No-Bake Nutella Cheesecake Recipe

Firstly, if you are a huge fan of cheesecake but not the hard work that goes into making it, you will love our No-Bake Nutella Cheesecake recipe. For instance, there are going to be times when you don’t want to fuss with an oven or worry about taking all that time to bake. In fact, this is where a no-bake recipe would just do the trick! 

Rich and creamy, this simple no-time in the oven recipe is definitely a dessert you should add to your must-make list. Also, everything is great about this recipe, so decadent and yet, so easy to make. Meanwhile, the hardest part you will have is waiting for the cheesecake to come out of the refrigerator.

If you’re a Nutella lover, after tasting this cheesecake, you will definitely deem it as your top fave! It’s smooth and silky with a touch of sticky Nutella ganache decadence at the top. Packed with hazelnuts and graham crackers as the base, you get to enjoy an extra crunchy texture that goes wonderfully with the creamy Nutella! For more easy dessert recipes, check out our Oreo Cookie Pie recipe.

How To Make No-Bake Nutella Cheesecake

This No-Bake Nutella Cheesecake will take you to Nutella heaven with its Nutella crust, filling, and even topping! You can't get more Nutella than this!

For Crust:

  • 10 oz graham cracker crumbs
  • ¾ cup toasted hazelnuts (chopped)
  • 2 tbsp Nutella
  • 7 oz melted butter (unsalted)

For Filling:

  • 2 cups Nutella
  • ½ cup powdered sugar (sifted)
  • 8 oz cream cheese (softened)

For Ganache:

  • ½ cup Nutella
  • ¼ cup heavy cream

Crust:

  1. Place graham crackers into a ziploc bag and seal tightly. Make sure to remove any trapped air. Using a rolling pin, crush graham crackers until they form fine crumbs. Add graham cracker crumbs into a metal mixing bowl.

  2. Next, add in hazelnuts into the graham cracker mixture.

  3. Add 2 tablespoons of Nutella and unsalted melted butter to the cracker mix. Pour it into the crumb mixture and stir well using a silicone spatula until you get a damp, sandy texture.

  4. Press mixture into a 9-inch springform pan. Use a spoon or a cup to create the base for your cheesecake. Place in the fridge to chill.

Filling:

  1. In an electric mixer with the beater attachment, beat cream cheese until light and fluffy.
  2. Add 2 cups of Nutella and beat at medium speed.

  3. Add powdered sugar to the mixture and beat on low speed, increase to medium speed, and mix until fluffy.

  4. Pour the Nutella mixture over the base and spread evenly with a spatula. Make sure to spread the filling to the edges of the pan.

Ganache:

  1. To make the ganache: Heat the cream over medium-low heat. Pour the warm cream over the Nutella and stir to combine. Let cool slightly before pouring over cheesecake. 

  2. Refrigerate cheesecake for 4 hours or until ready to serve.

  3. Before slicing your cheesecake, dip the knife in hot water. Wipe down knife with a clean cloth and slice the cheesecake.

  4. Place a dollop of whipped cream on top of your cheesecake and drizzle with chocolate sauce. Serve and enjoy!

You can also pulse the graham crackers in a food processor to create fine crumbs.

Slicing the cheesecake with a hot knife ensures a clean cut without the filling sticking to the knife.

 

How To Make No-Bake Nutella Cheesecake

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This No-Bake Nutella Cheesecake will take you to Nutella heaven with its Nutella crust, filling, and even topping! You can't get more Nutella than this!

Preparation: 20 mins
Cooking: 5 mins
Total: 25 mins
Serves:

Ingredients

For Crust:

  • 10 oz graham cracker crumbs
  • ¾ cup toasted hazelnuts chopped
  • 2 tbsp Nutella
  • 7 oz melted butter unsalted

For Filling:

  • 2 cups Nutella
  • ½ cup powdered sugar sifted
  • 8 oz cream cheese softened

For Ganache:

  • ½ cup Nutella
  • ¼ cup heavy cream

Instructions

Crust:

  1. Place graham crackers into a ziploc bag and seal tightly. Make sure to remove any trapped air. Using a rolling pin, crush graham crackers until they form fine crumbs. Add graham cracker crumbs into a metal mixing bowl.

  2. Next, add in hazelnuts into the graham cracker mixture.

  3. Add 2 tablespoons of Nutella and unsalted melted butter to the cracker mix. Pour it into the crumb mixture and stir well using a silicone spatula until you get a damp, sandy texture.

  4. Press mixture into a 9-inch springform pan. Use a spoon or a cup to create the base for your cheesecake. Place in the fridge to chill.

Filling:

  1. In an electric mixer with the beater attachment, beat cream cheese until light and fluffy.
  2. Add 2 cups of Nutella and beat at medium speed.

  3. Add powdered sugar to the mixture and beat on low speed, increase to medium speed, and mix until fluffy.

  4. Pour the Nutella mixture over the base and spread evenly with a spatula. Make sure to spread the filling to the edges of the pan.

Ganache:

  1. To make the ganache: Heat the cream over medium-low heat. Pour the warm cream over the Nutella and stir to combine. Let cool slightly before pouring over cheesecake. 

  2. Refrigerate cheesecake for 4 hours or until ready to serve.

  3. Before slicing your cheesecake, dip the knife in hot water. Wipe down knife with a clean cloth and slice the cheesecake.

  4. Place a dollop of whipped cream on top of your cheesecake and drizzle with chocolate sauce. Serve and enjoy!

Recipe Notes

You can also pulse the graham crackers in a food processor to create fine crumbs.

Slicing the cheesecake with a hot knife ensures a clean cut without the filling sticking to the knife.

Nutrition

  • Calcium: 127mg
  • Calories: 739kcal
  • Carbohydrates: 68g
  • Cholesterol: 63mg
  • Fat: 49g
  • Fiber: 5g
  • Iron: 4mg
  • Potassium: 406mg
  • Protein: 8g
  • Saturated Fat: 34g
  • Sodium: 365mg
  • Sugar: 48g
  • Vitamin A: 740IU
  • Vitamin C: 1mg
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Commonly Asked Questions

Can Oreo cookies be used instead of graham crackers?

Yes! You can substitute graham crackers with Oreo cookies. Add Oreo cookies to a food processor and pulse until you create fine crumbs. Mix with the rest of the crust ingredients, and there you have it, Oreo cookie crust.

How long will this no-bake Nutella cheesecake keep in the refrigerator?

This no-bake cheesecake will keep for up to 5 days if tightly sealed and stored in the refrigerator.

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Conclusion

This No-Bake Nutella Cheesecake is luscious, creamy, and satiny smooth! You get Nutella on Nutella as it is topped with rich Nutella ganache. An easy no-bake recipe for a fantastic, deliciously decadent cake!

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