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Nutella NO BAKE CHEESECAKE
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Best Ever No Bake Nutella Cheesecake

No bake desserts are always a win, and this Nutella cheesecake takes things to another level. It’s creamy, chocolatey, and loaded with hazelnut flavor without turning on the oven. The Oreo crust, silky Nutella cheesecake filling, and fluffy topping make an impressive dessert that’s still simple for beginners. This Nutella cheesecake no bake recipe is pure indulgence in every bite.
Prep Time25 minutes
Chill Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, no bake, Nutella, Oreos
Servings: 12 slices
Calories: 560kcal
Author: Kim Lange

Ingredients

Oreo Crust

Nutella Chocolate Whipped Cream (divided for filling and topping)

  • 2 ¼ cups cold heavy whipping cream or 4 cups store-bought whipped topping
  • ¼ cup powdered sugar add more to taste
  • ¼ cup unsweetened cocoa powder adjust to taste
  • ½ cup Nutella hazelnut spread

Nutella Chocolate Cheesecake Filling

  • 1 cup milk chocolate chips
  • 24 oz cream cheese softened (3 packages)
  • 1 teaspoon vanilla extract
  • Optional: ¼ cup granulated sugar for a sweeter filling
  • ½ cup Nutella hazelnut spread
  • 2 cups Nutella Chocolate Whipped Cream from above

Topping

  • ½ to 1 cup Nutella hazelnut spread for the top layer
  • 2 cups Nutella Chocolate Whipped Cream from above
  • 8 Ferrero Rocher candies

Instructions

  • Line the bottom of an 8-inch springform pan with parchment.
  • Make the crust. Pulse Oreos (cream filling included) into fine crumbs. Stir in melted butter. Press firmly into the pan, pushing slightly up the sides. Chill.
  • Make the Nutella chocolate whipped cream. Beat heavy cream, powdered sugar, and cocoa to stiff peaks. Beat in Nutella until smooth. Measure out 4 cups total whipped cream. Reserve 2 cups for the filling and 2 cups for topping.
  • Melt chocolate chips in 30-second bursts, stirring until smooth. Cool 2–3 minutes.
  • Make the filling. Beat cream cheese, vanilla, and optional sugar until smooth. Mix in ½ cup Nutella. Blend in melted chocolate. Fold in 2 cups reserved Nutella whipped cream until silky.
  • Assemble. Spread filling over the chilled crust and smooth the top.
  • Chill at least 4 hours, or overnight, until set.
  • Finish and serve. Release the springform ring. Spread ½–1 cup Nutella over the top. Pipe the remaining 2 cups Nutella whipped cream around the edge and add Ferrero Rocher. Slice with a warm knife for clean cuts.

Notes

  • Crust swap: Use Biscoff or graham crackers for a different vibe.
  • Texture tip: For extra structure, dissolve 1 teaspoon unflavored gelatin in 1 tablespoon cold water, warm gently to melt, cool slightly, then beat into the filling with the cream cheese.
  • Clean slices: Warm the knife under hot water and wipe between cuts.
  • Make ahead: Assemble the cheesecake (without topping) up to 2 days in advance. Add the Nutella layer and swirls the day you serve.

Nutrition

Calories: 560kcal | Carbohydrates: 45g | Protein: 7g | Fat: 40g