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.

No Bake Nutella Cheesecake - smooth, creamy and amazing! Topped with Nutella ganache and Ferrero Rocher!

No Bake Nutella Cheesecake - smooth, creamy and amazing! Topped with Nutella ganache and Ferrero Rocher!

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.

No Bake Nutella Cheesecake - smooth, creamy and amazing! Topped with Nutella ganache and Ferrero Rocher!

No Bake Nutella Cheesecake - smooth, creamy and amazing! Topped with Nutella ganache and Ferrero Rocher!

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.

No Bake Nutella Cheesecake - smooth, creamy and amazing! Topped with Nutella ganache and Ferrero Rocher!

No Bake Nutella Cheesecake - smooth, creamy and amazing! Topped with Nutella ganache and Ferrero Rocher!

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.

No Bake Nutella Cheesecake - smooth, creamy and amazing! Topped with Nutella ganache and Ferrero Rocher!

No Bake Nutella Cheesecake - smooth, creamy and amazing! Topped with Nutella ganache and Ferrero Rocher!

You might also like

Nutella Cheesecake
Nutella Chocolate Cupcakes
Nutella Biscoff Icebox Cake
Nutella Fudge Brownies
Raspberry Nutella Tart
Nutella Cheesecake Chocolate Cookie Cups
Nutella Chocolate Cake
Nutella Gooey Butter Cake

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Image of No Bake Nutella Cheesecake
Recipe

No Bake Nutella Cheesecake

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 12-14 Servings
  • 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

CRUST
  • 2 cups (264g) Oreo crumbs (leave filling in Oreos)
  • 4 tbsp (56g) butter, melted
FILLING 
  • 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)
NUTELLA GANACHE
  • 1/2 cup (157g) Nutella
  • 1/4 cup (60ml) heavy cream
  • 6 Ferrero Rocher, chopped

Instructions

1. Combine Oreo crumbs with melted butter.
2. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined.
4. Gently stir in the Cool Whip (or homemade whipped cream).
5. Pour filling into crust and smooth the top.
6. Refrigerate for about 4-6 hours or until firm.
7. Remove cheesecake from springform pan and place on cake plate.
8. To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth.
9. Let the ganache to cool slightly and thicken before pouring over cheesecake.
10. Sprinkle chopped Ferrero Rocher over the top of the cheesecake.
11. Refrigerate until serving.

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.

Nutrition

  • Serving Size: 1 slice
  • Calories: 521
  • Sugar: 44.6 g
  • Sodium: 279.3 mg
  • Fat: 31.5 g
  • Carbohydrates: 51.5 g
  • Protein: 8.8 g
  • Cholesterol: 31.4 mg

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!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

123 Comments
  1. Athena

    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

    1. Lindsay

      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?

  2. Lori

    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!   

  3. Mary Ellen

    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!! 

  4. Leyla

    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?

    1. Lindsay

      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.

  5. Annie

    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.

  6. Colin

    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.

  7. Angela

    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! ????

    1. lifeloveandsugar@gmail.com

      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.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12