No-Bake Nutella Cheesecake is a perfectly easy dessert recipe for any occasion. The filling doesn’t rely on gelatin or whipped cream and contains just three ingredients!
I am so excited about today’s recipe. It’s been requested by so many of you over the last year and I finally got around to making it.
As I write this I’m watching snow flurries fall from the sky. It is mid-April and it’s snowing!! Can we get warm weather that wants to stick around?!
Typically on a cold day like today, I’d crank up the oven and churn out all the baked goods. But instead, I’m sitting in front of the fire with a slice of No Bake Nutella Cheesecake.
It’s totally the cure for these dreary day blues!
You may remember the baked version of Nutella cheesecake that I shared over a year ago. It went wild on social media and has remained one of my top posts ever since.
Thanks to every one of you who make my recipes and share your experience!
My no-bake Nutella cheesecake recipe has all the creaminess of the baked version but requires less time and very few ingredients. It’s ultra-rich, silky, and will definitely make you swoon.
I worked on this recipe for so long. I didn’t want to bring you a cheesecake that required gelatin or the use of whipped cream in order to keep its shape. Plus I wanted the texture to be just right.
If you’ve been around long enough you know I’m the queen of dense, lush, creamy cheesecakes. I’m actually pondering the idea of a cookbook filled with cheesecake recipes. How does that sound to you?
Through my recipe testing, I learned that no-bake Nutella cheesecake filling can actually be made with just THREE ingredients. Can you believe it?
All you need for the filling is cream cheese, Nutella, and confectioners’ sugar. MIND BLOWN!
How to Make No-Bake Nutella Cheesecake
- Make the crust with crushed Oreos and melted butter
- Make the filling with cream cheese, Nutella, and confectioners’ sugar
- Make the ganache with heavy cream and semisweet chocolate
- Spread the ganache over the filling
- Sprinkle chopped hazelnuts over the ganache
- Refrigerate the cheesecake overnight
Now that you understand the process, let’s discuss why this no-bake Nutella cheesecake works.
No-Bake Nutella Cheesecake Without Gelatin
There is only one hurdle when making no-bake cheesecakes: getting the filling thick enough to keep its shape when slicing the cheesecake. But, to do this without the use of additives like sweetened condensed milk, gelatin, or whipped cream/cool whip.
I tried to make the no-bake filling every which way possible and came close to sharing a version that used whipped cream. While it was great at giving the cheesecake body and making it easy to slice through, I felt that it diluted the flavor of the Nutella.
I wanted the no-bake version to taste just like the baked version and whipped cream took that away.
Sweetened condensed milk made the cheesecake too runny and overly rich. Like, too rich for me even. And gelatin just gave the cheesecake a not so lush texture. It was firm but not melt in your mouth creamy.
All of this led me to try just cream cheese and Nutella. I liked the flavor but it still felt like the texture was too loose. It would have been perfect for little cheesecake jars but that wasn’t my goal for the recipe.
Then I got the idea to add confectioners’ sugar. This works with frosting right? It thickens the frosting so you can pipe it and it will hold its shape. So why wouldn’t it work for cheesecake?
It did! It worked beautifully and I couldn’t be more pleased with the taste, texture, and presentation.
No-Bake Nutella Cheesecake Topped with Chocolate Ganache
This is where I did things a bit different from the original Nutella cheesecake. That recipe calls for a Nutella ganache to be poured all over the finished cheesecake. But, I opted to do something simpler for the no-bake version.
Instead, I made a spreadable chocolate ganache and topped it with chopped hazelnuts. If you want more Nutella flavor, you can certainly use the Nutella ganache from the baked version. I know it will be just as delicious!
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No-Bake Nutella Cheesecake
No-Bake Nutella Cheesecake is a perfectly easy dessert recipe for any occasion. The filling doesn’t rely on gelatin or whipped cream and contains just three ingredients!
Ingredients
For the crust
- 2 ½ cups (250 g) Oreo cookie crumbs, about 30 cookies
- 6 tablespoons unsalted butter, melted
For the filling
- 24 ounces (680 g) cream cheese, softened
- 2 cups (600 g) Nutella
- 1 ½ cups (180 g) confectioners’ sugar
For the topping
- ½ cup (120 ml) heavy cream
- 4 ounces (113 g) semisweet chocolate, finely chopped
- 2 cups (120 g) roasted hazelnuts, roughly chopped
Instructions
Make the crust
- Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
- In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
- Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
- Add the Nutella and mix on medium speed until well incorporated, about 2 minutes.
- Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.
Make the topping
- In a small saucepan, bring cream to a simmer over medium-low heat.
- Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
- Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
- Refrigerate the cheesecake overnight, about 6-8 hours.
- Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.
Notes
Slicing the cheesecake: Use a sharp chef knife to get clean slices. Run the knife under hot water for a few minutes, carefully wipe the blade with a clean towel, then make a cut. Repeat after each cut.
Try it with Nutella ganache! Use the Nutella ganache recipe from my original Nutella cheesecake recipe.
Make ahead tip
- The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
- The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 436Total Fat: 29gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 44mgSodium: 373mgCarbohydrates: 35gFiber: 1gSugar: 17gProtein: 11g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Joel
Friday 28th of May 2021
Can this be made with mascarpone cheese instead of cream cheese?
Rebecca Tyler-Rose
Thursday 3rd of September 2020
Oh, my.....this was beautiful and delicious! I have to be honest, I thought the ganache was going to be overkill with that much Nutella and the oreo crust.....but, oh, no such luck! I kept saying this for hubby, for HIS birthday dessert. We have been discussing how long we should wait before it's been an appropriate amount of time to wait before I make again. (We ate this every day/eve with coffee in AM or dessert @ PM til we polished it off!) Oh, the shame LOL! It was incredibly good, and I prefer savory to sweet these days. What a great recipe! People should stop trying to change this recipe before they try as is! P.S. don't skimp on the hazelnuts, you'll be sorry!! Thanks again!
Hina Nafe
Monday 20th of July 2020
Hi Jen
Will the ganache survive if i have to transport the cake for an hour?
Jen Sobjack
Tuesday 21st of July 2020
It's best to keep it cold. I suggest transporting the cheesecake in a cooler with ice packs.
Hina Nafe
Monday 20th of July 2020
Hi i am planning to make the cheesecake with some gelatin. My concern is for the ganache. I have to transport the cake for an hour. Its quite cold in new zealand at the moment. Can you guide me if the ganache will stay fine? Or if i should add anything to it to stabilise it?
Jen Sobjack
Tuesday 21st of July 2020
My suggestion is to transport the cheesecake in a cooler with ice packs to keep it cold. The cheesecake and ganache should both be fine as long as it doesn't get warm.
Bonnie
Friday 3rd of July 2020
Hi! I made your bake version of Nutella Cheesecake, it was a hit with my friends and family. I have a question about this recipe, I live in a country where the weather is hot most of the time of the year, so do you recommend in that case I can use gelatin, and the cheesecake can it have it's own shape? . I'm looking forward for your help. Thank you 😊
Jen Sobjack
Friday 3rd of July 2020
As long as the cheesecake remains refrigerated, it will be fine the way it is. I've not added gelatin to this recipe before but if you feel like it would help, you can always give it a try.