No-Bake Nutella Cheesecake Recipe

If you’re anything like me and have a serious sweet tooth, you’re going to fall head over heels for this No-Bake Nutella Cheesecake Recipe. It’s rich, creamy, and unbelievably easy to make — no oven required! I absolutely love how this cheesecake blends the nutty chocolate goodness of Nutella with a smooth cream cheese filling, all atop a crunchy Oreo base. Whether it’s a last-minute dessert or a special treat to wow your friends, this recipe never disappoints. Stick with me here, and I’ll walk you through the whole process to make sure you nail it every single time.

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Ingredients You’ll Need

These ingredients come together to create the perfect balance of crunchy, creamy, and nutty. I find that using block cream cheese and quality Nutella really makes the difference—you can taste it in the final cheesecake!

• Oreo cookies: These form a sturdy, flavorful base; you can swap for chocolate biscuits but account for less binder from the filling.
• Unsalted butter: Melting it helps the crumbs stick together for a firm crust.
• Gelatine powder: Key for setting your cheesecake since this is no-bake – blooming it properly ensures a silky texture.
• Cream cheese (block form): Block is firmer and whips into a creamier filling than spreadable varieties.
• Soft icing sugar: Helps keep the filling smooth and not grainy; Australian cooks, soft icing sugar is your friend here.
• Nutella: The star ingredient—feel free to experiment with homemade or other hazelnut spreads (just adjust gelatine!).
• Heavy/thickened cream: Whipped into soft peaks for that airy, melt-in-your-mouth texture.
• Dark chocolate chips: These enrich the ganache topping with a lovely depth of chocolate flavor.
• Hazelnuts: Lightly toasted and chopped for a crunchy, aromatic finish.

Variations

I love playing around with this No-Bake Nutella Cheesecake Recipe, tweaking it here and there to suit different occasions or dietary needs. Don’t be shy—customize it to your taste and enjoy the fun process!

• Nut butter swaps: I’ve tried peanut butter and almond butter versions, and while Nutella still wins for me, these alternatives add a nice twist.
• Chocolate crust: Swap Oreos with crushed chocolate chip cookies or gluten-free biscuits if you’re avoiding gluten.
• Dairy-free option: Use a vegan cream cheese and coconut cream, and a plant-based hazelnut spread—just add agar-agar instead of gelatine to set.
• Extra crunch: Throw in some crushed toasted nuts in the crust or sprinkle on top for extra texture that my family loves.

How to Make No-Bake Nutella Cheesecake Recipe

Step 1: Prepare and line your pan for easy removal

Start by flipping the base of your 20cm (8”) springform pan upside down. This little trick helps you lift out the cheesecake smoothly once it’s set, without messing with that tricky rim. Butter the base thoroughly and press down a square sheet of baking paper, letting the edges hang over. Attach the pan sides and line those with more butter and baking paper. Trust me, this extra step makes life so much easier when slicing and serving.

Step 2: Blitz your Oreo cookies for the crust

Break up those Oreos roughly in your hands first, then pulse them in a food processor until you get fine crumbs. If you don’t have a processor, pop them in a ziplock bag and crush with a rolling pin—just be mindful to get them evenly ground. Add melted butter to the crumbs and pulse again until everything is well combined. When pressing the mixture into your pan, I like using the flat bottom of a measuring cup to pack down firmly and evenly. This will give you a solid crunchy base that holds up perfectly.

Step 3: Bloom and dissolve the gelatine

This part’s essential: blooming gelatin is when you sprinkle it over cold water and let it absorb the liquid, turning thick and jelly-like. I usually leave it for 5 minutes, then zap it in the microwave for 15 seconds until melted. Stir it up and set it aside to cool while you work on the filling. It’s a little step that makes your cheesecake smooth and perfectly set without any jiggle or mess.

Step 4: Mix cream cheese, Nutella, and icing sugar

In a large bowl, beat softened cream cheese with Nutella and icing sugar until you get a silky, homogenous mix. Incorporate the cooled gelatine liquid and beat again briefly to fully combine. When I first made this, I worried about lumps – just make sure your cream cheese is super soft and fully mixed before adding everything else for that ultra-smooth filling.

Step 5: Whip your cream to stiff peaks

In a separate bowl, whip the heavy cream until stiff peaks form—this means when you lift your whisk, the peaks hold firm without drooping. This whipped cream adds airiness and lightness to the dense cream cheese mixture, balancing the rich Nutella perfectly. Don’t rush this part; patience pays off!

Step 6: Gently fold whipped cream into Nutella mixture

This is where you want to be gentle—you’re folding, not stirring. Start by adding about a third of the whipped cream to the Nutella mixture and fold using a spatula, turning the bowl as you gently lift the edges. Repeat with the remaining cream. This technique keeps your filling light and fluffy, rather than deflating it. It took me a couple tries to get it perfect, but once you do, your cheesecake will have that dreamy texture!

Step 7: Pour and chill

Pour the Nutella mousse onto your prepared Oreo base and smooth the top gently with a spatula. Place it in the fridge for at least an hour to firm up before you start on the ganache. I like to cover the cheesecake lightly with plastic wrap to avoid any fridge odors seeping in.

Step 8: Make the Nutella ganache topping

Combine the cream, Nutella, and dark chocolate chips in a heatproof bowl. Microwave in 30-second bursts, stirring well between each, until the mixture is smooth and glossy. Let it cool about five minutes—too hot and it will melt your cheesecake! Then pour it evenly over the set cheesecake, tilting the pan gently to spread it out. The ganache sets with a beautiful glossy finish that’s almost too pretty to eat… almost.

Step 9: Final chill and decorate

Pop the cheesecake back into the fridge for at least 3 hours—overnight is even better. This chilling step lets the ganache firm up and the flavors meld together. Once firm, sprinkle on your toasted chopped hazelnuts for that irresistible crunch. I finish with piped whipped cream dollops at the edge and drizzle with warmed Nutella for a decadent touch. Slice up generous wedges and prepare for compliments!

How to Serve No-Bake Nutella Cheesecake Recipe

Garnishes

I always keep it simple with a sprinkle of toasted hazelnuts for some crunch and a few dollops of freshly whipped cream. Drizzling some warm Nutella over the top just makes it extra dreamy. Honestly, these small touches make the dessert look professional but are super easy to do.

Side Dishes

This cheesecake pairs wonderfully with some fresh berries or a simple raspberry coulis to cut through the richness. For a cozy tea time, I serve it alongside a cup of strong espresso or a velvety hot chocolate—can’t go wrong!

Creative Ways to Present

For birthdays or special occasions, I’ve piped the whipped cream into rosettes around the edge and added a sprinkle of edible gold dust on top to really make it shine. Individual clear cups with layers of crushed Oreos, Nutella cream, and ganache are also a fun way to serve mini cheesecakes at parties—plus, no slicing involved!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cheesecake covered tightly in the fridge, either with the springform pan’s lid or wrapped well in plastic wrap. It stays fresh and creamy for up to four days, but honestly, it rarely lasts that long in my house!

Freezing

Yes, you can freeze this cheesecake! Just wrap the whole cake tightly in plastic wrap and foil, or slice it and wrap individual portions. When thawing, move it to the fridge overnight to defrost gently. I’ve found the texture stays great, though the ganache might firm up a bit more.

Reheating

This cheesecake is best served chilled and isn’t meant to be reheated. If you want to soften it a bit before eating, just let slices sit at room temperature for 10-15 minutes. That way, the flavors open up nicely without losing its structure.

FAQs

Final Thoughts

This No-Bake Nutella Cheesecake Recipe has quickly become a staple for me when I want to impress without stress. The layers of flavor and texture make it feel like a fancy dessert, but it’s so approachable to make. My family goes crazy for it, and I love that I can whip it up without even turning on the oven, especially on hot days. Give it a go—you’ll be amazed at how effortlessly delicious it is and how often you’ll want to make it again.

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