Oh my goodness, if you’re like me and crave a dessert that screams decadent but absolutely refuses to turn on the oven in this heat, then I have made the recipe you’ve been dreaming about! Seriously, this No-Bake Nutella Cheesecake is my current obsession. It’s got that unbelievably rich, creamy texture that just melts in your mouth, perfectly balanced by a crunchy chocolate crust.

It takes almost no time to mix up, and the hardest part—honestly—is waiting for it to chill. But trust me on this, that wait is worth every second because you end up with the most amazing chocolate and hazelnut combination you can imagine. Forget complicated recipes; this simple Nutella Cheesecake is the shortcut to dessert heaven!

Why This No-Bake Nutella Cheesecake Recipe Works So Well

You need to know why this specific no-bake recipe stands head and shoulders above the rest. It cheats brilliantly, giving you that impossibly thick, luscious texture without stressing about water baths or over-baking. Truly, this is dessert magic made simple!

It’s lightning fast to assemble—we’re talking about 20 minutes of active work, tops.
The flavor payoff is massive; that deep hazelnut goodness from the Nutella is intense.
Because it’s no-bake, you skip the oven entirely. Perfect for summer!
The combination of whipped cream folded in ensures it sets perfectly firm. If you love easy chocolate treats, you absolutely have to check out my Nutella Crumb Bars too!

Essential Ingredients for Your Nutella Cheesecake

Okay, let’s talk about what goes into this wonder. Since this is a no-bake recipe, the ingredient quality really shines through. You don’t have a ton of components, so we need to make sure every single one counts. My biggest piece of advice here relates to the star: the Nutella. Don’t skimp!

If you want that signature, deep hazelnut flavor, use the good stuff. This recipe uses just a few core things to build that amazing base and filling. If you’re interested in upping your overall baking game, check out my favorite general baking tips for better results every time!

Crust Base: 1 1/2 cups chocolate wafer crumbs and 1/4 cup granulated sugar mixed with 6 tablespoons of melted unsalted butter.
The Creamy Dream: 16 ounces of cream cheese—make sure it’s totally softened—along with 1 cup of powdered sugar and 1 teaspoon of vanilla extract.
Lightness Factor: 1 cup of heavy whipping cream, whipped until it holds stiff peaks.
The Magic Swirl: You’ll need 1 cup of Nutella for the main filling, plus an extra 2 tablespoons reserved for that beautiful drizzle at the end.

Step-by-Step Instructions for the Perfect Nutella Cheesecake

Alright, let’s get down to business! This process is so easy, it’s almost criminal how good this dessert turns out. Remember what I said about quality ingredients? That definitely applies here, especially when you’re working with those chocolate wafers for the crust. They have to be good because they form the whole base of this amazing no-bake chocolate masterpiece.

Preparing the Chocolate Crust for Your Nutella Cheesecake

First up is the foundation! In a bowl, you’re just going to mix up those chocolate wafer crumbs, the granulated sugar, and the melted butter. Don’t overthink it—just stir until it looks like wet sand. Press that firmly into the bottom of your 9-inch springform pan. I mean *firmly*! Then pop it into the fridge for about 15 minutes while we whip up the filling. That little chill time is non-negotiable!

Creating the Creamy Filling for the No-Bake Nutella Cheesecake

Now for the good stuff! Make sure your cream cheese is super soft—room temperature helps a ton here. Beat that cheese until it’s completely smooth; we don’t want any lumps in this luxurious cheesecake! Then gently beat in your powdered sugar and vanilla. The real textural secret is whipping your heavy cream separately until it forms stiff peaks. You want peaks that stand up straight when you lift the whisk. Fold that fluffy cream into the cream cheese base super gently. This keeps the filling light!

Assembling and Swirling the Nutella Cheesecake

Here’s where the visual fun happens for your Nutella Cheesecake! Spread half of that beautiful, lightened filling right over your chilled crust. Next, take that cup of Nutella and glob spoonfuls (dollops!) right over that first layer. Top it all off with the remaining cream cheese mixture. Don’t mix it yet! Just smooth the top, and then take a butter knife and gently slice it around in figure eights or spirals. You want a marble effect, not just one big brown layer.

Expert Tips for the Best No-Bake Nutella Cheesecake

Look, no-bake desserts look easy, but getting that super firm, sliceable texture without baking takes a couple of little tricks. These tips are the difference between a runny puddle and a show-stopping dessert that holds its shape perfectly! When using whipped cream, make sure your heavy cream is ice cold. Seriously cold cream whips up to stiff peaks way faster and holds that air better.

Also, the pan size is key! Stick to that 9-inch springform pan. If you use anything significantly bigger, the filling layer gets too shallow, and it won’t gather enough structure to set properly when chilling. And while 6 hours is the minimum time stated, please, please take my advice: chill it overnight. The flavors actually deepen, and it guarantees a texture so smooth you’ll think you baked it!

Serving and Storing Your Delicious Nutella Cheesecake

The moment of truth! Once your cheesecake has chilled sufficiently—and I vote for overnight!—it’s time to finish it up. Take those reserved 2 tablespoons of Nutella and warm them just a tiny bit. You don’t want it hot, just liquid enough to pour in a nice, thin ribbon over the top. Drizzle it back and forth across the surface for a final, professional touch.

Before you slice, remember to carefully unclip the springform ring. This is where a sharp, thin knife is your friend! Wipe the knife clean between each cut for those gorgeous, clean slices. Store any leftovers covered tightly in the refrigerator. Seriously, this stays wonderfully fresh and perfectly creamy for up to 4 days!

Nutritional Estimate for Nutella Cheesecake

Now, let’s be real, this is pure indulgence, so we aren’t whipping this up for diet food! It’s a rich dessert, packed with chocolate and cream cheese goodness. These numbers are my best guess based on the ingredients, calculated per slice, mind you. You’ll want to keep this treat for special occasions!

Calories: Around 450
Fat: About 30g
Carbohydrates: Roughly 40g
Protein: We’re looking at about 6g per serving.

Frequently Asked Questions About No-Bake Nutella Cheesecake

I always get so many questions when I post this recipe because everyone is wondering how something this easy can taste so incredibly rich! Here are a few things folks ask me all the time about making the perfect no-bake dessert.

Can I substitute the chocolate wafers in the crust with something else?

You totally can, but you might lose some of that deep chocolate punch! If you don’t have wafers, Oreo cookies work beautifully—just leave out the extra sugar in the crust mixture since Oreos are already sweet. Or, you could try graham crackers, but you’ll definitely want to add an extra tablespoon or two of cocoa powder to bring back that rich chocolate flavor that pairs best with Nutella.

How long does this Nutella Cheesecake absolutely need to chill to set properly?

The recipe says 6 hours, and that’s generally enough time for it to firm up nicely. But listen to me—the longer it sits, the better that cheesecake gets! If you can manage it, letting it chill overnight is the way to go. It ensures that the cold cuts through the cream cheese and sets the filling rock solid, which makes slicing so much easier.

My whipped cream didn’t get stiff peaks; what went wrong?

Oops! That usually means your heavy cream wasn’t cold enough, or maybe your bowl or whisk had a tiny bit of grease in it. Grease is the enemy of whipped cream! Don’t try to salvage it by adding sugar or anything—just start over with fresh, very cold cream. Stiff peaks are what give this no-bake dessert its lift and structure against those heavy hazelnut flavors!

Can I make this ahead of time for a party?

Yes, and you absolutely should! This recipe is fantastic when made a day ahead. In fact, I usually plan to have it ready the day before any gathering. I just skip the final drizzle of warmed Nutella until right before serving. Store it covered in the fridge, and it tastes just as fantastic!

Share Your No-Bake Nutella Cheesecake Experience

Whew! Now that you’ve made this incredible No-Bake Nutella Cheesecake, I absolutely have to hear about it! I pour so much love into these recipes, and seeing your results is the best part of my day. Did it set up perfectly? Did anyone manage to save a slice for the next day?

If you followed along and whipped up this nutty, chocolatey dream, please don’t keep that success to yourself! Drop a rating right below—five stars if it blew you away (and I really think it will!).

Leave a comment telling me how you handled the swirl; did you go wild with the patterns, or keep it simple? I love reading your tweaks and additions! And if you snapped a photo of your gorgeous slice, show it off! You can always send me pictures over on my contact page. I truly hope this easy Nutella Cheesecake becomes a fast favorite at your house, just like it is at mine!

No-Bake Nutella Cheesecake

Author: freddyrecipes.com
Total Time: 6 hr 20 min
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for a rich, creamy cheesecake featuring a Nutella swirl and a chocolate cookie crust.

Ingredients

Scale

1 1/2 cups chocolate wafer crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup Nutella, plus 2 tablespoons for topping

Instructions

Combine chocolate wafer crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Chill crust for 15 minutes.
In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spread half of the cream cheese mixture over the chilled crust. Dollop the 1 cup of Nutella over this layer. Top with the remaining cream cheese mixture.
Swirl the top layer gently with a knife to create a marbled effect.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until firm.
Before serving, warm the remaining 2 tablespoons of Nutella slightly and drizzle over the top. Remove the springform ring before slicing.

Notes

Use good quality chocolate wafers for the best crust flavor.
If you prefer a firmer texture, you can chill the crust for 30 minutes in the freezer instead of the refrigerator.

Prep Time: 20 min
Cook Time: 0 min
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 180mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Keywords: Nutella, cheesecake, no-bake, chocolate, dessert, hazelnut spread