NO BAKE NUTELLA CHEESECAKE – Easy, rich and decadent, this no-bake cheesecake is elegant and ideal for special occasions or any time you crave a luxurious dessert.
If you love cheesecake but prefer to skip the oven, this No Bake Nutella Cheesecake delivers all the creamy, indulgent flavor without baking or gelatin. Smooth, rich and wonderfully chocolate-hazelnut in every bite, it’s simple to assemble and makes an impressive centerpiece for birthdays, holidays or any celebration.
This recipe uses a classic Oreo crumb crust bound with melted butter for a crunchy, chocolatey base. The filling combines softened cream cheese with powdered sugar and vanilla, folded into whipped heavy cream and enriched with Nutella. Once chilled, the cheesecake is finished with a glossy Nutella glaze that enhances the flavor and adds a professional touch.
The Nutella glaze is highly recommended: warm heavy cream is poured over Nutella and stirred until smooth, then spread over the chilled cheesecake. The result is a silky, shiny topping that complements the velvety filling. The only real challenge here is patience — the cheesecake needs time in the fridge to set firmly.
This no-bake version is perfect for days you don’t want to fuss with an oven or risk cracked tops from baking. It’s also versatile: garnish with chopped roasted hazelnuts and Ferrero Rocher chocolates for extra texture and presentation, or keep it simple and elegant.
No Bake Nutella Cheesecake stores well. Keep it tightly covered in the refrigerator for up to one week, or freeze it for up to two months. Thaw gradually in the refrigerator before serving for the best texture.
This dessert is a must-make for Nutella lovers — decadent, effortless and reliably crowd-pleasing. Enjoy!
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- For the crust:
- 2 ½ cups Oreo cookie crumbs (about 26 Oreo cookies)
- 6 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 2 cups Nutella
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the glaze:
- 1 cup Nutella
- ½ cup heavy cream
- For garnish:
- Hazelnuts, roasted and roughly chopped (optional)
- Ferrero Rocher (optional)
- Pulse Oreos in a food processor until finely crushed. Stir in melted butter until evenly moistened.
- Press the crumb mixture into the bottom of a greased 9-inch springform pan. Freeze while you prepare the filling.
- Beat cream cheese and powdered sugar until smooth and creamy; set aside.
- Whip heavy cream with vanilla until soft peaks form, then continue until stiff peaks form.
- Gently fold the cream cheese mixture into the whipped cream on low speed until combined.
- Fold in Nutella until the filling is uniform and glossy.
- Spread the filling evenly over the Oreo crust.
- Refrigerate for at least 6 hours or until fully set.
- Heat heavy cream in a small saucepan until it begins to simmer, then pour it over Nutella in a bowl.
- Stir until smooth and let the glaze cool slightly, then spread it over the chilled cheesecake.
- When the glaze sets, run a thin knife around the edge and remove the springform pan sides.
- Garnish with Ferrero Rocher and chopped hazelnuts if desired.
Chill Time: 6 hours
Total Time: 6 hours 25 minutes
Store covered in the refrigerator for up to 1 week or tightly wrapped in the freezer for up to 2 months.
