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A slice of no bake Nutella cheesecake on a plate with one bite on a fork

No Bake Nutella Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 14
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


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.


Oreo Crust

  • 35 Oreos (3 cups |403g Oreo crumbs)
  • 5 tbsp (70g) butter, melted (salted or unsalted is fine)

Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1 1/2 cups (470g) Nutella
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1 ¼ cups (300ml) heavy whipping cream, cold
  • ½ cup (58g) powdered sugar
  • 1 tsp vanilla extract

Nutella Ganache

  • 1/2 cup (154g) Nutella
  • 2 tbsp (22g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy whipping cream     

Chocolate whipped cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • 45 Ferrero Rocher candies, chopped


To make the crust:

  1. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Place the crust in the fridge while you make the filling.

Make the Filling

  1. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  2. Add the Nutella and mix until well combined and smooth.
  3. Add the cocoa powder and mix until well combined and smooth. Set mixture aside.
  4. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  5. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  6. Add the filling to the crust and spread into an even layer.
  7. Refrigerate cheesecake until firm, 5-6 hours or overnight.

To finish the cheesecake:

  1. To make the Nutella ganache, add the Nutella, chocolate chips and heavy whipping cream to a medium bowl. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Allow it to cool for 5-10 minutes.
  2. To prepare for assembly, remove your cheesecake from the springform pan and set it on a plate or serving platter.
  3. Pour the Nutella ganache onto the cheesecake and spread into an even layer. Set cheesecake in the fridge.
  4. Add all the whipped cream ingredients to a large mixer bowl and whip on medium speed until stiff peaks form. It will happen quickly.
  5. Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with chopped Ferrero Rocher candies.
  6. Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 3-4 days.


  • Makes 12-14 slices.
  • To Store: Keep cheesecake in an airtight container in the fridge and enjoy within 3-4 days.
  • To Freeze: Hold off on adding whipped cream and make sure cheesecake & ganache are fully set. Wrap cheesecake in plastic wrap and freeze in an airtight container for up to 6 weeks. Thaw in the fridge before adding whipped cream and enjoying.


  • 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