How to Make a No-Bake Nutella Cheesecake

You want a dessert that screams “I put effort into this” without actually… putting effort into it? Meet the no-bake Nutella cheesecake. It’s creamy, rich, chocolatey-hazelnut bliss that comes together fast, chills beautifully, and disappears even faster. No oven, no stress, no judgment if you lick the spatula. Ready to flex your dessert game with minimal sweat?

Why No-Bake Nutella Cheesecake Works (And Why You’ll Crave It)

Nutella brings the chocolate and hazelnut party, while cream cheese gives it structure and tang so it doesn’t taste like a sugar bomb. You’ll get a silky texture that feels fancy with just a handful of ingredients. The fridge does the heavy lifting, which means you can prep it ahead and look extremely put-together later.
Also, quick reality check: this is rich. Like, cut-small-slices rich. But that means one cheesecake goes a long way, so it’s perfect for birthdays, get-togethers, or “just because” Tuesdays.

What You’ll Need (Keep It Simple)

For the crust:

• 2 cups (about 200g) chocolate cookie crumbs (Oreos without filling, or chocolate graham crackers)
• 6 tablespoons (85g) unsalted butter, melted
• 1 tablespoon granulated sugar (optional, skip if using Oreos)
• Pinch of salt

For the filling:

• 16 oz (450g) full-fat cream cheese, softened
• 1 cup (280g) Nutella (generous scoops encouraged)
• 1 teaspoon pure vanilla extract
• 1/3 cup (40g) powdered sugar (adjust to taste)
• 1 cup (240ml) cold heavy cream
• Pinch of salt (balances the sweetness, trust me)

For topping (optional but highly recommended):

• Shaved chocolate or chopped hazelnuts
• Extra Nutella drizzle
• Whipped cream swirls if you’re feeling extra

Gear Check: No Fancy Tools Required

You just need:

• 9-inch springform pan (best for easy release)
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons

Don’t have a springform pan? Use a deep pie dish and line it with parchment overhang so you can lift slices without tears.

Let’s Make It: Step-by-Step

1) Build the crust

• Pulse cookies into fine crumbs. No food processor? Smash them in a zip-top bag with a rolling pin. Therapy and prep in one go.
• Stir crumbs with melted butter, sugar (if using), and a pinch of salt until it looks like wet sand.
• Press firmly into the bottom of your pan. Use a flat-bottomed glass to pack it tight. Firm crust = no crumbling drama later.
• Chill the crust in the fridge while you make the filling.

2) Whip the cream

• Beat cold heavy cream to stiff peaks. You want it fluffy but not grainy.
• Set aside. This becomes the light, airy magic that keeps the cheesecake silky, not brick-like.

3) Make the filling

• Beat softened cream cheese until completely smooth. Lumps now = lumps forever.
• Add Nutella, vanilla, powdered sugar, and a pinch of salt. Beat until creamy and glossy.
• Gently fold in the whipped cream with a spatula. Don’t beat it—just fold until no streaks remain. We want volume!

4) Assemble and chill

• Spread the filling over the chilled crust. Smooth the top. If it looks rustic, call it “artisanal.”
• Cover and refrigerate at least 6 hours, preferably overnight. Chill time sets the structure.

5) Decorate (a.k.a. make it look pro)

• Drizzle warmed Nutella across the top in zigzags.
• Add shaved chocolate, toasted hazelnuts, or even Ferrero Rocher halves if you’re feeling dramatic.
• Slice with a hot knife (wipe between cuts) for clean edges.

Flavor Boosters and Variations

Want to personalize it? IMO, small tweaks make it feel custom without extra work.

Crust upgrades

• Hazelnut-cracker crust: Swap in ground hazelnuts for 1/2 cup of the crumbs.
• Salted chocolate crust: Add flaky sea salt to the crust for sweet-salty perfection.
• Digestive or graham crust: Lighter flavor if you want the Nutella to scream louder.

Filling twists

• Espresso shot: Add 1 teaspoon instant espresso powder to the filling. Coffee + Nutella = love.
• Orange zest: 1 teaspoon zest for a bright, subtle lift.
• Peanut butter swirl: Fold in 1/4 cup warmed peanut butter for a swirled top.

Topping ideas that slap

• Chopped hazelnuts and sea salt flakes
• Whipped cream rosettes with cocoa dusting
• Crushed wafer cookies for crunch

Pro Tips for Perfect Texture

Bring cream cheese to room temp. Cold cream cheese clumps and ruins that smooth, dreamy texture.
Whip cream separately. Don’t shortcut by tossing everything in one bowl. The filling needs that airy lift.
Fold, don’t beat. You’ll deflate the cream and end up with dense cheesecake if you overmix.
Chill long enough. Six hours minimum, but overnight will give you cleaner slices and fewer regrets.
Use the right pan. A springform pan makes release easy. If not, line your dish with parchment and accept that the first slice might be “chef’s treat.”

Serving and Storage (AKA Managing Self-Control)

Serve small slices. This cake is rich enough to make your tastebuds high-five and your brain say “let’s pace ourselves.”

Storage tips

• Fridge: Keep covered for up to 4 days. The texture holds, and the flavor deepens.
• Freezer: Freeze slices on a tray, then wrap individually. Store up to 1 month. Thaw in the fridge for a few hours.
• Make-ahead: Prep 1–2 days before an event. Add toppings right before serving for max crunch and shine.

What Can Go Wrong (And How to Fix It)

Stuff happens. Here’s how to dodge the usual drama.

Crust crumbles when slicing

You didn’t pack it tight enough or used too little butter. Next time, press harder and add another tablespoon of butter if crumbs look dry. Also, use that hot knife trick.

Filling won’t set

You didn’t chill long enough or overbeat the whipped cream into soup. Chill overnight. Worst case, serve it as “Nutella cheesecake mousse” in cups. Boom—intentional.

Lumpy filling

The cream cheese was too cold. Beat it until smooth before adding anything else. Strain through a fine mesh if you need to salvage it, FYI.

Too sweet

Cut the powdered sugar or add a little extra salt. A splash of lemon juice can also balance the richness without tasting “lemony.”

Make It For… Basically Any Occasion

– Birthday cake for the person who loves chocolate but hates fuss
– Dinner party dessert that looks restaurant-level with minimal effort
– A “sorry I forgot the anniversary” edible apology that actually works
– Solo weekend project because you deserve nice things
Honestly, this cheesecake delivers serious dessert energy with an almost laughable amount of work. It’s the cheat code of entertaining.

FAQ

Can I use whipped topping instead of heavy cream?

You can, but I recommend real heavy cream for flavor and stability. Whipped topping works in a pinch, but it tastes sweeter and less rich. If you use it, fold it in gently and reduce the powdered sugar.

Do I need gelatin to make it set?

Nope. The combo of cream cheese, Nutella, and whipped cream sets beautifully in the fridge. If you want super-firm slices for a hot day, you can dissolve 1 teaspoon gelatin in 2 tablespoons warm water and mix it into the filling. Not mandatory though.

Can I make this gluten-free?

Yes—use gluten-free chocolate cookies for the crust. Everything else tends to be naturally gluten-free, but always check labels, IMO.

What if I only have a hand whisk?

You’ll survive, but your arm might not love you. Whisk the cream to soft-stiff peaks and beat the cream cheese until smooth. It’s doable, just takes longer. Take breaks, hydrate, question your life choices, then continue.

How do I toast hazelnuts without burning them?

Spread them on a baking sheet and toast at 350°F (175°C) for 8–10 minutes, shaking once. Rub them in a clean towel to remove some skins. Let cool before chopping. The toastiness makes the whole cake taste fancier.

Can I halve the recipe?

Yes—use a 6-inch springform pan or make it in individual cups. Halving works perfectly and makes it dangerously easy to “accidentally” eat the whole thing.

Conclusion

No-bake Nutella cheesecake is the dessert equivalent of a mic drop: fast to make, effortless to serve, and impossible to resist. You mix a few pantry staples, let the fridge do its thing, and take all the credit. Make it once, and it’ll become your go-to “wow” dessert—IMO, it’s the sweetest shortcut to hero status. Now go grab a spoonful of Nutella as a reward for reading this far. You earned it.