Chocolate, hazelnut and cheesecake are a magical combination. This No Bake Nutella Cheesecake is an easy Nutella dessert recipe with just 20 minutes of active prep time!
Is there any dessert that isn’t improved by the addition of Nutella? I love the sweet cocoa spread in everything from Nutella No Bake Cookies to Nutella Stuffed Donut Holes!
Why This Cheesecake is Best
Compared to other Nutella cheesecake recipes I’ve seen, this one is extraordinarily simple. The Nutella is beaten right into the cream cheese so you don’t even need to add powdered sugar or cream.
- Nutella sweetens AND flavors the cheesecake.
- Served on a homemade graham cracker crust.
- You can make it ahead of time.
- No baking required!
Every bite is loaded with rich cocoa flavor, a nutty hint of hazelnut and the heavenly taste of a cheesecake made from scratch.
Take a few minutes to assemble the ingredients then let it chill for a few hours—or overnight—and it’s ready to eat!
Have more nutella in the pantry? Try our nutella banana bread or nutella blondies next! Our thick and fudgy nutella brownies are divine.
Ingredient Notes
- Graham cracker crust – You can swap this out for an Oreo pie crust too if you prefer!
- Nutella – A spread made with real hazelnuts, chocolate and a touch of milk. You can use the name-brand Nutella or any similar brand of chocolate-hazelnut spread.
- Cream cheese – You can’t make cheesecake without it! Make sure to use the full fat variety and let it soften on the counter for a few minutes so it’s easier to blend.
- Cool whip – The whipped topping is added to the cream cheese for a lighter cheesecake consistency. My homemade Stabilized Whipped Cream works if you don’t want to use the store bought stuff!
- Cocoa powder – We sprinkle pure cocoa powder over the finished No Bake Nutella Cheesecake before serving for added chocolate flavor and a picture-perfect presentation.
Tips and Tricks
- Freeze the crust while you make the filling. The freezing helps the crust firm up so it won’t become mushy when you add the fresh Nutella cheesecake filling.
- Chill for at least 3 hours. The filling will set to a sliceable consistency.
- Make Ahead. I prefer to make this cheesecake the night before. Then you have a delicious homemade Nutella cheesecake ready to serve for dessert the next day!
- Store the no bake Nutella cheesecake tightly covered in the refrigerator. Enjoy within 7 days.
Recipe FAQs
Yes, once the cheesecake has chilled and firmed up in the fridge, you can freeze it. Wrap the cheesecake in foil, then place it in a freezer bag. Store in the freezer for 2 to 3 months.
Let frozen Nutella Cheesecake thaw in the refrigerator overnight before eating.
For the cheesecake filling itself, it’s important to use stabilized whipped cream, like Cool Whip, to get the right consistency. If you don’t want to use store bought Cool Whip, here’s a homemade version made with natural ingredients you’ll love!
For topping the finished slices of cheesecake, fresh whipped cream is a great option! Just make sure to serve the cheesecake soon after adding the whipped cream.
No Bake Nutella Cheesecake is every bit as delicious made with an Oreo Pie Crust instead! Chocolate lovers can’t get enough of it. You can also swap out the homemade crust for a store bought version to make this recipe even easier!
More Easy Dessert Recipes
- Cinnamon Roll Cookies
- Banana Cream Pie
- Jello Pie
- Cheesecake Brownies
- No Bake Raspberry Cheesecake
- Chocolate Peanut Butter Pie
- Tres Leches Cake
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No Bake Nutella Cheesecake
Ingredients
For the Crust
- 1 ¼ cups graham cracker crumbs about 9 full size crackers
- 2 Tablespoons granulated sugar
- ⅓ cup unsalted butter melted
For the Filling
- 2 packages cream cheese, softened 8 ounce each
- 2 teaspoons vanilla extract
- 1 jar Nutella or hazelnut spread 13 ounce
- 1 container Cool Whip, thawed 8 ounce
For the garnish
- Whipped Cream or Cool Whip
- 1 Tablespoon cocoa powder
Instructions
- Start by making the crust. Place the graham crackers and sugar in a food processor and blend at high speed until they are fine crumbs. Slowly pour in the melted butter while running the processor at low speed until the crumbs pull away from the edges.
- Pour the graham crackers into a 9-inch pie dish and press them firmly into the bottom and sides. Place in the freezer while making the filling.
- While the crust is freezing, make the pie filling. In a large bowl, beat together the cream cheese and vanilla extract until smooth.
- Add in the hazelnut spread, and continue beating at medium speed until well combined.
- Fold in the thawed Cool Whip with a spatula.
- Pour the filling into the chilled pie crust, and smooth out the top of the pie.
- Chill in the refrigerator for at least 3 hours or until the filling has set.
- Top with whipped cream and sprinkle with cocoa powder, if desired, and serve.
Notes
- Can use our stabilized whipped cream in place of the Cool Whip.
- Also delicious with our Oreo Crust instead of graham cracker crust.
- Store covered in refrigerator for up to 7 days. Or freeze for up to 3 months. Thaw in refrigerator overnight before serving.
Nutrition
Light, sweet and incredibly delicious No Bake Nutella Cheesecake is an impressive dessert for any occasion! If you love chocolate, hazelnut and cheesecake, you’re going to love this easy recipe.
your recipes are amazing I HAVE ONE SMALL PROBLEM, JELLO AND COOL WHIP I have never seen in IRELAND PERHAPS there ARE ALTERNATIVES I COULD USE?