat this dessert—it’s meant to be enjoyed cold. If I want to make it further in advance, I freeze individual slices wrapped tightly in plastic and foil. I let them thaw overnight in the fridge before serving.

FAQs

Can I use store-brand hazelnut spread instead of Nutella?

Yes, I’ve swapped in other hazelnut-chocolate spreads and the result is just as tasty. Just make sure it has a creamy consistency.

How long does it need to chill?

It needs at least 6 hours to fully set, but I usually let it chill overnight for the best texture and clean slices.

Can I make it without a springform pan?

I’ve used a deep pie dish or square baking pan in a pinch. It still works well, though slicing is a bit trickier without removable sides.

How do I get smooth slices?

I run a sharp knife under hot water, dry it off, and cut cleanly. I repeat between each slice to keep the edges neat.

Can I freeze the entire cheesecake?

Yes, I wrap the whole cheesecake tightly in plastic and foil, then freeze for up to a month. I thaw it in the fridge for several hours or overnight before serving.

Conclusion

This No-Bake Nutella Cheesecake is a rich, creamy treat that’s as easy to make as it is to love. With its silky filling and crunchy Oreo crust, it’s perfect for Nutella fans and anyone who wants a decadent dessert without the oven. Whether I’m hosting or just indulging, this is one dessert I know I’ll come back to again and again.