No-Bake Nutella Cheesecake
Okay, let’s be honest—who doesn’t love Nutella? It’s like a little jar of magic that instantly makes everything better. Now, imagine that creamy hazelnut-chocolate spread swirling into a smooth, dreamy cheesecake filling that doesn’t need an oven at all. This no-bake Nutella cheesecake is one of those dangerously delicious treats that come together in no time, with zero fuss and all the wow factor. Plus, it’s wonderfully creamy, rich, and just the right kind of sweet. I can’t wait for you to try it because once you make this, the urge to pull out your cheesecake pan and jar of Nutella every weekend might become a regular thing. Let’s get mixing and make magic happen—without heating up the kitchen!
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 0 minutes (plus chilling)
- Total Time: 4 hours (including chill time)
Ingredients
For the Main Dish:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 5 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup Nutella
- 1 cup heavy cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Garnish (optional):
- Chopped toasted hazelnuts
- Fresh raspberries or strawberries
- Drizzle of extra Nutella, warmed
How I Make It
Step 1:
Start by combining your graham cracker crumbs with the melted butter. Stir until the crumbs look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a nice, even crust. Pop it into the fridge to chill and set while you work on the filling.
Step 2:
Grab a large bowl and beat the softened cream cheese with an electric mixer until it’s smooth and creamy—no lumps! Add in the Nutella and continue to mix until the two blend into one luscious, chocolatey cloud of goodness.
Step 3:
In a separate bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until soft peaks form. This means when you lift the beaters, the peaks gently fold over, not stiff and dry.
Step 4:
Carefully fold the whipped cream into the Nutella and cream cheese mixture. Use a spatula and gentle motions—this keeps the filling light and airy, rather than deflating all that fluffiness.
Step 5:
Pour the filling over the chilled crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chill time is key for the cheesecake to firm up and the flavors to meld beautifully.
Step 6:
Once set, run a knife around the edges before releasing the springform pan. Garnish with your choice of toasted hazelnuts, fresh berries, and a warm drizzle of Nutella for that extra wow factor. Slice, serve, and watch everyone’s faces light up!
Variations & Tips
- Swap graham crackers for Oreo crumbs for a chocolatey crust twist.
- If you don’t have heavy cream, whipped topping works in a pinch but won’t be as rich.
- Add a tablespoon of espresso powder to the filling for a mocha flavor boost.
- For a lighter version, mix in some Greek yogurt (about ¼ cup) into the filling.
- Chill the pan beforehand to help the cheesecake set faster.
How I Like to Serve It
This cheesecake is an effortless showstopper for any celebration—think birthday parties, Mother’s Day brunches, or just an indulgent weekend treat. It pairs wonderfully with a fresh berry compote or a dusting of cocoa powder. I love serving it chilled alongside a cup of strong coffee or creamy hot chocolate, especially on cozy evenings.
Notes
- Store leftovers covered in the fridge for up to 4 days; the flavors deepen each day.
- This cheesecake isn’t freezer-friendly because the creamy texture changes when thawed.
Closing: This no-bake Nutella cheesecake always turns out creamy, dreamy, and just sweet enough to satisfy your chocoholic cravings—every. single. time.
