Rich, creamy, and utterly irresistible, No Bake Nutella Cheesecake is the kind of dessert that brings pure happiness to any table. You get a velvety chocolate-hazelnut filling nestled in a crisp Oreo cookie crust, all without ever turning on your oven. Whether you’re prepping for a cozy family night, a special birthday, or just a Tuesday pick-me-up, this recipe never fails to impress. If you love that distinct Nutella flavor and believe everything can be improved with a hit of chocolate, this is the cheesecake for you.

No Bake Nutella Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the absolute joys of making No Bake Nutella Cheesecake is how simple the lineup is—every ingredient counts and brings something magical to the mix. From the rich cookies in the crust to the lush Nutella in the filling, each piece contributes to the luscious layers and homestyle charm.

Oreo Cookies (24): These act as a decadent base, delivering a chocolatey crunch that pairs perfectly with the creamy topping. Don’t remove the filling—it helps bind the crust!
Melted Butter (1/3 cup): Essential for bringing the cookie crumbs together and giving your crust that lovely firmness; salted butter adds extra flavor but unsalted works just as well.
Cream Cheese (2 x 8-ounce blocks, room temperature): The heart of your creamy filling—make sure it’s at room temp for the smoothest result!
Nutella (1 x 13-ounce jar): The key ingredient that ties everything together with its luxurious hazelnut chocolate goodness.
Cocoa Powder (2 tablespoons): Just a bit to really boost that chocolatey depth, balancing the sweetness of the Nutella.
Powdered Sugar (1 cup): Adds a gentle sweetness and keeps the texture fluffy and not grainy.
Whipped Topping (1 x 8-ounce container, like Cool Whip): This lightens the whole cheesecake and gives it that airy, mousse-like texture everyone loves.

How to Make No Bake Nutella Cheesecake

Step 1: Make the Oreo Crust

Start by crushing your Oreo cookies, filling and all, in a blender or food processor until you have fine crumbs. Pour them into a big bowl and drizzle in the melted butter. Stir together until every crumb looks shiny and moist—this is key for a crust that holds together beautifully!

Step 2: Press Crust into Pan

Tip the crumb mixture into your 9-inch springform pan. Use the bottom of a glass (or a measuring cup) to press the crumbs firmly across the bottom and a little bit up the sides. This gives you that classic cheesecake “edge” and ensures every slice gets a perfect cookie bite. Pop the pan in the fridge to chill while you tackle the filling.

Step 3: Mix Nutella & Cream Cheese

In the bowl of your stand mixer—or use a handheld one if that’s what you have—beat the cream cheese and Nutella together on medium speed until the mixture is smooth, creamy, and uniform. The aroma at this stage is heavenly!

Step 4: Add Cocoa and Sugar

With the mixer on low, add your cocoa powder and powdered sugar. Beat until fully incorporated, scraping down the bowl so you don’t miss any chocolatey goodness. This is what makes the filling decadently chocolatey and perfectly sweet.

Step 5: Fold in Whipped Topping

Gently fold in the whipped topping with a spatula. Take your time—folding it in keeps the mixture light and mousse-like, rather than dense. Resist the urge to overmix!

Step 6: Fill & Chill

Dollop the filling straight into your waiting cookie crust and smooth it out with a spatula. Cover tightly with plastic wrap, then chill in the refrigerator for at least 4 hours. This is when the magic happens and your No Bake Nutella Cheesecake firms up to perfection.

Step 7: Garnish & Serve

Just before serving, whip up some extra whipped cream or pipe rosettes along the edge. You can also dust with cocoa, add chocolate shavings, or toss on a few chopped hazelnuts if you’re feeling fancy.

How to Serve No Bake Nutella Cheesecake

Garnishes

Bring your No Bake Nutella Cheesecake to the next level with the right garnish. Pipe swirls of whipped cream on top, sprinkle chocolate curls, dust with extra cocoa powder, or scatter crushed nuts for a crunchy contrast. Fresh berries or thin slices of banana add a pop of color and a sweet-tart lift that complements that rich filling.

Side Dishes

While this cheesecake stands on its own, pairing it up with the right side can create a real dessert moment. Try serving small slices alongside fresh fruit salad, a dollop of tangy crème fraîche, or even a scoop of vanilla bean ice cream for extra indulgence. Coffee or espresso makes the perfect match and balances both the sweetness and richness in every bite.

Creative Ways to Present

Think beyond the springform pan! You can turn No Bake Nutella Cheesecake into elegant individual parfaits by layering crust and filling in small glasses or Mason jars—great for picnics or dinner parties. For a playful twist, use a muffin tin lined with cupcake wrappers for mini cheesecakes, or create cheesecake bars in a rectangular dish that can be cut into squares and shared.

Make Ahead and Storage

Storing Leftovers

If you happen to have any No Bake Nutella Cheesecake left (it’s a rare occurrence!), keep it fresh in an airtight container in the fridge. It will stay delicious for 6-7 days, so you can enjoy a sliver for dessert all week long. The filling stays creamy and the crust holds its crunch!

Freezing

Want to make your cheesecake ahead? No problem—just pop it in the freezer! Wrap the entire cake well with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It will keep for about a month. For best results, thaw in the refrigerator overnight before serving.

Reheating

Good news: there’s no actual reheating needed for No Bake Nutella Cheesecake. Just let it sit at room temperature for 10-15 minutes before serving if it’s come straight from the fridge or freezer—this brings out the flavors and gives the filling that dreamy, silky texture.

FAQs

Can I use a different chocolate-hazelnut spread if I don’t have Nutella?

Absolutely! While the classic Nutella taste is iconic, there are several other chocolate-hazelnut spreads on the market that work beautifully in this recipe. Just be sure to use a similar quantity and consistency for best results.

How can I make the cheesecake gluten-free?

Easy fix: swap out regular Oreos for gluten-free chocolate sandwich cookies. Double-check your other ingredients (especially your whipped topping) to make sure they’re gluten-free as well, and you’re all set!

Can I make this recipe ahead for a party?

Definitely! No Bake Nutella Cheesecake is actually even better when made in advance, since chilling time lets the flavors meld and the texture set. Assemble the whole cake the day before and garnish right before serving.

What size pan should I use?

A 9-inch springform pan is ideal for this recipe, giving you the perfect thickness for both crust and filling. If you only have a regular cake pan, just line it with parchment and leave a little overhang to help lift the cheesecake out after chilling.

How firm does the cheesecake get?

After a thorough chill in the fridge, No Bake Nutella Cheesecake slices beautifully and holds its shape, while remaining luxuriously creamy. For extra neat slices, use a sharp knife warmed under hot water (and wiped dry) between cuts.

Final Thoughts

If you’re searching for a treat that’s wildly impressive but secretly simple, look no further: No Bake Nutella Cheesecake checks every box. Give it a try the next time you need a dessert that delivers pure joy with every bite—I can’t wait for you to taste just how fantastic it is!

No Bake Nutella Cheesecake Recipe

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4.7 from 21 reviews

This easy Nutella Cheesecake is rich, creamy, and perfect for ANY occasion. Enjoy a decadent no-bake cheesecake with an Oreo crust and a luscious chocolate-hazelnut filling.

Author: Paula
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Yield: Serves 10
Category: Cheesecake
Method: No Bake
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:

24 Oreo Cookies
1/3 cup butter, melted

For the Filling:

2 (8-ounce) blocks cream cheese, room temperature
1 (13-ounce) jar chocolate hazelnut spread (Nutella)
2 tablespoons cocoa powder
1 cup powdered sugar
1 (8-ounce) container whipped topping (Cool Whip)

Instructions

Crust: Crush Oreo cookies in a blender or food processor. Mix crumbs with melted butter. Press into a 9-inch springform pan. Chill.
Filling: Blend cream cheese and Nutella until smooth. Add cocoa powder, powdered sugar, and fold in whipped topping. Spread into crust.
Cover and chill for at least 4 hours.
Garnish with whipped cream before serving, if desired.

Notes

Use a glass or measuring cup to press the crust for best results.
Add whipped cream just before serving for freshness.
Refrigerate the cheesecake for at least 4 hours to set.
Experiment with various toppings like shaved chocolate or fresh fruit.
Store in an airtight container in the refrigerator for up to 6-7 days or freeze for longer shelf life.