Cakes/ Cheesecakes/ Chocolate/ Dessert/ Eggless Recipes/ No-Bake Desserts/ Nutella

No Bake Nutella Cheesecake

August 17, 2018

Rich and creamy, this no-bake Nutella cheesecake is simple to make and tastes unbelievable. It’s light and fluffy with a mousse-like texture. Everyone loves this cake and it’s great for any get together. You can’t go wrong with this combo, see another great cheesecake combo with this Oreo Cheesecake recipe.

No Bake Nutella Cheesecake

I’m back with another Nutella recipe! This gorgeous cake looks like a lot of work, but it’s simpler than it looks. And the flavor is just amazing.

No Bake Nutella Cheesecake

I made this cake for dinner with friends yesterday and they immediately asked for the recipe. I haven’t hosted at my home since I got pregnant, because I was just not in the mood to either eat or host. But now that my energy is back, I wanted to make a special dinner for our friends, and if there’s one thing I know that everyone likes is Nutella. There’s no doubt about it. So we had an Italian style dinner with lots of pasta, pizza, and Nutella! It was great.

No Bake Nutella Cheesecake

This cake is a dream come true for Nutella lovers. It’s silky smooth and light with a mousse-like texture, and the flavors are delicious but subtle, so the cake isn’t too heavy although it might look that way. Or maybe it depends who you ask!

No Bake Nutella Cheesecake No Bake Nutella Cheesecake

More Nutella Recipes:

Check out my Instagram page, and go to my IGTV channel to watch how I make this cake step-by-step.

5 from 5 votes
No Bake Nutella Cheesecake
No Bake Nutella Cheesecake
YIELD: 9 inch (23 cm) cake
I use gelatin to stabilize the cake but it’s optional. If you don’t use gelatin, omit the 1/4 cup of water as well, without changing anything else in the recipe. Let the cake chill in the fridge for several hours or overnight before serving so it’s completely set. Cut and serve while it’s cold. It becomes soft at room temperature. You can make the cheesecake 1-2 days ahead.

  • 20 Oreo cookies (with their filling)
  • 5 tablespoons (70 g) unsalted butter, melted
  • 1 tablespoon unflavored powdered gelatin , optional
  • 1/4 cup (60 ml) water (omit if you don’t use gelatin)
  • 2 and 1/4 cups (500 g) cream cheese , at room temperature
  • 3/4 cup (85 g) powdered sugar
  • 2 tablespoons (12 g) cocoa powder
  • 1 cup (320 g) Nutella
  • 1 cup (240 ml) heavy cream
Nutella Ganache:
  • 1/2 cup (160 g) Nutella
  • 1/4 cup (60 ml) heavy cream
  1. Make the crust: Pulse Oreos (the whole cookie, with the filling) in a food processor until finely ground. In a medium bowl, mix crumbs and melted butter until fully combined and crumbs are moistened. Press the mixture onto the bottom of a 9-inch or 8-inch springform pan using your fingers or the bottom of a cup to form a crust layer.

  2. Make the filling: For the gelatin mixture, combine gelatin and water in a small bowl. Let stand for 10 minutes to soften. After 10 minutes, microwave gelatin for a few seconds, just until melted and syrupy (avoid heating it any more as that will ruin it). 

  3. Using an electric mixer fitted with the whisk or paddle attachment, combine cream cheese, powdered sugar and cocoa powder until smooth, then beat in Nutella. Add gelatin and whisk mixture until combined. Set aside.

  4. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for 2 hours before glazing with ganache.

  5. Make the ganache: Place Nutella and heavy cream in a medium bowl. Heat in the microwave until melted. Whisk until smooth. Let cool slightly before pouring over cheesecake. 

  6. Cool cake completely before serving, at least 4 hours. Decorate cake with Ferrero Rocher or chopped hazelnuts , if desired. Serve cold.

  7. Cheesecake will keep in the fridge for 5 days. It can also be frozen, wrapped tight, for 2 month. To thaw, place overnight in the fridge.

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  • Reply
    October 11, 2018 at 8:54 pm

    Hey shiran! Can you help me out? I’d like to make this nutella cheesecake in 4 oz cups instead like your layered biscoff cheesecake. I need to make 20 cups, should I double or triple this recipe to achieve my goal?


    • Reply
      October 14, 2018 at 7:56 am

      Hi Nabila, I’m not sure how many cups the recipe yield. You can measure the capacity of a 9-inch pan and estimate it.

  • Reply
    October 16, 2018 at 5:52 am

    היי שירן, תודה על מתכון מדהים. האם אני יכולה להשמיט את הג’לטין ולהמשיך באותו המתכון? ואם כן, כמה זמן העוגה תחזיק לדעתך?

    • Reply
      October 16, 2018 at 1:35 pm

      I’m glad you like it 🙂 I recommend serving the cake cold straight from the fridge. It won’t melt but will become soft. If you want to transport it, refrigerate it again when you get to your destination or you can place it in the freezer before.

  • Reply
    November 10, 2018 at 8:54 am

    Hi Shiran! I am planning on baking your amazing cheesecake, but would like to make it without the gelatine. Won’t there be an issue with the consistency of the cheesecake mixture if I leave it out? Thanks!

    • Reply
      November 11, 2018 at 8:51 am

      Hi Anouk! The cake is quite soft like a mousse, but as long as you serve it cold and don’t leave it outside it will be ok. If you don’t use gelatin, I recommend using brick style cream cheese like Philadelphia brand, which is more stable.

  • Reply
    February 24, 2019 at 11:44 pm

    Hi there! I am making the cheesecake right now! It’s currently in the fridge chilling. I did stumble upon a small issue. My cream cheese was at room temp, but when I was mixing it, there were like white flakes and lumps left. My mixture ended up being really thick, so I added a few caps of milk. What can I do in the future?! I tasted the mix, and it is oh soooooooo wonderful!!


    • Reply
      March 5, 2019 at 4:19 am

      Hi Lia, it sounds like the cream cheese was still a bit cold. Try to leave it for longer time at room temperature.

  • Reply
    March 12, 2019 at 8:59 pm

    Can i use mascarpone cheese instead of cream cheese? And another query which cream cheese do you use?

    • Reply
      March 17, 2019 at 4:47 am

      Yes, I recommend using half cream cheese and half mascarpone. I use Philadelphia cream cheese.

  • Reply
    Bethan Edwards
    May 21, 2019 at 2:55 am

    Hi Shiran, I’d like to make this for 10 people- how many do you think the original recipe will serve? Thanks! Beth

  • Reply
    Irina Deaconu
    June 23, 2019 at 3:24 am

    Such an excellent cake! Thank you so much for sharing this recipe, very precise and easy to follow! It turned out to be one of the best cheese cakes I ever made!

  • Reply
    December 4, 2019 at 7:52 pm

    This cake was very delicious, rich but light. I took some of my first attempt (without the ganache) into work. They said that I needed to keep practicing and bringing it to work for them to taste test 😉 I think they liked it too lol

  • Reply
    January 31, 2020 at 6:11 am

    I made this cheesecake for my husbands birthday. It was delicious and I could tell how much he loved it! Thank you for this amazing recipe!

  • Reply
    February 5, 2020 at 1:54 pm

    Hi..can i use whipping cream instead heavy cream. We dnt get heavy cream here. Thanks

    • Reply
      February 11, 2020 at 3:14 am

      Yes, heavy cream and whipping cream are the same 🙂

  • Reply
    Ramlah Bibi
    April 18, 2020 at 1:18 am

    Hi Shiran,

    I have baked it but my Nutella Cheesecake collapse.
    I don’t know where goes wrong.
    But the cake was very niceee and tasty.

  • Reply
    Hina Nafe
    July 26, 2020 at 4:30 pm

    Hi thank you so much for this recipe

    Can you tell me if there is a particular reason for using heavy cream in the cheesecake? Is it to add volume and stability?

    Also with nutella ganache….i have to transport the cake for an hour….will the ganache stay fine? I am in nz so its pretty cold here

    • Reply
      July 27, 2020 at 4:26 am

      Hi Hina, yes it would be fine for an hour in cold weather, you could also place the cake in the freezer until you leave, to make sure it won’t melt during transportation. The heavy cream is necessary so that the cake would be stable.

  • Reply
    August 31, 2020 at 6:23 am

    Beautiful cake…just wondering if i let the cake cool after adding the ganache…how will the ferrero and hazelnuts stick on it? Or should i add them to ganache right after ive poured it to ensure they stick?

    • Reply
      September 2, 2020 at 5:13 am

      If you want them to stick well you can decorate right after using the ganache, but both options are ok because the ganache is quite soft.

  • Reply
    Srishti Agarwal
    June 3, 2021 at 9:12 am

    Hey. If I use a non dairy cream for ths filling..can I skip the additional powdered sugar?

  • Reply
    July 14, 2021 at 9:48 am

    Hey there, I’ve made the cheesecake however I mistakenly forgot the whipped cream is this gonna affect the cake majorly? Should I make another batch tomorow

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 16, 2021 at 3:44 am

      Hi Meena, the whipped cream adds a light and airy texture to the cheesecake, giving it more of a mousse-like consistency. So, without it the texture will definitely be different, but it may still be enjoyable – it all depends on your taste 🙂

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