No Bake Nutella Cheesecake
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This No Bake Nutella Cheesecake is thick, creamy and silky smooth! It’s full of Nutella flavor and topped with crushed Ferrero Rocher chocolates. An easy no-bake recipe for a fantastic, mouth-wateringly delicious cake.
No Bake Nutella Cheesecake
So if you’ve hung around this blog long, you surely know that I love Nutella. Well, I actually love a lot of things, but Nutella is totally one of them. All I need is a jar, a spoon and about an hour. Nutella gone.
Ok, not really. I wouldn’t actually do that. But I totally want to.
So instead, I made a cheesecake. Then I licked the spoon. 🙂
Much like making a peanut buttery dessert, licking the spoon is the best part. Of course when I have a spoon covered in peanut butter, Jessie usually gets to lick it. With Nutella, I respond to her drooling by letting her know that chocolate is not good for her. Then I get it all to myself.
The cheesecake is super easy to make. It starts with an Oreo crust. The best kind of crust. Place the Oreos (filling and all) into a food processor and break them up until you are left with crumbs. Mix the crumbs with some melted butter and press it into a 9 inch springform pan. If you don’t have a springform pan, I highly recommend one. The way the sides can be removed makes life so much easier.
The base of the filling is cream cheese, at room temperature so that it’s easy to beat and combine with the other ingredients. Add some sugar, vanilla, Nutella and a touch of cocoa to add some additional chocolate flavor. Beat it all until smooth.
To finish the filling, stir in some Cool Whip. If you prefer, you can use homemade whipped cream. Either would work fine. I just make sure if I use homemade whipped cream that I use enough powdered sugar to make it a littler thicker, more like Cool Whip, so that I have a firmer cheesecake.
The hardest part of this recipe is waiting for the cheesecake to firm up in the fridge. Once firm, the cheesecake is topped with a delicious Nutella ganache and some Ferrero Rocher candies. It makes such a pretty presentation and is so good!
I wanted to eat the entire cheesecake myself. It was so silky smooth! And all the Nutella flavor – omg! I was good though, I shared. And it got glowing reviews from everyone! This is definitely a dessert you need to add to your must-make list.
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No Bake Nutella Cheesecake
This No Bake Nutella Cheesecake is thick, creamy and silky smooth! It’s full of Nutella flavor and topped with crushed Ferrero Rocher chocolates. An easy no-bake recipe for a fantastic, mouth-wateringly delicious cake.
- Prep Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12-14 Servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
- 2 cups (264g) Oreo crumbs (leave filling in Oreos)
- 4 tbsp (56g) butter, melted
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 tsp vanilla extract
- 1 1/2 cups (470g) Nutella
- 3 tbsp (21g) cocoa powder
- 8 oz Cool Whip (or homemade whipped cream)
- 1/2 cup (157g) Nutella
- 1/4 cup (60ml) heavy cream
- 6 Ferrero Rocher, chopped
Instructions
Notes
If using homemade whipped cream, you’ll want to stabilize it like Cool Whip is stabilized. I’d suggest using 1 1/4 cups heavy whipping cream and 1/2 cup of powdered sugar.
Keywords: no bake cheesecake, no bake cheesecake recipe, easy no bake cheesecake, easy no bake cheesecake recipe, nutella cheesecake, nutella cake, nutella recipe, nutella dessert, best cheesecake recipe
Enjoy!
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
It would be hard for me to share the peanut buttery spoon with the dog. All that would be for me! But then again, I couldn’t share the Nutella spoon, either. This cheesecake looks AMAZING. And your version of whipping cream reminds me of this baking hack I just read about where you put powdered sugar and whipping cream in a jar and shake a lot. It’s supposed to work, and now I want to try it!
I’ve seen that video! I hadn’t ever looked closely at the ingredients though. I thick the additional powdered sugar keeps the whipped cream thick though. Thanks Mir!
Wow, what a crazy cheesecake flavor! Love the ferrero rocher topping 🙂
Another recipe where I am drooling all over my keyboard.. and I don’t really like nutella, but you convinced me!!
I love Nutella. This looks so delicious! And easy too! In the directions it says to add Kahlua with the cream when making the ganache but Kahlua isn’t in the ingredient list. How much Kahlua? Or do I omit it?
I love Kahlua too. This doesn’t seem to need it though. Any future Kahlua recipes would be appreciated!!
Everything you make looks so delicious and beautiful!
Thanks Daphne! Great catch! I had originally added some Kahlua to the ganache, but decided it wasn’t necessary. I’ve removed it from the instructions. And if you love Kahlua (I do too!), this Kahlua Ice Cream Pie would be perfect. 🙂
Oh my gosh, this is going to haunt me all week! It looks like the smoothest, lightest, fluffiest, decadent cheesecake I’ve seen in awhile! Seriously to die for!
So. Much. Chocolate! This looks incredible! I have no idea how you make all these treats and stay such a skinny minny!! 🙂
Lindsay, I can totally relate to wanting to eat an entire tub of Nutella! Once you eat one spoonful, though, it’s all over! This cheesecake looks great, and I love that it’s no-bake! A great way to enjoy a delicious and decadent dessert like this without firing up the oven during these warm summer months! Thanks for the recipe!
I think my face literally just turned into the emoji with the heart eyes. OMG. I want to faceplant into this thing. So much Nutella <3
Haha! Thanks Beth!
This cheesecake looks so magical! Just love that its no bake and that light and fluffy texture is exquisite!
Save me a slice in the cake vault!
What an incredible cheesecake! Love the Ferrero Rocher topping!
Thanks Jessica!
What if you don’t have a springform pan? Any way to use a regular 9 inch cake pan?
A 9 inch cake pan would work, it just would make it hard to remove the cheesecake from the pan. If you want to be able to do that though, you could put a cardboard cake circle in the bottom of the pan, with clear wrap underneath it that comes up over the sides of the pan. You could lift the finished cheesecake out of the pan and the cardboard circle would keep the bottom from falling apart.
I’m always excited to find recipes on your blog that are easy enough for me to make. I think I may need to do this. I don’t have a cheesecake pan, so may just use a small glass casserole dish instead. As long as it tastes the same I am DOWN with this recipe.
You need to do it! Before you pop? And no worries about the springform pan – now I know what I should send you for a gift. 😉 Mom doesn’t have one either but uses a pie pan. It works.
Have just made this for husbands 60th. Tastes divine but can’t get Ferro rocher here in Spain. It’s a Christmas , Mother’s Day thing here so will,have to stock up. I’ve used crispy wafer curls dipped in chocolate and nuts so similar.
Great substitution! I’m glad you enjoyed it!
Everything about this cheesecake is so totally right – smoothness of the filling, the crunchy oreo base, the way that ganache is so seductively dripping down the side…need to try this out ASAP!! gorgeous photos too!
I just bought some nutella that was on sale (impulse buy) and I’d love to make this. Anything no-bake is a plus and I love the topping on your cake!
Hi! What do you mean by “leave filling in Oreos”? Do you mean not to take them out and include them in the crumbs? Thanks
Yes, that’s what I mean
I was wondering how the ganache and candy topping hold up for leftovers…if anyone had any leftovers. I’m also toying with the idea of freezing individual slices, but was unsure if the candy would get too soggy. Any ideas?
The toppings should hold up well for several days. The candy might lose some of it’s crunch as it sits. I don’t know if the candy would get soggy after being frozen, but it certainly wouldn’t be crunchy anymore. The moisture would soften it.
Hi there, with the no bake Nutella cheesecake, what sugar do you use in the base?
Thanks! So excited to try this
Just regular white sugar.
Hi there, This looks delicious! Do you know how many days ahead you could make this and store it in the fridge? I could put the topping candy just before I serve it to avoid it getting soggy.
Thanks!
It should be fine if made a couple days ahead. It holds up pretty well for about 5 days.
Have you ever frozen it? Does it defrost well?
I haven’t frozen it before, so I’m not sure. I’d think it’d be ok. I might just wait to add the ganache and topping until defrosted.
I don’t have cool whip or Whipped cream or sour or heavy cream nearby what else can I use?
The heavy cream in the ganache could probably be replaced with butter and be ok. But you will need something like whipped cream for the cheesecake to lighten up the cream cheese.
OMG. Just made this, and I’m pretty sure I subconsciously used extra spoons just so that I could LICK THEM ALL when I was done. I can’t wait to enjoy this after our Christmas dinner tomorrow! Thanks for the recipe! ????
Awesome! 🙂 I’m so glad you love it!
What cheese would you recommend? I previously made a cheesecake with a low fat cream cheese and although it firmed up after chilling it is still a bit too soft compared to better ones I have ate.
I always use full fat, regular cream cheese.
Delicious! It was so good it didnt last long at all! I will definitely be making again. I followed the recipe exactly except did use whipped cream as we dont have cool whip in Australia, and i let it refrigerate for 8 hours before serving.
Hey I made the cheesecake exactly to the recipe and used homemade whipped cream and left it overnight to chill but as soon as a put the ganache on top the next day, which i let cool first it completely just melted apart. Can you please help me, what did I do wrong?
It’s possible that it was the homemade whipped cream, though I can’t say for sure. I’ve added a note to the recipe – because cool whip is stabilized you want to have a stabilized homemade whipped cream. I linked to my recipe in the post above the recipe but it wasn’t in the ingredients. I’m sorry about that.
I made this last week for girls’ night and it was amazing!!!! Girls were packing up slices to take home to their husbands. Great recipe!!
I’m so glad you enjoyed it!
Hi, nice to chance upon your blog.
Would like to confirm gelatine is not required for this cheesecake?
Correct. I did not use gelatin.
Could you write the recipe in grams?
Thanks!
Done 🙂
This cheesecake is the best no-bake cheesecake ever! I am shocked at how easy it is, the hardest part is measuring the Nutella! My family just LOVED it. Thank you so much!
Awesome! I’m so glad you enjoyed it! Thanks Lori!
Hi! I tried to try this amazing recipe, but for some reason the filling isn’t getting firm, it just stays in a creamy consistency. Do you know what can I have possibly done wrong? I’m so sad, I just wanna eat it. I now put it in the freezer with the hope that it’ll turn into cheese cake ice cream, or else I’m just gonna eat it with the spoon! hehehe
Hmm, I’m not sure what the consistency is like without being there. It won’t be as firm as a baked cheesecake, but should hold it’s shape without a problem. Did you perhaps use homemade whipped cream in it?
I’d like to try this wonderfull recipe and i’d like to know if the cheesecake is “stabie”
out of the fridge or after a few hours, begins to lose shape.
It’ s for competition cake ……
Thank you
Alessandra
I would say that it’s stable in that it won’t melt, but it will soften.
do i need to add powder sugar to whipping cream or can we just just whip it (whipping cream) and use it without sugar?
Yes, you do. There’s a note at the bottom of the recipe with amounts for homemade whipped cream. Without the powdered sugar, the whipped cream won’t be stable – and the cheesecake won’t be either.
Made this cheesecake for my daughter’s wedding reception! It was wonderful!
Making this for a dinner with friends and debating between regular ganache and the Nutella ganache. I love Nutella but there’s already so much in The cheesecake. Will regular ganache take away frm the flavor too much do you think?
I think this is going to be a preference thing. I’m not sure I could ever have too much Nutella. 🙂
Hi, so lucky I found you. Great recipe and love your styling and presentation. You are one amazing chef.
Thanks Michelle! Glad you found me too! 🙂
fucking love your shiit
Special thanks for the grams and all metrics for us, Europeans 🙂
How does this compare to Nigella’s Nutella Cheesecake? (for those who have tried both). Thanks.
I loved the nutella cheesecake recipe I plan on trying to make it soon and I bet it will be delicious. Thank you for publishing this recipe that doesn’t involve baking. This recipe is useful to people like myself who seem to burn everything they bake.
Hi Lindsay, just wanting to clarifiy: for the oreo crumbs, do you keep or remove the filling? Thank you! I cannot wait to make this 🙂
Leave the filling in the Oreos.
This recipe produced what was hands down the best cheesecake I’ve ever eaten (my family agrees)! Thank you for sharing it!
For Christmas, I was considering making a modified version of this cheesecake using melted Andes Mints candies instead of the Nutella…do you think this would work out ok in terms of flavor/texture? – or how would you go about doing this?
I’m so glad you enjoyed it! I’m not sure about melting the Andes candies without trying it. I might consider making the Andes into a ganache and adding it that way.
Hi! I love your recipe it is amazing! However I was wondering if there is any way I can make this recipe but in a way it doesn’t come out so mousse-y? Like is there a way to change it into a bake cheesecake?
Yes, you could certainly make a baked version. It’d be a whole new recipe though. 🙂
Can the topping be put on the day before? Looking to make this cake in advance for new years party (As to not overwhelm myself with preparing stuff)
Yes, that should be fine.
This looks amazing! I’d love to try making it this weekend. Quick question – in the recipe box, it says to use 1 1/2 cups of Nutella in the filling, but your description in your post says to use half a cup. I’m assuming the amount in the recipe box is what I should use, but just wanted to double check. 🙂 Thank you!
Yes, follow the amount in the recipe box. I’ve removed what was written in the post itself. It’s been a while since I wrote it, but I’m sure that was an error. 🙂
Looks delicious!! I am just wondering if the recommendation for the home made whip cream in place of the 8oz cool whip was the actual amount you used? Basically what amount of homemade whip cream would you use in place of cool whip? Thanks!
There is a note below the instructions for the homemade whipped cream. It’s accurate.
Hi, what a lovely website you have. My fiance and I have just made this cheesecake and we will present it tomorrow at a family lunch. Can’t wait to try it! Looks delicious! Thank you for your recipe!
I just tried this, to bring to a party tomorrow. It’s amazing. Right now it’s late at night and i can’t stop thinking about it sitting in the fridge because i want some. But have to wait ’til tomorrow. Thanks for sharing.
I am guessing the “sugar” in the cream cheese part is powdered sugar, is that correct?
Nope! It’s regular white granulated sugar. 🙂
I have been looking at this recipe for a while but I am not the biggest Nutella fan so I was hesitant. I bake and make lots of cakes and take them to work… I wanted to make something yesterday that was easy and did not require baking so I thought i finally give this a try. The only difference was that I made them in individual small cupcake cups. Although I have been making cakes for a long time many people said this was the best so far! Even I liked it a lot! It is definitely rich but very velvety too. I first tried it yesterday but today it was even better. Thanks!
Made this for my coworkers’ birthday party and everyone absolutely loved it! Soooo rich, creamy, and fluffy – perfect for any chocolate lover!
Made this cake twice. Once for a co-worker’s going-away party and another one for a charity cake auction. Everyone who had the first one were falling over themselves to bid on it!
So good and so easy to make. Thanks, Lindsay!
So glad everyone enjoyed it!
Hi I just made this cake. I followed your instruction but i messed up with number 3 and 4. i was making the perfect cool whip but then i forgot i have to beat the cream cheese nutella and others in seperate way. So after the cool whip was done, i was directly place all number 3 ingredients that haven’t smoothed yet and place it into the cool whip. When i realize, i just mix it again with the mixer. and now, the filling is done but it’s too liquid. Is it okay? I mean, can i still have the firm filling? Please help 🙁 i need to give this cake to my mom. And btw, i love reading all your blogs <3 much love Lindsay!
I just finished pouring the delicious, creamy, decadent filling in the chocolatey Oreo crust and now I can’t wait to try the finished product!!! I had to lick the spatula as a test….YUMMOLICIOUS!!!!
THIS RECIPE IS EASY AND INDULGENT!!!
So glad you’re happy with it!
My daughter is highly allergic to Nutella (tree nut allergy i.e. hazelnuts) but she’s not allergic to peanuts (since peanuts are not a nut but a legume). Could I substitute Reese’s chocolate/peanut butter spread in place of the nutella?
I haven’t tried, but it should be fine. I would check out my No Bake Reese’s Peanut Butter Cheesecake, this might be what you are looking for. I hope that helps! 🙂
Love the smell wow amazing cooking well done. Made it for a get together and everyone loved it. Would not change a thing. Thanks for posting..!
Wonderful! So glad everyone enjoyed!
It was awesome recipe ……thanks for this blog
★★★★★
Can this recipe be halved?
It could, but then you might want to use a smaller pan.
Great recipe! Thank you so much. Nice texture and flavor, easy and quick to cook.
★★★★★
Hi can you use double cream instead of cool whip cream?
You can use homemade whipped cream. There is a link in the recipe if you would like to check it out so that you have the correct amounts.
Where i live there isn’t any Kraft brick cream cheese. There is only Soft high fat content cream cheese
How would you alter the recipe accordingly ?
Thank you
I’m not sure there is a great way to adjust for soft cream cheese. You could try gelatin.