If you love rich chocolate desserts and creamy cheesecake, this No-Bake Nutella Cheesecake is the perfect combination of both. It has a crunchy chocolate cookie crust, an incredibly smooth Nutella cheesecake filling, and a glossy chocolate-hazelnut topping that makes every slice look irresistible.
The best part is that you don’t need to turn on the oven. This easy no-bake cheesecake comes together with simple ingredients and relies on chilling to create its deliciously creamy texture.
Whether you’re preparing dessert for a family dinner, birthday celebration, holiday gathering, or simply craving something chocolatey, this cheesecake is an impressive dessert that requires surprisingly little effort.
The combination of chocolate cookies, cream cheese, whipped cream, and Nutella creates layers of flavor and texture in every bite. The cookie crust provides a satisfying crunch, while the filling is soft, rich, and silky.
If you’re searching for an easy no-bake Nutella cheesecake recipe, this is one you’ll want to save.
Why You’ll Love This No-Bake Nutella Cheesecake
There are plenty of reasons this cheesecake deserves a place in your dessert collection.
No oven required
There’s no baking involved. Simply prepare the crust and filling, assemble the cheesecake, and let the refrigerator do the work.
Rich Nutella flavor
Nutella is mixed directly into the cheesecake filling, giving every bite a rich chocolate-hazelnut flavor.
Creamy texture
Whipped cream makes the filling light and smooth while cream cheese provides the classic cheesecake richness.
Easy to prepare
The recipe uses straightforward ingredients and simple preparation techniques.
Perfect for special occasions
The finished cheesecake looks elegant enough for birthdays, celebrations, dinner parties, and holidays.
Make-ahead friendly
Because the cheesecake needs time to chill, it’s an excellent dessert to prepare the day before serving.
Ingredients
For the best results, use full-fat cream cheese and make sure it is softened before mixing.
For the Chocolate Cookie Crust
- 24 chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted
For the Nutella Cheesecake Filling
- 16 ounces full-fat cream cheese, softened
- 1 cup Nutella
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the Topping
- 1/2 cup Nutella
- 2 tablespoons heavy cream
- 2 tablespoons chopped hazelnuts
- 3–4 chocolate sandwich cookies, crushed
Equipment
You will need:
- 9-inch springform pan
- Food processor or rolling pin
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Refrigerator
- Serving plate
- Offset spatula or spoon
How to Make No-Bake Nutella Cheesecake
Step 1: Prepare the Cookie Crust
Start by crushing the chocolate sandwich cookies.
Place the cookies in a food processor and pulse until they become fine crumbs.
If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.
You don’t need to remove the cream filling from the cookies.
Transfer the crumbs to a mixing bowl.
Add the melted butter and stir until the crumbs are evenly moistened.
The mixture should resemble damp sand and hold together when pressed.
Step 2: Press the Crust Into the Pan
Line the bottom of a 9-inch springform pan with parchment paper.
Transfer the cookie mixture into the pan.
Use the bottom of a glass, measuring cup, or flat spatula to press the crumbs firmly into an even layer.
Pay particular attention to the edges.
A firmly packed crust will hold together much better when you cut the cheesecake.
Place the crust in the refrigerator while you prepare the filling.
Chilling the crust helps the butter solidify and gives you a stronger base.
Step 3: Prepare the Cream Cheese Mixture
Place the softened cream cheese in a large mixing bowl.
Beat it with an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla extract.
Continue mixing until there are no visible lumps.
Make sure the cream cheese is properly softened before starting.
Cold cream cheese can remain lumpy and make the finished filling less smooth.
Step 4: Add the Nutella
Add the Nutella to the cream cheese mixture.
Beat on medium speed until the mixture becomes completely smooth and evenly combined.
The filling should have a rich chocolate-brown color and a thick, creamy consistency.
Scrape down the sides of the bowl with a rubber spatula if necessary.
This ensures that all the Nutella is incorporated evenly.
Step 5: Whip the Cream
Pour the cold heavy whipping cream into a separate clean bowl.
Using an electric mixer, whip the cream until it forms stiff peaks.
The whipped cream should hold its shape when the beaters are lifted.
Don’t overwhip it, as the texture can become grainy.
Using cold cream makes whipping easier and helps produce a stable, fluffy texture.
Step 6: Fold the Whipped Cream Into the Nutella Mixture
Add about one-third of the whipped cream to the Nutella cream cheese mixture.
Gently fold it in using a rubber spatula.
Once incorporated, add another portion of whipped cream.
Continue folding until everything is combined.
Use gentle movements rather than vigorous stirring.
Folding helps preserve the air in the whipped cream, which contributes to the cheesecake’s light and creamy texture.
The finished filling should be smooth, thick, and spreadable.
Step 7: Fill the Cheesecake
Remove the chilled cookie crust from the refrigerator.
Spoon the Nutella cheesecake filling over the crust.
Use a spatula to spread the filling evenly across the pan.
Gently smooth the surface.
You can leave the top perfectly smooth or create subtle decorative swirls with the back of a spoon.
Once assembled, cover the cheesecake and place it in the refrigerator.
Step 8: Chill Until Firm
For the best results, refrigerate the cheesecake for at least 6 hours.
Overnight chilling is even better.
The longer chilling time allows the filling to become firm enough to slice cleanly while maintaining its creamy texture.
Avoid rushing this step.
A cheesecake that hasn’t chilled long enough may be too soft to cut neatly.
Step 9: Prepare the Nutella Topping
Once the cheesecake is fully chilled, prepare the topping.
Place the Nutella in a small bowl.
Add the heavy cream and gently warm the mixture until it becomes smooth and spreadable.
You can warm it briefly in the microwave in short intervals, stirring between each interval.
Don’t overheat the Nutella.
The goal is simply to loosen its consistency so it can be spread easily.
Step 10: Decorate the Cheesecake
Carefully remove the cheesecake from the springform pan.
Transfer it to a serving plate.
Spread the softened Nutella over the top using an offset spatula or the back of a spoon.
Allow a little Nutella to naturally approach the edges for an attractive finish.
Sprinkle chopped hazelnuts across the top.
Finish with crushed chocolate sandwich cookies.
For an extra decorative presentation, add small swirls of whipped cream around the edge.
Step 11: Slice and Serve
For clean slices, use a sharp knife.
Dip the knife in hot water, wipe it dry, and then slice through the cheesecake.
Repeat this process between slices.
This technique helps create smoother cuts through the creamy filling.
Serve each slice chilled.
The contrast between the crunchy chocolate crust and smooth Nutella filling makes this dessert especially satisfying.
Tips for the Best No-Bake Nutella Cheesecake
Use softened cream cheese
Allow the cream cheese to soften at room temperature before mixing.
This helps create a smooth filling without lumps.
Use cold heavy cream
Cold cream whips more easily and helps produce a stable texture.
Don’t skip the chilling time
The refrigerator is what allows the cheesecake to firm up.
Give it enough time.
Pack the crust firmly
A loose crust can crumble when the cheesecake is sliced.
Press it firmly into the pan.
Fold gently
When adding whipped cream, fold instead of aggressively mixing.
This helps maintain the light texture.
Don’t overheat the Nutella
Warm it just enough to make it easier to spread.
Excessive heat can make the topping too thin.
How Long Does No-Bake Nutella Cheesecake Last?
Store the cheesecake covered in the refrigerator.
It is best enjoyed within approximately 3–4 days for optimal texture and flavor.
Keep it chilled until you’re ready to serve.
Because the filling contains dairy, avoid leaving the cheesecake at room temperature for extended periods.
Can You Freeze No-Bake Nutella Cheesecake?
Yes.
You can freeze the cheesecake before adding delicate toppings.
Wrap it tightly and place it in a freezer-safe container.
When ready to serve, transfer it to the refrigerator and allow it to thaw gradually.
For the best presentation, add the final Nutella topping, hazelnuts, and cookie crumbs after thawing.
The texture may become slightly different after freezing, but the cheesecake can still make a delicious make-ahead dessert.
Can I Make It Without a Springform Pan?
Yes.
A springform pan makes removing the cheesecake easier, but you can use another suitable cake or pie pan.
If you don’t have a springform pan, line the pan with parchment paper and leave some parchment extending over the sides.
This can make it easier to lift the chilled cheesecake out.
Individual dessert cups are another option if you don’t need to make a traditional whole cheesecake.
How to Get Clean Cheesecake Slices
Clean slices can make a huge difference in food photography and presentation.
Use a sharp knife with a smooth blade.
Dip the blade into hot water.
Dry it completely.
Make one clean cut through the cheesecake.
Wipe the blade clean and repeat.
This produces much neater slices and keeps the different layers visually distinct.
Delicious Variations
No-Bake Nutella Oreo Cheesecake
Add extra crushed Oreo cookies to the filling and sprinkle additional cookie crumbs over the top.
The combination of Oreo and Nutella creates an especially rich chocolate dessert.
Nutella Ferrero-Inspired Cheesecake
Add chopped toasted hazelnuts throughout the filling and decorate the top with whole or chopped hazelnuts.
The hazelnuts complement the chocolate-hazelnut flavor beautifully.
Nutella Strawberry Cheesecake
Serve slices with fresh strawberries.
The bright fruit provides a fresh contrast to the rich chocolate filling.
Nutella Chocolate Cheesecake
Add a little melted dark chocolate to the filling for an even deeper chocolate flavor.
Allow the chocolate to cool slightly before incorporating it.
Mini Nutella Cheesecakes
Instead of using one large springform pan, divide the crust and filling among small dessert cups.
This creates individual portions that are perfect for parties.
What to Serve With Nutella Cheesecake
This cheesecake is rich enough to serve on its own, but several toppings pair beautifully with it.
Try serving it with:
- Fresh strawberries
- Raspberries
- Bananas
- Toasted hazelnuts
- Whipped cream
- Chocolate shavings
- Vanilla ice cream
- Extra Nutella
- Chocolate sauce
- Fresh berries
A small amount of fresh fruit can add brightness to each rich, creamy bite.
Frequently Asked Questions
Does no-bake cheesecake need gelatin?
Not necessarily.
This recipe relies on cream cheese, Nutella, whipped cream, and sufficient chilling time to create a firm, sliceable texture.
Why is my cheesecake too soft?
The cheesecake may not have chilled long enough.
It can also become too soft if the whipped cream wasn’t whipped sufficiently or if the filling ingredients were too warm.
Allow the cheesecake to chill overnight for the firmest texture.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended because it provides a richer flavor and more reliable texture.
Lower-fat varieties can produce a softer filling.
Can I use homemade chocolate cookie crumbs?
Yes.
Any crisp chocolate cookies can be used to make the crust.
Can I use another chocolate-hazelnut spread?
Yes.
Nutella provides the classic flavor, but another chocolate-hazelnut spread can work as long as its consistency is suitable for mixing.
Can I make this cheesecake the day before?
Absolutely.
In fact, making it the day before is recommended because the extended chilling time helps the cheesecake set properly.
Storage Instructions
Keep the cheesecake refrigerated in an airtight container or tightly covered with plastic wrap.
Store individual slices in airtight containers if you have already cut the cheesecake.
For the best texture, keep it cold until just before serving.
Why This No-Bake Cheesecake Works
This recipe combines several simple techniques to create a dessert that looks and tastes much more complicated than it actually is.
The cookie crumbs and melted butter create a firm chocolate foundation.
Cream cheese provides richness and the familiar cheesecake flavor.
Nutella brings chocolate and roasted hazelnut notes to the filling.
Whipped cream introduces air, giving the filling a smooth and creamy texture rather than making it overly dense.
Finally, refrigeration allows the mixture to firm up without baking.
The result is a luxurious cheesecake with distinct layers and a beautiful presentation.
Final Thoughts
This No-Bake Nutella Cheesecake is proof that an impressive dessert doesn’t have to be difficult.
With a crunchy chocolate cookie crust, creamy Nutella filling, and rich chocolate-hazelnut topping, every bite delivers plenty of flavor and texture.
It’s an excellent make-ahead dessert for celebrations, holidays, birthdays, dinner parties, or simple weekend treats.
The most important thing is to give the cheesecake enough time to chill. Once it is properly set, you’ll have a beautiful dessert that slices cleanly and looks fantastic on the dessert table.
If you’re a fan of Nutella and cheesecake, this easy no-bake recipe is definitely one to save.
Recipe Card
Recipe: No-Bake Nutella Cheesecake
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 10–12 slices
Course: Dessert
Cuisine: American/Italian-inspired
Ingredients
For the crust:
- 24 chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted
For the filling:
- 16 ounces full-fat cream cheese, softened
- 1 cup Nutella
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
For the topping:
- 1/2 cup Nutella
- 2 tablespoons heavy cream
- 2 tablespoons chopped hazelnuts
- 3–4 chocolate sandwich cookies, crushed
Instructions
- Crush the chocolate sandwich cookies into fine crumbs.
- Mix the crumbs with melted butter.
- Press the mixture firmly into a parchment-lined 9-inch springform pan.
- Refrigerate the crust while preparing the filling.
- Beat softened cream cheese until smooth.
- Add Nutella, powdered sugar, and vanilla and mix until creamy.
- Whip the cold heavy cream separately until stiff peaks form.
- Gently fold the whipped cream into the Nutella mixture.
- Spread the filling evenly over the chilled crust.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Gently warm Nutella with heavy cream until smooth and spreadable.
- Remove the cheesecake from the pan and spread the Nutella topping over the surface.
- Garnish with chopped hazelnuts and crushed chocolate cookies.
- Slice with a warm, clean knife and serve chilled.