No Bake Nutella Cheesecake Recipe: Creamy, Easy & Fast Now!!

Imagine a glossy, hazelnut-brown crown glistening under warm kitchen light, the aroma of toasted hazelnuts and cocoa wafting like a small, comforting invitation. The no-bake Nutella cheesecake feels like silk under the spoon—cool, dense, and yielding—its chocolate-hazelnut flavor wrapping your palate in a familiar, indulgent hug. This is a dessert that looks elegant without fuss, smells like a memory of childhood treats, and feels satisfyingly decadent on the tongue.

Why You’ll Love This No bake Nutella cheesecake:

This cheesecake blends the creamy tang of cheesecake with Nutella’s rich, nutty chocolate, creating a layered experience in every bite. The crumb crust provides a toasty contrast and a slight crunch that punctuates the plush filling. Because it’s no-bake, the texture is satiny and mousse-like rather than dense and oven-set, making each forkful melt on the tongue.

It’s an accessible showstopper: elegant enough for dinner parties, forgiving enough for a relaxed weekend treat. You can scale it up for celebrations or shrink it into mini jars for picnics. Presentation is simple—smooth the top with an offset spatula, swirl a glossy Nutella glaze, and scatter toasted hazelnuts or chocolate shavings—and the result looks like something from a patisserie.

Beyond the flavor, this cheesecake carries the warmth of shared moments. Mixing the filling is tactile and reassuring: the soft thrum of the mixer, the aroma of Nutella lifting as it folds into cream cheese, and the thrill of the first chilled slice. It’s indulgence without intimidation, and every step invites a pause to savor both process and result.

Ingredients for This No bake Nutella cheesecake:

Step-by-Step Instructions for No bake Nutella cheesecake:

1. Prepare your pan: Line the base of a 9-inch (23 cm) springform pan with parchment and lightly grease the sides. This makes unmolding clean and stress-free.
2. Make the crust: Pulse the biscuits to fine crumbs in a food processor or place in a sealed bag and crush with a rolling pin. Stir the crumbs with melted butter until moistened; the mixture should hold together when pressed.
3. Press and chill the crust: Firmly press the crumbs into the bottom of the prepared pan and slightly up the sides for a neat rim. Chill in the fridge while you make the filling so the butter sets and the crust becomes crisp.
4. Soften the cream cheese: Let the cream cheese sit at room temperature until very soft—this prevents lumps and ensures a silky filling. Use a rubber spatula to smooth it before beating.
5. Whip the cream: Chill your mixing bowl and beaters briefly, then whip the heavy cream with a pinch of powdered sugar until soft peaks form. Set aside in the refrigerator so it stays cold and stable.
6. Beat the cream cheese and sugar: In a clean bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and pale. Pause to scrape the bowl so everything is evenly incorporated.
7. Introduce Nutella: Warm the Nutella slightly (10–15 seconds in the microwave) so it loosens, then fold it into the cream cheese mixture until streak-free. Add a pinch of salt to sharpen the chocolate and hazelnut profile.
8. Optional: incorporate gelatin: If using gelatin, bloom it in cold water for 5 minutes, warm gently until dissolved, then whisk a couple of tablespoons of the Nutella mixture into it to temper. Quickly fold this back into the main filling to stabilize it.
9. Fold in whipped cream: Gently fold the whipped cream into the Nutella-cream cheese mixture in two additions. Use a light hand to preserve airiness—the filling should be velvety and mousse-like.
10. Assemble the cake: Spoon the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles and level the surface.
11. Chill thoroughly: Refrigerate for at least 4 hours, ideally overnight. The longer chill time allows the filling to firm and flavors to meld into a coherent whole.
12. Finish with topping: Before serving, warm a few spoonfuls of Nutella and drizzle a shiny glaze over the top. Scatter toasted hazelnuts and chocolate shavings for crunch and contrast.
13. Unmold and slice: Run a warm, dry knife around the edge before releasing the springform to prevent tearing. For clean slices, dip the knife in hot water and wipe between cuts.
14. Serve and savor: Allow each slice to sit at room temperature for a few minutes so the filling’s texture becomes silkier and the aromas bloom.

How Long to Cook:

This is a no-bake recipe, so "cooking" time is replaced by chilling time and attention to temperature. Plan for at least 4 hours of refrigeration to allow the filling to set to a sliceable consistency. For best results, chill overnight (8–12 hours), which deepens the flavor and firms the texture.

If you use gelatin to stabilize the filling, it will typically set within 2–3 hours in a cold fridge, but longer chilling still improves texture. Aim for refrigerator temperature between 35–40°F (2–4°C).

Internal doneness is about texture rather than temperature: the edges should be set and slightly firmer than the center, while the center should still hold its shape but be gently yielding when nudged. If the center jiggles excessively, return to the refrigerator until it firms.

Tips for Perfect Results:

• Soften—but don’t melt—your cream cheese. Allow it to reach room temperature so it blends smoothly without lumps.
• Chill your bowl and beaters before whipping cream. Cold tools help the cream reach soft peaks quickly and stay stable longer.
• Warm Nutella briefly. A gentle 10–15 second microwave burst makes it pourable and easier to incorporate; avoid overheating, which thins it too much.
• Press the crust firmly. Use the bottom of a measuring cup to compact crumbs so the base holds together when sliced.
• Be gentle when folding. Overmixing knocked-out whipped cream will produce a denser filling instead of a light mousse.
• Chill overnight for best flavor integration. The rest time allows the hazelnut and cream cheese notes to harmonize.
• Use toasted hazelnuts for topping. Toasting heightens the nuts’ aroma and complements the Nutella’s roasted notes.

Options for Substitutions:

• Nutella alternative: use any chocolate-hazelnut spread or make a homemade blend of melted chocolate with toasted hazelnut butter for a less sweet, more robust flavor.
• Cream cheese options: mascarpone can be used for a richer, silkier filling; a mix of cream cheese and Greek yogurt (20–25% Greek yogurt) adds tang and lightens texture.
• Sweetener swaps: replace powdered sugar with sifted maple or agave sweetener adjusted to taste; keep in mind liquid sweeteners may slightly loosen the filling.
• Crust variations: use crushed Oreos for a chocolate base, or finely chopped almonds or hazelnuts for a gluten-free crust—bind with butter or coconut oil.
• Vegetarian gelatine: use agar-agar (follow packet instructions) if you need a vegan or gelatin-free set; test small batch first as agar sets more firmly.
• Non-dairy: use full-fat cream cheese alternatives (e.g., cashew-based) and coconut cream whipped for a dairy-free version—expect a slight coconut aroma.

Watch Out for These Mistakes:

• If the cream cheese is too cold, lumps will form—always allow sufficient softening time.
• Over-whipping the cream can cause separation and a grainy filling; stop once soft peaks form and fold gently.
• A crumbly crust often means not enough butter or insufficient pressing—add a touch more melted butter and press firmly.
• Using very warm Nutella can make the filling too loose—warm just until pliable.
• Rushing the chill time results in a runny center. Resist the urge to slice too early—chill longer for cleaner slices.
• Forgetting to cool the pan or using a warm serving plate can make the cake soften quickly—serve on cool dishes if possible.

Estimated Nutrition (per serving, based on 12 slices):

These values are approximate and will vary with exact ingredients and portion sizes.

• Calories: ~500 kcal
• Protein: ~6–8 g
• Total Carbohydrates: ~45–50 g (including ~30–35 g sugars)
• Total Fat: ~35–40 g (saturated fat ~18–22 g)
• Fiber: ~1–2 g
• Sodium: ~220–300 mg

Frequently Asked Questions:

Can I make this cheesecake ahead of time?

Yes—this dessert is ideal for making a day or two ahead. In fact, chilling overnight enhances flavor and texture. Store covered in the refrigerator for up to 3 days. For longer storage, freeze slices wrapped tightly for up to one month.

Will the cheesecake hold up without gelatin?

Yes—if kept refrigerated, the whipped cream and cream cheese will create a stable filling for a tender, mousse-like texture. Use gelatin only if you need firmer slices for warm environments or transport. Otherwise, chilling overnight is sufficient.

How can I get clean slices when serving?

Use a hot, dry knife—dip it briefly in hot water, dry it with a towel, and slice in one smooth motion. Wipe the blade between cuts. Also, ensure the cake is fully chilled; slightly softened filling will smear.

Can I reduce the sweetness?

Yes—reduce the powdered sugar slightly, or use a less-sweet chocolate-hazelnut spread. Keep in mind that Nutella itself contributes significant sweetness, so adjust gradually and taste the filling before chilling.

Conclusion:

Making a no-bake Nutella cheesecake is an invitation to slow down and savor both process and result. It’s a dessert that rewards the simple pleasures: the scent of toasted hazelnuts, the velvet of chilled cream cheese, the visual drama of a glossy chocolate glaze. Whether shared at a small dinner or made as a weekend diversion, it’s a recipe that brings warmth to the table and a smile to faces. Trust the gentle rhythm of mixing, chilling, and finishing—and enjoy the deliciously indulgent payoff.