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4.6 from 13 votes

No Bake Nutella Cheesecake

Jump to RecipePrintRate
By: Joanna Cismaru •10/31/22 22 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for no bake nutella cheesecake.

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!  

closeup of no bake nutella cheesecake in individual glass bowls.
Table of Contents Open
  • No Bake Nutella Cheesecake
  • Ingredient Notes
    • Crust
    • Cheesecake
    • Optional Garnish
  • How To Make No Bake Nutella Cheesecake
  • FAQs & Expert Tips
    • FAQs
  • Frequently Asked Questions
    • Baked Cheesecake VS No Bake Cheesecake
    • Why Didn’t My Cheesecake Set?
    • Why Is My Crust Soggy?
    • Can I Make This In Advance?
    • Tips
  • Leftovers
    • Freezing/Make Ahead
  • More Great Recipes To Try
  • No Bake Nutella Cheesecake
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of all the ingredients needed to make no bake nutella cheesecake.

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

process shots showing how to make the different components of nutella cheesecake.
  1. 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.
  2. 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.
  3. Set: Refrigerate for a couple hours before serving.
  4. Finish & Serve: Top the cheesecake with more cool whip, chopped hazelnuts and shaved chocolate.
process shots showing how to assemble no bake nutella cheesecake.

FAQs & Expert Tips

FAQs

Frequently Asked Questions

Baked Cheesecake VS No Bake Cheesecake

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!

Why Didn’t My Cheesecake Set?

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!

Why Is My Crust Soggy?

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!

Can I Make This In Advance?

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.

closeup of no bake nutella cheesecake in individual glass bowls.

Tips

  1. Make sure your cream cheese is at room temp, it will be easier to mix the filling!
  2. Do not freeze the cheesecake to set it. The filling won’t set properly and you’ll lose the texture.
  3. 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.

closeup of no bake nutella cheesecake in individual glass bowls.

More Great Recipes To Try

  • No Bake Oreo Cake Pops
  • Cream Cheese Brownies
  • Cheesecake Recipe
  • Nutella Raisin Bread

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

closeup of no bake nutella cheesecake in individual glass bowls.
Print
4.62 from 13 votes

No Bake Nutella Cheesecake

Prep 20 minutes
Chilling time 2 hours
Cook 0 minutes
Total 2 hours 20 minutes
Rate Recipe
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!  
4

Ingredients

Crust

  • 12 oreo cookies (crushed)
  • 1 tablespoon butter (unsalted, melted)

Cheesecake

  • 8 ounce cream cheese ((1 package))
  • ⅔ cup Nutella
  • 8 ounce cool whip (fat free or regular)

Optional Garnish

  • ½ cup cool whip
  • 2 tablespoon hazelnuts (chopped)
  • 1 tablespoon chocolate (shaved or grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • KitchenAid Hand Mixer

Notes

  1. Make sure your cream cheese is at room temp, it will be easier to mix the filling!
  2. Do not freeze the cheesecake to set it. The filling won’t set properly and you’ll lose the texture.
  3. 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.
  4. Cover tightly with plastic wrap and store leftover no bake Nutella cheesecake in the refrigerator for up to 5 days.
  5. 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

Serving: 1servingCalories: 727kcal (36%)Carbohydrates: 81g (27%)Protein: 12g (24%)Fat: 41g (63%)Saturated Fat: 26g (163%)Trans Fat: 1gCholesterol: 49mg (16%)Sodium: 501mg (22%)Potassium: 538mg (15%)Fiber: 5g (21%)Sugar: 58g (64%)Vitamin A: 519IU (10%)Vitamin C: 1mg (1%)Calcium: 225mg (23%)Iron: 6mg (33%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

closeup of no bake nutella cheesecake in individual glass bowls.

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Originally shared September 2013.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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22 Comments
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Jenna Russo
Jenna Russo
Posted: 2 years ago

Could I make this in a 8 inch springform pan? Will the measurements be the same? Thank you, love your receipes!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jenna Russo
Posted: 2 years ago

Of course you can! The measurements might be a bit different to all fit in the pan, but it should be fine!

0
Reply
Jill Herald
Jill Herald
Posted: 2 years ago

Can you make it in other flavors?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jill Herald
Posted: 2 years ago

Absolutely! You can make the cheesecake layer whatever flavor you want!

0
Reply
plasterers bristol
plasterers bristol
Posted: 7 years ago

This sounds so good. Gonna give this a try over the weekend. Thanks for sharing.

Simon

0
Reply
Jasmine
Jasmine
Posted: 8 years ago

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 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jasmine
Posted: 8 years ago

Do you have whipping cream?

0
Reply
Mal
Mal
Posted: 8 years ago

Jo – Is this recipe for small, mini trifles? Or for a large one?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mal
Posted: 8 years ago

It’s for 4 mini trifle cups. 🙂

0
Reply
Mal
Mal
Reply to  Joanna Cismaru
Posted: 8 years ago

Would it work in a regular sized trifle bowl? Maybe double the ingredients?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mal
Posted: 8 years ago

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.

0
Reply
NOM
NOM
Posted: 8 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  NOM
Posted: 8 years ago

You’re very welcome, great substitutions. 🙂

0
Reply
Katie
Katie
Posted: 9 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Katie
Posted: 9 years ago

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.

0
Reply
Maathir
Maathir
Posted: 9 years ago

Good morning
I will make this yummy recipe today so about the cream cheese do I need to leave it for room temperature ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Maathir
Posted: 9 years ago

You can, if you do it will be easier to handle. 🙂

0
Reply
Judy
Judy
Posted: 9 years ago

Oh well. Guess what. What is, and we don’t have, cool whip?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

You could try whipped cream and see how that works out, I haven’t myself tried it though. 🙂

0
Reply
Judy
Judy
Reply to  Joanna Cismaru
Posted: 9 years ago

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. 🙁

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

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.

0
Reply
Judy
Judy
Reply to  Joanna Cismaru
Posted: 9 years ago

Will do. It’s actually an Israeli chocolate spread. One of the things they can make well. Well this company at least.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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