If you’re anything like me and you love rich, creamy desserts without the fuss of turning on the oven, this No Bake Nutella Cheesecake Recipe is going to rock your world. It’s unbelievably smooth, has that signature nutty, chocolate-hazelnut flavor from Nutella, and comes together faster than most baked cheesecakes. I love pulling this out for casual get-togethers or whenever I want a dessert that feels indulgent but still feels a bit effortless.

This cheesecake is honestly a lifesaver for busy days or last-minute guests. The best part? It’s simple enough for even beginner bakers to nail but fancy enough to impress your friends and family. Once you make this No Bake Nutella Cheesecake Recipe, I bet you’ll be adding it to your go-to dessert rotation too!

Ingredients You’ll Need

Each ingredient in this No Bake Nutella Cheesecake Recipe plays an essential role in building creamy texture and that irresistible flavor combo. I always recommend fresh or high-quality products where possible for the best results, especially the cream cheese and Nutella.

Digestive biscuits: These crumbly biscuits create the perfect biscuit base — buttery and slightly sweet. Graham crackers are a fine substitute if you can’t find digestives.
Unsalted butter: Melted butter binds the biscuit crumbs together, giving that firm, sliceable base.
Double cream: This adds richness and gives your cheesecake that luscious, melt-in-your-mouth texture.
Full fat cream cheese: For smooth, creamy body and tangy depth. Make sure it’s room temperature to avoid lumps in the mixture.
Nutella spread: The star of the dessert — lots of chocolate-hazelnut flavor throughout the cheesecake and on top!
Hazelnuts: Chopped roughly for crunch and a rustic, nutty finish that balances the sweetness.

Variations

I love making this No Bake Nutella Cheesecake Recipe my own by swapping out a few ingredients or adding extra touches. Experimenting in the kitchen is half the fun, so don’t hesitate to tweak it according to your taste.

Variation: Sometimes I fold in some whipped cream for an even lighter texture if I want a fluffier cheesecake. It’s a nice twist if you find the mixture too dense.
Variation: For a gluten-free option, I swap digestive biscuits for gluten-free cookies or almond flour mixed with butter. Works really well, and no one misses the gluten.
Variation: If you like your cheesecake extra nutty, try stirring in finely chopped toasted hazelnuts into the filling itself.
Variation: For a seasonal twist, swirl in a spoonful of raspberry jam on top before setting for a fresh fruity contrast.

How to Make No Bake Nutella Cheesecake Recipe

Step 1: Prepare the biscuit base

Start by crushing your digestive biscuits until they look like fine crumbs. I find popping them in a sealed plastic bag and bashing them with a rolling pin works perfectly (without making a mess). Then, mix the crumbs with melted butter until everything looks like wet sand—and press the mixture firmly into your springform pan or pie dish. This is crucial for a solid base, so press it evenly and firmly to avoid crumbling when slicing.

Step 2: Whip up the creamy filling

In a large bowl, whip your double cream until soft peaks form—this step adds lightness and volume. Separately, beat the room temperature cream cheese until smooth and creamy, then gently fold in the whipped cream. Next, add in the Nutella spread and fold it all together carefully so the filling stays airy but fully combined. Be patient and gentle here; overmixing can deflate your cream, and you want that luscious texture.

Step 3: Assemble and chill

Spoon the Nutella cheesecake mixture over your biscuit base and smooth the top with a spatula. Then, spread the melted Nutella on top for that beautiful glossy finish. Sprinkle the chopped hazelnuts on top for crunch and nuttiness. Cover and chill your cheesecake in the fridge for at least 4 hours, but overnight is best if you can wait—this helps it set perfectly for clean slices.

How to Serve No Bake Nutella Cheesecake Recipe

The image shows a round layered cake with three layers: a bottom layer of light golden crumb crust, a thick middle layer of smooth light brown mousse, and a top layer of shiny dark chocolate ganache. Around the edge of the ganache are pieces of toasted hazelnuts, some whole and some chopped, adding texture and a golden-brown color contrast. The cake is on a white plate set on a white marbled textured surface. Nearby is a cream-colored handled knife and a silver fork. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep my garnishes simple with extra chopped hazelnuts and a light dusting of cocoa powder. Sometimes I add a few whole hazelnuts or even a dollop of whipped cream to make it feel extra special. A drizzle of extra Nutella on the plate never hurts either!

Side Dishes

This cheesecake pairs beautifully with fresh berries—strawberries or raspberries add a tart contrast that’s just divine. You could also serve alongside a cup of strong coffee or espresso to balance the richness.

Creative Ways to Present

For birthdays or special occasions, I like to layer the cheesecake in individual glasses, building little parfaits with crushed biscuits, Nutella cream, and chopped hazelnuts. It’s a fun way to impress guests and portion control is a bonus! You can also pipe some whipped cream rosettes on top for a polished look.

Make Ahead and Storage

Storing Leftovers

I always store leftover cheesecake in an airtight container or cover tightly with plastic wrap to keep it fresh. It stays delicious refrigerated for up to 3 days—just be sure to bring it to room temperature for about 15 minutes before serving to get the best texture.

Freezing

Freezing is a great option if you want to make this No Bake Nutella Cheesecake Recipe ahead of time. I freeze it in the pan wrapped in several layers of plastic wrap and foil, and it keeps well for up to a month. When ready to eat, thaw overnight in the refrigerator—this helps maintain that creamy texture.

Reheating

Since this is a no-bake cheesecake, reheating isn’t necessary—and I wouldn’t recommend it as heat could ruin the texture. Instead, just let it sit out for a little while to soften before enjoying. That way, the flavors shine perfectly.

FAQs

Can I use low-fat cream cheese or other types of Nutella?

You can use low-fat cream cheese, but keep in mind it may affect the richness and texture, resulting in a slightly less creamy cheesecake. For Nutella, you want to use the classic hazelnut spread to get that iconic flavor and texture, but similar chocolate-hazelnut spreads should work fine if you don’t have Nutella on hand.
How do I prevent my cheesecake from cracking?

Because this No Bake Nutella Cheesecake Recipe doesn’t involve baking, you don’t have to worry about cracks from oven heat. To keep the texture smooth, make sure your cream cheese is room temperature before mixing and fold the ingredients gently to avoid deflating the cream.
What if I don’t have a springform pan?

No worries! You can use any round or square dish you have on hand—just line it with parchment for easier removal. The cheesecake might be a bit harder to slice neatly but will taste just as delicious.
Can I make this recipe vegan?

This recipe relies heavily on dairy and Nutella, which is not vegan. However, you could try substituting vegan cream cheese, coconut cream for the double cream, and a dairy-free chocolate-hazelnut spread, but results might vary.
How long does it take for the cheesecake to set?

Allow at least 4 hours in the fridge for the cheesecake to set properly. Overnight chilling is best, and it really does make slicing cleaner and the texture firmer and creamier.

Final Thoughts

This No Bake Nutella Cheesecake Recipe is truly a standout when you want something that feels luxurious without hours of work or heating up the kitchen. I remember the first time I made it for a friends’ party—everyone kept going back for seconds, and I was thrilled to share something so simple yet impressive. Give it a try and I promise you’ll find yourself reaching for this recipe whenever you crave something chocolatey, creamy, and just a little bit special.

No Bake Nutella Cheesecake Recipe

★★★★★ 4.6 from 119 reviews

Author: Touba
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: International

Print Recipe

Description

This luscious no-bake Nutella cheesecake combines a crunchy digestive biscuit base with a creamy, rich Nutella-infused cream cheese filling, topped with a glossy Nutella layer and chopped hazelnuts for added texture and flavor. Perfect for a quick, indulgent dessert that requires no oven time.

Ingredients

Scale

For the base:

200 g (7 oz) Digestive biscuits, crushed
80 g (3 oz) Unsalted butter, melted

For the cheesecake mixture:

300 ml (1.25 cups) Double cream
400 g (14 oz) Full fat cream cheese
200 g (7 oz) Nutella spread

For the topping:

150 g (5 oz) Nutella, melted
50 g (2 oz) Hazelnuts, roughly chopped

Instructions

Prepare the base: In a mixing bowl, combine the crushed digestive biscuits with the melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the base of a springform cake tin to create an even layer. Place it in the fridge to set while preparing the filling.
Make the cheesecake mixture: Whip the double cream in a clean bowl until soft peaks form. In another bowl, beat together the full fat cream cheese and Nutella spread until smooth and creamy. Gently fold the whipped cream into the Nutella and cream cheese mixture until fully incorporated, creating a light and fluffy filling.
Assemble the cheesecake: Pour the Nutella cheesecake mixture over the chilled biscuit base in the springform tin, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
Add the topping: Once the cheesecake has set, evenly spread the melted Nutella on top to create a glossy chocolate layer. Sprinkle the roughly chopped hazelnuts over the melted Nutella to add a crunchy texture and extra flavor.
Serve: Carefully release the cheesecake from the springform tin. Slice using a hot knife for clean cuts and serve chilled. Enjoy this rich and creamy Nutella cheesecake as a decadent treat.

Notes

Use a springform cake tin for easy removal of the cheesecake.
Ensure the cream cheese is at room temperature before mixing for a smoother filling.
Chill the cheesecake for at least 4 hours or overnight for best results.
To melt Nutella easily, warm it gently in a microwave-safe bowl in short bursts, stirring in between.
This cheesecake is best served chilled and eaten within 2-3 days for maximum freshness.

Keywords: Nutella cheesecake, no bake cheesecake, easy Nutella dessert, no oven cheesecake, chocolate hazelnut cheesecake