One Saturday afternoon, I found myself staring at a jar of Nutella and a fridge full of cream cheese, wondering what to whip up for an impromptu dessert. I wasn’t in the mood to turn on the oven or hunt down fancy ingredients. After a few experiments (and a couple of messy taste tests), I landed on this no bake Nutella cheesecake recipe that’s so simple, it quickly became my go-to dessert whenever I need a quick sweet fix. Seriously, I’ve made it at least a dozen times in the last month alone—sometimes twice in one weekend. The best part? It uses everyday ingredients you probably already have, and it’s ridiculously creamy and chocolatey without any fuss.
This isn’t your complicated cheesecake that requires hours of baking and a water bath. Nope. It’s smooth, silky, and perfectly balanced with the rich hazelnut flavor of Nutella. Plus, it sets in the fridge — no oven, no stress. After testing this recipe over and over, tweaking it here and there, I’m confident it’s one you’ll make on repeat, whether it’s for a weeknight treat or a last-minute party dessert.
Why You’ll Love This No Bake Nutella Cheesecake Recipe
I don’t say this lightly, but this cheesecake has totally changed my dessert game.
- Super Simple Ingredients — You need only a handful of staples: cream cheese, Nutella, whipped cream, sugar, and a basic cookie crust. No fancy gadgets or rare ingredients required.
- No Oven Required — When it’s hot outside or you just don’t want to heat up the kitchen, this cheesecake is a lifesaver. Just mix, chill, and enjoy.
- Quick to Make — It takes about 15 minutes of hands-on time. Then, you let it set in the fridge while you do other things (or sneak a taste).
- Crowd-Pleaser — I’ve served this to kids, adults, and even picky eaters, and everyone asks for seconds. The Nutella flavor is rich but not overpowering.
- Make Ahead Friendly — Prep it a day or two ahead for easy entertaining or meal prep. It actually tastes better after a day or two in the fridge when the flavors meld together.
- Perfect for Any Occasion — Whether it’s a casual family dessert or part of a festive spread, this cheesecake fits right in.
Honestly, this no bake Nutella cheesecake is my secret weapon when I want a fancy-tasting dessert without the fuss. It’s creamy, dreamy, and just sweet enough to satisfy that chocolate craving.
Ingredients You’ll Need
Here’s the fun part: you probably have most of these ingredients already chilling in your kitchen. I’m picky about the cream cheese and Nutella brands because they make a noticeable difference, so I’ll share my favorites.
- Cookie Crust:
Graham cracker crumbs (1 ½ cups / 150g) — This is the base and gives a nice crunch and subtle sweetness. I like to mix in 3 tablespoons melted butter for richness. You can swap graham crackers for digestive biscuits or even crushed Oreos for a chocolatey twist. - Cream Cheese (16 oz / 450g, softened) — Full-fat cream cheese is a must here. I’ve tried low-fat versions, and the texture just isn’t the same. Let it sit out 30 minutes before mixing for a smoother batter.
- Nutella (1 cup / 280g) — The star of the show! Use good-quality Nutella or any hazelnut spread you love. It adds that perfect chocolate-hazelnut flavor and creamy texture.
- Powdered Sugar (¾ cup / 90g) — Adds sweetness without grit. I prefer powdered sugar over granulated because it dissolves effortlessly.
- Heavy Whipping Cream (1 cup / 240ml) — Whipped to soft peaks for lightness. You can substitute with canned coconut cream for a dairy-free version, but the flavor changes a bit.
- Vanilla Extract (1 teaspoon) — Just a little to round out the flavors.
- Salt (a pinch) — Enhances the sweetness and balances the Nutella.
Optional Toppings: Toasted hazelnuts, shaved chocolate, or fresh berries all add a lovely finishing touch. I often sprinkle a pinch of sea salt flakes on top for a grown-up flavor twist.
Equipment Needed
You don’t need fancy tools for this cheesecake. Here’s what I use and why.
- 9-inch springform pan — Ideal for easy removal without messing up the crust. If you don’t have one, a regular pie dish works, but slicing gets trickier.
- Mixing bowls — One large for the cream cheese mixture, another for whipping the cream.
- Electric mixer or stand mixer — You can whisk by hand, but seriously, a mixer saves time and effort when whipping cream.
- Rubber spatula — For folding whipped cream into the Nutella-cream cheese mixture without deflating it.
- Measuring cups and spoons — Standard stuff; no need to splurge here.
- Food processor or plastic bag + rolling pin — For crushing the graham crackers into crumbs.
Quick tip: I use a hand mixer and it works perfectly fine. If you’re whipping the cream by hand, just be patient and make sure it holds soft peaks.
How to Make It: Step-by-Step
Alright, let’s get to the good stuff. I’m walking you through this no bake Nutella cheesecake recipe exactly how I do it, including little tricks that make it foolproof.
Step 1: Make the Crust (5 minutes)
Start by crushing 1 ½ cups graham crackers until fine crumbs form. I use a food processor, but you can put them in a zip-top bag and bash with a rolling pin. Mix the crumbs with 3 tablespoons melted butter until everything is moistened. Press the mixture firmly into the bottom of your 9-inch springform pan, making sure the crust is even and compact (this helps it hold together). Pop it in the fridge to chill while you make the filling.
Step 2: Beat the Cream Cheese (3-4 minutes)
In a large bowl, beat 16 oz softened cream cheese with ¾ cup powdered sugar and a pinch of salt on medium speed until smooth and creamy, no lumps. This step is crucial—if your cream cheese isn’t softened enough, you’ll get clumps. I learned this the hard way and had to scrape and re-whip.
Step 3: Add Nutella and Vanilla (2 minutes)
Mix in 1 cup Nutella and 1 teaspoon vanilla extract until well combined. The batter will be thick and chocolatey—tempting to sneak a spoon already.
Step 4: Whip the Cream (5 minutes)
In a separate chilled bowl, whip 1 cup heavy cream until soft peaks form. Don’t overwhip or you’ll get butter! The cream should be light and fluffy, ready to make the cheesecake airy and smooth.
Step 5: Fold It All Together (3 minutes)
Gently fold the whipped cream into the Nutella-cream cheese mixture using a rubber spatula. Do this carefully to keep as much air as possible, so your cheesecake isn’t dense. Once combined, pour the filling over the chilled crust and smooth the top with your spatula.
Step 6: Chill (At least 4 hours or overnight)
Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This waiting time is what lets the cheesecake set to that perfect sliceable texture. Resist the urge to dig in early—it’ll be worth it.
Step 7: Serve and Enjoy
Release the springform pan sides and transfer to a serving plate. Add your favorite toppings if you want: toasted hazelnuts, chocolate shavings, or berries. Cut into slices and watch them disappear fast.
Expert Tips & Tricks
- Softened cream cheese is key: I always leave mine out for at least 30 minutes or pop it in the microwave for 10-second bursts if I’m in a rush.
- Don’t skip chilling the crust: It firms up the base and prevents soggy cheesecake.
- Whip cream just right: Soft peaks mean the cream holds shape but is still silky. Overwhipping leads to grainy texture.
- Folding technique matters: Use a gentle folding motion, scraping the bowl sides and turning the mixture over itself to keep the air in.
- Make it a day ahead: This cheesecake tastes even better after a night in the fridge when the flavors marry perfectly.
- Substitute crust ideas: Crushed pretzels or gingersnaps give interesting flavor twists if you want to mix it up.
Variations & Substitutions
Once you’ve nailed this basic no bake Nutella cheesecake, here are some fun ways to switch it up:
- Chocolate Peanut Butter Bars — If you love no-bake treats, you might enjoy the crunchy texture of these bars I made, which also don’t require an oven.
- Fruit Topped — Add fresh strawberries or raspberries on top for a pop of color and tartness that cuts through the richness.
- Nutella Swirl Cheesecake — Instead of mixing Nutella in completely, dollop it on top and swirl with a knife for a marbled effect.
- Gluten-Free Crust — Use almond flour mixed with melted butter for a grain-free crust option.
- Vegan Version — Swap cream cheese with vegan cream cheese and use coconut whipped cream. Nutella isn’t vegan, but there are hazelnut spreads that are.
- Espresso Kick — Add 1 teaspoon instant espresso powder to the cream cheese mixture for a mocha twist.
Serving & Storage
This cheesecake is best served chilled straight from the fridge. I like to slice it with a sharp knife dipped in hot water for clean cuts.
Serving Ideas:
- Pair with a cup of coffee or a glass of cold milk.
- Serve alongside a simple fruit salad or a fresh green salad to balance the richness.
- For a cozy night in, it pairs surprisingly well with a warm meal like slow cooker apple cider pulled pork or even a creamy pasta like the creamy pumpkin Alfredo pasta.
Storage: Store leftover cheesecake in an airtight container or cover the pan tightly with plastic wrap. It keeps well in the fridge for up to 4 days.
Reheating: No need here—this cheesecake is best cold. If it’s too firm after fridge time, let it sit at room temperature for 10 minutes before serving.
Freezing: You can freeze this cheesecake for up to 1 month wrapped tightly in plastic and foil. Thaw overnight in the fridge before serving. The texture may be slightly softer after freezing, but still delicious.
Nutrition Information
Not here to preach, but if you’re curious about what’s in each slice, here’s a rough breakdown based on 8 servings:
| Calories | 380 |
|---|---|
| Protein | 6g |
| Carbohydrates | 32g |
| Fat | 26g |
| Saturated Fat | 13g |
| Sugar | 24g |
This dessert is rich and indulgent with plenty of fat and sugar from the cream cheese and Nutella. But it also offers protein and calcium from the dairy. I like to balance indulgences like this with lighter meals throughout the day (hello, fluffy buttermilk pancakes for breakfast).
Final Thoughts
So that’s my tried-and-true, no-fail no bake Nutella cheesecake recipe. I probably sound like a broken record because I talk about it so much, but it’s honestly one of the easiest desserts I’ve ever made that still tastes like you spent hours in the kitchen. It’s saved me on busy days, last-minute guests, and even those times when I just desperately needed chocolate.
Make it your own—add more Nutella if you’re feeling wild, or sprinkle toasted hazelnuts on top for crunch. The best desserts are the ones you customize and enjoy with the people you love.
If you try this recipe, I’d love to hear how it turns out. Drop a comment sharing your tweaks or favorite toppings. And if something doesn’t go as planned, no worries—let me help troubleshoot. Happy no-baking!
Frequently Asked Questions
Q: Can I use milk instead of heavy cream for the whipped topping?
A: You can, but heavy cream whips up to a much better texture for this cheesecake. Milk won’t hold air or create the same fluffy lightness. If you want a lighter option, try whipping half-and-half with a little powdered sugar, but it won’t be as stable.
Q: My cheesecake is too soft and won’t set. What happened?
A: This usually means it hasn’t chilled long enough or the cream cheese wasn’t firm enough. Make sure your cream cheese is fully softened but not melted, and chill the cheesecake for at least 4 hours, preferably overnight. If it’s still soft, try freezing it for 30 minutes before serving.
Q: Can I make this Nutella cheesecake ahead of time?
A: Absolutely. In fact, it tastes better the next day when the flavors have melded. Just cover and refrigerate for up to 3 days. It’s perfect for prepping before a party or family gathering.
Q: What can I substitute for the graham cracker crust?
A: You can use crushed cookies like Oreos, digestive biscuits, or even pretzels for a salty-sweet twist. Just mix with melted butter and press into the pan as usual.
Q: Is there a way to make this cheesecake vegan or dairy-free?
A: Yes! Use vegan cream cheese and coconut whipped cream, plus a dairy-free chocolate hazelnut spread instead of Nutella. The texture and taste will be a bit different, but still delicious.
Q: How do I prevent the cheesecake from cracking when I slice it?
A: Since this is a no bake cheesecake, cracking is rare. But to get clean slices, chill it well and use a sharp knife dipped in hot water, wiping the blade clean between cuts.
Q: Can I double this recipe?
A: Definitely! Just double the ingredients and use a larger pan or two pans. The chilling time stays about the same, but you may need to increase it slightly for thicker cheesecakes.
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No Bake Nutella Cheesecake
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
Description
A super simple, creamy, and chocolatey no bake Nutella cheesecake that sets in the fridge without any oven or fuss. Perfect for quick desserts and crowd-pleasing occasions.
Ingredients
- 1 ½ cups graham cracker crumbs (150g)
- 3 tablespoons melted butter
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup (280g) Nutella or hazelnut spread
- ¾ cup (90g) powdered sugar
- 1 cup (240ml) heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: toasted hazelnuts, shaved chocolate, fresh berries, sea salt flakes
Instructions
- Crush 1 ½ cups graham crackers into fine crumbs using a food processor or a plastic bag and rolling pin.
- Mix the crumbs with 3 tablespoons melted butter until moistened. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the fridge.
- Beat 16 oz softened cream cheese with ¾ cup powdered sugar and a pinch of salt on medium speed until smooth and creamy.
- Mix in 1 cup Nutella and 1 teaspoon vanilla extract until well combined.
- In a separate chilled bowl, whip 1 cup heavy cream until soft peaks form.
- Gently fold the whipped cream into the Nutella-cream cheese mixture using a rubber spatula to keep it airy.
- Pour the filling over the chilled crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Release the springform pan sides, transfer to a serving plate, add optional toppings if desired, slice, and serve.
Notes
[‘Use full-fat cream cheese for best texture.’, ‘Softened cream cheese is key to avoid lumps.’, ‘Chill the crust before adding filling to prevent sogginess.’, ‘Whip cream to soft peaks to avoid turning it into butter.’, ‘Fold whipped cream gently to keep the cheesecake airy.’, ‘Make ahead for better flavor; cheesecake tastes best after chilling overnight.’, ‘Use a sharp knife dipped in hot water for clean slices.’, ‘Substitute crust with crushed Oreos, digestive biscuits, pretzels, or almond flour for gluten-free option.’, ‘For vegan version, use vegan cream cheese, coconut whipped cream, and dairy-free hazelnut spread.’]
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of chee
- Calories: 380
- Sugar: 24
- Fat: 26
- Saturated Fat: 13
- Carbohydrates: 32
- Protein: 6
Keywords: no bake cheesecake, Nutella cheesecake, easy dessert, no oven dessert, creamy cheesecake, chocolate hazelnut dessert
