No-Bake Nutella Cheesecake: A Dreamy Dessert Without the Oven

There’s something magical about the combination of Nutella and cheesecake—smooth, creamy, and rich with the perfect balance of chocolate and hazelnut flavors. Even better? This No-Bake Nutella Cheesecake comes together effortlessly, without the need for an oven!

Perfect for special occasions, family gatherings, or just an indulgent treat, this dessert has a crunchy, buttery biscuit base topped with a silky, Nutella-infused cheesecake filling. It’s easy to make, absolutely decadent, and guaranteed to impress.

Let’s dive into this luscious dessert that requires minimal effort but delivers maximum flavor!

Ingredients

Here’s what you’ll need to make this delightful no-bake Nutella cheesecake:

Ingredient	Quantity
For the crust:
Digestive biscuits (or graham crackers)	200g (about 2 cups)
Unsalted butter, melted	100g (7 tbsp)
For the filling:
Cream cheese, softened	400g (14 oz)
Nutella	300g (1 ¼ cups)
Powdered sugar	60g (½ cup)
Heavy whipping cream	240ml (1 cup)
Vanilla extract	1 tsp
For the topping:
Chopped hazelnuts	2 tbsp
Additional Nutella (for drizzling)	2 tbsp
Whipped cream (optional)	For garnish

Ingredient Notes & Substitutions

• Biscuits/Graham Crackers: If you prefer a chocolatey base, swap regular digestive biscuits for chocolate cookies.
• Cream Cheese: Full-fat cream cheese works best for a rich and creamy texture. Avoid using spreadable cream cheese as it has too much moisture.
• Whipping Cream: Make sure it is cold before whipping to ensure a fluffy, light texture.
• Nutella Substitute: You can use any other chocolate-hazelnut spread, though Nutella provides the best flavor.

Equipment Needed

• Food processor (for crushing biscuits) or a rolling pin and ziplock bag
• 9-inch springform pan (for easy removal)
• Mixing bowls
• Hand mixer or stand mixer (for beating the filling)
• Rubber spatula (for smoothing out the filling)

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
2. In a mixing bowl, combine the biscuit crumbs with melted butter and mix until it resembles wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to compact it.
4. Place in the refrigerator for at least 20 minutes to set while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Add the Nutella and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the Nutella mixture using a rubber spatula. Be careful not to deflate the mixture—it should remain light and airy.

Step 3: Assemble the Cheesecake

1. Pour the Nutella cheesecake filling over the chilled crust, smoothing out the top with a spatula.
2. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.

Step 4: Garnish & Serve

1. Once fully set, remove the cheesecake from the springform pan and place it on a serving plate.
2. Drizzle additional Nutella over the top (microwave it for a few seconds to make it pourable).
3. Sprinkle with chopped hazelnuts for extra crunch.
4. Garnish with whipped cream if desired.
5. Slice and serve!

Tips & Variations

Tips for the Best No-Bake Cheesecake

• Use full-fat ingredients for the creamiest texture.
• Chill thoroughly—overnight is best for a firm, sliceable consistency.
• Don’t overmix the whipped cream when folding into the Nutella mixture; keep it light and airy.

Variations to Try

• Oreo Crust: Swap out digestive biscuits for crushed Oreo cookies for a more chocolatey base.
• Nut-Free Option: Skip the hazelnuts and use chocolate shavings instead.
• Extra Chocolate Drizzle: Melt some dark or milk chocolate for an extra decadent touch.
• Mini Cheesecakes: Instead of a large cheesecake, press the crust into muffin tins and top with filling for individual portions.

Serving Suggestions

This cheesecake is rich, so serve small slices with light accompaniments:

• Fresh berries like strawberries or raspberries for a tart contrast
• A dollop of whipped cream for extra creaminess
• Chocolate curls or shavings for a decorative touch
• Espresso or coffee to balance out the sweetness

Pairings

Pair this indulgent dessert with drinks that complement its flavors:

• Coffee or Espresso – The slight bitterness of coffee cuts through the richness.
• Hazelnut Liqueur (Frangelico) – Enhances the nutty flavors of Nutella.
• Milkshakes – A vanilla or chocolate milkshake makes it even more indulgent.
• Dessert Wine (Port or Moscato) – Sweet wines pair beautifully with chocolate desserts.

Storage & Reheating

• Refrigeration: Store leftover cheesecake in the fridge, covered, for up to 5 days.
• Freezing: You can freeze it for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.
• Reheating? Not needed! Just let it sit at room temperature for 10-15 minutes before slicing for the best texture.

Nutritional Information

Nutrient	Per Serving
Calories	~450 kcal
Carbohydrates	~38g
Fat	~30g
Protein	~6g
Sugar	~28g
Allergens	Dairy, Nuts (hazelnuts)

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

This No-Bake Nutella Cheesecake is the perfect dessert for Nutella lovers—creamy, rich, and incredibly easy to make. With a crunchy biscuit base and a silky Nutella filling, it’s sure to become your new favorite indulgence.

Give it a try and share your results! Tag us on social media with your cheesecake creations. Happy no-baking!