Oh my goodness, where do I even start with this No-Bake Nutella Cheesecake? It’s the dessert that saved me during last summer’s heatwave when turning on the oven felt like a crime against humanity. I remember frantically scraping the last bit of Nutella from the jar one afternoon, desperate for something sweet but unwilling to sweat over a hot stove. That’s when this magical recipe was born—five simple ingredients transformed into creamy, dreamy perfection without breaking a sweat (literally).
What I love most is how this recipe turns pantry staples into pure indulgence. The chocolate cookie crust? Just crumbs and butter pressed into place. The filling? Cream cheese and Nutella whipped into clouds of happiness. No fancy techniques, no temperamental baking times—just mix, chill, and devour. It’s become my go-to for potlucks because everyone loses their minds over that first rich, chocolate-hazelnut bite. Trust me, once you try this no-bake wonder, you’ll understand why I always keep extra jars of Nutella hidden in my cupboard!
Why You’ll Love This No-Bake Nutella Cheesecake
Let me tell you why this recipe has become my secret weapon whenever I need a knockout dessert without the fuss. First off – no oven! That means no preheating, no baking disasters, and no sweating over a hot stove. Just mix, chill, and boom – creamy Nutella heaven is yours.
Here’s what makes it so special:
- Rich chocolate hazelnut magic: The combination of Nutella and cream cheese creates this unbelievable creamy texture that’ll make you close your eyes in bliss
- Party superstar: I’ve lost count of how many times people have begged me for this recipe at gatherings – it disappears faster than you can say “second slice please!”
- Easiest prep ever: Seriously, if you can stir ingredients together, you can make this. Even my 10-year-old niece mastered it!
- Always a crowd-pleaser: From kids to foodies, nobody can resist that chocolate-hazelnut combo. It’s like edible happiness in every bite
The best part? You probably have most ingredients in your pantry right now. So what are you waiting for? Your new favorite dessert is just a mixing bowl away!
Ingredients for No-Bake Nutella Cheesecake
Okay, let’s talk ingredients – and I mean the good stuff! This is where the magic happens, folks. I’ve learned through many batches (and many happy taste-testers) that quality matters here. Don’t skimp on the Nutella – this is your moment to shine!
- 2 cups chocolate cookie crumbs (about 20 Oreos or similar cookies, filling scraped out – save those middles for snacking!)
- ½ cup melted unsalted butter (I use the good European-style butter when I’m feeling fancy)
- 1 (8 oz) package full-fat cream cheese, softened to room temperature (trust me, low-fat just won’t give you that luscious texture)
- 1 cup Nutella, measured packed (go ahead, lick the measuring cup after – I won’t tell)
- 1 (14 oz) can sweetened condensed milk (that sticky-sweet gold in a can)
- 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
- 1 (8 oz) tub whipped topping, thawed (or make your own whipped cream if you’re feeling ambitious)
- 1 cup chocolate hazelnut spread for topping (I sometimes mix Nutella with a bit of heavy cream to make it more pourable)
Pro tip from my many kitchen experiments: measure your Nutella by packing it into the cup like brown sugar – none of this loose scooping business! And don’t even think about using cold cream cheese straight from the fridge. Let it soften on the counter for at least an hour – your arm muscles will thank you when it’s mixing time.
Equipment You’ll Need
Gather these trusty kitchen tools before you start – I promise it’s nothing fancy! Here’s what lives on my counter when I make this No-Bake Nutella Cheesecake:
- 9×9-inch baking dish (my trusty square pan that’s seen more dessert action than I can count)
- Parchment paper (for easy lifting – no stuck crust disasters!)
- Mixing bowls (one big, one medium – because things get messy with Nutella)
- Electric mixer (a hand mixer works great, though I’ve used a whisk in desperate times)
- Spatula (for scraping every last bit of that glorious filling)
- Measuring cups (the sticky ones are the most loved in my kitchen)
That’s it! No fancy gadgets needed – just the basics that make life (and cheesecake) easier.
How to Make No-Bake Nutella Cheesecake
Alright, let’s get to the fun part – making this dreamy dessert come to life! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there in the kitchen with you. Get ready for some serious chocolate hazelnut magic!
Step 1: Prepare the Crust
First things first – that buttery chocolate foundation! In a medium bowl, mix your chocolate cookie crumbs with melted butter until it looks like wet sand. I use my fingers to really work it in – there’s something therapeutic about squishing it together!
Line your baking dish with parchment paper (trust me, this makes life SO much easier later). Dump in the crumb mixture and press it down firmly with the back of a measuring cup. You want it packed tight so it holds together when slicing. Pop this in the fridge while you make the filling – it helps set the crust.
Step 2: Make the Cheesecake Filling
Now for the good stuff! In a large bowl, beat your softened cream cheese until it’s completely smooth – no lumps allowed! This takes about 2 minutes with an electric mixer. Scrape down the sides, then add the Nutella, sweetened condensed milk, and vanilla. Beat again until it’s silky and dreamy.
Here’s the secret: gently fold in the whipped topping with a spatula until just combined. Don’t overmix or you’ll lose that fluffy texture! The filling should be light as air but still hold its shape when you scoop it.
Step 3: Layer and Chill
Pull your crust from the fridge and spread the filling evenly over the top. I like to use an offset spatula for this – it gives me those bakery-perfect smooth edges. Now for the crowning glory: warm your chocolate hazelnut spread slightly (about 15 seconds in the microwave) to make it pourable, then drizzle or spread it over the cheesecake layer.
Here comes the hard part – waiting! Chill for at least 4 hours, though overnight is even better. The longer it sets, the cleaner your slices will be. I know it’s tempting, but resist cutting in early – that patience will be rewarded!
Tips for the Perfect No-Bake Nutella Cheesecake
After making this cheesecake more times than I can count (okay, maybe I have a problem), I’ve learned a few tricks that take it from good to “oh-my-gosh-I-need-the-recipe-NOW” amazing:
- Patience is key: I know it’s tempting, but let it chill overnight if you can. That extra time gives you the creamiest, dreamiest texture that holds its shape when sliced.
- Room temp cream cheese is non-negotiable: Cold cream cheese = lumpy filling. Let it soften on the counter for at least an hour before mixing.
- Hot knife magic: Dip your knife in hot water and wipe dry between cuts for those picture-perfect slices. Works every time!
Bonus tip: If your kitchen’s warm, pop the mixing bowl in the fridge for 10 minutes before folding in the whipped topping – helps everything stay nice and firm!
Variations & Substitutions
One of the best things about this recipe? It’s crazy adaptable! Here are my favorite twists after years of experimenting:
- Gluten-free friends: Swap the cookie crumbs for your favorite gluten-free chocolate wafers – they work just as beautifully!
- Dairy-free version: Use dairy-free cream cheese and coconut whipped topping. The texture changes slightly, but the flavor’s still amazing.
- Peanut butter lovers: Replace half the Nutella with creamy peanut butter for a chocolate-peanut butter dream.
- Cookie swap: Try graham crackers or even vanilla wafers for the crust if you want something different.
My neighbor’s kids adore when I add mini chocolate chips between layers – gives a fun little crunch! The possibilities are endless.
Storing and Serving No-Bake Nutella Cheesecake
Here’s the beautiful thing about this cheesecake – it actually gets better as it sits! Keep it covered in the fridge for up to 5 days (if it lasts that long). For longer storage, freeze individual slices wrapped in parchment and foil – they thaw perfectly in about 30 minutes. Always serve chilled – that’s when the texture is just right. Pro tip: let slices sit at room temperature for 5 minutes before serving to take the edge off the chill. The flavors sing when they’re not ice-cold!
No-Bake Nutella Cheesecake FAQs
I get asked these questions ALL the time – so let’s tackle the big ones before you dive into making this glorious dessert!
Can I freeze No-Bake Nutella Cheesecake?
Absolutely! It freezes beautifully for up to 3 months. I like to slice it first and wrap individual portions in parchment paper before freezing. Thaw overnight in the fridge or 30 minutes at room temperature when cravings strike.
How do I prevent a soggy crust?
Two secrets: 1) Press your cookie crumbs FIRMLY into the pan – I mean really pack them in there. 2) Chill the crust alone for 15 minutes before adding the filling. This creates a moisture barrier that keeps things crisp.
Can I use homemade whipped cream instead of whipped topping?
You bet! Just whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Fold it in gently – homemade whipped cream is more delicate than the stabilized store-bought kind.
Why is my filling too soft?
Usually means it didn’t chill long enough or the cream cheese wasn’t at room temperature before mixing. Pop it back in the fridge for another hour or two – patience pays off!
Can I make this in individual jars?
Ohhh yes! My favorite party trick. Layer crust and filling in small jars or glasses, chill, and top with extra Nutella. Instant single-serve perfection!
Nutrition Information
Just a quick note about the numbers – these nutritional values are estimates that can vary based on the specific ingredients and brands you use. I always say life’s too short to obsess over calories when Nutella’s involved! But if you’re keeping track, the nutrition label in the recipe card gives you a general idea of what’s in each delicious bite.
Share Your Results!
I’d absolutely LOVE to see your No-Bake Nutella Cheesecake creations! Did you add any fun twists? Did your family go crazy for it like mine does? Snap a photo and tag me – there’s nothing more exciting than seeing your kitchen successes. And if you loved this recipe as much as I do, leave a star rating! Your feedback helps other dessert lovers find this chocolate-hazelnut magic too.
Print
5-Minute No-Bake Nutella Cheesecake You’ll Obsess Over
- Total Time: 4 hours 20 minutes
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
A simple and delicious no-bake Nutella cheesecake with a chocolate cookie crust, creamy Nutella filling, and a chocolate hazelnut topping.
Ingredients
- 2 cups chocolate cookie crumbs
- ½ cup melted butter
- 1 (8 oz) package cream cheese
- 1 cup Nutella
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping
- 1 cup chocolate hazelnut spread (for topping)
Instructions
- Mix the chocolate cookie crumbs with melted butter until combined.
- Press the mixture firmly into the bottom of a lined baking dish to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add Nutella, sweetened condensed milk, and vanilla extract, mixing until creamy.
- Fold in the whipped topping until light and fluffy.
- Spread the cheesecake mixture evenly over the crust.
- Gently spread the chocolate hazelnut topping over the cheesecake layer.
- Refrigerate for at least 4 hours or until fully set.
- Slice into bars and serve chilled.
Notes
- For best results, chill the cheesecake overnight.
- Use a hot knife to slice clean bars.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 520
- Sugar: 45g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg