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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
- Prepare Pan: Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Make Crust: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Chill: Place the crust in the fridge while you prepare the filling.
- Beat Cream Cheese & Sugar: Beat the cream cheese and sugar in a large mixer bowl until well combined and smooth.
- Add Nutella: Add the Nutella and mix until well combined and smooth.
- Add Cocoa Powder: Add the cocoa powder and mix until well combined and smooth. Set the mixture aside.
- 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.
- Add to Batter: Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Pour Over Crust: Pour the filling over the crust and spread it out in an even layer.
- Chill: Refrigerate the cheesecake until it’s firm, 5-6 hours or overnight.
Make the Ganache & Whipped Cream
- 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.
- Let Cool: Allow the ganache to cool for 5-10 minutes.
- 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.
- 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.
- Decorate: Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with the chopped Ferrero Rocher candies.
- 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.
PrintNo Bake Nutella Cheesecake
- 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
Description
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.
Ingredients
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
- 4–5 Ferrero Rocher candies, chopped
Instructions
To make the crust:
- Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Place the crust in the fridge while you make the filling.
Make the Filling
- In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
- Add the Nutella and mix until well combined and smooth.
- Add the cocoa powder and mix until well combined and smooth. Set mixture aside.
- In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Add the filling to the crust and spread into an even layer.
- Refrigerate cheesecake until firm, 5-6 hours or overnight.
To finish the cheesecake:
- 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.
- To prepare for assembly, remove your cheesecake from the springform pan and set it on a plate or serving platter.
- Pour the Nutella ganache onto the cheesecake and spread into an even layer. Set cheesecake in the fridge.
- Add all the whipped cream ingredients to a large mixer bowl and whip on medium speed until stiff peaks form. It will happen quickly.
- Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with chopped Ferrero Rocher candies.
- Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 3-4 days.
Notes
- 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.
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
I just bought some nutella that was on sale (impulse buy) and I’d love to make this. Anything no-bake is a plus and I love the topping on your cake!
Everything about this cheesecake is so totally right – smoothness of the filling, the crunchy oreo base, the way that ganache is so seductively dripping down the side…need to try this out ASAP!! gorgeous photos too!
Have just made this for husbands 60th. Tastes divine but can’t get Ferro rocher here in Spain. It’s a Christmas , Mother’s Day thing here so will,have to stock up. I’ve used crispy wafer curls dipped in chocolate and nuts so similar.
Great substitution! I’m glad you enjoyed it!
I’m always excited to find recipes on your blog that are easy enough for me to make. I think I may need to do this. I don’t have a cheesecake pan, so may just use a small glass casserole dish instead. As long as it tastes the same I am DOWN with this recipe.
You need to do it! Before you pop? And no worries about the springform pan – now I know what I should send you for a gift. 😉 Mom doesn’t have one either but uses a pie pan. It works.
What if you don’t have a springform pan? Any way to use a regular 9 inch cake pan?
A 9 inch cake pan would work, it just would make it hard to remove the cheesecake from the pan. If you want to be able to do that though, you could put a cardboard cake circle in the bottom of the pan, with clear wrap underneath it that comes up over the sides of the pan. You could lift the finished cheesecake out of the pan and the cardboard circle would keep the bottom from falling apart.
What an incredible cheesecake! Love the Ferrero Rocher topping!
Thanks Jessica!
Save me a slice in the cake vault!
This cheesecake looks so magical! Just love that its no bake and that light and fluffy texture is exquisite!
I think my face literally just turned into the emoji with the heart eyes. OMG. I want to faceplant into this thing. So much Nutella <3
Haha! Thanks Beth!
Lindsay, I can totally relate to wanting to eat an entire tub of Nutella! Once you eat one spoonful, though, it’s all over! This cheesecake looks great, and I love that it’s no-bake! A great way to enjoy a delicious and decadent dessert like this without firing up the oven during these warm summer months! Thanks for the recipe!
So. Much. Chocolate! This looks incredible! I have no idea how you make all these treats and stay such a skinny minny!! 🙂
Oh my gosh, this is going to haunt me all week! It looks like the smoothest, lightest, fluffiest, decadent cheesecake I’ve seen in awhile! Seriously to die for!
I love Nutella. This looks so delicious! And easy too! In the directions it says to add Kahlua with the cream when making the ganache but Kahlua isn’t in the ingredient list. How much Kahlua? Or do I omit it?
I love Kahlua too. This doesn’t seem to need it though. Any future Kahlua recipes would be appreciated!!
Everything you make looks so delicious and beautiful!
Thanks Daphne! Great catch! I had originally added some Kahlua to the ganache, but decided it wasn’t necessary. I’ve removed it from the instructions. And if you love Kahlua (I do too!), this Kahlua Ice Cream Pie would be perfect. 🙂
Another recipe where I am drooling all over my keyboard.. and I don’t really like nutella, but you convinced me!!
Wow, what a crazy cheesecake flavor! Love the ferrero rocher topping 🙂
It would be hard for me to share the peanut buttery spoon with the dog. All that would be for me! But then again, I couldn’t share the Nutella spoon, either. This cheesecake looks AMAZING. And your version of whipping cream reminds me of this baking hack I just read about where you put powdered sugar and whipping cream in a jar and shake a lot. It’s supposed to work, and now I want to try it!
I’ve seen that video! I hadn’t ever looked closely at the ingredients though. I thick the additional powdered sugar keeps the whipped cream thick though. Thanks Mir!