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!
- Crush the Oreos and hazelnuts together in a food processor.
- Add the butter and pulse to coat the cookies.
- Add to a springform pan lined with baking paper and press on the bottom,
- And halfway up the sides.
- Beat together the cream cheese, vanilla and sugar until creamy
- Add the sour cream, Nutella and melted chocolate and beat until fluffy.
- Whip the cream and fold into the mixture
- Add to the springform pan and spread evenly and as flat as you can. Chill in the fridge for 4 hours or overnight (best)
- To release the chilled cheesecake run a knife around the top, then slowly release.
- Add some very slightly warm Nutella on top and spread around.
- Add a star tip to a piping bag.
- Fill with whipped cream and pipe swirls on top of the cheesecake.
- 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.
What size springform pan did you use?
For this recipe, I used a 19cm / 7.5-inch wide springform pan that is 6.5cm / 2.5-inches high. You can use a large springform pan using the same ingredient quantities but that will result in a shorter and wider cheesecake. A smaller springform pan will result in leftover filling.
Why is this recipe in grams and not cups?
The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!
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Ultra Creamy Nutella Cheesecake (No-Bake)
This rich and creamy No-Bake Nutella Cheesecake has a mousse-like filling on an Oreo crust and is drizzled with Nutella for the ultimate creamy dessert.
Serves 8
Ingredients
Oreo Crust
- 200 g Oreo cookies, crushed
- 24 g hazelnuts, toasted and crushed (optional)
- 60 g unsalted butter, melted and cooled
Nutella Cheesecake Filling
- 500 g Philadelphia cream cheese blocks, softened (see notes)
- 1 tsp vanilla extract
- 105 g caster sugar, see notes
- 55 g milk powder
- 60 g sour cream or Greek yogurt, chilled
- 160 g Nutella, or hazelnut spread of choice
- 200 g dark cooking chocolate, melted and cooled
- 250 g heavy cream, cold from the fridge
Toppings
- 250 g heavy cream, cold
- 80 g mascarpone cheese
- 7 g vanilla extract
- 160 g Nutella, or hazelnut spread of choice
- 35 g hazelnuts, chopped
Instructions
Oreo Crust
- Prepare springform pan – for this recipe you will need a 19cm / 7.5-inches wide springform pan that is 6.5cm / 2.5-inches high. Undo the clasp and remove the bottom. Place a sheet of baking paper on top and then place and tighten the top of the pan on top. You want some overhang of baking paper to make transferring the set cheesecake easier. This will also make taking the cheesecake off the springform pan easier when transferring to your serving pan.
- Pulse Oreos and hazelnuts – 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.
- Add the butter – 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.
- Form and set crust in springform pan – 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
- Mix cream cheese and sugar – Add the cream cheese, vanilla extract and sugar 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)
- Add remaining ingredients – 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.
- Whip cream and fold into cheesecake mixture – 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.
- Chill and set cheesecake filling – 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
- Whip Chantilly Cream – 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.
- Nutella layer – for this layer you can either use a half batch of my Chocolate Sauce recipe OR use 160g of Nutella that’s been warmed in the microwave 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 Cream – 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.
Chocolate sauce – I have a great one-bowl chocolate sauce recipe that would work really great for this recipe if you don’t want to use Nutella. It doesn’t have that rich chocolate hazelnut flavor but it’s certainly chocolatey!
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 – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories : 1131kcal
Carbonhydrates: 66g
Protein: 15g
Fat: 90g
Saturated Fat: 55g
Polyunsaturated Fat: 4g
Monounsaturated Fat : 23g
Trans Fat : 0.3g
Cholesterol: 171mg
Sodium: 363mg
Potassium : 537mg
Fiber: 6g
Sugar : 49g
Vitamin A: 2200IU
Vitamin C: 1mg
Calcium: 246mg
Iron: 5mg
Nutrition Disclosure
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