What if I told you that you can have all the creamy, dreamy decadence of Nutella cheesecake without ever turning on your oven? That’s right! This No Bake Nutella Cheesecake is truly Easy and Irresistible! With a fudgy Oreo crust, a silky Nutella cream filling, and a secret Nutella layer tucked inside, this showstopping dessert feels special but comes together in a breeze. Make it ahead for dinner parties, birthdays, or whenever you’re craving something sweet and luxurious—one slice, and you’ll see why this is a forever favorite!

Easy and Irresistible! Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a few pantry staples can create something so impressive. Each ingredient plays its own delicious role—the Oreos add crunch, the Nutella brings a nutty richness, and the cream cheese makes the filling swoon-worthy. Here’s what you need and why you need it:

Oreo cookies (200 grams, 18 whole Oreos): These deliver the perfect chocolatey, slightly salty base for the crust, and their fudgy texture holds up beautifully to a no-bake filling.
Melted butter (45 grams): Essential to bring the crust together, melted butter binds the Oreo crumbs and gives a rich, buttery bite.
Cream cheese (500 grams): You want full-fat, room-temperature cream cheese to create that classic dense and creamy cheesecake feel—don’t skimp or swap!
Nutella (200 grams in filling, plus 150 grams each for center & decoration): The star of the show brings that luscious, hazelnut cocoa flavor to every single bite.
Powdered sugar (50 grams): Adds sweetness and helps ensure the smoothest, lump-free filling.
Heavy whipping cream (200 grams, 35% fat): Whipped to soft peaks, this brings lightness and mousse-like texture for that Easy and Irresistible! finish.
Oreos for decoration (4 cookies): Crushed Oreos on the side are not just pretty; they bring an extra burst of chocolate crunch right where you want it most.

How to Make Easy and Irresistible!

Step 1: Create the Secret Nutella Center

Start with a little magic: on a sheet of parchment, spread 150 grams of Nutella into a neat disk about the size of your cake pan—this will become that melty, show-stopping layer in the heart of your cheesecake. Slip it into the freezer now. By the time you’re ready to assemble, this hidden Nutella surprise will be easy to handle and truly Easy and Irresistible!

Step 2: Prepare the Oreo Crust

Crush those Oreos up (cream and all) in a food processor or by hand until they resemble fine sand. Mix with melted butter until every crumb shines and then press firmly into the base of your cake pan. The tighter you pack, the sturdier your chocolate foundation—no crumbling, all bliss.

Step 3: Make the Nutella Cheesecake Filling

In a large bowl, beat together the room-temperature cream cheese and 200 grams of Nutella until smooth, glossy, and free of lumps. Whip the heavy cream with powdered sugar in another bowl until you get soft, billowy peaks—don’t go too far or it could turn grainy! This step is easy and irresistible for setting up that cloud-like filling.

Step 4: Combine the Filling

Gently fold the whipped cream (in two additions) into the Nutella-cream cheese mixture. Take your time: soft, gentle folds create a light, dreamy texture that feels like mousse, not paste. You want every spoonful to feel like a bite of Nutella-infused heaven.

Step 5: Build the Cheesecake

Pour half the filling onto your prepared crust and smooth it out with a spatula. Retrieve your frozen Nutella disk and lay it gently on top, then finish with the remaining cheesecake mixture. Level out the top. This layering not only gives fantastic structure but also ensures every forkful is a symphony of textures and chocolate-hazelnut flavor.

Step 6: Chill Until Set

Patience is the secret ingredient here! Cover your cheesecake (plastic wrap or a tray works) and chill for at least 8 hours, or overnight if you can wait. This step lets all the flavors meld and ensures the cake slices cleanly when it’s time to serve—more Easy and Irresistible! results for almost zero effort.

Step 7: Decorate with Nutella and Oreos

For the final Easy and Irresistible! touch: melt 150 grams Nutella and gently pour or drizzle over the chilled cheesecake, then tilt the pan for a glossy, even coating. Hit the sides with crushed Oreos for a pro-worthy finish that nobody will believe is homemade.

Step 8: Slice and Enjoy

Release the cheesecake from its pan, slice into decadent wedges, and just try not to steal that first, gooey slice for yourself! Every piece features creamy filling, fudgy base, and dreamy Nutella center—the most swoon-worthy no-bake dessert you’ll ever make.

Step 9: Store Leftovers

Any leftovers (if any survive!) can be kept in an airtight container in the fridge for up to 4 days. Pro tip: chill the slices before storing for easy, tidy snacking later on.

How to Serve Easy and Irresistible!

Garnishes

You can’t go wrong with a little flourish—try extra swirls of Nutella, chocolate shavings, toasted hazelnuts, or even a dollop of freshly whipped cream. Not only do these add a burst of flavor and crunch, but they make each slice feel like it just came from a fancy bakery. The classic Oreo crumble along the edges never fails to make a statement and gives even more crunch.

Side Dishes

Keep sides light and simple to let the Easy and Irresistible! Nutella cheesecake totally shine! Fresh berries (like raspberries, strawberries, or blueberries) are perfect for balancing the rich flavors, while a scoop of vanilla ice cream or a dusting of espresso powder can take things over the top for special occasions.

Creative Ways to Present

Mini cheesecakes in jars or glasses are both adorable and practical—perfect for parties or picnics! Or, slice the cheesecake into small squares, dip one edge in melted chocolate, and roll in chopped nuts for bite-sized treats. You could even serve deconstructed versions in parfait glasses, layering crumbs, filling, Nutella, and toppings for a modern twist on Easy and Irresistible!.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully! Store any leftovers in an airtight container in the fridge, and you’ll be rewarded with a treat that stays creamy and luscious for up to 4 days. Let each slice come to room temperature for a few minutes before enjoying to maximize its creamy texture and full-on Nutella flavor.

Freezing

Absolutely! You can freeze whole cheesecakes or individual slices. Simply wrap tightly in plastic wrap and pop into a freezer bag or container. The Easy and Irresistible! texture is just as dreamy after thawing—just defrost overnight in the fridge before serving for best results.

Reheating

No baking, so no reheating required! If your cheesecake is frozen, just let it thaw gently in the fridge until soft and sliceable. If you like your cheesecake a touch warmer, rest out at room temperature for 15-20 minutes, and it’ll taste freshly made.

FAQs

Can I use another cookie instead of Oreos for the crust?

Absolutely! Digestive biscuits, graham crackers, or even Biscoff cookies work beautifully. Just adjust the butter based on how dry or oily your chosen cookies are. The beauty of this Easy and Irresistible! recipe is its flexibility—use your favorites.

What type of cream cheese should I use?

Always go with full-fat, block-style cream cheese for best results. Don’t use whipped or spreadable tubs—these have more water and can make the cheesecake less rich and stable.

Can I make this cheesecake in advance?

Yes, and it’s actually better to do so! The flavors develop and the structure sets perfectly after a night in the fridge, making this truly Easy and Irresistible! for entertaining or prepping ahead.

How do I prevent lumps in the filling?

Make sure your cream cheese and Nutella are at room temperature, and blend them thoroughly before adding whipped cream. Sifting the powdered sugar helps as well, leaving you with a perfectly smooth and Easy and Irresistible! cheesecake filling each time.

How do I get clean slices?

Use a sharp knife dipped in hot water, wiping the blade clean after each cut. This trick means neat, bakery-worthy slices that show off all the beautiful, Easy and Irresistible! layers inside.

Final Thoughts

There’s something truly magical about a dessert that’s both effortless and unbelievably delicious. This No Bake Nutella Cheesecake will make you the star of any gathering—no oven required! Give Easy and Irresistible! a try, and don’t be surprised when everyone asks for the recipe. Happy no-baking!

Easy and Irresistible! Recipe

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5 from 14 reviews

Indulge in the rich, creamy decadence of this no-bake Nutella cheesecake. With layers of chocolatey Oreo crust, velvety Nutella cheesecake filling, and a luscious Nutella center, this dessert is a true showstopper that will impress any crowd. Perfect for special occasions or when you’re craving a sweet treat without the hassle of baking.

Author: Paula
Prep Time: 35 minutes
Total Time: 8 hours 35 minutes
Yield: 8
Category: Dessert
Cuisine: American
Diet: Vegetarian

Ingredients

Crust

200 grams oreos (18 whole oreos)
45 grams melted butter

Cheesecake Filling

500 grams cream cheese
200 grams Nutella
50 grams powdered sugar
200 grams heavy whipping cream (35% fat)

Nutella Center

150 grams Nutella

Decoration

150 grams Nutella
4 oreos

Instructions

Prepare the Oreo Crust – Crush Oreos into fine crumbs, mix with melted butter, press into pan.
Make the Nutella Cheesecake Filling – Blend cream cheese and Nutella, whip heavy cream with sugar, fold together.
Combine the Filling – Gently fold whipped cream into the Nutella mixture.
Assemble the Cheesecake – Layer filling over crust, add Nutella center, top with remaining filling.
Chill the Cheesecake – Refrigerate for at least 8 hours or overnight.
Decorate with Nutella and Oreos – Drizzle melted Nutella over the top, sprinkle crushed Oreos on the sides.
Slice and Serve – Cut into portions and enjoy!
Store Leftovers – Store in fridge for up to 4 days or freeze for up to 3 months.

Notes

Don’t overwhip the cream: Whip the heavy cream to soft peaks to avoid overthickening.
Room temperature ingredients: Let cream cheese and Nutella sit out for easier mixing.
Cold, clean, and dry bowl: Ensure the bowl for whipping cream is chilled and dry.
Chill overnight: Allow the cheesecake to set in the fridge for at least 8 hours.