This easy No Bake Nutella Cheesecake is rich, incredibly creamy, and perfect for ANY occasion. Easy to make on an Oreo crust and a creamy chocolate hazelnut filling. LOVE this recipe!
If Nutella isn’t your thing try my No Bake Cheesecake! It’s a classic!
Love This Creamy No Bake Nutella Cheesecake!
Let me just preface this post by admitting that we are a Nutella-loving household. I’m talking take-a-spoon-to-the-container kind of love. It runs deep. But, before somebody could finish up the jar this week, I stole it away for long enough to make this No Bake Nutella Cheesecake. And, while pure Nutella is a heavenly kind of delicious, this cheesecake is even better. I’ve got a family stamp of approval to back that statement up, in case you need it.
What To Expect:
This homemade chocolate-hazelnut cheesecake starts with a crumbly Oreo cookie crust, which is then loaded up with a silky-smooth Nutella filling. Top all that off with some whipped cream, and voila! You’ve got a dessert that will disappear in seconds. You can add a dusting of powdered sugar or cinnamon as a finishing touch (of you like), or even chocolate sauce if you’re feeling wild.
As long as you give this cheesecake a try, it’s all fine with me!
What You’ll Need
This Nutella cheesecake recipe requires 7 ingredients – that’s it! No crowded countertops today.
These are the essentials that we’ll need to gather up:
- Oreos: If you’re going to make an Oreo crust, you’re going to need some crushed Oreos! You could also make this cheesecake with a graham cracker crust, though.
- Butter: Melted. This will bind the cookie crumbs together.
- Cream Cheese: Use a block of cream cheese, not the spread. Make sure that it’s room temperature so that it incorporates into the batter smoothly.
- Nutella: You can actually use any kind of chocolate hazelnut spread, it doesn’t have to be Nutella.
- Cocoa Powder: For extra chocolate-y flavor!
- Powdered Sugar: To add sweetness, and to ensure that the cheesecake filling turns out smooth.
- Whipped Topping: I like to use Cool Whip for this cheesecake.
How to Make this Nutella Cheesecake
Prepping this no bake Nutella cheesecake couldn’t be easier. First you’ll blend the cookies into crumbs and press them into the springform pan to create the crust. Then you’ll start on the filling, smooth it into the crust, and place the whole thing in the fridge so that the cheesecake magic can take full effect!
This is the more detailed rundown:
Blend the Oreos and Make the Crust: Crush your Oreo cookies in a blender or food processor, then transfer the crumbs into a large bowl, and add in the melted butter. Press the Oreo mixture into the bottom and up the sides of a 9- inch springform pan. Place the pan in the refrigerator to chill while you’re making the filling.
Make the Filling: In the bowl of your stand mixer – fitted with the paddle attachment – mix the cream cheese and Nutella on medium speed until smooth and creamy. Add in the cocoa powder and powdered sugar and mix until smooth, scraping the sides of the bowl as necessary. Fold in the whipped topping until it’s evenly incorporated.
Fill the Crust: Spread the filling into the chilled crust. Cover and chill for at least 4 hours. Garnish with whipped cream when ready to serve, if desired.
Tips for Success
Would you have guessed that such a decadent-looking dessert would be so simple to make?
Here are some tips that make the cheesecake-making process even simpler:
- How to Press the Crust into the Pan: I like to use the bottom of a glass to press the Oreo crust into place, but you can also use a measuring cup if you want to.
- Wait to Add the Whipped Cream: If you’re not going to serve the cake immediately, I would wait to add the whipped cream because it looks best when fresh.
- Refrigerate the Cake for at Least 4 Hours: You want the cheesecake to chill and the filling to set before you slice into it. Things are a lot less messy this way. 🙂
- Add Toppings: Get creative with this part! You can add shaved chocolate, fresh fruit, a dusting of cocoa powder/cinnamon/powdered sugar, crushed candies, etc. It’s up to you!
How to Store Homemade Cheesecake
You can refrigerate your no bake cheesecake in an airtight container for 6-7 days (though I doubt you’ll need that long!). This recipe is a great make-ahead dessert because it stores so well in the fridge.
Can I Freeze This?
Yes! You can freeze this Nutella cheesecake in an airtight container or tight layers of plastic wrap, with an exterior layer of aluminum foil. It will keep in the freezer for a month or so – make sure you thaw it in the fridge overnight before eating so it can thaw.
Description
This easy Nutella Cheesecake is rich, creamy, and perfect for ANY occasion. What could be better than a no bake cheesecake with an Oreo crust and a chocolate-hazelnut filling?
For the Crust:
- 24 Oreo Cookies
- 1/3 cup butter, melted
For the Filling:
- 2 (8- ounce) block cream cheese, room temperature
- 1 (13- ounce) jar chocolate hazelnut spread (Nutella)
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- 1 (8- ounce) container whipped topping (Cool Whip)
- Crust: Crush Oreo cookies in a blender or food processor. Transfer crumbs to a large bowl and add in the melted butter.
- Press the Oreo mixture into the bottom and up the sides of a 9- inch springform pan. Place the pan in the refrigerator to chill while making the filling.
- Filling: In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and Nutella on medium speed until smooth and creamy. Add in the cocoa powder and powdered sugar and mix until smooth, scraping the sides of the bowl as necessary. Fold in the whipped topping until evenly incorporated.
- Spread the filling into the chilled crust.
- Cover and chill for at least 4 hours.
- Garnish with whipped cream when ready to serve, if desired.
Notes
- How to Press the Crust into the Pan: I like to use the bottom of a glass to press the Oreo crust into place, but you can also use a measuring cup if you want to.
- Wait to Add the Whipped Cream: If you’re not going to serve the cake immediately, I would wait to add the whipped cream because it looks best when fresh.
- Refrigerate the Cake for at Least 4 Hours: You want the cheesecake to chill and the filling to set before you slice into it. Things are a lot less messy this way.
- Add Toppings: Get creative with this part! You can add shaved chocolate, fresh fruit, a dusting of cocoa powder/cinnamon/powdered sugar, crushed candies, etc. It’s up to you!
- Storage: You can refrigerate your no bake cheesecake for 6-7 days in an airtight container. It will also keep in the freezer for a month or so.
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