No Bake Nutella Cheesecake Recipe
Let me tell you, this No Bake Nutella Cheesecake Recipe is one of those magical desserts that feels fancy but comes together in no time. Whether you’re craving something decadent after dinner or need a quick, crowd-pleasing treat for guests, this cheesecake hits all the right notes—creamy, chocolaty, and irresistibly smooth without the oven hassle. I love how it lets Nutella shine in all its hazelnut goodness, wrapped in a buttery biscuit base.
What really makes this recipe special is how it balances simplicity with indulgence. You don’t have to be a baking whiz to nail it—I’ve made it many times when I was short on time or energy, and it never disappoints. Plus, it holds up well, so you can make it ahead, which practically reads as stress-free entertaining in my book!
Ingredients You’ll Need
The ingredients for this No Bake Nutella Cheesecake Recipe are straightforward but carefully chosen to create that silky, rich texture and the perfect flavor harmony. If you pick good quality Nutella and fresh cream cheese, you’re halfway to cheesecake heaven already. Also, don’t skimp on the digestive biscuits—the buttery crust really anchors the whole dessert.
- Digestive biscuits: These give the crust a lovely crumbly texture and mild sweetness; crushed finely for best results.
- Unsalted butter: Melted to bind the biscuit crumbs, it adds richness without overpowering the flavor.
- Double cream: Whipped to soft peaks, it makes the filling light yet luxuriously creamy.
- Full fat cream cheese: The base for the cheesecake filling – bring to room temperature for smooth mixing.
- Nutella spread: The star ingredient lending that unmistakable hazelnut-chocolate flavor that everyone loves.
- Hazelnuts: Roughly chopped for a crunchy topping, they add a nutty contrast that complements the Nutella beautifully.
Variations
I like to mix things up with this No Bake Nutella Cheesecake Recipe depending on the season or my mood. Don’t be shy about making it your own—after all, customizing desserts is way more fun when you’re the one in control.
- Nut-Free Version: I’ve swapped Nutella with a chocolate-hazelnut free spread for friends with allergies—still creamy and indulgent.
- Add Fruit: Adding raspberries or strawberries on top brings a fresh, tart note that cuts through the richness perfectly.
- Vegan Modification: Use dairy-free cream cheese and coconut cream for a plant-based twist that’s surprisingly decadent.
- Extra Crunch: Mix crushed toasted hazelnuts into the crust for an extra layer of texture I personally adore.
How to Make No Bake Nutella Cheesecake Recipe
Step 1: Create the Perfect Biscuit Base
Start by crushing your digestive biscuits into fine crumbs—either in a plastic bag with a rolling pin or a food processor if you’re fancy like that. Then, melt the butter and mix it thoroughly with the crumbs until it resembles wet sand. Press this mixture evenly into the base of a springform pan or any cake tin with a removable bottom. Use the back of a spoon or a flat glass to compact it firmly—this helps it hold together when chilled. Pop it into the fridge while you prepare the cheesecake filling to let it set nicely.
Step 2: Whip Up the Silky Cheesecake Filling
Next, grab a bowl and whip your double cream to soft peaks—you’ll know when it’s just right because it holds shape but still feels airy. In a separate bowl, beat your softened cream cheese until smooth, then fold in the Nutella until the mixture is beautifully combined and glossy. The key here is gentle folding; you want to keep the air in the cream without overmixing. Finally, fold the whipped cream into the Nutella mixture in batches, ensuring you don’t lose that lovely light texture. Pour the filling over your chilled base and smooth out the top with a spatula.
Step 3: Chill and Add the Finishing Touches
Cover your cheesecake with cling film or foil and pop it into the fridge for at least 4–6 hours—overnight is even better if you can wait that long! When you’re ready to serve, gently warm the remaining Nutella just enough to drizzle smoothly—don’t overheat or it’ll get too runny. Spread the melted Nutella on top and sprinkle over the chopped hazelnuts. This finishing touch adds that wow factor and crunchy contrast I love every time.
How to Serve No Bake Nutella Cheesecake Recipe
Garnishes
I keep things simple and elegant with a sprinkle of roughly chopped hazelnuts—they provide that delightful crunch and highlight Nutella’s signature flavor. Sometimes, I add a few fresh berries like raspberries or even a dusting of cocoa powder for a subtle bitterness that balances the sweetness.
Side Dishes
This cheesecake pairs beautifully with a cup of strong espresso or a creamy latte. If you’re serving it at a gathering, setting out some fresh fruit like sliced pears or a berry compote on the side adds a refreshing brightness to each bite.
Creative Ways to Present
For birthdays or celebrations, I like to serve this No Bake Nutella Cheesecake Recipe in individual jars or mini glasses. Layering the filling with crushed biscuits and topping with Nutella drizzle looks stunning and saves time on slicing later. Another fun idea is swirling some extra Nutella into the filling before chilling to create a marbled effect—guaranteed to impress your guests!
Make Ahead and Storage
Storing Leftovers
I usually keep any leftover cheesecake covered tightly in the fridge for up to 3 days. Make sure it’s wrapped well to avoid absorbing any fridge smells, and always keep it chilled for that perfect creamy texture. It tastes even better the next day once the flavors have had some time to meld together.
Freezing
If you want to stash some away for later, this recipe freezes surprisingly well. I wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy, thaw it slowly in the fridge overnight to preserve texture and flavor.
Reheating
Since this is a no bake dessert, reheating isn’t necessary, but if you want your Nutella topping a little softer, a quick 5-10 second zap in the microwave or setting the cheesecake at room temperature for 20 minutes works wonders. Just be careful not to melt it completely or you’ll lose the chilled, creamy charm.
FAQs
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Can I use a different chocolate spread instead of Nutella in this recipe?
Absolutely! While Nutella is classic for this cheesecake, you can swap in any hazelnut-chocolate spread you prefer or even a plain chocolate spread. Just keep in mind the flavor intensity might change a little, so taste as you go to get the balance right.
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Do I need to use full fat cream cheese for this No Bake Nutella Cheesecake Recipe?
Using full fat cream cheese really helps achieve that rich, creamy texture and depth of flavor. Low fat versions can sometimes make the cheesecake less smooth and a bit watery, so I recommend sticking to full fat for the best result.
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How long does it take for the cheesecake to set properly?
Ideally, let it chill in the fridge for at least 4 to 6 hours, but overnight is perfect if you have the time. This allows the filling to firm up beautifully so it slices cleanly and holds its shape.
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Can I make this recipe gluten-free?
Yes! Just swap the digestive biscuits for gluten-free biscuits with similar texture, like gluten-free graham crackers or oat crackers. The rest of the recipe stays the same.
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What’s the best way to get a smooth filling without lumps?
Make sure your cream cheese is at room temperature before beating—it mixes more easily and avoids lumps. Also, fold in the whipped cream gently so you keep the airy texture without overmixing.
Final Thoughts
This No Bake Nutella Cheesecake Recipe has become my go-to for impressing friends and satisfying chocolate cravings without the oven fuss. It’s a testament to how simple ingredients can come together to create something truly special. I can’t wait for you to try it—you’ll enjoy how effortlessly it comes together and the delicious results every single time. Trust me, once you make this cheesecake, it’ll be a favorite in your recipe collection too!
Print
No Bake Nutella Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Description
This no-bake Nutella cheesecake combines a crunchy digestive biscuit base with a creamy, rich Nutella-infused cheesecake filling. Topped with melted Nutella and crunchy chopped hazelnuts, this dessert is perfect for Nutella lovers seeking a quick, indulgent treat with minimal preparation and no oven required.
Ingredients
Base
- 200 g (7 oz) Digestive biscuits, crushed
- 80 g (3 oz) Unsalted butter, melted
Cheesecake Mixture
- 300 ml (1.25 cups) Double cream
- 400 g (14 oz) Full fat cream cheese
- 200 g (7 oz) Nutella spread
Topping
- 150 g (5 oz) Nutella, melted
- 50 g (2 oz) Hazelnuts, roughly chopped
Instructions
- Prepare the base: Crush the digestive biscuits into fine crumbs. Melt the unsalted butter and combine it thoroughly with the crushed biscuits until evenly coated. Press the mixture into the base of a springform cake tin to form a compact, even layer. Chill in the fridge while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the full fat cream cheese until smooth and creamy. In a separate bowl, whip the double cream to soft peaks. Gently fold the Nutella spread into the cream cheese, followed by folding in the whipped cream until the mixture is smooth and well combined.
- Assemble the cheesecake: Pour the Nutella cheesecake mixture over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top and return the cheesecake to the fridge to set for at least 4 hours, preferably overnight, to achieve the best texture.
- Add the topping: Once set, melt the remaining Nutella until pourable but not too hot. Pour it over the cheesecake evenly as a topping. Sprinkle the roughly chopped hazelnuts over the top to add texture and complementary flavor.
- Serve: Carefully remove the cheesecake from the springform tin. Slice with a warm knife for clean cuts and serve chilled for a decadent, creamy dessert.
Notes
- Use full fat cream cheese and double cream for a rich, smooth texture.
- Chilling time is essential for the cheesecake to set properly; overnight is recommended.
- If Nutella is too thick to melt smoothly, warm gently in a microwave or double boiler, stirring frequently.
- For extra crunch, toast hazelnuts before chopping.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Nutella cheesecake, no bake cheesecake, no bake dessert, Nutella dessert, easy cheesecake
