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Nutella Lovers rejoice! You’ll love this No Bake Recipe, and as I’m a big Nutella fan, I had to make this No Bake Nutella Cheesecake!
We are a Nutella-loving household because we have enjoyed Nutella for years, and this chilled cheesecake will tantalize your taste buds on a hot summer day.
This is one of my favorite No Bake Desserts and a favorite Nutella recipe! If you loved my Nutella Stuffed Chocolate Muffins, then you will love this Nutella Cheesecake. One taste of the cheesecake batter, and you’ll want to lick the sides of the bowl!
This is not a baked cheesecake. It is different from a baked version because there is no baking! Yay!! Yet the end result is still fabulous!
Equipment Needed
- Springform pan
- Food processor
- Large bowl
- Hand mixer
- Spatula
- (optional) piping bag and tip
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Ingredients
Oreo Crust
- Oreos – You’ll need a package of Oreo cookies for the Oreo cookie crust.
- Butter – You’ll need real butter for the best flavor and texture of the Oreo crust.
Nutella Cheesecake Filling
- Cream Cheese, softened
- Nutella
- Granulated Sugar
- Cocoa Powder
- Whole Milk
- Cool Whip
Whipped Topping
- Cocoa Powder
- Powdered Sugar
- Cool Whip
How To Make No-Bake Nutella Cheesecake
Prepare The Pan
Using butter, grease your pan by rubbing a stick of butter on the sides and bottom of the pan so the crust doesn't stick to it.
Another option is to use a cooking spray and spray the sides and bottom of the pan.
Make The Oreo Cookie Crust
Process the Oreos in a food processor until they turn into crumbs.
Add the butter and processor again until it starts to clump together.
Pour the butter and Oreo crumb mixture into the pan and press it down on the bottom and sides of the pan to form the crust.
Refrigerate until it's ready for the filling.
Make The Nutella Cheesecake Filling
Add all the filling ingredients, including cream cheese, Nutella, Sugar, and cocoa powder, except for the cool whip, to a large bowl and use a hand mixer to beat until creamy.
It can take 5 to 10 minutes to get creamy; the softer your cream cheese is, the less time it will take to chill.
Fold the Cool Whip into the cream cheese mixture, scraping the sides of the bowl to get everything combined.
Pour the Nutella cheesecake mixture into your pan.
Spread out the mixture so it's even on top.
Chill The Nutella Cheesecake
Chill for at least 6 hours in the refrigerator. I know it’s hard, but it will be worth the wait!
Make The Topping
While it's chilling, make the topping by adding all topping ingredients to a bowl, stirring well, and then transferring to your piping bag.
Decorate The Cheesecake
Once the cheesecake is set, decorate your cheesecake with the topping, slice, and enjoy!
Recipe Tips
- Room Temperature – Take your cream cheese out of the refrigerator a little earlier to give it time to come up to room temperature before making the recipe.
Variations
- Change the Crust – Instead of a chocolate cookie crumb crust, you could crush graham crackers to make a graham cracker crust.
- Cookies and Cream – Add crushed Oreo cookies to transform the dessert into a Cookies and Cream Nutella Cheesecake.
FAQs
6 hours is a long time to wait, but with this recipe, it is necessary. However, I promise you, it is worth the wait!
Place it in an airtight container and refrigerate it for 3 – 5 days.
I do not recommend freezing this no-bake cheesecake, as the cream cheese in the filling does not freeze well.
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Recipe
Equipment
- 1 Spatula
- 1 (optional) piping bag and tip
Ingredients
Oreo Crust
- 30 whole Oreos
- ¼ cup Unsalted Butter
Nutella Filling
- 3 (8-ounce) packages Cream Cheese, softened
- 1 (13-ounce) container Nutella
- 1 ½ cups Granulated Sugar
- 3 tablespoons Cocoa Powder
- ½ cup Whole Milk
- 4 ounces Cool Whip
Topping
- 2 tablespoons Cocoa Powder
- ¼ cup Powdered Sugar
- 4 ounces Cool Whip
Instructions
Make the Oreo Crust
- Start by greasing your pan so the crust doesn't stick to it, use a cooking spray or butter.
- Then, process the oreos in a food processor until they turn into crumbs.
- Add the butter and processor again until it starts to clump together, then pour it into the pan and press it down and into the edges to form the crust. Set in the fridge until it's ready for the filling.
Make The Nutella Filling
- Make the filling by adding all of the filling ingredients, except for the cool whip, to a large bowl and use a hand mixer to beat until creamy. This can take up to 5 to 10 minutes to get creamy, the softer your cream cheese, the less time it will take.
- Then fold in the cool up and pour into your pan.
- Spread out the mixture so it's even on top and then chill for at least 6 hours in the fridge. Don't try to rush it.
Make The Topping
- While it's chilling, go ahead and make the topping by adding all topping ingredients to a bowl, stirring well, and then transferring to your piping bag. Once the cheesecake is set, decorate your cheesecake with the topping, slice, and enjoy!
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