If you love chocolate, hazelnuts, and creamy cheesecake, this No-Bake Nutella Cheesecake is the ultimate dessert to make. It starts with a buttery Oreo cookie crust and is layered with a silky Nutella cheesecake filling, rich Nutella ganache, fluffy chocolate whipped cream, and chopped Ferrero Rocher candies.

The best part? There’s no oven required. The cheesecake simply chills in the refrigerator until perfectly firm, making it an impressive dessert for birthdays, holidays, dinner parties, or whenever a serious chocolate craving strikes.

Why You’ll Love This No-Bake Nutella Cheesecake

There is plenty to love about this decadent cheesecake:

No baking required: Everything comes together in the refrigerator.
Rich and creamy: Cream cheese and Nutella create an incredibly smooth filling.

Chocolate lovers’ dream: From the Oreo crust to the cocoa whipped cream, every layer is chocolatey.
Beautiful presentation: Ganache, whipped cream, and Ferrero Rocher make it look bakery-worthy.
Make-ahead friendly: Prepare it the night before and let it chill overnight.

Perfect for celebrations: It makes 12–14 generous slices.

Ingredients You’ll Need

For the Oreo Crust

3 cups (403g) Oreo crumbs, about 35 Oreos
5 tablespoons (70g) butter, melted, salted or unsalted

The Oreo crumbs create a rich, chocolatey base that pairs beautifully with the creamy Nutella filling. Press the crust firmly into the pan so it holds together when sliced.

For the Nutella Cheesecake Filling

24 ounces (678g) cream cheese, room temperature
½ cup (104g) granulated sugar
1½ cups (470g) Nutella
3 tablespoons (21g) natural unsweetened cocoa powder
1¼ cups (300ml) cold heavy whipping cream
½ cup (58g) powdered sugar
1 teaspoon vanilla extract

For the smoothest filling, make sure the cream cheese is fully softened before mixing.

For the Nutella Ganache

½ cup (154g) Nutella
2 tablespoons (22g) semi-sweet chocolate chips
¼ cup (60ml) heavy whipping cream

This simple ganache adds an extra layer of silky chocolate-hazelnut richness to the top of the cheesecake.

For the Chocolate Whipped Cream

1 cup (240ml) cold heavy whipping cream
¼ cup (29g) natural unsweetened cocoa powder
¼ cup (29g) powdered sugar
½ teaspoon vanilla extract

For Decorating

4–5 Ferrero Rocher candies, chopped

How to Make No-Bake Nutella Cheesecake

Step 1: Prepare the Oreo Crust

Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.

Add the Oreo crumbs and melted butter to a bowl. Mix until the crumbs are evenly coated and the mixture resembles damp sand.

Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Use the bottom of a glass or measuring cup to create a firm, even crust.

Place the crust in the refrigerator while preparing the filling.

Step 2: Make the Nutella Cheesecake Filling

Add the softened cream cheese and granulated sugar to a large mixing bowl.

Beat until the mixture is completely smooth and creamy.

Add the Nutella and continue mixing until thoroughly incorporated. Scrape down the sides of the bowl as needed.

Add the cocoa powder and mix until smooth.

Set the cream cheese mixture aside.

Step 3: Whip the Cream

In a separate mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.

Whip on high speed until stiff peaks form.

Cold cream is important here because it whips more easily and produces a stable texture.

Step 4: Combine the Filling

Gently fold the whipped cream into the Nutella cream cheese mixture in two additions.

Use a rubber spatula and fold carefully rather than aggressively stirring. This helps preserve the light, airy texture of the whipped cream.

Continue folding until the filling is evenly combined.

Step 5: Fill the Crust

Remove the Oreo crust from the refrigerator.

Spoon the Nutella cheesecake filling into the crust and spread it into an even layer.

Smooth the top with an offset spatula or the back of a spoon.

Cover the cheesecake and refrigerate for 5–6 hours or preferably overnight.

The cheesecake needs enough time to become firm enough to slice cleanly.

How to Make the Nutella Ganache

Once the cheesecake has completely set, prepare the ganache.

Place the Nutella, semi-sweet chocolate chips, and heavy whipping cream in a microwave-safe bowl.

Heat in 15–20 second intervals, stirring well between each interval.

Continue until the mixture is melted, smooth, and glossy.

Allow the ganache to cool for about 5–10 minutes before spreading it over the cheesecake. It should be pourable but not hot.

Assemble the Cheesecake

Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving plate or cake stand.

Pour the Nutella ganache over the top and spread it into an even layer.

Place the cheesecake back into the refrigerator while you prepare the chocolate whipped cream.

Make the Chocolate Whipped Cream

Add the cold heavy cream, cocoa powder, powdered sugar, and vanilla extract to a large mixing bowl.

Whip on medium speed until stiff peaks form.

Because the mixture is relatively small, it can reach stiff peaks quickly, so keep an eye on it and avoid over-whipping.

Transfer the chocolate whipped cream to a piping bag fitted with your preferred decorating tip.

Pipe decorative swirls around the outside edge of the cheesecake.

Finish with chopped Ferrero Rocher candies for an elegant chocolate-hazelnut topping.

Tips for the Perfect No-Bake Nutella Cheesecake

Use room-temperature cream cheese

Cold cream cheese can leave small lumps in the filling. Allow it to soften at room temperature before mixing.

Keep the whipping cream cold

Cold heavy cream whips better and creates a more stable filling and topping.

Don’t overmix the whipped cream

Stop whipping as soon as stiff peaks form. Over-whipping can make the cream grainy and eventually turn it toward a butter-like texture.

Fold gently

When combining the whipped cream with the Nutella mixture, use gentle folding motions. This keeps the cheesecake filling light and creamy.

Give it enough chilling time

This is one of the most important steps. Although the cheesecake may look firm after a few hours, chilling it overnight gives you the best texture and cleanest slices.

Let the ganache cool slightly

Do not pour very hot ganache over the cheesecake. Allow it to cool for several minutes so it doesn’t soften the cheesecake filling.

How to Get Clean Cheesecake Slices

For beautiful bakery-style slices, use a sharp knife.

Dip the knife into warm water, wipe it dry, and make your cut. Clean and warm the knife again before each slice.

This simple technique helps you cut through the creamy layers without dragging the filling or ganache.

Can You Make This Cheesecake Ahead?

Absolutely!

In fact, this No-Bake Nutella Cheesecake is an excellent make-ahead dessert.

You can prepare the cheesecake the day before serving and let it chill overnight. The longer chilling time allows the filling to become firm while the chocolate and hazelnut flavors meld together.

For the best presentation, prepare the whipped cream and final Ferrero Rocher decoration closer to serving time.

How to Store No-Bake Nutella Cheesecake

Keep the cheesecake covered in an airtight container or tightly covered in the refrigerator.

It is best enjoyed within 3–4 days.

Because this is a cream-based dessert, keep it refrigerated until you’re ready to serve.

Can You Freeze Nutella Cheesecake?

Yes. For best results, freeze the cheesecake without the whipped cream decoration.

Make sure the cheesecake and ganache are completely set first. Wrap the cheesecake tightly in plastic wrap and place it inside an airtight container.

It can be frozen for up to 6 weeks.

When you’re ready to serve it, thaw the cheesecake in the refrigerator. Add the chocolate whipped cream and Ferrero Rocher decoration after thawing.

Delicious Variations

This cheesecake is already incredibly rich, but you can easily customize it.

Hazelnut Crunch

Add finely chopped toasted hazelnuts to the Oreo crust or sprinkle them over the ganache.

Extra Chocolate

Add a layer of chocolate cookie crumbs between the cheesecake filling and ganache.

White Chocolate Nutella Cheesecake

Drizzle melted white chocolate over the finished cheesecake for a beautiful contrast.

Salted Nutella Cheesecake

Add a small sprinkle of flaky sea salt over the ganache. The salty-sweet combination works wonderfully with chocolate and hazelnut.

Mini Nutella Cheesecakes

Instead of using a springform pan, divide the crust and filling among individual dessert cups or small cheesecake molds for individual servings.

Frequently Asked Questions

Does No-Bake Nutella Cheesecake need to be refrigerated?

Yes. The cheesecake contains cream cheese and whipped cream, so it should remain refrigerated.

How long does it take to set?

The cheesecake should chill for at least 5–6 hours, but overnight is even better for a firm texture.

Can I use another chocolate spread?

Yes. A similar chocolate-hazelnut spread can be used, although the flavor and consistency may vary slightly.

Can I use a different crust?

Absolutely. A chocolate cookie crust, graham cracker crust, or digestive biscuit crust can work well.

Why is my cheesecake too soft?

The most common reason is insufficient chilling time. Return it to the refrigerator and allow it to chill longer. Also make sure the whipped cream was whipped to stiff peaks before folding it into the filling.

Can I make it without the ganache?

Yes. The cheesecake is delicious on its own, but the ganache adds another layer of chocolate-hazelnut flavor and gives the dessert a beautiful finish.

Serving Suggestions

Serve each slice chilled with an extra drizzle of Nutella or chocolate sauce.

For an especially indulgent presentation, add:

Extra Ferrero Rocher pieces
Toasted chopped hazelnuts
Chocolate curls
Mini chocolate chips
A dusting of cocoa powder
Additional chocolate whipped cream

A cup of coffee or espresso makes an especially good pairing with this rich dessert.

Final Thoughts

The combination of the crunchy Oreo crust, silky Nutella cheesecake filling, glossy Nutella ganache, fluffy chocolate whipped cream, and Ferrero Rocher topping makes every bite completely irresistible.

Best of all, you don’t need to turn on the oven. Prepare it ahead, let the refrigerator do the work, and you’ll have an impressive dessert ready for your next celebration.

Save this recipe for the next time you’re craving an unforgettable chocolate cheesecake!