No Bake Nutella Cheesecake

Turn your love for chocolate hazelnut spread into a fabulous dessert with this easy No Bake Nutella Cheesecake Recipe! A classic Oreo cookie crust is topped with silky Nutella cheesecake filling, rich Nutella ganache, fluffy chocolate whipped cream and crushed Ferrero Rocher candies.

Your New Favorite Nutella Dessert

I’m quite certain that I could eat an entire jar of Nutella by myself in one sitting. Now, I wouldn’t actually do that, but I totally want to. It’s so smooth, sweet and chocolatey, it was practically made to be turned into a cheesecake. One bite of this dazzling dessert will have you hooked for life!

It’s incredibly easy to make, but nobody would ever guess that based on its looks and taste. All those decadent layers are a dream come true for any chocolate lover! Your taste buds will be sent straight to heaven every time you take a bite.

I was so tempted to hoard the whole cake to myself, but I knew I had to share this delicious creation with the rest of my family. Needless to say, it got glowing reviews from everyone! This is definitely a dessert you need to add to your must-make list. In fact, put it right at the top!

What You’ll Need

Even though this cheesecake has a lot going on, you don’t need much to make it. Scroll down to the recipe card for the exact amounts of each ingredient.

For the Oreo Cookie Crust

• Oreo Cookies: Crushed into crumbs.
• Melted Butter: Either salted or unsalted will work – the choice is yours.

For the Nutella Cheesecake Filling

• Cream Cheese: Bring this to room temperature.
• Sugar
• Nutella
• Cocoa Powder: Be sure to use natural, unsweetened cocoa powder and not the Dutch-processed kind.
• Heavy Whipping Cream: It’s important to keep this cold until you’re ready to use it.
• Powdered Sugar
• Vanilla Extract

For the Nutella Ganache

• Nutella
• Semi-Sweet Chocolate Chips: Not milk chocolate chips.
• Heavy Whipping Cream: Note that this is also sometimes labeled as heavy cream.

For the Chocolate Whipped Cream

• Heavy Whipping Cream: Cold.
• Cocoa Powder: Natural and unsweetened.
• Powdered Sugar: To sweeten the whipped cream.
• Vanilla Extract
• Ferrero Rocher Candies: Chopped or crushed.

How to Make No Bake Nutella Cheesecake

This easy no-bake treat is perfect for hot summer days when the last thing you want to do is turn on the oven. Once you taste it, you’ll want to whip it up year-round!

Make the Crust & Filling

1. Prepare Pan: Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Make Crust: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Chill: Place the crust in the fridge while you prepare the filling.
4. Beat Cream Cheese & Sugar: Beat the cream cheese and sugar in a large mixer bowl until well combined and smooth.
5. Add Nutella: Add the Nutella and mix until well combined and smooth.
6. Add Cocoa Powder: Add the cocoa powder and mix until well combined and smooth. Set the mixture aside.
7. Whip Heavy Cream, Sugar & Vanilla: Add the heavy whipping cream, powdered sugar and vanilla extract to another large mixer bowl. Whip on high speed until stiff peaks form.
8. Add to Batter: Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
9. Pour Over Crust: Pour the filling over the crust and spread it out in an even layer.
10. Chill: Refrigerate the cheesecake until it’s firm, 5-6 hours or overnight.

Make the Ganache & Whipped Cream

1. Make Ganache: Add the Nutella, chocolate chips and heavy whipping cream to a medium-sized bowl. Microwave in 15-20 second increments, stirring well between each one, until the mixture is melted and smooth.
2. Let Cool: Allow the ganache to cool for 5-10 minutes.
3. Add to Cheesecake: Remove your cheesecake from the springform pan and set it on a large plate or serving platter. Pour the Nutella ganache onto the cheesecake and spread it out in an even layer. Set the cheesecake in the fridge while you prepare the whipped cream.
4. Make Whipped Cream: Add all of the whipped cream ingredients to a large mixer bowl and whip on medium speed until stiff peaks form. It will happen quickly.
5. Decorate: Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with the chopped Ferrero Rocher candies.
6. Enjoy! Store the cheesecake in the fridge until you’re ready to slice and serve it.

Tips for Success

This might just be the easiest cheesecake you’ll ever make. Take a mental note of the tips below to simplify the process even more!

• Temperature Matters: Make sure your cream cheese is at room temperature so that you don’t end up with a lumpy filling. Make sure your heavy whipping cream is cold so that it whips properly.
• Use a Springform Pan: If you don’t have a springform pan, I highly recommend investing in one. The way the sides can be removed makes life so much easier!
• Let It Fully Set: The cheesecake filling has to chill in the fridge for at least 5 hours before serving. Once it feels firm to the touch, it’s good to go.

Topping Ideas

Whether you want to chop up another kind of candy or top off your cheesecake with something else entirely, there are so many tempting possibilities. Chocolate curls, Oreo cookie chunks and fresh berries are all great choices. With the option to toast them for added flavor, chopped hazelnuts would add a nice touch as well.

How to Store Extra Cheesecake

Keep extra Nutella cheesecake in an airtight container in the fridge. Enjoy it within 3-4 days for the best results.

Can I Freeze This?

Absolutely! But it’s best to hold off on adding the whipped cream if you decide to do so. Wrap the fully set cheesecake (make sure the ganache is set too) in plastic wrap and freeze it in an airtight container for up to 6 weeks. Thaw it out in the fridge before you add the whipped cream and dig in.

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More Nutella Treats to Try

• Nutella Chocolate Cupcakes
• Raspberry Nutella Tart
• Nutella Biscoff Icebox Cake
• Nutella Fudge Brownies

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