No Bake Nutella Cheesecake Recipe

If you’ve ever found yourself craving something rich, creamy, and downright indulgent—but without the hassle of firing up the oven—then you’re going to absolutely love this No Bake Nutella Cheesecake Recipe. I’m telling you, this dessert has become my go-to for impressing friends and satisfying a serious sweet tooth, with its luscious Nutella flavor and silky cheesecake texture. Trust me, once you try this no-bake gem, you’ll find yourself making it over and over again!

this Recipe

Ingredients You’ll Need

The magic of this No Bake Nutella Cheesecake Recipe comes from a few simple, well-chosen ingredients that work beautifully together. Each adds to the creamy texture or rich flavor while keeping it easy to make. Here’s a little insider scoop on what to look for when you shop.

• Oreos: The crumbly base needs Oreos for that classic chocolate crunch that pairs perfectly with cheesecake.
• Melted Butter: This holds the crust together and adds a subtle richness—make sure it’s melted but not hot.
• Cream Cheese: Use full-fat and room temperature for smooth mixing and the best creamy texture.
• Nutella: The star ingredient! Softened to room temperature so it blends effortlessly for that luscious swirl of flavor.
• Powdered Sugar: Adds subtle sweetness without grittiness.
• Heavy Whipping Cream: Whip this to soft peaks for lightness—don’t overdo it or it will become butter!

Variations

I love experimenting with this No Bake Nutella Cheesecake Recipe, and you can totally make it your own. Playing with different additions or tweaks can turn this beloved dessert into something new and fun every time.

• Extra Crunch: I sometimes fold in chopped toasted hazelnuts right into the filling to amp up the nuttiness—and my family can’t get enough of that added texture.
• Chocolate Lovers’ Dream: Swirl in some melted dark chocolate on top before chilling for a dramatic marbled effect that’s as tasty as it is beautiful.
• Fruit Twist: Adding fresh raspberries on the side or a raspberry drizzle brightens the rich Nutella flavor wonderfully—perfect for spring and summer.
• Dairy-Free Version: Substitute the cream cheese and whipping cream with dairy-free alternatives like coconut cream and plant-based cream cheese; results are surprisingly delicious!

How to Make No Bake Nutella Cheesecake Recipe

Step 1: Freeze Your Nutella Disk

This may sound unusual, but I discovered that freezing a Nutella disk ahead of time makes assembly a breeze. Just spread about 150 grams of Nutella evenly on parchment paper, aiming for a circle the size of your pan. Pop it in the freezer as you prepare the rest of the cheesecake. This trick keeps the Nutella center neat instead of a gooey mess!

Step 2: Make the Oreo Crust

Start by crushing your Oreos finely—I like to throw them in a ziplock and bash with a rolling pin or blitz in a food processor. Then, mix those crumbs with melted butter until it looks like damp sand. Press this mixture firmly along the bottom of your pan to make an even crust. Pro tip: Press down really well, or your crust might crumble when sliced.

Step 3: Whip Up the Nutella Cheesecake Filling

In a big bowl, combine room-temperature cream cheese and Nutella. I usually start by whisking these together until super smooth and creamy—no lumps! In another bowl, whip the heavy cream with powdered sugar until the cream holds soft peaks. Watch it carefully; overwhipping can turn your cream grainy. Then, fold the whipped cream into the Nutella mixture in two parts, gently combining everything for a light, fluffy filling.

Step 4: Assemble Your Cheesecake

Pour half of your filling over the Oreo crust, smoothing it out. Then carefully place your frozen Nutella disk on top—this is what I love about the frozen center crunchy surprise! Cover that with the remaining filling and smooth the top again. Your cheesecake is really coming together now.

Step 5: Chill Until Set

Cover your cheesecake tightly with plastic wrap or an upside-down baking tray and pop it in the fridge. You want it to chill for at least 8 hours, ideally overnight. This wait is tough, but it lets your cheesecake set perfectly—trust me, it’s worth it.

Step 6: Add the Finishing Touches

Once chilled, melt a little extra Nutella and drizzle it over the top of your cheesecake. I tilt the pan gently to spread the drizzle evenly—it looks gorgeous and adds an extra layer of flavor. For a crunchy contrast, I crush some Oreos and sprinkle the crumbs around the sides. Instantly fancy and yum!

Step 7: Slice and Serve

Carefully release your cheesecake from the pan, and slice it into generous portions. I find that a sharp knife dipped in hot water makes slicing cleaner and easier. Serve immediately and prepare for compliments—the silky, creamy Nutella flavor is hard to beat.

Step 8: Store Leftovers Properly

Got leftovers? No worries. Keep slices in an airtight container in the fridge for up to 4 days. If you want to save longer, freeze them for up to 3 months and thaw in the fridge overnight before enjoying again.

How to Serve No Bake Nutella Cheesecake Recipe

Garnishes

I love topping this cheesecake with a drizzle of melted Nutella and crushed Oreo crumbs for a little extra crunch and pretty finish. Sometimes I add a few whole Oreos on top or a sprinkle of chopped hazelnuts to amp up that nutty vibe. Fresh berries, like raspberries or strawberries, also add a lovely contrast and pop of color.

Side Dishes

This Nutella cheesecake shines as a decadent treat on its own, but it pairs beautifully with a cup of strong coffee or a creamy latte. I sometimes serve it alongside a scoop of vanilla ice cream or simple whipped cream for extra indulgence.

Creative Ways to Present

For special occasions, I’ve served this cheesecake in individual clear jars layered with cookie crumbs and Nutella swirl—always a hit at parties! You could also make mini versions using cupcake liners and create an elegant dessert platter with fresh fruit garnishes for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake? Just cover it tightly and store it in the fridge in an airtight container. I usually eat it within 3-4 days to enjoy the fresh texture, and it keeps beautifully without drying out.

Freezing

Freezing works great too. I slice the cheesecake first, wrap each piece securely in plastic wrap, and place them in a freezer-safe container. When I’m ready to eat, I thaw slices overnight in the fridge to retain that luscious, creamy consistency.

Reheating

This cheesecake is best served cold, so I don’t recommend reheating it. If you want it a little softer, just let it sit at room temperature for 10-15 minutes before digging in—that’s usually enough to enhance the texture without losing that creamy richness.

FAQs

Final Thoughts

This No Bake Nutella Cheesecake Recipe is one of those recipes I keep coming back to because it’s just so reliably delicious and easy to make. It never fails to impress the people I share it with—and bonus, no oven required! If you love chocolate and hazelnut, and want a dessert that’s creamy, rich, and feels special without the fuss, give this a try. You’ll be amazed at how effortlessly you can create something so decadent and crowd-pleasing right at home.

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