If you’re a fan of creamy, dreamy desserts that don’t require turning on the oven, this No-Bake Nutella Cheesecake Recipe is going to rock your world. Trust me, I’ve made this a million times and it’s always a crowd-pleaser—rich, nutty, with just the right hint of chocolate. Whether you’re new to cheesecakes or a seasoned pro, you’ll appreciate how straightforward yet indulgently delicious this no-bake beauty is. Stick with me, and I’ll share all my tips so you nail it perfectly every time!
Why You’ll Love This Recipe
- No Oven Needed: Perfect for hot days or when your oven’s busy, yet it produces a luscious, firm cheesecake.
- Nutella’s Star Role: Combines creamy cheese with hazelnut spread for a flavor that’s insanely rich and luxurious.
- Easy to Customize: You can tweak toppings, switch up the base, or even try homemade spreads for a personal twist.
- Impress Without Stress: It’s straightforward enough for beginner cooks but impressive enough to wow guests.
Ingredients & Why They Work
This No-Bake Nutella Cheesecake Recipe uses simple ingredients that come together beautifully without fuss. Each element plays a role—the cookie base provides crunch and structure, the Nutella mousse filling is silky and indulgent, and the ganache topping adds that decadent finishing touch.
- Oreo cookies: The classic Oreo cookie crust is perfect because the creamy filling inside helps bind the base without added butter. If you swap, remember to add extra butter.
- Unsalted butter: Melted butter helps hold the crust together firmly yet lets it stay crumbly enough for texture.
- Gelatine powder: Key to setting the cheesecake mousse without baking, so you get that perfect slice every time.
- Cream cheese (block form): I recommend block cream cheese over spreadable because it creates that rich, firm texture essential for cheesecakes.
- Icing sugar (soft): Using soft icing sugar ensures smooth sweetness without a gritty texture.
- Nutella: The star here—Nutella adds hazelnut flavor and smooth chocolate goodness. You can substitute with other hazelnut spreads if you like.
- Heavy cream: Whipped heavy cream folded into the mousse adds lightness, balancing the richness perfectly.
- Dark chocolate chips: For the ganache, these melt wonderfully with the Nutella and cream to create a silky topping.
- Hazelnuts: Toasted and chopped hazelnuts add crunch and enhance the nutty profile of the dessert.
Make It Your Way
One of my favorite things about this No-Bake Nutella Cheesecake Recipe is how easy it is to personalize. Whether you prefer a thicker crust, extra hazelnuts, or even an added swirl of peanut butter, there’s room to get creative here!
- Variation: I once added a pinch of espresso powder to the mousse—totally transformed the Nutella flavor to another level of richness. Give it a try for a grown-up twist!
- Dietary swap: For a gluten-free base, I swapped Oreos for gluten-free chocolate biscuits, and the results were just as scrumptious.
- Seasonal additions: In winter, I love sprinkling a pinch of cinnamon on top before setting the ganache for a subtle spicy note.
Step-by-Step: How I Make No-Bake Nutella Cheesecake Recipe
Step 1: Setting up the pan with care
I always flip the base of my springform pan upside-down before prepping it. This simple trick makes releasing the cheesecake easier later. Butter the base and line it with baking paper, then snap on the sides lined as well—don’t forget to let the paper overhang to help with removal. Getting this right is half the battle!
Step 2: Blitzing the Oreo base
Break the Oreos roughly with your hands, then blitz in a food processor until you get fine crumbs. Add melted butter and give it another whirl until combined. To press your base evenly and firmly, I like using the bottom of a flat cup measure—it creates a solid foundation without too much effort.
Step 3: Blooming gelatine and mixing the mousse
Blooming gelatine might seem tricky, but it’s super straightforward. Sprinkle it into water, stir gently, let it thicken for 5 minutes, then microwave briefly to liquefy. Let it cool before adding to your cream cheese, Nutella, and icing sugar mixture. Beat everything smooth—that gelatine sets your filling beautifully without making it rubbery.
Step 4: Folding in whipped cream
Whip your cream to stiff peaks, then fold a third into your Nutella mixture gently—no overmixing here, just careful folding to keep it light and fluffy. Repeat with the remaining cream in batches, folding slowly. This layering of texture is what makes this mousse so irresistible.
Step 5: Setting and topping with ganache
Pour your mousse into the pan and chill for at least an hour. Then make the ganache by melting together cream, Nutella, and chocolate chips—microwaving in short bursts and stirring often to get that decadent shine. Pour gently over the cheesecake, tilting the pan to spread evenly. After refrigerating for 3+ hours, sprinkle hazelnuts on top to keep them from sinking. Last step? Dollops of whipped cream and a warm Nutella drizzle. Slice and enjoy!
Pro Tips for Making No-Bake Nutella Cheesecake Recipe
- Use Block Cream Cheese: This is a game changer; spreadable cream cheese makes the cheesecake too soft and less stable, so always go for the block form.
- Don’t Skip Gelatine Blooming: Bloom gelatine properly—that short rest and microwave step will save you from lumps in your filling.
- Chill Thoroughly: Let the cheesecake set fully before adding ganache or toppings, or you risk them sinking or sliding off.
- Toast Hazelnuts Fresh: Toasted hazelnuts release oils and aroma that elevate the whole dessert—don’t skip unless you’re in a major hurry.
How to Serve No-Bake Nutella Cheesecake Recipe
Garnishes
I love topping this cheesecake with roughly chopped toasted hazelnuts for crunch and extra flavor contrast. For a pretty finish, I pipe soft whipped cream dollops around the edges and drizzle warm Nutella on top—makes it look professionally done and tastes divine.
Side Dishes
This cheesecake pairs beautifully with fresh berries like raspberries or strawberries—those bright, tart fruits balance the richness perfectly. A cup of rich black coffee or bold espresso also makes a fab companion.
Creative Ways to Present
For special occasions, I sometimes layer the mousse and ganache in individual glasses, creating mini Nutella cheesecake parfaits. You can also pipe swirls of whipped cream and sprinkle edible gold dust on top for a sparkling party-ready look.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake stores well in the fridge, tightly wrapped or covered with plastic wrap to prevent it from absorbing fridge smells. I find it’s best eaten within 3 days for optimal creaminess and flavor.
Freezing
This No-Bake Nutella Cheesecake Recipe freezes pretty well too. I slice it first, wrap each piece in cling film, and pop them in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge to keep the texture silky.
Reheating
Since it’s a no-bake cheesecake, reheating isn’t necessary—just enjoy it chilled! If you want the Nutella drizzle to be more fluid, gently warm a little extra Nutella to pour over each slice before serving.
FAQs
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Can I use a different nut spread instead of Nutella?
Absolutely! Other hazelnut or chocolate-hazelnut spreads work well, but keep in mind homemade spreads might be runnier and may require adding a bit more gelatine to help the cheesecake set properly. I’ve tried several store-bought alternatives with great results.
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What if I don’t have gelatine? Can I use something else?
Gelatine is key to giving the mousse that perfect, sliceable set since this recipe has no baking. If you prefer a vegetarian alternative, agar-agar can work, but it requires different handling and measurement. I recommend following specific agar recipes or using gelatine for best texture.
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How do I prevent my cheesecake from cracking or weeping?
Since this is a no-bake cheesecake, cracks are unlikely. However, to avoid any weeping (liquid droplets), make sure to bloom and fully dissolve gelatine, whip your cream to the right consistency, and chill the cake thoroughly before adding ganache or toppings.
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Can I make this cheesecake in a different pan size?
The recipe is formulated for an 8-inch (20 cm) springform pan for ideal thickness and setting. If you use a larger pan, the cheesecake will be thinner and may set faster, but it might not have the same creamy texture. Adjust chilling time accordingly.
Final Thoughts
I can’t recommend this No-Bake Nutella Cheesecake Recipe enough—it’s my go-to when I want to impress without stress. The combination of creamy Nutella-infused mousse, crunchy Oreo base, and decadent ganache topping is simply irresistible every time. Plus, it’s forgiving and friendly to customize. So invite some friends over, whip this up, and share a slice of happiness—I promise you’ll want to keep this one in your recipe arsenal forever.
Print
No-Bake Nutella Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Description
This no bake Nutella Cheesecake features a crunchy Oreo cookie base, a creamy Nutella mousse filling, and a luscious Nutella ganache topping. Topped with toasted hazelnuts and whipped cream, this decadent dessert is perfect for Nutella lovers looking for an easy and impressive treat without turning on the oven.
Ingredients
Base
- 200 g Oreo cookies (1.5 standard packs)
- 60 g unsalted butter, melted (4 tbsp)
Nutella Mousse Filling
- 3 tsp gelatine powder
- 1/4 cup water
- 500 g cream cheese, softened (block form)
- 1/2 cup soft icing sugar / powdered sugar
- 1 cup Nutella
- 1 cup heavy/thickened cream
Nutella Ganache Topping
- 1/2 cup heavy/thickened cream
- 1/2 cup Nutella
- 1/4 cup dark chocolate chips / semi-sweet chocolate chips
Toppings
- 1/4 cup hazelnuts, lightly toasted then chopped
- 1/2 cup heavy/thickened cream (for whipping)
- 3 tbsp Nutella, warmed
Instructions
- Prepare pan: Flip the base of a 20 cm (8 inch) springform pan upside down to ease cheesecake removal. Butter the pan base and press on a square sheet of baking paper. Clip the pan sides onto the base, letting excess paper overhang. Butter and line the pan sides with more baking paper.
- Blitz cookies: Roughly break Oreos and place them in a food processor. Blitz until fine crumbs form. Add melted butter and blitz until combined.
- Press into pan: Transfer the crumb mixture into the prepared pan, pressing evenly and firmly into the base using a flat-bottomed cup measure or your hands.
- Bloom gelatine: In a small bowl, sprinkle gelatine powder over the water. Stir to partly dissolve and set aside for 5 minutes to bloom. Microwave gelatine for 15 seconds to liquefy, stir, then allow to cool for 5 minutes.
- Cream cheese and Nutella mixture: Beat cream cheese, Nutella, and icing sugar until smooth. Add the cooled gelatine liquid and beat for another 30 seconds to combine.
- Whip cream: In a separate bowl, whip heavy cream until stiff peaks form.
- Fold in cream: Gently fold one third of the whipped cream into the Nutella mixture until just combined. Repeat folding with the second and third portions of cream until mixture is smooth and uniform.
- Transfer to cake pan: Pour the mousse mixture into the prepared pan and refrigerate for at least 1 hour until set.
- Prepare ganache: Place cream, Nutella, and chocolate chips in a heatproof bowl. Microwave in two 30-second intervals, stirring between bursts, until smooth and glossy.
- Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake evenly. Tilt the pan to spread the ganache smoothly over the surface.
- Refrigerate cheesecake: Chill the cheesecake for at least 3 hours to fully set before decoration.
- Decorate: Sprinkle chopped toasted hazelnuts over the ganache topping. Pipe whipped cream dollops around the edges and drizzle with warmed Nutella.
- Serve: Slice into 12 generous wedges and enjoy this rich, creamy Nutella cheesecake.
Notes
- You can substitute Oreo cookies with plain chocolate biscuits like Arnott’s Chocolate Ripple, adding 1.5 tbsp (20 g) extra butter to compensate for lack of filling.
- Gelatine can be found under brands like McKenzie’s in many grocery stores.
- Use block cream cheese rather than spreadable type for best texture. In the UK, if only spreadable cream cheese is available, add an extra 1/2 tsp gelatine during blooming.
- Soft icing sugar is preferred for a softer set; pure icing sugar will set harder.
- Non-Nutella hazelnut spreads are suitable substitutes for Nutella.
- Homemade Nutella may require an additional 1/2 tsp gelatine as it is runnier than store-bought versions.
- To toast hazelnuts, heat a dry pan on medium heat, tossing nuts regularly for about 3 minutes until fragrant. Let cool before chopping finely.
