No-Bake Nutella Cheesecake Recipe
No-Bake Nutella Cheesecake with chocolate crust and silky ganache. Easy, creamy, rich chocolate hazelnut dessert recipe.
Servings: 12
Calories: 642kcal
Equipment
Ingredients
For the crust:
- 10 oz Chocolate biscuits read notes
- 6 tablespoons Butter melted
- 1 tablespoon Milk only if needed
For the filling:
- 2½ cups Cream cheese
- 1½ cups Nutella
- 2 tablespoons Cocoa powder
- 1 teaspoon Vanilla extract
For the Nutella ganache:
- ⅓ cup Heavy cream
- ⅔ cup 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
Calories: 642kcal | Carbohydrates: 54g | Protein: 7g | Fat: 45g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 310mg | Potassium: 355mg | Fiber: 4g | Sugar: 41g | Vitamin A: 911IU | Vitamin C: 0.04mg | Calcium: 117mg | Iron: 5mg