No Bake Nutella Cheesecake

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

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!

A chocolate hazelnut cheesecake on a kitchen countertop beside a halved Ferrero Rocher chocolate

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

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

  1. Prepare Pan: Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Make Crust: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Chill: Place the crust in the fridge while you prepare the filling.
  4. Beat Cream Cheese & Sugar: Beat the cream cheese and sugar in a large mixer bowl until well combined and smooth.
  5. Add Nutella: Add the Nutella and mix until well combined and smooth.
  6. Add Cocoa Powder: Add the cocoa powder and mix until well combined and smooth. Set the mixture aside.
  7. 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.
  8. Add to Batter: Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  9. Pour Over Crust: Pour the filling over the crust and spread it out in an even layer.
  10. Chill: Refrigerate the cheesecake until it’s firm, 5-6 hours or overnight.

Make the Ganache & Whipped Cream

  1. 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.
  2. Let Cool: Allow the ganache to cool for 5-10 minutes.
  3. 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.
  4. 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.
  5. Decorate: Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with the chopped Ferrero Rocher candies.
  6. Enjoy! Store the cheesecake in the fridge until you’re ready to slice and serve it.
An overhead shot of a chocolate hazelnut cheesecake on a serving platter with a spoonful of chocolate hazelnut spread beside 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.

A piece of chocolate hazelnut cheesecake on a plate with a second piece and the remaining cake behind it

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.

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

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

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
  • 45 Ferrero Rocher candies, chopped

Instructions

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.

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

Categories

More Nutella Treats to Try

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 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

129 Comments
  1. Trupti

    do i need to add powder sugar to whipping cream or can we just just whip it (whipping cream) and use it without sugar?

    1. Lindsay

      Yes, you do. There’s a note at the bottom of the recipe with amounts for homemade whipped cream. Without the powdered sugar, the whipped cream won’t be stable – and the cheesecake won’t be either.

  2. Alessandra

    I’d like to try this wonderfull recipe and i’d like to know if the cheesecake is “stabie”
    out of the fridge or after a few hours, begins to lose shape.
    It’ s for competition cake ……
    Thank you
    Alessandra

  3. 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?

  4. 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!   

  5. 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!! 

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Isabella

    Hi there, This looks delicious! Do you know how many days ahead you could make this and store it in the fridge? I could put the topping candy just before I serve it to avoid it getting soggy.
    Thanks!

      1. lifeloveandsugar@gmail.com

        I haven’t frozen it before, so I’m not sure. I’d think it’d be ok. I might just wait to add the ganache and topping until defrosted.

  11. Monica

    Hi there, with the no bake Nutella cheesecake, what sugar do you use in the base?
    Thanks! So excited to try this

  12. Kara

    I was wondering how the ganache and candy topping hold up for leftovers…if anyone had any leftovers. I’m also toying with the idea of freezing individual slices, but was unsure if the candy would get too soggy. Any ideas?

    1. lifeloveandsugar@gmail.com

      The toppings should hold up well for several days. The candy might lose some of it’s crunch as it sits. I don’t know if the candy would get soggy after being frozen, but it certainly wouldn’t be crunchy anymore. The moisture would soften it.

  13. Claire

    Hi! What do you mean by “leave filling in Oreos”? Do you mean not to take them out and include them in the crumbs? Thanks

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29