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Image of No Bake Nutella Cheesecake

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


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.


  • 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


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.


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.


  • 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

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