Nutella Cheesecake (No Bake)

This lighter than air No-Bake Nutella Cheesecake is fluffy and can hold its shape with absolutely no gelatin! This cheesecake is rich, chocolatey, nutty and is encased in a delicious Oreo crumb crust. It’s creamy, not overly sweet and silky smooth too!

If you’re a lover of all things chocolate hazelnut, then this Nutella Cheesecake is for you! It’s really easy to put together and if you make it the day before, all that’s left to do is slice and serve it with some fluffy Chantilly Cream on top. I mean if you want to go a little extra you could put some Ferrero Rocher’s on top! Ultra-indulgent!

If you’re looking for more choc hazelnut deliciousness try my Mini Nutella Cheesecake, Ferrero Rocher Cake or my Choc Hazelnut Thumbprint Cookies!

All the reasons you’ll love this No-Bake Nutella Cheesecake!

There are so many things to love about this easy and indulgent cheesecake!

• No-Bake – and no gelatin either! It’s set using a combination of technique and simple ingredients.
• Egg free – if you can find an egg free alternative to the Oreos!
• Chocolate Hazelnut heaven! – love the toasty nuttiness of the hazelnuts combined with the rich dark chocolate.
• Mousse like cheesecake – which stems from the whipped cream and milk powder amongst other things! The result is this lighter than air cheesecake that is creamy and slightly tangy but strong in Nutella flavor!

Ingredients You Need To Make Nutella Cheesecake

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

• Oreos – you can use any type of chocolate sandwich cookie you like! I used Oreos because they’re so readily available.
• Butter – I used unsalted butter. Let your butter cool slightly before using for the crust.
• Hazelnuts – I used toasted hazelnuts that I toasted in the oven. Roast them in an oven at 175C/350F for 15-20 minutes. Then place in a clean tea towel and close it up at each corner. Rub the towel with the nuts inside to remove skins. Continue doing this until skins are removed. Finely chop using a large knife or pulse in a food processor.
• Cream cheese – I used Philadelphia cream cheese blocks for this recipe. Spreadable cream cheese will not work.
• Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
• Caster sugar – also known as superfine sugar. You can also use granulated sugar if you wish, it’s just that caster sugar dissolves much quicker.
• Milk powder – can be found in the long-life milk section of your supermarket. It is a powder that when mixed with water creates milk. You can use skim or full fat milk powder for this recipe. The milk powder helps make the cheesecake more stable without using gelatin to set it. It also makes it creamier!
• Sour cream – I used Greek yogurt because I always have it in the fridge! Either will work.
• Nutella – you can use any hazelnut spread you like.
• Dark chocolate – I used Nestle cooking buttons. Make sure you let it cool slightly before using otherwise it will deflate the air in your cheesecake mixture.
• Heavy cream – make sure your cream is nice and cold. Whip until you reach stiff peaks.
• Mascarpone cheese – is an Italian cheese similar to sour cream in texture and flavor.

How to make this Nutella Cheesecake!

1. Crush the Oreos and hazelnuts together in a food processor.
2. Add the butter and pulse to coat the cookies.
3. Add to a springform pan lined with baking paper and press on the bottom,
4. And halfway up the sides.

5. Beat together the cream cheese, vanilla and sugar until creamy
6. Add the sour cream, Nutella and melted chocolate and beat until fluffy.
7. Whip the cream and fold into the mixture
8. Add to the springform pan and spread evenly and as flat as you can. Chill in the fridge for 4 hours or overnight (best)

9. To release the chilled cheesecake run a knife around the top, then slowly release.
10. Add some very slightly warm Nutella on top and spread around.
11. Add a star tip to a piping bag.
12. Fill with whipped cream and pipe swirls on top of the cheesecake.
13. Finish with toasted crushed hazelnuts.

Tips and Tricks For Recipe Success!

• Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time!
• If you’re not a fan of Nutella as a company, this recipe will work with most similar alternative brands. Aussies, Coles has some great sugar free alternatives too! Just don’t use anything too liquid!
• If you don’t have a food processor for the crust, you can add the Oreos to a large zip-lock bag and crush using a rolling pin.
• Make sure you use room temperature cream cheese. You can take it out of the fridge up to an hour in advance or take out of the foil and microwave for 10 seconds at a time, turning over each time until soft but not hot.
• Make sure you chocolate is slightly cooled before using!
• Give the cheesecake enough time to chill and set before serving otherwise it will fall apart. A minimum of 4 hours, overnight is best.

Frequently Asked Questions about making Nutella Cheesecake

How do I store this Nutella Cheesecake?

Store in an airtight container and chill in the fridge for up to 5 days. The Chantilly cream on top should keep it’s shape for that long, but if you’re making the cheesecake in advance, pipe the cream on fresh!

I wouldn’t recommend it. The cheesecake filling soften a little too much as it thaws and lose its shape.

What alternative are there to Hazelnut?

So this cheesecake is a celebration of hazelnuts, but I understand some people wouldn’t be able to have it or might be allergic. In which case I would suggest making my Chocolate Cheesecake.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

If you loved this recipe, check these out!

• Chocolate Hazelnut Thumbprint Cookies

• Mini Nutella Cheesecakes

• Ferrero Rocher Cake

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Nutella Cheesecake (No-Bake)

This rich and creamy No-Bake Nutella Cheesecake has a mousse-like cheesecake filling on an Oreo crust and drizzle with more Nutella!

Serves 8

5 from 2 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 30 minutes mins

Cook: 5 minutes mins

Cool: 4 hours hrs

Total: 4 hours hrs 40 minutes mins

Course: Dessert

Cuisine: American

Calories: 926kcal

Author: Nick Makrides

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Ingredients

Oreo Crust

• ▢ 21 (200 g) Oreo cookies, crushed
• ▢ 2 tbsp (25 g) hazelnuts, toasted and crushed (optional)
• ▢ 1/4 cup (60 g) unsalted butter, melted and cooled

Nutella Cheesecake

• ▢ 2 blocks (500 g) Philadelphia cream cheese blocks softened (see notes)
• ▢ 1 tsp vanilla extract
• ▢ 1/2 cup (105 g) caster sugar (see notes)
• ▢ 1/2 cup (55 g) milk powder
• ▢ 1/4 cup (60 g) sour cream or Greek yogurt chilled
• ▢ 1/2 cup (160 g) Nutella (or hazelnut spread of choice)
• ▢ 1 cup (200 g) dark cooking chocolate melted and cooled
• ▢ 1 cup (250 ml) heavy cream cold from the fridge

Toppings

• ▢ 1 cup (250 ml) heavy cream cold from the fridge
• ▢ 4 tbsp mascarpone cheese
• ▢ 1 tsp vanilla extract
• ▢ 1/2 cup (160 g) Nutella (or hazelnut spread of choice)
• ▢ 1/4 cup (35 g) hazelnuts chopped

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Instructions

• Note - please use kitchen scales to measure out all ingredients by wright and not in cups. I have included cups in the measurements for those who refuse to use scales and are still adjusting to the idea that weight measurements are far more accurate when baking and dessert making. No shade intended N x

Oreo Crust

• Add the Oreos and hazelnuts (optional) to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin. Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.
• Pour 3/4 of the mixture into the lined pan and use the back of a spoon to firmly press into the sides of the pan, all the way up to the top. Pour the remaining cookie mixture into the pan and press firmly into the bottom. Set in the fridge until ready to pour the filling in.

Nutella Cheesecake Filling

• Add the cream cheese, vanilla extract, sugar and milk powder to a large mixing bowl and use an electric hand mixer to beat until creamy, about 3 minutes. You can also use a stand mixer fitted with a paddle attachment)
• Next, add the sour cream, Nutella and melted chocolate and beat until well combined. Make sure you scrape the mixing bowl down at least once using a spatula to ensure the mixture mixes properly.
• Cream - In a separate bowl whip the cold cream until you reach stiff peaks. Add half the whipped cream to the cheesecake filling and gently fold through using a spatula. Then add the remaining cream and repeat until mixture is well combined and evenly mixed.
• Pour the mixture into the chilled springform pan and use a spatula to spread evenly. Chill in the fridge for 4 hours or overnight. Once chilled, carefully run a sharp knife around the outside of the cheesecake before loosening the springform pan and taking out. Transfer to a serving plate.

To Decorate

• Add the cream, mascarpone and vanilla extract to a medium sized mixing bowl and whip until you reach stiff peaks. Add to a piping bag fitted with a star tip and set aside in the fridge.
• Chocolate layer - for this layer you can either use a half batch of my Chocolate Sauce recipe OR use 1/2 cup of Nutella that’s been microwaved for 30 seconds to become spreadable. Pour on top of the chilled cheesecake and spread around using a spatula, allowing some to drip over the sides.
• Pipe swirls of cream on top along with crushed hazelnuts and an extra drizzle of Nutella or sauce.

Notes

Cream cheese - couple things about the cream cheese to use. I used the Philadelphia cream cheese blocks. Not the spreadable kind, those are too soft and won’t work for this recipe. Aussies: buy yours from a supermarket only when on special, otherwise they’re a rip off at full price. UK: I believe yours are sold in containers and not as blocks. Americans: you have blocks, but they’re slightly smaller than the ones we have in Australia. Buy 3 blocks if you like. Your cheesecake will still be light and delicious but just a little shorter in height. Otherwise, you can buy the correct amount needed in grams.

Caster sugar - also known as superfine sugar is used because it dissolves quicker so that you don’t have a gritty sugar texture in your cheesecake. You can use granulated sugar if you wish, you may need to mix about 5 minutes longer to make sure it dissolves quicker.

Storage - Cheesecake can be stored in an airtight container for up to three days.

Nutrition - is based on per slice. The recipe makes 12 slices.

A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.

Nutrition

Calories : 926kcal

Carbonhydrates: 68g

Protein: 11g

Fat: 68g

Saturated Fat: 42g

Polyunsaturated Fat: 3g

Monounsaturated Fat : 18g

Trans Fat : 0.3g

Cholesterol: 102mg

Sodium: 194mg

Potassium : 463mg

Fiber: 6g

Sugar : 50g

Vitamin A: 1283IU

Vitamin C: 2mg

Calcium: 188mg

Iron: 6mg

Nutrition Disclosure

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