This No Bake Nutella Cheesecake made with an Oreo cookie crust is truly the most delicious, decadent, smooth, creamy, and rich dessert you’ll ever have!
I’ve probably mentioned this before, but cheesecake is one of my favorite desserts, and Nutella is by far my favorite treat of all time. This No Bake Nutella Cheesecake is so easy to make, with a crushed Oreo cookie crust and a deliciously luscious and smooth Nutella cheesecake filling.
No Bake Nutella Cheesecake
- Easy To Make
- Takes Under 30 Minutes
- Can Be Made In Advance
- Simple Ingredient List
- Delicious, Creamy & Rich
Once you try this cheesecake, you’ll feel like you’ve died and gone to heaven! It’s so delicious, it’s so smooth, it’s sort of like a mousse, but thicker. This heavenly dessert can be ready in under 30 minutes and is bound to satisfy all of your cravings!
Ingredient Notes
Crust
- Oreo Cookies – We’re going to use the entire Oreo cookie, filling and cream to make the crust!
- Butter – I used unsalted to control the sodium in the dish, make sure it’s melted.
Cheesecake
- Cream Cheese – Essential for cheesecake! The cream cheese is what makes this decadent dessert creamy and rich. I prefer to use Philadelphia cream cheese for all my cheesecakes.
- Nutella – This is what is going to give us that lush chocolate-hazelnut flavor.
- Cool Whip – Fat free, frozen. If you prefer, you can use whipped cream.
Optional Garnish
- Cool Whip or Whipped Cream
- Hazelnuts – Chopped. If you don’t have hazelnuts, you can use your choice of nut. Hazelnuts just pair the best with the Nutella.
- Chocolate – Shaved or grated.
How To Make No Bake Nutella Cheesecake
- Make Crust: To crush the Oreo cookies, with cream and all, place them in a ziploc bag, close it and using a rolling pin, take out your frustrations on the cookies until crushed. Stir together the crushed Oreos with the melted butter and press into the bottom of 4 dishes to form the crust.
- Make Nutella Cheesecake: In a mixer add the cream cheese and Nutella and mix until smooth. Next add the cool whip and mix it with the mixer until there are no more white streaks. Place the cream cheese mixture into a piping bag or a ziploc bag and pipe the filling evenly into the dishes. You can also just use a tablespoon.
- Set: Refrigerate for a couple hours before serving.
- Finish & Serve: Top the cheesecake with more cool whip, chopped hazelnuts and shaved chocolate.
FAQs & Expert Tips
FAQs
Baked cheesecake is more dense and velvety, whereas no-bake cheesecake has more of a light and airy texture. Their characteristics are the results of the different techniques used!
Don’t rush the chilling process! The filling needs proper chilling, a minimum of 2-4 hours, but to be safe, let it set overnight!
No-bake truly means “NO BAKE”, you do not have to bake the dessert whatsoever. Trying to bake a crumb crust or using a pre-baked crust will result in it becoming soggy!
Yes! You can definitely make this dessert in advance. You can either make it the night before and let it fully set overnight OR you can make the cheesecake in advance and freeze it! See “Freezing/Make Ahead” for full instructions.
Tips
- Make sure your cream cheese is at room temp, it will be easier to mix the filling!
- Do not freeze the cheesecake to set it. The filling won’t set properly and you’ll lose the texture.
- If you’re going to freeze your cheesecake after it has set, ALWAYS freeze without the toppings. Leave them off until you are ready to serve.
Leftovers
Cover tightly with plastic wrap and store leftover no bake Nutella cheesecake in the refrigerator for up to 5 days.
Freezing/Make Ahead
You can also freeze your cheesecake to enjoy at a later time! After it sets in the fridge, wrap in a layer of plastic wrap, then a layer of aluminum foil. Your no bake cheesecake will last in the freezer for up to 3 months!
Allow to thaw in the fridge overnight before serving.
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No Bake Nutella Cheesecake
Equipment
Ingredients
Crust
- 12 oreo cookies crushed
- 1 tbsp butter unsalted, melted
Cheesecake
- 8 oz cream cheese (1 package)
- ⅔ cup Nutella
- 8 oz cool whip fat free or regular
Instructions
- Make Crust: To crush the Oreo cookies, with cream and all, place them in a ziploc bag, close it and using a rolling pin, take out your frustrations on the cookies until crushed. Stir together the crushed Oreos with the melted butter and press into the bottom of 4 dishes to form the crust.
- Make Nutella Cheesecake: In a mixer add the cream cheese and Nutella and mix until smooth. Next add the cool whip and mix it with the mixer until there are no more white streaks. Place the cream cheese mixture into a piping bag or a ziploc bag and pipe the filling evenly into the dishes. You can also just use a tablespoon.
- Set: Refrigerate for a couple hours before serving.
- Finish & Serve: Top the cheesecake with more cool whip, chopped hazelnuts and shaved chocolate.
Recipe Notes
- Make sure your cream cheese is at room temp, it will be easier to mix the filling!
- Do not freeze the cheesecake to set it. The filling won’t set properly and you’ll lose the texture.
- If you’re going to freeze your cheesecake after it has set, ALWAYS freeze without the toppings. Leave them off until you are ready to serve.
- Cover tightly with plastic wrap and store leftover no bake Nutella cheesecake in the refrigerator for up to 5 days.
- You can also freeze your cheesecake to enjoy at a later time! After it sets in the fridge, wrap in a layer of plastic wrap, then a layer of aluminum foil. Your no bake cheesecake will last in the freezer for up to 3 months! Allow to thaw in the fridge overnight before serving.
Nutrition Information:
Originally shared September 2013.
Could I make this in a 8 inch springform pan? Will the measurements be the same? Thank you, love your receipes!
Of course you can! The measurements might be a bit different to all fit in the pan, but it should be fine!
Can you make it in other flavors?
Absolutely! You can make the cheesecake layer whatever flavor you want!
This sounds so good. Gonna give this a try over the weekend. Thanks for sharing.
Simon
Hi looks so yum I’m from Australia we don’t have cool whip what is it and what could I substitute it with.
Thanks 🙂
Do you have whipping cream?
Jo – Is this recipe for small, mini trifles? Or for a large one?
It’s for 4 mini trifle cups. 🙂
Would it work in a regular sized trifle bowl? Maybe double the ingredients?
You might have to double the ingredients, but I’ve never tried making it in a regular sized bowl, so I can’t be 100% sure.
I’ve been eager to try your recipe and finally today I got the chance, but from the ingredients list I had only Nutella and cream cheese on hand!
I substituted the Oreo with small tea biscuits (used 24 of them) and substituted the cool whip with my homemade thick creamy 3% yogurt.
The dessert was ready in minutes. It was a huge hit in my family, it was airy, smooth, creamy and just the right amount of sweetness.
Thanks a lot for the recipe.
You’re very welcome, great substitutions. 🙂
Hi Jo! Your recipes look so yummy I can’t wait to try them out.
I am currently in India and rue the fact that we don’t have cream cheese available. What could you suggest to use as a substitute? Yogurt is available and a fresh very mild soft cheese called ‘paneer’. I’ve considered trying to cream some paneer with yogurt or cream, but paneer is really crumbly. Any suggestions? Looking forward to hear from you!
I don’t think yogurt would work, cream cheese is really thick and creamy and it sounds like paneer sounds more like a ricota if it’s crumbly. The only other cheese that comes to mind that’s creamy like cream cheese is mascarpone. If you can’t find that either, you could try the paneer it just might have a bit different texture.
Good morning
I will make this yummy recipe today so about the cream cheese do I need to leave it for room temperature ?
You can, if you do it will be easier to handle. 🙂
Oh well. Guess what. What is, and we don’t have, cool whip?
You could try whipped cream and see how that works out, I haven’t myself tried it though. 🙂
Oof this stupid country. What on earth made me come here in the first place! Ok. Question. I’m not that mad about Nutella, which I can get! We do make a very nice chocolate spread. It’s so good that my children ate it when they were small and still do even though my daughter will be 40 soon. If I bought something else home they wouldn’t eat it. (I am just as gabby in real life – you know what I mean. I hope I don’t annoy you). So my question is can I use the chocolate spread we like. Could have done the whole thing in 8 words. 🙁
Hi Judy,
No you don’t annoy me 🙂 I’ve seen different chocolate spreads here as well but I can’t say I’ve tried any others. However, I believe they’re all pretty similar, so I’m pretty sure it would work just as well in this dessert. Let me know how it turns out if you give it a try.
Will do. It’s actually an Israeli chocolate spread. One of the things they can make well. Well this company at least.