No Bake Nutella Cheesecake: Easy Creamy Dessert Recipe Ideas

If there were ever a dessert that practically guarantees smiles before the first bite, it’s a no bake Nutella cheesecake. Silky, chocolate-hazelnut filling meets a crisp, chocolatey crust, and the whole thing comes together without turning on the oven. It feels luxurious and special, yet it’s incredibly manageable—even if you’re new to cheesecakes or short on time.

In this recipe, you can expect a smooth, creamy filling that slices cleanly, a sturdy crust that doesn’t crumble apart, and a flavor that strikes the perfect balance between rich Nutella and tangy cream cheese. You’ll also find practical tips for flawless results, plus make-ahead suggestions and easy variations. By the end, you’ll have a dessert that looks as impressive as it tastes—and one that’s destined to become your go-to treat for gatherings, birthdays, or “just because” moments.

What Makes This No-Bake Nutella Cheesecake Irresistible

This cheesecake is all about comfort and ease without compromise. The filling is light yet indulgent, with Nutella’s signature chocolate-hazelnut warmth shining through. Because it’s no bake, there’s no risk of cracks or overbaking; it sets in the fridge into a velvety, mousse-like consistency that’s a dream to slice. The crust adds crisp contrast, and a handful of toasted hazelnuts or chocolate shavings on top brings just the right touch of elegance. It’s the kind of dessert that looks like it took all day but truly doesn’t.

Your Pantry Check: Ingredients You’ll Need

• Chocolate cookie crumbs (about 2 cups / 200 g) – The foundation of a firm, flavorful crust; chocolate cookies or chocolate graham crackers both work well.
• Unsalted butter (5 tablespoons / 70 g), melted – Binds the crumbs so the crust holds together and slices neatly.
• Granulated sugar (1 tablespoon, optional) – Adds a touch of sweetness to the crust if your cookies aren’t very sweet.
• Fine salt (a pinch) – Balances sweetness and enhances the chocolatey notes.
• Cream cheese (16 oz / 450 g), full-fat, room temperature – The creamy base; full-fat makes for the best texture and flavor.
• Nutella (1 cup / 300 g) – The star ingredient; provides chocolate-hazelnut flavor and helps the filling set.
• Powdered sugar (1/2 cup / 60 g) – Sweetens and helps stabilize the filling without grittiness.
• Vanilla extract (1 teaspoon) – Rounds out flavors and adds a homemade warmth.
• Heavy cream (1 cup / 240 ml), cold – Whipped to soft peaks, it makes the filling airy and light.
• Fine salt (a tiny pinch) – A small addition that makes the chocolate and hazelnut pop.
• Optional toppings: chopped toasted hazelnuts, chocolate shavings, or a drizzle of warm Nutella – Adds crunch, aroma, and a polished finish.
• For an optional chocolate shell or ganache: 1/2 cup heavy cream + 3 oz (85 g) chopped dark chocolate – Creates a glossy finish if you want a bakery-style look.

Let’s Make It: A Step-by-Step Walkthrough

1. Prepare your pan. Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. This makes it easier to transfer the cheesecake to a serving plate. Lightly grease the sides if you’d like ultra-clean releases.
2. Mix the crust. In a bowl, combine the chocolate cookie crumbs, melted butter, granulated sugar (if using), and a pinch of salt. Stir until the mixture looks like damp sand and holds together when pressed.
3. Press and set the crust. Tip the crumbs into the pan, pressing firmly into an even layer across the bottom and slightly up the sides. A flat-bottomed glass works well to compact the crust. Chill for 10–15 minutes while you make the filling; a cold crust helps it set crisp.
4. Whip the cream. Using a cold bowl and cold beaters, whip the heavy cream to soft peaks. You want it cloud-like and just holding its shape, not stiff or grainy. Set aside in the fridge.
5. Beat the cream cheese. In a separate large bowl, beat the room-temperature cream cheese until completely smooth and creamy with no lumps. Starting with soft cream cheese is essential for a silky filling.
6. Add Nutella and flavorings. Beat in the Nutella, powdered sugar, vanilla, and a tiny pinch of salt until everything is fully combined and glossy. Scrape down the bowl to ensure there are no streaks.
7. Fold in the whipped cream. Using a spatula, gently fold the whipped cream into the Nutella mixture in two additions. Keep your strokes broad and light to maintain the airy texture. Stop as soon as it’s uniform.
8. Fill the pan. Spoon the filling over the chilled crust. Smooth the top with an offset spatula or the back of a spoon. Tap the pan lightly on the counter to release any air bubbles.
9. Chill to set. Cover the pan and refrigerate for at least 6 hours, ideally overnight. The long chill is what gives you clean slices and a stable, mousse-like interior.
10. Optional ganache topping. If using, gently heat 1/2 cup cream until steaming (not boiling), pour over chopped chocolate, let stand 1 minute, then stir until smooth. Cool until slightly thickened, then spread over the chilled cheesecake. Chill 30 minutes more to set.
11. Decorate. Sprinkle with chopped toasted hazelnuts, add chocolate curls, or drizzle warmed Nutella in a zigzag. These little touches add crunch and a bakery finish.
12. Unmold and slice. Run a thin knife around the edge, unclasp the springform, and slide onto a serving plate. For neat slices, warm a sharp knife under hot water, wipe dry, and cut, wiping between slices.

Time & Prep: What to Expect

Active prep: About 25–30 minutes, including mixing, whipping, and assembling.

Chill time: Minimum 6 hours, though overnight is best for the cleanest slices and a stable set.

Total time: 6.5–8 hours, mostly hands-off.

You’ll know the cheesecake is ready when the top feels set and slightly springy to the touch, and the sides hold their shape when you run a knife around the rim. If the center looks wobbly after 6 hours, give it a few more—it will firm up with time.

Smart Tips for Cheesecake Bliss

• Room-temperature cream cheese is non-negotiable. Cold cream cheese won’t whip smooth and can leave tiny lumps. Set it out 45–60 minutes before starting.
• Chill the crust before filling. A cold crust helps prevent crumbs from lifting into the filling and keeps each slice tidy.
• Whip cream only to soft peaks. Overwhipped cream can become grainy and hard to fold in, which affects the final texture.
• Fold gently, don’t stir aggressively. This keeps the filling airy. If you deflate it, the cheesecake can become too dense.
• Add a pinch of salt. It doesn’t taste salty; it simply sharpens the chocolate-hazelnut flavor.
• Line the pan with parchment. It makes lifting and transferring the cheesecake far less stressful.
• For extra stability in warm weather: Bloom 1 teaspoon powdered gelatin in 1 tablespoon cold water, gently melt, cool slightly, and beat into the Nutella mixture before folding in the whipped cream. The texture will be a bit firmer.
• Make ahead friendly. The cheesecake keeps beautifully for up to 3 days in the fridge. Add crunchy toppings just before serving so they stay crisp.
• Slice with a hot, dry knife. Warm, wipe, slice, and repeat. It’s the secret to picture-perfect wedges.

Nutritional Snapshot (Approximate, Per Slice of 12)

Nutrition will vary with specific brands and toppings, but here’s a reasonable estimate for planning:

• Calories: ~500–520
• Protein: ~6 g
• Carbohydrates: ~40–45 g
• Total fat: ~34–38 g
• Saturated fat: ~18–22 g
• Fiber: ~2 g
• Sugars: ~30–35 g
• Sodium: ~180–230 mg

If you add a ganache or generous toppings, expect the numbers to tick up slightly. Lighter variations—such as reducing the crust or swapping part of the Nutella for Greek yogurt—will reduce the totals but also change texture and flavor.

Your Questions, Answered

Can I make this no bake Nutella cheesecake ahead of time?

Yes—this dessert is ideal for making ahead. Prepare it the day before, cover, and chill overnight to set fully. Add nuts, shavings, or a drizzle just before serving to keep them fresh and crisp.

What if my cheesecake seems too soft to slice?

Give it more time. Chill at least 6 hours, but overnight is best. Also, ensure you whipped the cream only to soft peaks and didn’t overfold. In warm weather, consider the gelatin tip for extra stability.

Can I substitute the Nutella or reduce the sweetness?

You can swap in another chocolate-hazelnut spread or a chocolate spread you enjoy, though sweetness varies by brand. To tone down sweetness, reduce the powdered sugar slightly and top with toasted nuts or a pinch of flaky salt for balance.

A Warm Send-Off

There’s something special about a dessert that invites you to slow down and savor a moment, and this no bake Nutella cheesecake does exactly that. It’s simple enough to whip up for a weeknight treat, yet impressive enough for a celebration. I hope you enjoy the gentle rhythm of pressing the crust, folding the filling, and decorating the top—and the satisfaction of serving slices that make eyes light up around the table.

Whether you share it at a gathering or keep a few slices tucked away for yourself, this cheesecake brings comfort and a sense of occasion to any day. Here’s to sweet moments, easy wins in the kitchen, and desserts that make people feel cared for. If you try it, I’d love to hear what you topped yours with—there’s plenty of joy in those finishing touches.