Creamy No-Bake Nutella Cheesecake

If you are a fan of chocolate and hazelnuts, you are about to meet your new favorite dessert. This cheesecake is incredibly velvety, deceptively simple to make, and looks like it came straight out of a high-end patisserie without ever needing to be baked in your oven.

Prep Time: 20 mins | Chill Time: 6 hours | Total Time: 6 hours 20 mins | Servings: 10-12

Why You Will Love This Nutella Cheesecake

• No Oven Required: Keep your kitchen cool while creating a show-stopping dessert that sets up perfectly in the fridge.
• Velvety Texture: The combination of cream cheese and Nutella creates a mousse-like consistency that melts in your mouth.
• Minimal Ingredients: You only need a handful of pantry staples to achieve a deep, professional flavor profile.
• Perfect for Entertaining: It’s a fantastic make-ahead dessert that actually tastes better after the flavors have melded overnight.

What You Need for This Nutella Cheesecake

• Oreo Cookies: 24-26 cookies, finely crushed for the base.
• Unsalted Butter: 5 tablespoons, melted.
• Cream Cheese: 16 oz (two blocks), softened to room temperature.
• Nutella: 1 ½ cups of your favorite chocolate hazelnut spread.
• Powdered Sugar: ½ cup, sifted to ensure no lumps.
• Heavy Cream: 1 cup, chilled (or 1 ½ cups if you want an even fluffier texture).
• Vanilla Extract: 1 teaspoon for that classic bakery aroma.

Chef Sophie’s Substitution Tip: If you want a less sweet, more intense hazelnut flavor, swap the Oreo base for crushed toasted hazelnuts mixed with a little cocoa powder and melted butter!

How to Make Nutella Cheesecake (Step-by-Step)

1. Prepare the crust by mixing the crushed Oreo crumbs with melted butter until it feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan and chill in the freezer while you make the filling.
2. Beat the softened cream cheese and powdered sugar together in a large bowl until the mixture is completely smooth and free of any lumps.
3. Incorporate the Nutella and vanilla extract into the cream cheese mixture. Use a hand mixer or stand mixer on medium speed until the color is uniform and the texture is glossy.
4. Whip the heavy cream in a separate chilled bowl until stiff peaks form.
5. Fold the whipped cream gently into the Nutella mixture using a spatula. Be careful not to deflate the air—this is what gives the cheesecake its light, airy structure.
6. Spread the filling evenly over the chilled crust. Use an offset spatula to smooth the top, or create decorative swirls for a rustic look.
7. Chill the cheesecake in the refrigerator for at least 6 hours, though overnight is best for the cleanest slices.

Chef Sophie’s Pro-Tips for the Best Nutella Cheesecake

• Room Temp is Key: Ensure your cream cheese is truly soft before mixing. If it’s even slightly cold, you’ll end up with tiny white dots of cheese in your dark chocolate filling.
• Don’t Rush the Set: No-bake cheesecakes rely on the fat content and cold temperature to firm up. If you cut it too early, it will be more like a pudding than a cake!
• Warm Your Knife: For those perfect, “Instagram-worthy” clean slices, dip your knife in hot water and wipe it dry between every single cut.

How to Serve Your Nutella Cheesecake

To make this dessert truly shine, I recommend topping it with a generous dollop of homemade whipped cream and a light dusting of cocoa powder as seen in the photo. For a little extra crunch, sprinkle some toasted, chopped hazelnuts over the top or drizzle with a bit of warmed Nutella right before serving.