Nutella Cheesecake

Nutella Cheesecake is a rich, creamy, and decadent dessert that combines the beloved flavors of chocolate and hazelnut in a smooth, luscious cheesecake. With a crunchy cookie crust and a velvety Nutella-infused filling, this no-bake treat is perfect for any occasion.

Why You’ll Love This Recipe

  • No-bake and easy to make
  • Rich, creamy texture with a crunchy crust
  • Perfect balance of chocolate and hazelnut flavors
  • Great for special occasions or casual indulgence
  • Can be made ahead of time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chocolate sandwich cookies
  • Unsalted butter
  • Cream cheese
  • Powdered sugar
  • Nutella
  • Heavy whipping cream
  • Vanilla extract
  • Chocolate shavings or chopped hazelnuts (for garnish)

Directions

  1. Prepare the crust: Crush the chocolate sandwich cookies into fine crumbs. Mix with melted butter and press into the bottom of a springform pan. Chill in the refrigerator.
  2. Make the filling: Beat cream cheese and powdered sugar until smooth. Add Nutella and vanilla extract, mixing until fully combined.
  3. Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold it into the Nutella mixture.
  4. Assemble the cheesecake: Pour the filling over the chilled crust and smooth the top.
  5. Chill: Refrigerate for at least 4 hours, or until firm.
  6. Garnish and serve: Sprinkle with chocolate shavings or chopped hazelnuts before serving.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 20 minutes

Variations

  • Oreo Crust: Use crushed Oreos instead of chocolate sandwich cookies.
  • Extra Chocolatey: Add melted chocolate to the filling for a richer taste.
  • Nut-Free Version: Use a chocolate spread instead of Nutella.
  • Mini Cheesecakes: Make individual portions in cupcake liners.

Storage/Reheating

  • Storage: Keep refrigerated for up to 5 days.
  • Freezing: Freeze for up to 2 months in an airtight container. Thaw in the refrigerator before serving.
  • Reheating: Not recommended, as cheesecake is best served chilled.

FAQs

Nutella Cheesecake

Can I make this cheesecake ahead of time?

Yes! It’s best to prepare it the day before serving to allow proper chilling time.

Do I need a springform pan?

A springform pan makes it easier to remove the cheesecake, but a deep pie dish can work as well.

Can I use a different type of crust?

Yes, graham cracker crust or even a brownie base can be used instead of cookies.

How do I get a smooth cheesecake filling?

Ensure all ingredients are at room temperature before mixing to prevent lumps.

Can I use whipped topping instead of heavy cream?

Yes, but freshly whipped cream gives a better texture and taste.

How do I prevent my cheesecake from being too soft?

Make sure to chill it for at least 4 hours, preferably overnight, for the best firmness.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture, but low-fat can be used with slight changes in consistency.

What toppings work well with this cheesecake?

Chocolate ganache, fresh berries, or a drizzle of extra Nutella are great choices.

Can I make this dairy-free?

Use dairy-free cream cheese, coconut cream, and a non-dairy chocolate spread.

Is this cheesecake gluten-free?

Use gluten-free cookies for the crust to make it fully gluten-free.

Conclusion

Nutella Cheesecake is an irresistible, creamy dessert that’s easy to make and sure to impress. Whether for a party, a holiday, or just a personal treat, this no-bake cheesecake is the perfect indulgence!

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Nutella Cheesecake

Nutella Cheesecake

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

This Nutella Cheesecake is a chocolate lover’s dream! Made with a crunchy Oreo crust, a smooth and creamy Nutella-infused cheesecake filling, and topped with silky chocolate ganache, this no-bake dessert is decadent and incredibly easy to make. Perfect for holidays, birthdays, or when you just need a chocolate-hazelnut fix!


Ingredients

Units Scale

For the Oreo Crust:

  • 24 Oreo cookies (crushed into crumbs)
  • 5 tablespoons unsalted butter (melted)

For the Nutella Cheesecake Filling:

  • 2 (8 oz) blocks cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 cup Nutella
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 3/4 cup semi-sweet chocolate chips

Optional Toppings:

  • Chopped hazelnuts
  • Ferrero Rocher chocolates
  • Whipped cream

Instructions

Make the Oreo Crust:

  1. In a bowl, mix Oreo crumbs and melted butter until combined.
  2. Press mixture firmly into the bottom of a 9-inch springform pan.
  3. Refrigerate for 15 minutes while you prepare the filling.

Make the Nutella Cheesecake Filling:

  1. In a large bowl, beat cream cheese and powdered sugar until smooth.
  2. Add Nutella and vanilla extract, mixing until fully combined.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the Nutella mixture until smooth and fluffy.
  5. Pour the cheesecake filling over the Oreo crust and smooth the top.
  6. Refrigerate for at least 6 hours (or overnight) to set.

Make the Chocolate Ganache:

  1. Heat heavy cream in a microwave-safe bowl until hot but not boiling.
  2. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
  3. Let ganache cool slightly, then pour over the cheesecake, spreading evenly.

Final Touches:

  1. Top with chopped hazelnuts, Ferrero Rocher chocolates, or whipped cream, if desired.
  2. Chill for another 30 minutes, then slice and serve!

Notes

  • This cheesecake is no-bake, but make sure to let it chill fully before serving.
  • If you prefer a baked cheesecake, you can bake the crust at 350°F (175°C) for 10 minutes before adding the filling.
  • Store leftovers in the refrigerator for up to 5 days.

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