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
- 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.
- Make the filling: Beat cream cheese and powdered sugar until smooth. Add Nutella and vanilla extract, mixing until fully combined.
- Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold it into the Nutella mixture.
- Assemble the cheesecake: Pour the filling over the chilled crust and smooth the top.
- Chill: Refrigerate for at least 4 hours, or until firm.
- 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
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!
Print
Nutella Cheesecake
- 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
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:
- In a bowl, mix Oreo crumbs and melted butter until combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate for 15 minutes while you prepare the filling.
Make the Nutella Cheesecake Filling:
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add Nutella and vanilla extract, mixing until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Nutella mixture until smooth and fluffy.
- Pour the cheesecake filling over the Oreo crust and smooth the top.
- Refrigerate for at least 6 hours (or overnight) to set.
Make the Chocolate Ganache:
- Heat heavy cream in a microwave-safe bowl until hot but not boiling.
- Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
- Let ganache cool slightly, then pour over the cheesecake, spreading evenly.
Final Touches:
- Top with chopped hazelnuts, Ferrero Rocher chocolates, or whipped cream, if desired.
- 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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