cheese cakes
No Bake Nutella Cheese Cake
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Nutella Cheesecake is a rich, creamy, and indulgent no-bake dessert that combines the smooth, chocolate-hazelnut flavor of Nutella with a velvety cream cheese filling. It starts with a buttery chocolate cookie crust that provides the perfect crunchy base, while the luscious filling is light, airy, and packed with Nutella’s signature taste. Finished with a glossy Nutella topping, whipped cream swirls, and a sprinkle of roasted hazelnuts or chocolate shavings, this cheesecake is as beautiful as it is delicious.
Perfect for birthdays, holidays, dinner parties, or special celebrations, Nutella Cheesecake is a crowd-pleasing dessert that requires no baking and can be prepared in advance. Chilling it overnight allows the flavors to develop and the filling to set into a perfectly smooth texture. Every bite delivers a delightful combination of creamy cheesecake, crunchy cookie crust, and rich chocolate-hazelnut goodness, making it an irresistible treat for Nutella lovers of all ages.
No Bake Nutella Cheese Cake
Course: DessertCuisine: ItalianDifficulty: Normal10
servings30
minutes15
minutes520
kcalIngredients
For the Crust
300 g chocolate digestive biscuits or Oreo cookies
80 g unsalted butter, meltedFor the Filling
500 g full-fat cream cheese, softened
250 ml heavy whipping cream, chilled
250 g Nutella
60 g icing (powdered) sugar
1 tsp vanilla extractFor the Topping
150 g Nutella, slightly warmed
Whipped cream for piping
Chopped roasted hazelnuts
Chocolate curls or shavings (optional)
Ferrero Rocher chocolates (optional)
Directions
- Prepare the Crust
Crush the biscuits into fine crumbs.
Mix with the melted butter until evenly combined.
Press the mixture firmly into the base of an 8-inch (20 cm) springform pan.
Refrigerate for 30 minutes.
- Make the Filling
Beat the softened cream cheese until smooth.
Add the icing sugar and vanilla extract and mix well.
Blend in the Nutella until the mixture is creamy and fully combined.
In a separate bowl, whip the chilled heavy cream to medium-stiff peaks.
Gently fold the whipped cream into the Nutella mixture until light and fluffy.
- Assemble
Spoon the filling over the chilled crust.
Smooth the surface with an offset spatula.
Refrigerate for at least 8 hours or overnight until fully set.
- Decorate
Warm the Nutella slightly and pour it over the chilled cheesecake.
Spread evenly to create a glossy topping.
Pipe whipped cream around the edges.
Garnish with chopped roasted hazelnuts, chocolate curls, and Ferrero Rocher chocolates if desired.
Notes
- Use full-fat cream cheese for a rich, stable filling.
Allow the cream cheese to reach room temperature before mixing to avoid lumps.
Chill the cheesecake overnight for the best texture and clean slices.
Fold the whipped cream gently to maintain a light, airy consistency.
For neat slices, dip a sharp knife in hot water and wipe it clean between each cut.
