Easy Nutella Cheesecake (No-Bake)
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Indulge your love of all things chocolate and hazelnut with my super simple, 8-ingredient No Bake Nutella Cheesecake recipe. Between the chocolate cookie crust, creamy filling, and dreamy Nutella ganache, each bite is pure bliss!
If easy Nutella desserts are your love language, you’re going to fall head over heels for my no bake Nutella cheesecake. This beauty comes together with just 15 minutes of active prep time, then the fridge does the rest of the work, no gelatin needed. making it the perfect low-lift, last-minute treat that’s worthy of special occasions.
I originally published this recipe in 2019 and have since updated it with new photos, improved instructions, and extra success tips.
Why You’ll Love No-Bake Nutella Cheesecake
- Of course I love all my darlings including this Nutella cheesecake, but I’m just one man. But with over 7.9 million views and more than 170,000 likes on my accompanying YouTube video recipe, it’s clear that I’m far from alone!
- When the weather outside is too hot to turn on the oven, no-bake cheesecakes are the perfect solution for satisfying your sweet tooth. Better yet, they’re a snap to make! No water bath, no waiting for just the right amount of jiggle, no worrying about cracking. Just 15 minutes of prep and your work is done.
- Unlike many no-bake cheesecake recipes, this one sets beautifully without gelatin. That means no complicated extra steps, no rubbery texture, and no special ingredients needed.
- Hate grocery shopping? I’ve got you. This easy Nutella no bake cheesecake requires a mere 8 ingredients, at least half of which you probably already have on hand.
Ingredients & Substitutions
- Chocolate Biscuits – I love adding an extra layer of chocolatey flavor, but you’re welcome to use graham crackers, biscuits, or any other hard, dry cookies like Oreos. Just avoid soft cookies (like Lofthouse sugar cookies or soft & chewy chocolate chip cookies), which have too much moisture to provide the structure we are after.
- Butter & Milk – For binding the cookie crust. Note that you may not need to add the milk, but if you do, any percentage of dairy milk or any variety of plant-based milk works.
- Cream Cheese – Make sure you’re reaching for full-fat block-style cream cheese, not low-fat, nonfat, or whipped tub-style cream cheese. If you prefer a lighter option, swap in Neufchatel cheese instead.
- Nutella – The chocolate-hazelnut heart of our recipe.
- Cocoa Powder – Conventional cocoa powder will offer a brownie-like chocolatiness, whereas Dutch processed cocoa is a bit softer, less acidic, and brings extra chocolatey flavor.
- Vanilla Extract – For added warmth, depth, and aromatic sweetness. You can use an equal amount of vanilla paste if you prefer.
- Heavy Cream – Heavy cream (or double cream in some countries) helps create a rich, stable cheesecake filling with the perfect creamy texture. In a pinch, you can use slightly lighter whipping cream instead.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Store-Bought vs. Homemade Nutella
When it comes to this no-bake Nutella cheesecake, you have a few options for the star ingredient: Nutella.
- Store-Bought Nutella: The classic, widely available Nutella found on grocery store shelves is a smooth, creamy chocolate-hazelnut spread made with roasted hazelnuts, skim milk, cocoa, and sugar. However, it also contains modified palm oil, soy lecithin, and vanillin (an artificial vanilla flavoring) instead of real vanilla extract. While these added ingredients contribute to Nutella’s signature texture and extended shelf life, some health-conscious and eco-conscious consumers may prefer to avoid them. Nonetheless, its decadent, indulgent flavor makes store-bought Nutella an ideal choice for this cheesecake recipe.
- Homemade Nutella: You can also make your own Nutella at home using roasted hazelnuts, milk chocolate, cocoa powder, powdered sugar, vanilla, a neutral oil, and a pinch of salt. This homemade version has a more intense hazelnut flavor and a slightly thicker, creamier texture.
- Healthier Nutella: For a slightly better-for-you Nutella alternative, you can make a version with just roasted hazelnuts, cocoa powder, maple syrup, coconut oil, and salt. This healthier Nutella is less sweet and has a more pronounced hazelnut taste, but it lacks the signature creaminess of the original.
For this recipe, I recommend reaching for store-bought rather than the DIY options. Natural, low-sugar, or low-fat alternatives won’t offer the same firmness and structure. That said, feel free to use another brand if you prefer!
How to Make No-Bake Nutella Cheesecake
Watch the full video to learn how to make the BEST Nutella Cheesecake recipe.
Prefer the written recipe? Scroll down to the recipe box 👇
How to Decorate Nutella Cheesecake
One of my favorite things about this no-bake Nutella cheesecake is how easy it is to decorate. Even simple toppings can make it look bakery-worthy.
For a classic finish, pipe swirls of whipped cream or Nutella whipped cream around the edges of the cheesecake. Then top each swirl with chopped toasted hazelnuts, chocolate shavings, or Ferrero Rocher chocolates for an elegant touch.
For extra texture and flavor, sprinkle the top with:
- Crushed chocolate cookies
- Chopped toasted hazelnuts
- Chocolate curls or shavings
- Chocolate sprinkles
For the cleanest presentation, chill the cheesecake until the ganache is fully set before decorating. If piping Nutella or whipped cream, use a large star tip for a professional bakery-style look.
Optional Variations & Dietary Adaptations
- Dairy-Free – Swap in your favorite plant-based butter, milk, cream cheese, and whipping cream alternatives.
- Gluten-Free – Use gluten-free biscuits or cookies to make the crust. Store-bought or homemade Nutella are both celiac-friendly.
- No Bake Nutella Peanut Butter Cheesecake – Add another layer of nutty, no-bake deliciousness for an extra decadent treat.
- Make It Lighter – For a lighter, more mousse-like texture, fold in 1 cup (240ml) whipped heavy cream (whipped to soft peaks) into the filling after mixing the Nutella and cream cheese. This will make the cheesecake softer and airier.
Expert Tips & Tricks
- Crust Texture – The texture of the crust can vary depending on the biscuit or cookie brand you use. After mixing the crumbs with melted butter, the mixture should resemble the consistency of wet sand and hold together when pressed between your fingers. If the crust feels too dry or crumbly, add a small amount of milk (about 1 tablespoon at a time) and pulse again until it comes together. This helps ensure a firm, cohesive crust that slices cleanly.
- Cocoa Powder – While optional, adding a touch of cocoa powder to the filling can deepen the chocolate flavor and slightly reduce the overall sweetness of the cheesecake.
- Ingredient Temperature – Let the cream cheese come to room temperature for a smooth filling. Keep the heavy cream cold for the best texture and whipping results.
- Chill Time – Be patient and allow the cheesecake ample time to chill and set in the refrigerator, ideally for at least 4-6 hours, or even overnight. This helps the filling and ganache firm up for clean, beautiful slices.
- Clean Slices: For neat bakery-style slices, wipe the knife clean between each cut and run it under hot water before slicing.
How to Store Nutella Cheesecake
- Refrigerator: This no-bake chocolate hazelnut cheesecake can be stored in the refrigerator for 4-5 days. Keep it covered or in an airtight container to maintain freshness.
- Freezer: For longer-term storage, the cheesecake can be frozen for up to 2 months. Slice the cheesecake and place the individual slices on a baking sheet. Once frozen, transfer the slices to an airtight, freezer-safe container or bag.
- To Thaw: When ready to serve, transfer the frozen cheesecake slices to the refrigerator and let them thaw overnight before enjoying.
More Nutella Dessert Recipes
If you have leftover Nutella sitting in the jar, or you’re simply looking for more easy Nutella dessert recipes, here are a few reader-favorite treats worth trying next:
More No-Bake Cheesecake Recipes
No-Bake Nutella Cheesecake
Equipment
Ingredients
For the crust:
- 10 oz (250 g) Chocolate biscuits read notes
- 6 tablespoons (90 g) Butter melted
- 1 tablespoon (15 ml) Milk only if needed
For the filling:
- 2½ cups (560 g) Cream cheese
- 1½ cups (470 g) Nutella
- 2 tablespoons (15 g) Cocoa powder
- 1 teaspoon Vanilla extract
For the Nutella ganache:
- ⅓ cup (80 ml) Heavy cream
- ⅔ cup (200 g) Nutella
Instructions
- Make the crust: Place the biscuits in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the mixture resembles wet sand. If the mixture feels too dry, add 1 tablespoon of milk and pulse briefly.
- Press the crumbs firmly into the bottom of an 8-inch (20cm) springform pan, creating an even layer. Use the back of a spoon or a flat glass to compact it well.
- Refrigerate while preparing the filling.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until completely smooth and creamy, with no lumps.
- Add Nutella, cocoa powder (if using), and vanilla extract. Beat again until fully combined and silky smooth. Scrape down the sides of the bowl to ensure everything is evenly incorporated. The mixture will be thick and rich.
- Chill: Spread the filling evenly over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Make the Nutella ganache: Place the Nutella in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer (do not boil). Immediately pour it over the Nutella and let it sit for 1–2 minutes. Stir gently until smooth and glossy.
- Allow the ganache to cool slightly before pouring.
- Finish the cheesecake: Pour the ganache directly into the springform pan before releasing it, or remove the ring first, then pour for a clean drip effect.
- Spread evenly and refrigerate for about 30 minutes to set. For extra clean slices, freeze for 1–2 hours before serving.
Video
Notes
- Biscuits / Crackers: You can use almost any type of biscuits or crackers you like. Chocolate biscuits work especially well and enhance the overall flavor, but graham crackers, digestive biscuits, or Oreo cookies will also work. Just avoid very soft cookies; you want something crisp and dry for structure.
- Crust Texture: Different biscuit brands absorb butter differently. After mixing the crumbs with melted butter, the texture should resemble wet sand and hold together when pressed between your fingers. If the mixture feels too dry or crumbly, add a small amount of milk (about 1 tablespoon at a time) and pulse again until it holds together. This helps create a firm crust that slices cleanly.
- Nutella: Use full-fat, original Nutella (or a similar chocolate-hazelnut spread). Natural or low-sugar versions may change the texture and firmness since this recipe relies on Nutella’s fat content for structure.
- Control the Sweetness: This cheesecake is naturally on the sweeter side because of the generous amount of Nutella. If you prefer a less sweet version, you can:
- Use a chocolate-hazelnut spread with lower sugar content, or
- Slightly reduce the amount of Nutella in the filling.
- Cocoa powder: Adding cocoa powder is optional but it deepens the chocolate flavor and slightly reduces sweetness.
- Make It Lighter: For a lighter, more mousse-like texture, fold in 1 cup (240ml) whipped heavy cream (whipped to soft peaks) into the filling after mixing the Nutella and cream cheese. This will make the cheesecake softer and airier.
- Storage: Store covered in the refrigerator for up to 4–5 days. For longer storage, freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Decoration Ideas: This cheesecake is rich and beautiful on its own, but you can decorate it with:
- Chopped toasted hazelnuts
- Chocolate shavings
- Ferrero Rocher candies
- Whipped cream rosettes
Nutrition
FAQs
Yes. This no-bake Nutella cheesecake freezes very well for up to 2 months. For best results, freeze individual slices in an airtight container and thaw overnight in the refrigerator before serving.
This usually happens when the filling wasn’t chilled long enough or the ingredients ratio was altered. For the best texture, use full-fat cream cheese and chill the cheesecake for at least 6 hours or overnight.
Yes. Oreos work perfectly for this Nutella cheesecake and create an even richer chocolate flavor. You can use the cookies with or without the filling.
Yes. This recipe is designed to set naturally using cream cheese, Nutella, and whipped cream, so no gelatin is needed.
First, let me say this cheesecake is absolutely delicious – I made two – one for home and one for gifting! Nutella fans will be in heaven. With that said, it should be noted that you really need to freeze this cheesecake, as directed, for an hour or two before serving so that it can be easily and cleanly sliced. Unfortunately, I didn’t have room in the freezer, so slicing was a bit of a project, but it certainly didn’t harm the flavor. Bonus – it’s extremely easy to make – hands-on time is minimal – you just need to allot time for proper chilling.
What did you pipe on top of the cheesecake?
It’s Nutella frosting.
LOVE THIS CAKE for years now
Hello! Thanks for this recipe! I’ll try it!
Have a nice day,
Cookit
Well?? How did you like it??