No Bake Nutella Cheesecake Recipe

If you’ve ever craved something rich, creamy, and utterly indulgent but dread turning on your oven, this No Bake Nutella Cheesecake Recipe is a game changer. It’s one of those desserts that feels like a luxurious treat but couldn’t be easier to whip up. Whether you’re hosting a last-minute get-together or just want a fuss-free dessert after a long day, this cheesecake fits the bill perfectly.

I remember the first time I made this — the combination of smooth cream cheese with that unmistakable hazelnut-chocolate goodness of Nutella blew me away. Plus, the Oreo crust adds just the right crunch and chocolate hit. I promise, once you try this No Bake Nutella Cheesecake Recipe, it’ll become your go-to whenever you want something that tastes fancy without the fuss.

Ingredients You’ll Need

Each ingredient in this recipe plays a special role — the Oreo crust gives you a simple, chocolaty base, while the Nutella-infused cream cheese filling brings that signature flavor in luscious form. When picking your ingredients, aim for the best quality Nutella and cream cheese you can find; it really makes a difference in the final cheesecake texture and taste.

• Oreos: These create a rich, chocolatey crust with a hint of creaminess from the filling. I like classic Oreos, but double stuf works too!
• Melted Butter: Helps bind the Oreo crumbs together for that perfect crust texture. Use unsalted so you can control the saltiness.
• Cream Cheese: This is your creamy base, so make sure it’s softened to room temperature before mixing for smooth results.
• Nutella: The star ingredient, adding that irresistible hazelnut chocolate flavor. You’ll use it in the filling, center, and decoration!
• Powdered Sugar: Sweetens the filling without graininess—don’t skip it or the cheesecake might taste too tangy.
• Heavy Whipping Cream (35% fat): Whipped to soft peaks, it lightens the filling and gives it that airy cheesecake texture.

Variations

One of the things I love most about this No Bake Nutella Cheesecake Recipe is how easily it adapts to personal tastes and dietary needs. I often switch things up depending on the season or who I’m serving it to—you can truly make it your own.

• Gluten-Free Variation: Swap out the Oreos for gluten-free chocolate sandwich cookies. I’ve done this for friends with gluten sensitivities and nobody noticed the difference.
• Nut-Free Adaptation: Replace Nutella with sunflower seed butter mixed with cocoa powder if hazelnuts are a no-go. It’s surprisingly good!
• Extra Chocolatey: Add some dark chocolate shavings or chunks inside the cheesecake filling for texture and a richer cocoa hit.
• Berry Twist: Swirl in some raspberry or strawberry jam on top before chilling—it balances the Nutella’s sweetness beautifully.

How to Make No Bake Nutella Cheesecake Recipe

Step 1: Make the Oreo Crust

Start by crushing 200 grams of Oreos (about 18 whole cookies) into fine crumbs. I usually toss them in a food processor to avoid those giant chunks, but a zip-top bag and rolling pin work great too. Once crushed, mix the crumbs with 45 grams of melted butter until the mixture looks like wet sand. Press this firmly into the base of a springform pan for an even layer. Pop it in the fridge while you make the filling—it helps the crust set up nicely.

Step 2: Whip the Cream Cheese and Nutella Filling

Next, beat 500 grams of softened cream cheese until smooth and creamy. I like to start this on low speed and then crank it up to avoid a mess. Slowly add 200 grams of Nutella and 50 grams of powdered sugar, beating until everything is fully combined. In a separate bowl, whip 200 grams of heavy cream to soft peaks—don’t overwhip or it will become too stiff. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep it light and fluffy.

Step 3: Assemble the Nutella Center and Filling

For an extra Nutella surprise, spoon 150 grams of Nutella onto the set Oreo crust and spread it evenly. Then, pour the cheesecake filling over the Nutella layer—smooth the top with the back of a spoon or an offset spatula. This layer strategy gives the cheesecake that amazing swirled effect inside that guests love to discover.

Step 4: Chill Until Set

Cover your cake pan with plastic wrap or foil and refrigerate for at least 6 hours, or overnight if possible. This chilling time lets everything firm up perfectly without needing to bake. I usually make this the day before a dinner party and find it’s even better after a full night’s refrigeration!

Step 5: Decorate with Nutella and Oreos

Once set, spread the remaining 150 grams of Nutella over the top as a glossy finish. Garnish with 4 whole Oreos placed evenly around the edge or broken into pieces for a rustic look. If you want, a light dusting of cocoa powder or some chopped hazelnuts adds an extra touch.

How to Serve No Bake Nutella Cheesecake Recipe

Garnishes

I’m a big fan of keeping garnishes simple but effective. A few fresh raspberries or chopped toasted hazelnuts scattered on top bring contrast to the rich Nutella. Sometimes I add a dollop of whipped cream on each slice for extra creaminess and visual appeal.

Side Dishes

Pairing this cheesecake with fresh fruit, like sliced strawberries or a tangy berry compote, balances out its rich and creamy profile beautifully. A cup of strong coffee or espresso is my personal go-to drink alongside—it cuts through the sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve served the No Bake Nutella Cheesecake Recipe as mini individual parfaits in clear glasses layered with crushed Oreos and Nutella drizzle. It’s a delightful way to impress guests without the stress of slicing a whole cake. You could also pipe whipped cream rosettes around the edges for a fancy finish.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake should always be stored covered in the fridge to prevent it from drying out or absorbing other odors. I like to keep it in the original springform pan and wrap with plastic wrap tightly. It stays fresh for up to 4 days, though honesty? It never lasts that long in my house!

Freezing

If you want to freeze the cheesecake, slice it first, then wrap each piece tightly in plastic wrap and place them in an airtight container or freezer bag. From my experience, it freezes well for up to 2 months. Just thaw slices overnight in the fridge before enjoying; the texture stays surprisingly creamy.

Reheating

This cheesecake is best served cold, so no reheating needed. If you want to soften it just slightly, leave it out at room temperature for 10-15 minutes before slicing—it’ll make cutting cleaner and the texture silkier.

FAQs

Final Thoughts

This No Bake Nutella Cheesecake Recipe has become one of my favorite easy desserts because it combines simplicity with luxurious flavor. It feels indulgent enough for special occasions but is so straightforward, you can throw it together after a busy day. I hope you give it a try—it’s the kind of recipe that not only pleases a crowd but also fills your kitchen with comforting aromas and sweet memories.

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