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
- Prep Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12-14 Servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
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.
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!
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I made this cake yesterday for a friend’s birthday, and we all loved it! It’s one of the best cheesecakes I’ve ever had, so creamy, chocolatey and decadent. I’ll definitely be making this again…again…!
Hi. How do I adjust ingredients for 6 inch cake pan ? Please advise. Thanks
Reduce the ingredients by 1/3 and then the bake and cooling times should actually be similar.
Hi. I will give it a try. Thank you.
I meant “AGAIN” sheesh
★★★★★
All I can say is WOW made this yesterday for a Girl/Boy Scouts fundraiser & it sold for $130 !
It took forever to cut the cookies, I ended up using an Exacto Knife, it didn’t crumble the cookies. It really is a beautiful cake. Thank you so very much for a great cake recipe that I’ll use aging.
★★★★★
That’s awesome! So glad you were happy with it!
Do you need to put the ganache on. I was just going to top.it with some strawberries?
★★★★★
That would be fine.
I havent baked it yet, but I sure will. Just wodnering how long does the cheescake last? Thanks.
About 4-5 days.
Hi,
I tried this recipe as I don’t eat Eggs and Gelatin. I felt this is super easy and convenient recipe. No bake. I exactly followed steps and cheesecake came out just perfect. I baked for my husbands office colleague’s birthday. They all loved it and appreciated. I got 9 slices out of this cheesecake.
Thanks
★★★★★
Can i put the ganache on and leave it overnight and then add the ferrero roche the next day?
Definitely
This looks amazing. I was looking at this one and your baked Nutella cheesecake recipe. Which one do you like better flavor wise?
The baked one has a richer flavor and would be my choice.
I made the baked one and oh my goodness is it amazing!! Your directions were great and helped me. This was the first time I ever attempted a cheesecake and it turned out great. I do think a little bit of water got in the foil but it wasn’t too bad.
My family loved it!
Awesome! So glad you enjoyed it!!
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.
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.
Great recipe! Thank you so much. Nice texture and flavor, easy and quick to cook.
★★★★★
Can this recipe be halved?
It could, but then you might want to use a smaller pan.
It was awesome recipe ……thanks for this blog
★★★★★
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!
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! 🙂
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!
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!
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!
Made this for my coworkers’ birthday party and everyone absolutely loved it! Soooo rich, creamy, and fluffy – perfect for any chocolate lover!
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!
I am guessing the “sugar” in the cream cheese part is powdered sugar, is that correct?
Nope! It’s regular white granulated sugar. 🙂
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.
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!
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.
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. 🙂
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.
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. 🙂
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 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.
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.
How does this compare to Nigella’s Nutella Cheesecake? (for those who have tried both). Thanks.
Special thanks for the grams and all metrics for us, Europeans 🙂
fucking love your shiit