If you’re searching for a show-stopping dessert that’s delightful, dreamy, and comes together without ever turning on your oven, this no bake Nutella cheesecake is your new go-to. The combination of a crunchy Oreo crust, a cloud-like cream cheese and Nutella filling, and a hidden molten Nutella center creates layers of flavor and texture that are truly Easy and Irresistible! Whether you’re whipping it up for a special gathering or simply treating yourself, this indulgent creation will charm Nutella lovers and cheesecake aficionados alike.

Easy and Irresistible! Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role, ensuring every bite bursts with creamy texture, rich chocolate-hazelnut flavor, and just the right touch of sweetness. The best part? Everything is simple to find and quick to prepare, making this cheesecake as Easy and Irresistible! as promised.

Oreos (200 grams / about 18 cookies): These iconic cookies deliver that deep, chocolatey crunch for the base — leave the filling in for extra fudginess!
Melted Butter (45 grams): Melted butter binds the Oreo crumbs together, creating a lush, firmly-packed crust.
Cream Cheese (500 grams): Use full-fat, room-temperature cream cheese for a velvety, tangy-sweet base that sets perfectly.
Nutella (500 grams, divided): The hero of the recipe, Nutella weaves through the crust, filling, center, and topping for bold hazelnut-chocolate flavor in every layer.
Powdered Sugar (50 grams): Powdered sugar sweetens without grittiness and helps the filling remain light and smooth.
Heavy Whipping Cream (200 grams, 35% fat): Whipped to soft peaks, this cream creates lift and an irresistibly airy texture.
Extra Oreos (4 cookies): Reserved for decoration, a crumbled sprinkle of Oreos adds flair and crunch to the finished masterpiece.

How to Make No bake Nutella cheesecake

Step 1: Prepare the Nutella Disk

Start with a fun little magic trick that takes the Nutella center to the next level. Scoop 150 grams of Nutella onto a parchment-lined tray. Spread it into a circle, roughly matching your cake pan (leave a little space around the edges). Pop this flat disk into the freezer while you put the rest of your Easy and Irresistible! cheesecake together. This simple move creates that gooey, luscious chocolate-hazelnut layer in every slice.

Step 2: Make the Oreo Crust

Grab those Oreos and crush them — food processor, rolling pin, or even the bottom of a saucepan does the trick! Stir in the melted butter until the crumbs resemble damp sand (aka the promise of a perfect crust). Firmly press this into the bottom of your springform pan so it’s even and compact. This is the base for everything Easy and Irresistible!

Step 3: Whip Up the Nutella Cheesecake Filling

In a large bowl, blend room-temperature cream cheese and Nutella until you have a smooth, creamy mixture that tempts you to sneak a spoonful. In another clean, cold bowl, whip the heavy cream with powdered sugar until you see soft, pillowy peaks. The contrast between the tangy cream cheese and rich Nutella makes each bite dreamy.

Step 4: Combine the Filling

Now, gently fold the whipped cream into the Nutella-cream cheese blend in two batches. Start with half, fold until almost combined, then add the rest and gently blend until silky and cloudlike. You want to keep all that air you just whipped in, making your no-bake cheesecake filling light, fluffy, and fully Easy and Irresistible!

Step 5: Assemble the Cheesecake

Pour half of the cheesecake filling over your Oreo crust and smooth it with a spatula. Retrieve your frozen Nutella disk, peel it off the parchment, and gently lay it on top of the filling, centering it as best you can. Cover with the rest of the filling, smoothing the surface again so the cheesecake is perfectly even. This step gives you that decadent, molten Nutella surprise in the center.

Step 6: Chill and Set

Cover your pan with plastic wrap or a tray to keep fridge aromas out, and let the cheesecake chill for at least 8 hours or (as all cheesecake fans know) overnight is best. The cold sets the filling and melds the flavors so each bite is meltingly Easy and Irresistible!

Step 7: Decorate with Nutella and Oreos

Once the cheesecake is fully set, melt 150 grams of Nutella just enough to drizzle. Pour or pipe it over the top, tilting the pan for even coverage if you like. Finish with crumbled Oreos pressed along the edges for that beautiful, bakery-style look with an extra chocolate crunch. It makes the cheesecake as eye-catching as it is Easy and Irresistible!

Step 8: Slice and Serve

Run a hot knife around the edge of the pan to release, then unlatch the springform. Cut generous slices, plate them up, and get ready for oohs and aahs — every slice has creamy layers, a dreamy Nutella center, and that iconic Oreo crunch. Your Easy and Irresistible! dessert is ready for the spotlight.

How to Serve No bake Nutella cheesecake

Garnishes

This cheesecake shines with just a drizzle of Nutella and a halo of crumbled Oreos, but feel free to scatter on toasted hazelnuts, chocolate curls, or even a sprinkle of sea salt for extra drama and crunch. A cloud of lightly whipped cream or a shower of cocoa powder takes things from homemade to patisserie-worthy with minimal effort.

Side Dishes

Easy and Irresistible! Nutella Cheesecake pairs beautifully with a platter of fresh berries — raspberries and strawberries deliver bright, tart notes that balance the sweetness. For a richer touch, try a scoop of vanilla bean ice cream, or a warm espresso on the side to bring out the chocolate and hazelnut flavors.

Creative Ways to Present

Turn this cheesecake into mini desserts by assembling in individual jars or ramekins for a portable, party-ready treat. For a playful twist, serve slices with pipettes of extra Nutella for drizzling, or stack Oreo halves and Nutella swirls on top of each slice. The visual drama makes Easy and Irresistible! even more memorable for guests and family alike.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (lucky you!), store them in an airtight container in the fridge for up to 4 days. The cheesecake remains rich but light, and makes a fabulous midnight treat or next-day delight. Keep it chilled for best texture and flavor.

Freezing

This recipe is freezer-friendly too! Cut the cheesecake into individual slices, wrap them tightly in plastic wrap, then store in a freezer bag or airtight container for up to 3 months. Simply thaw overnight in the refrigerator before eating, and you’ll have Easy and Irresistible! ready anytime you crave it.

Reheating

No reheating needed for this no-bake wonder. If frozen, let your slice thaw gently in the fridge overnight or at room temperature for about 30 minutes before serving. For the best texture, don’t microwave — just let the creamy filling soften naturally.

FAQs

Can I use a different brand of chocolate hazelnut spread?

Absolutely! While Nutella gives the most classic flavor, any chocolate hazelnut spread with a similar consistency should work. Adjust the sweetness a bit if your chosen brand is extra sweet or less chocolaty to keep things Easy and Irresistible!

What if I don’t have a springform pan?

You can make this cheesecake in any similarly-sized cake pan lined with parchment or plastic wrap, just for easier removal. Presentation might not be as perfect, but your Easy and Irresistible! cheesecake will be just as delicious!

How do I keep the filling from being too soft?

Be sure to use full-fat cream cheese and whip the cream only to soft peaks, not stiff. Overnight chilling is the key to a firm yet creamy texture that stands up to slicing. Follow these tips and you’ll always have Easy and Irresistible! results.

Can I make this cheesecake gluten-free?

Yes! Just swap in your favorite gluten-free chocolate sandwich cookies for the base. Everything else in this Easy and Irresistible! cheesecake is naturally gluten-free (just double-check your ingredients to be safe).

My Nutella disk broke or melted, what do I do?

No worries — just scoop and spread the softened Nutella in the center as evenly as you can. It will still make that signature gooey middle, and nobody will notice the difference once they take a bite of this Easy and Irresistible! treat.

Final Thoughts

This no bake Nutella cheesecake is more than just a dessert; it’s a celebration of chocolate, hazelnut, and pure joy, layered together and Easy and Irresistible! every single time. Jump in, grab your Oreos and Nutella, and treat your loved ones — or yourself — to a slice of something truly special!

Easy and Irresistible! Recipe

Print Recipe

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5 from 25 reviews

This No-Bake Nutella Cheesecake is a decadent and creamy dessert that is sure to impress. With layers of rich Nutella cheesecake filling, a chocolate Oreo crust, and a Nutella center, this indulgent treat is perfect for any chocolate lover.

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

Before Starting: Prepare a Nutella disk by spreading 150 grams of Nutella on parchment paper and freezing it.
Step One: Prepare the Oreo Crust by mixing crushed Oreos with melted butter and pressing into the pan.
Step Two: Make the Nutella Cheesecake Filling by blending cream cheese and Nutella, whipping heavy cream, and mixing everything together.
Step Three: Combine the Filling by folding whipped cream into the Nutella and cream cheese mixture.
Step Four: Assemble the Cheesecake by layering the filling over the crust with a Nutella center.
Step Five: Chill the Cheesecake for at least 8 hours or overnight.
Step Six: Decorate with melted Nutella and crushed Oreos.
Step Seven: Slice and Serve the cheesecake.
Step Eight: Store any leftovers in the fridge or freezer.