No Bake Nutella Cheesecake

Nutella Cheesecake is pure heaven on a plate! This luscious dessert features a crunchy Oreo base, silky Nutella mousse filling, and a glossy chocolate ganache topping that’ll make your taste buds sing. No oven required – just pure, creamy, chocolatey bliss!

Love More Cheesecake Desserts? Try My Sweet Potato Cheesecake Squares or this Christmas Red Velvet Cheesecake next.

Why You’ll Love This Recipe

Creamy, rich, and irresistibly smooth, this no-bake Nutella Cheesecake is a chocolate lover’s dream. With a crunchy cookie crust and a luscious hazelnut filling, it’s an easy, decadent dessert that requires no oven — just chill and enjoy.

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Ingredient List

For the Oreo Biscuit Base:

• 200g (7 oz) Oreo cookies (about 1.5 standard packs)
• 60g (4 tablespoons) unsalted butter, melted

For the Nutella Mousse Filling:

• 3 teaspoons gelatine powder
• 1/4 cup water
• 500g (1 lb) cream cheese, softened (block form – this is crucial!)
• 1/2 cup soft icing sugar/powdered sugar
• 1 cup Nutella
• 1 cup heavy/thickened cream

For the Nutella Ganache Topping:

• 1/2 cup heavy/thickened cream
• 1/2 cup Nutella
• 1/4 cup dark chocolate chips or semi-sweet chocolate chips

For Decoration:

• 1/4 cup hazelnuts, lightly toasted then chopped
• 1/2 cup heavy/thickened cream (for whipping)
• 3 tablespoons Nutella, warmed

Substitution Notes:

• Can’t find Oreos? Use any chocolate sandwich cookies with cream filling.
• If you prefer, swap dark chocolate chips for milk chocolate – it’ll be sweeter!
• No hazelnuts? Try chopped toasted almonds or skip the nuts entirely.
• For a less intense chocolate flavor, reduce Nutella to 3/4 cup in the filling.

Why These Ingredients Work

The Oreo cookies create a sturdy, no-bake crust that holds up beautifully without becoming soggy. The cocoa in the cookies provides a deep chocolate base that complements the Nutella perfectly.

Block cream cheese (not spreadable tub cream cheese!) is essential for structure. It’s firmer and creates a stable mousse that sets beautifully without weeping or becoming runny.

Gelatine powder is our secret weapon for a no-bake cheesecake that slices cleanly. It gives the mousse just enough structure to hold its shape while keeping it incredibly light and fluffy.

Nutella – oh, glorious Nutella! It’s the star of this show, bringing that iconic hazelnut-chocolate flavor to both the filling and ganache. Using it in multiple layers creates an intensely satisfying depth of flavor.

Heavy cream, whipped to stiff peaks, transforms this from a dense cheesecake into an airy mousse. It creates that melt-in-your-mouth texture that makes this dessert so addictive.

The chocolate chips in the ganache add richness and help create that glossy, professional-looking finish. They balance the sweetness of the Nutella and give the topping a more complex chocolate flavor.

Essential Tools and Equipment

• 20cm (8-inch) springform pan – this makes removal so much easier!
• Food processor – for turning those Oreos into fine crumbs
• Electric mixer or stand mixer – for beating the cream cheese and whipping cream
• Rubber spatula – essential for gentle folding
• Baking paper/parchment paper – for lining the pan
• Small microwave-safe bowl – for blooming gelatine
• Heatproof bowl – for making ganache
• Piping bag (optional) – for decorating with whipped cream

How To Make Nutella Cheesecake (No-Bake)

Step 1: Prepare Your Springform Pan

Here’s a game-changer: flip the base of your 20cm (8-inch) springform pan upside down! This eliminates that annoying lip and makes removing the finished cheesecake SO much easier. Butter the pan base generously, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang (this becomes your handle later!). Butter and line the pan sides with more baking paper for insurance against sticking.

Step 2: Create the Oreo Base

Roughly break up your Oreos with your hands – no need to be gentle here! Toss them into your food processor and blitz until they become fine, even crumbs. Add that melted butter and blitz again until everything looks like wet sand and holds together when pressed. Transfer the crumbs into your prepared pan and press them down evenly and firmly onto the base. Use the bottom of a glass or measuring cup to really pack it in there – a firm base means no crumbling later!

Step 3: Bloom the Gelatine

Place the water in a small bowl, then sprinkle the gelatine powder across the surface (not the other way around, or you’ll get lumps!). Stir to partly dissolve, then set aside for 5 minutes. You’ll see it transform into a thick, jelly-like substance – that’s exactly what we want. Pop it in the microwave for 15 seconds to turn it back into liquid, give it a stir, then let it stand for 5 minutes to cool. This cooling step is crucial – adding hot gelatine to cream cheese will create a scrambled mess!

Step 4: Make the Nutella Mixture

In your mixing bowl, beat together the softened cream cheese, Nutella, and icing sugar until completely smooth and creamy. This should take about 2-3 minutes. Make sure there are no lumps! Add your cooled gelatine liquid and beat for another 30 seconds to fully incorporate. The mixture should be silky and gorgeous.

Step 5: Whip the Cream

In a separate, clean bowl, whip that cream until you get stiff peaks. This means when you lift the beaters, the cream stands straight up without flopping over. Don’t underwhip – we need those stiff peaks for structure! But also don’t overwhip or you’ll end up with butter (been there, done that).

Step 6: Fold in the Cream

This is where the magic happens! Add one third of the whipped cream to the Nutella mixture. Using a rubber spatula, gently fold it in with sweeping motions from the bottom of the bowl. Be gentle and patient – we want to keep all that air we just whipped in! Fold in another third the same way, then add the remaining cream. The lighter your touch here, the fluffier your filling will be. You want a mousse-like consistency that’s airy and dreamy.

Step 7: Transfer to Pan

Pour the glorious mousse mixture over your Oreo base, smoothing the top with a spatula or the back of a spoon. Give the pan a gentle tap on the counter to release any air bubbles. Pop it in the fridge for at least 1 hour to set – this is when the gelatine works its magic!

Step 8: Make the Nutella Ganache

In a heatproof bowl, combine the cream, Nutella, and chocolate chips. Microwave in two 30-second bursts, stirring thoroughly between each burst, until everything is melted and smooth. Don’t rush this – stirring between bursts prevents scorching. Allow the ganache to cool for 5 minutes so it thickens slightly and won’t sink into the cheesecake layer.

Step 9: Pour the Ganache

Remove your partially set cheesecake from the fridge. Pour that beautiful ganache over the center, then gently tilt the pan in different directions to spread it evenly over the entire surface. It’ll flow slowly and create a gorgeous, smooth layer. Don’t worry if it’s not perfectly even – rustic is beautiful!

Step 10: Refrigerate to Set

This is the hard part – waiting! Refrigerate your cheesecake for at least 3 hours (or overnight if you can wait that long) until everything is properly set. The ganache will firm up slightly but stay wonderfully soft and luscious.

Step 11: Decorate and Serve

Right before serving, sprinkle those toasted hazelnuts over the top – they add the most amazing crunch! Whip the remaining cream to stiff peaks and pipe or dollop it around the edge of the cheesecake. Warm the 3 tablespoons of Nutella in the microwave for 10-15 seconds until it’s runny, then drizzle it over the cream in artistic swirls. Release the springform, slice with a hot, clean knife (wipe between cuts!), and prepare for the compliments to roll in!

You Must Know

Use Block Cream Cheese Only: This is non-negotiable! Spreadable cream cheese from tubs is too soft and will make your cheesecake runny and unable to set properly. You need the firm texture of block cream cheese (like Philadelphia in the brick).

Personal Secret: I always let my cream cheese sit at room temperature for at least 30 minutes before starting. Cold cream cheese will have lumps no matter how long you beat it, and those lumps will show up in your final cheesecake.

Pro Tips & Cooking Hacks

• The Upside-Down Pan Trick: Flipping that springform base is a professional baker’s secret that makes removing your cheesecake flawless every single time.
• Toast Those Hazelnuts: Don’t skip toasting the hazelnuts! Spread them on a baking sheet and toast at 350°F (175°C) for 8-10 minutes until fragrant. The toasting brings out their natural oils and makes them taste SO much better.
• Test Your Gelatine: If your gelatine is old, it might not set properly. Do a quick test with a small amount first if you’re unsure.
• Clean Slicing: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut. This prevents dragging and keeps those layers distinct.
• Don’t Overmix: When folding in the whipped cream, stop as soon as you don’t see any white streaks. Overmixing will deflate all that beautiful airiness you worked so hard to create.
• Room Temperature Ganache Test: Before pouring ganache, touch it with your finger. If it’s too hot, it’ll melt the mousse layer underneath. It should feel just slightly warm to the touch.

Flavor Variations & Suggestions

White Chocolate Nutella Cheesecake: Replace the dark chocolate chips in the ganache with white chocolate chips for a sweeter, milder flavor.

Extra Crunchy: Add 1/2 cup of crushed Ferrero Rocher candies between the base and the filling layer for an extra hazelnut surprise!

Peanut Butter Swirl: Warm 1/4 cup of peanut butter and drizzle it over the filling before adding the ganache. Swirl with a knife for a gorgeous marbled effect.

Coffee Kick: Add 1 tablespoon of instant espresso powder to the filling for a mocha-Nutella version that’s absolutely divine.

Berry Fresh: Top with fresh raspberries or strawberries instead of hazelnuts for a fruity contrast to all that chocolate.

Salted Caramel Drizzle: Add a salted caramel drizzle alongside the warm Nutella for an over-the-top finish.

Biscoff Base: Swap Oreos for Biscoff cookies and use half Nutella, half cookie butter in the filling for a speculoos-hazelnut fusion.

Make-Ahead Options

This cheesecake is actually BETTER when made ahead! The flavors meld together beautifully, and it gives you one less thing to worry about when entertaining.

Day Before: Make the entire cheesecake up through step 10 (before decorating). Cover loosely with plastic wrap and refrigerate. Add the hazelnuts, whipped cream, and Nutella drizzle just before serving.

Two Days Before: You can push it to two days ahead, but wait to add the hazelnuts until serving day so they stay crunchy.

Freezing: Yes, you can freeze this! Wrap the completely set cheesecake (without the final cream and Nutella decoration) tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add the final decorations before serving.

Just the Base: If you’re really time-strapped, make and freeze just the Oreo base up to 1 month ahead. Thaw in the fridge, then proceed with the filling when ready.

Recipe Notes & Baker’s Tips

The ganache topping is intentionally soft and doesn’t set firm like traditional ganache. This is by design! It should have that molten, Nutella-like consistency that tastes richer and more luxurious. If you want a firmer ganache, increase the chocolate chips to 1/2 cup.

If you live in a very hot climate, you might want to add an extra 1/2 teaspoon of gelatine to the filling for extra insurance against melting.

The cheesecake will keep its shape best when served cold. If you’re serving it at a party, don’t let it sit out for more than 30 minutes before slicing.

When releasing the springform, run a thin knife around the edge first, even with the paper lining. This ensures a super clean release.

Some food processors struggle with Oreos – if yours is small, work in batches or use a sealed zip-top bag and a rolling pin to crush them instead.

Serving Suggestions

This cheesecake is rich (in the best possible way!), so a little goes a long way. Serve thin-to-medium slices with:

• A cup of strong coffee or espresso – the bitterness cuts through the sweetness perfectly
• Fresh berries on the side – raspberries and strawberries add a bright, tart contrast
• A scoop of vanilla ice cream – because why not go all out?
• A glass of dessert wine – Moscato or Port pairs beautifully

For a fancy presentation, dust the plate with cocoa powder before adding the slice, and add a small sprig of fresh mint.

This is perfect for birthdays, dinner parties, holiday gatherings, or any day ending in “Y” when you need a chocolate fix! It’s elegant enough for special occasions but easy enough to make “just because.”

How to Store Your Nutella Cheesecake

Refrigerator: Store covered in the fridge for up to 5 days. Use plastic wrap or an airtight container, but be careful not to let the wrap touch the ganache topping or it’ll stick.

Freezer: Freeze for up to 2 months. Wrap tightly in plastic wrap, then aluminum foil. For best results, freeze before adding the final whipped cream and Nutella drizzle decoration.

Thawing: Transfer from freezer to fridge and let thaw overnight (8-12 hours). Never thaw at room temperature or the texture will be compromised.

Serving from Cold: This cheesecake is best served cold! The mousse texture is at its finest when properly chilled. Remove from fridge just 5 minutes before slicing to make cutting easier, but no longer.

Allergy Information

Contains: Dairy (cream cheese, butter, cream), wheat (Oreos), soy (chocolate), tree nuts (hazelnuts), and eggs (some Oreo varieties contain egg).

Dairy-Free Option: Use dairy-free cream cheese (like Kite Hill), dairy-free whipping cream, and dairy-free butter. Check that your chocolate chips are dairy-free too!

Nut-Free Version: Skip the hazelnuts and use a different chocolate spread instead of Nutella (which contains hazelnuts). Try a nut-free chocolate spread or just extra chocolate!

Gluten-Free: Substitute gluten-free chocolate sandwich cookies for the Oreos. Many brands make excellent alternatives that work perfectly in this recipe.

Vegetarian: This recipe is vegetarian-friendly, but check your gelatine! You can use agar-agar as a vegetarian substitute (use 2 teaspoons agar powder instead of 3 teaspoons gelatine).

Questions I Get Asked A Lot

My cheesecake won’t set – what went wrong?

This usually means the gelatine wasn’t properly bloomed or dissolved, or the cream wasn’t whipped to stiff enough peaks. Also, make sure you used block cream cheese, not spreadable! Next time, ensure you see those stiff peaks in your cream and that the gelatine is completely dissolved (no granules).

The ganache is too thick/thin – help!

Too thick? Add a tablespoon of cream and microwave for 10 seconds, then stir. Too thin? Let it cool for 10 more minutes – it’ll thicken as it cools. Remember, it’s supposed to be softer than traditional ganache!

How do I know when the cream is at stiff peaks?

Lift your beater out of the cream – if the peak stands straight up like a mountain without flopping over, you’re there! If it curves or falls, keep whipping. It should look glossy and thick, not grainy.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Nutella cheesecake turned out.