This No-Bake Nutella Cheesecake is a simple, reliable dessert for any occasion. The creamy Nutella filling comes together with just three ingredients, no gelatin, no whipped cream needed. It's the perfect no-bake treat for any chocolate-hazelnut lover.
Why This No-Bake Nutella Cheesecake Always Impresses
This no bake Nutella cheesecake is the dessert I rely on when I need something chocolatey, rich, and impressive without the oven. It has a crisp crust, a silky Nutella cheesecake filling, and a glossy Nutella topping that looks like it came from a pastry shop. The balance is what makes it special: the cream cheese keeps it creamy but never too sweet, the Nutella adds that bold chocolate-hazelnut flavor, and the condensed milk blends everything into a smooth filling.
What I love most is that this no bake Nutella cheesecake doesn't rely on gelatin or whipped cream to set. The filling is made with just three simple ingredients: cream cheese, nutella, and condensed milk, and it still slices beautifully, holds its shape, and tastes like a classic cheesecake with a Nutella twist. Whenever I make this, it disappears fast, and people always ask for the recipe. It's effortless, it's reliable, and it's absolutely packed with chocolate-hazelnut flavor.
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⭐Why You'll Love This Recipe
- No Baking Required: Just chill and set, no oven, no stress.
- Smooth, Creamy Filling: The Nutella and cream cheese blend into the silkiest texture.
- Easy to Make Ahead: Perfect for prepping the day before a party or gathering.
- Classic Nutella Flavor: That unmistakable chocolate-hazelnut taste shines in every bite.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Cookie Crust Base: I like using chocolate, hazelnut, or Oreo cookies and mixing them with soft unsalted butter and a spoonful of Nutella; this creates a rich, sturdy crust.
- The Filling: I use full-fat cream cheese for a creamy texture, condensed milk for the perfect sweetness, and Nutella for that bold chocolate-hazelnut flavor that makes the filling silky and indulgent.
- Nutella Topping: I finish with a glossy Nutella layer thinned with a little vegetable oil, so it spreads smoothly and gives the cheesecake a polished, professional look on top.
👩🏻🍳How to Make Nutella Cheesecake
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Make the Crust: Crush the cookies in a food processor, then mix with softened butter and Nutella. Press into a 16 cm cake mold and refrigerate for 30 minutes.
2. Prepare the Filling: Beat cream cheese until smooth, then add condensed milk and Nutella, mixing until fully combined. Pour over the crust and chill for 2 hours.
3. Add the Topping: Mix Nutella with vegetable oil until smooth and pourable. Spread evenly over the set cheesecake, then refrigerate for another hour.
4. Serve: Once fully chilled and set, remove the nutella cheesecake from the mold, slice, and enjoy.
💭My Tips for Recipe Success
Have the Ingredients Ready Before You Start: Once you begin mixing the filling, it all comes together quickly. I like to soften the cream cheese and measure out the Nutella and condensed milk ahead of time so there's no rushing.
Storage: I keep the cheesecake in an airtight container in the fridge for up to 4 days. The texture stays perfect, and the flavors deepen a bit too.
🍫Try These Chocolate Desserts Recipes Next!
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📖 Recipe
Nutella Cheesecake (No-Bake)
Ingredients
For the Crust:
- 90 g Cookies - Oreos, graham crackers, digestives or chocolate wafer cookies
- 45 g Unsalted Butter - Softened
- 20 g Nutella
For the Filling:
- 500 g Cream Cheese
- 120 g Condensed Milk
- 250 g Nutella
For the Topping:
- 100 g Nutella
- 15 ml Vegetable Oil
Instructions
- Pulse the cookies in a food processor until fine crumbs. Transfer to a mixing bowl, add the melted butter and Nutella, and stir until everything is fully combined.
- Press the mixture into the bottom of a 16 cm cake mold using a glass to make an even crust. Refrigerate the crust for 30 minutes to set.
- In a large bowl, beat the cream cheese until smooth and creamy. Add the condensed milk and continue to beat until fully combined. Add Nutella and beat again until the mixture is smooth.
- Pour the filling over the chilled crust and smooth the surface evenly. Refrigerate the Nutella cheesecake for at least 2 hours to set.
- In a small bowl, mix Nutella and vegetable oil until smooth and pourable. Pour the topping over the chilled cheesecake and spread it evenly. Refrigerate for another hour to let the topping set.
- Remove the cheesecake from the mold, slice, and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This Chocolate cheesecake looks very easy to make I must try it soon.