Glorious 6-Ingredient No bake Nutella cheesecake

If you’re anything like me, sometimes you just need a show-stopping dessert without turning on the oven, right? That’s why I started Reciqa. I wanted to share simple, genuinely delicious recipes that make cooking feel less like a chore and more like a joyful act of love. Good food, whether it’s a quick weeknight meal or an indulgent treat, should always feel comforting and achievable. And trust me, this No bake Nutella cheesecake is the definition of achievable indulgence!

Forget complicated baking techniques. This incredible No bake Nutella cheesecake comes together with just a handful of ingredients and delivers that perfect, rich chocolate-hazelnut flavor you crave. We’re talking about a crisp Oreo crust cradling the silkiest, creamiest filling you can imagine. It sets up beautifully in the fridge, meaning your active time is minimal. Seriously, this recipe is a lifesaver when you need something impressive fast. You are going to absolutely adore how easy it is to nail this perfect No bake Nutella cheesecake!

Why You Will Love This No bake Nutella cheesecake

I promise you, once you try this, it’ll be in your regular rotation. It truly hits all the marks for a perfect easy dessert. No oven means less heat in the kitchen, and the flavor payoff is just huge for the tiny bit of effort involved. It’s pure magic, honestly!

• It’s completely oven-free! You just mix, layer, and chill.
• The active prep time is ridiculously short—you’ll be done before your coffee gets cold.
• That contrast between the salty, crunchy Oreo crust and the smooth, rich filling is just heavenly.
• It tastes incredibly decadent, but you only need six core ingredients to make the whole thing.

Quick Preparation Time

You only need about 30 minutes of active time for this recipe. Seriously! Once you have your ingredients ready, it’s just crushing, mixing, and layering. The rest is just waiting time while the fridge does all the hard work setting up that gorgeous texture.

Minimal Ingredients Required

You won’t need to run to three different specialty stores, either. We are relying on pantry staples and the main stars: good cream cheese, heavy cream, Oreos, and, of course, plenty of Nutella. It keeps things simple and budget-friendly while still delivering that luxury dessert feel.

Equipment Needed for Your No bake Nutella cheesecake

Before you dive into the fun part, let’s make sure you have the right tools ready to go. Having everything out makes the 30 minutes of active prep fly by. Trust me, having a good hand mixer or stand mixer makes whipping that heavy cream so much easier, though you can manage with a sturdy whisk if you’re feeling ambitious!

Pan and Mixing Tools

For this recipe to set up perfectly and look beautiful when you slice it, you absolutely need a springform pan. I use a standard 9-inch springform pan every time. This lets the sides release cleanly without damaging the crust or the rich layers.

• 9-inch Springform Pan (This is key!)
• Parchment Paper (For lining the freezer disk and maybe the bottom of the pan)
• Electric Mixer (Handheld or stand mixer for the cream)
• Mixing Bowls (At least two—one for the filling base, one for whipping cream)
• Spatula (For folding and smoothing)

Gathering Ingredients for the No bake Nutella cheesecake

Okay, gathering supplies for this No bake Nutella cheesecake is half the fun because the ingredient list is so short! We are focusing on quality here since there are so few components to mask anything. Make sure you grab a good, full-fat cream cheese—none of that low-fat stuff for this dessert, please! The richness is what makes it sing. You’ll notice we need Nutella in three separate quantities, so pay close attention to the instructions for where that extra hazelnut goodness goes.

Having everything measured out before you start mixing is my number one tip for keeping that active time under 30 minutes. Just set up your station, and let’s get these beauties ready for assembly!

Ingredient	Quantity	Preparation Required
Oreos (for crust)	200 grams (approx. 18 cookies)	Crushed into fine crumbs
Melted Butter	45 grams	Melted
Cream Cheese	500 grams	Must be room temperature
Nutella (for filling)	200 grams	Measured out
Powdered Sugar	50 grams	Sifted is best
Heavy Whipping Cream (35% fat)	200 grams	Chilled
Nutella (for center/topping)	300 grams total	150g frozen disk, 150g melted for topping
Oreos (for garnish)	4 biscuits	Crushed

Ingredient Notes and Substitutions

Listen, the cream cheese temperature isn’t just a suggestion; it’s a non-negotiable rule for getting that beautifully smooth filling in our No bake Nutella cheesecake. If it’s cold, you’ll end up with little lumps, and nobody wants a bumpy cheesecake! Let it sit out for at least an hour before you start.

Now, about that center disk of Nutella—this is my favorite little trick. You scoop out 150 grams onto parchment paper and freeze it solid. Why? Because if you try to drop soft Nutella into the filling, it will just sink or smear everywhere, ruining your clean layers. Freezing it turns it into a solid, cold core that sits perfectly right where you place it. It’s genius, I tell you!

As for substitutions, stick to Oreos for the crust if you can. That specific wafer texture holds up better than graham crackers do with the moisture from the cream cheese base. And please, use heavy whipping cream; anything less won’t whip up to those necessary soft peaks. For more tips on achieving perfect dairy textures, you might check out resources on dairy preparation.

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

Alright, it’s time for the fun part! Making this No bake Nutella cheesecake is just assembly, really, but timing is everything. We need to respect that freezing and chilling time, or we’ll end up with a soupy mess instead of a firm, sliceable dessert. Don’t rush the waiting game, and you’ll have the best cheesecake ever!

Preparing the Frozen Nutella Center

First things first, we handle the internal surprise. Take about 150 grams of your Nutella—that’s the portion set aside specifically for the center. Lay down a small piece of parchment paper on a plate or small tray. Scoop that Nutella onto the paper and gently spread it out into a circle that’s roughly the same diameter as the bottom of your springform pan. It doesn’t need to be perfect, but try to keep the thickness even. Now, this goes straight into the freezer. You need this to be rock solid, so give it at least an hour, maybe more, while you handle the rest of the preparation for your No bake Nutella cheesecake.

Creating the Oreo Crust Base

While that center is hardening up, let’s build the foundation. Take your 200 grams of Oreos and crush them finely. If you have a food processor, great, but a zip-top bag and a rolling pin work just as well—just be prepared for a little arm workout! Once you have fine crumbs, pour them into a bowl and add the 45 grams of melted butter. Mix this with a fork until every crumb is coated. It should look exactly like wet sand; if you squeeze a handful, it should hold its shape. Press this mixture firmly and evenly into the bottom of your 9-inch springform pan. Use the bottom of a measuring cup to really pack it down tight. A solid crust is essential for a sturdy No bake Nutella cheesecake.

Mixing the Creamy Filling

Now for the creamy part! In your large mixing bowl, combine the room-temperature cream cheese with the 200 grams of Nutella. Mix these two together until you have a completely smooth, uniform brown batter. No lumps allowed! In a separate, clean bowl, take your chilled heavy whipping cream and the powdered sugar. Whip this until you reach soft peaks. You want it fluffy but not super stiff—soft peaks are perfect. Now, this is crucial: gently fold the whipped cream into the Nutella mixture. Don’t stir vigorously! Do it in two batches, using a spatula to cut down the middle and fold over. We want to keep all that lovely air we just whipped in!

Assembling and Chilling the No bake Nutella cheesecake

Time to layer! Pour about half of your beautiful, light filling over the packed Oreo crust and smooth the top gently. Next, retrieve your frozen Nutella disk from the freezer—carefully peel it off the parchment paper. Place it right in the middle of the filling layer. Top that with the remaining half of the cheesecake filling, making sure to cover the frozen disk completely. Smooth the top surface as nicely as you can. Cover the pan with plastic wrap and pop it into the refrigerator. You must let this chill for a minimum of 8 hours, but honestly, overnight is best for the firmest, most perfect slice of No bake Nutella cheesecake.

Finishing Touches and Decoration

Once your cheesecake is completely set—it should feel firm to the touch—it’s time for the grand finale! Melt the last 150 grams of Nutella until it’s runny. Carefully drizzle this over the top of the chilled cheesecake, tilting the pan so it drips down the sides naturally. Finally, take your 4 reserved Oreos and crush them coarsely—we want some texture here. Sprinkle those crushed biscuits around the edges or across the top. When you’re ready to serve, run a thin, warm knife around the edge before releasing the springform sides. Wow, look at that!

Serving Suggestions for Your No bake Nutella cheesecake

This No bake Nutella cheesecake is so rich and decadent, it really only needs a few simple things alongside it to make the experience perfect. Because it’s so dense and chocolatey, I find that something tart or light really cuts through the richness beautifully. You want flavors that complement the hazelnut without competing with it—think bright, fresh notes!

Fresh raspberries or sliced strawberries are fantastic because their slight acidity balances the sweetness perfectly. A sprinkle of flaky sea salt right before serving also wakes up all those chocolate flavors. If you are serving it after dinner, keep the accompaniments light so people don’t feel too heavy afterward!

Pairing Beverages

Since this dessert is so intense, you don’t want anything too heavy to drink alongside it. Skip the heavy milkshakes! I always opt for something that cleanses the palate slightly.

• A strong, cold brew coffee is amazing; the slight bitterness plays perfectly against the sweet Nutella.
• Plain sparkling water with a slice of lemon or lime offers a refreshing contrast.
• A simple glass of cold milk—yes, even for adults—is the ultimate nostalgic pairing for any great cheesecake.

Storing and Reheating Your No bake Nutella cheesecake

Because this is a no-bake recipe, reheating isn’t really something we do! If you tried to warm up this beautiful No bake Nutella cheesecake, you’d just end up with a puddle of melted cream cheese and dairy, and nobody wants that disaster. The magic relies on that cold, firm set we worked so hard to achieve in the fridge. Luckily, this dessert stores wonderfully, keeping that creamy texture intact for days.

The key is keeping it airtight. The cream cheese can absorb fridge odors if left uncovered, which ruins that pure hazelnut flavor. When stored correctly, your leftovers will taste almost as good as the first slice. I usually aim to finish it within three or four days for the very best texture, but it holds up well! For more information on proper food storage to maintain quality, consult official guidelines on food safety.

Storage Location	Container Type	Shelf Life (Days)
Refrigerator	Airtight container or pan with tight plastic wrap	Up to 4
Freezer (Not Recommended)	Wrapped tightly in plastic and foil	Up to 1 month

Frequently Asked Questions About No bake Nutella cheesecake

I always get questions when people try this recipe for the first time, mostly because it seems too easy to be this delicious! The main concerns usually revolve around getting that perfect set. Don’t worry, we’ve all been there. Let’s tackle the most common issues I hear about making the perfect No bake Nutella cheesecake.

Can I use a different cookie for the crust?

You certainly can substitute cookies, but I strongly advise against it if you want the *best* experience. The Oreos—and I mean the whole cookie, filling and all—provide a specific texture and fat content that helps the crust hold together beautifully against the creamy filling. Other cookies, like graham crackers, don’t offer the same structural integrity for this heavy, rich No bake Nutella cheesecake.

Why is my No bake Nutella cheesecake filling not firm?

If your filling is too soft, nine times out of ten, it’s one of two things. First, maybe your cream cheese wasn’t fully room temperature, leading to poor incorporation with the Nutella. Second, and most commonly, you just didn’t chill it long enough! This dessert needs that full 8 hours, minimum, but overnight is what guarantees a firm, sliceable texture in your No bake Nutella cheesecake.

How far in advance can I make this dessert?

I always recommend making this dessert the day before you plan to serve it. Chilling overnight allows the fats to fully solidify and the flavors to really meld together. If you try to make it the same day you want to serve it, you risk a slightly softer middle layer, even if you hit the 8-hour mark. Trust me, planning ahead makes serving zero stress! If you are looking for other great make-ahead desserts, check out this creamy chocolate fudge.

What is the best way to remove the cheesecake from the pan?

This is where that careful prep pays off! Before you serve, take a very thin metal knife or offset spatula and gently run it around the inside edge of the pan all the way down to the bottom. This releases any spots where the creamy filling might have stuck to the metal. Then, carefully release the latch on the springform pan, lift the ring off, and slide the cheesecake onto your serving plate. Easy peasy!

Estimated Nutritional Information

I’ve done my best to crunch the numbers for you here, but remember, since we are dealing with rich ingredients like heavy cream and Nutella, these numbers are just estimates based on standard ingredient measurements for one slice. Don’t stress too much over the exact count when it comes to a glorious dessert like this! This is just a rough guide for those watching their intake.

Nutrient	Estimated Value
Calories	~550 kcal
Fat	~40g
Saturated Fat	~22g
Carbohydrates	~45g
Protein	~8g

Print