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This is the ULTIMATE No Bake Nutella Cheesecake. This chocolate and hazelnut delight is a must-make for Nutella fans! Light and creamy, with a buttery biscuit base and roasted hazelnut topping, it’s incredibly easy and utterly delicious.

A chocolatey slice of Nutella Cheesecake on a plate, ready to eat, with the rest of the bake in the background.

Oh, No Bake Nutella Cheesecake, let me count the ways I love you. Chocolate? Hazelnuts? Quick? Simple? Delicious show stopping dessert? Yes, yes and a bit more yes.

Could this be one of my favourite cheesecake recipes ever? Now that would be telling, I have too many to choose from these days. 

But let’s just say if you love the unmistakable, mouthwatering flavours of Nutella, you’re really going to want to try this. 

Here’s my foolproof recipe that involves no baking whatsoever (lots of handy tips and tricks below).

The result is a showstopping, impressive, creamy and chocolatey dessert that is perfect for something special.


Why you’ll love this Nutella Cheesecake recipe

⭐️ A showstopper but surprisingly quick and easy

⭐️ Make ahead of time for simplicity 

⭐️ Unfussy ingredients list


A close up of Nutella Cheesecake on a plate, with the biscuit base, creamy filling and chocolate topping in view.

What’s the deal with my cheesecakes anyway?

If you don’t already know this about me, my name is Sarah and I like cheesecake. 

More to the point, I am an avid cheesecake recipe creator. I have ones for every occasion, including summer, Easter, Christmas and any other celebration that involves a special dessert. 

It all started years ago, when I discovered I could make a light, fluffy and creamy cheesecake recipe that was also easy and that you didn’t have to bake. 

Instead, we leave it to set, which is actually ideal when you need your hands free in the kitchen for the main course.

What followed is lots of different adaptations of flavours to suit any tastes.

Some of my favourite cheesecake recipes


Nutella Cheesecake Ingredients Notes

The ingredients to make a Nutella Cheesecake laid out on a white counter.

For the base: 

  • Digestive biscuits – We’re going to crush these up
  • Unsalted butter – Melt this quickly in a mug in the microwave

For the cheesecake filling: 

  • Double cream – See tips below on the required whipping consistency
  • Full fat cream cheese – I like to use Philadelphia brand cream cheese for this recipe. I drain off any liquid before using. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Be sure to always use full fat cream cheese
  • Nutella spread – OBVIOUSLY!

For the topping: 

  • Nutella – This will be very slightly melted
  • Hazelnuts – These will be crushed

How to make a Nutella Cheesecake

Crushed biscuit in a food processor for step 1 in the recipe for Nutella Cheesecake.

1. Crush the biscuits with a rolling pin or food processor. Mix with the melted butter.

Crushed biscuit pressed into the bottom of a baking tin for step 2 in the recipe for Nutella Cheesecake.

2. Press the biscuit mixture into your tin to make a base. Chill in the fridge.

Whipping cream, sugar, cream cheese and lemon juice in a glass bowl for for step 3 in the recipe for Nutella Cheesecake.

3. Combine the cream, cream cheese and Nutella and whisk until thick.

Whipped cream in a baking tin for for step 4 in the recipe for Nutella Cheesecake.

4. Remove the base from the fridge and add the cheesecake mixture, smoothing the top. Chill in the fridge for at least 3 hours (or overnight).

A baking tin filled with whipped cream mixture and topped with chocolate ready to spread for for step 5 in the recipe for Nutella Cheesecake.

5. Melt the Nutella gently until melted, remove the cheesecake from the fridge and pour on top, smoothing with the back of a spoon.

A round Nutella Cheesecake from above, sitting on a plate and topped with chocolate and nuts, ready to portion up and serve.

6. Sprinkle the hazelnuts around the edge then return to the fridge for at least another hour.


storing the cheesecake

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen?

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

Top tipS

Whip the cream straight from the fridge

Room temperature cream doesn’t whip as well.

The consistency you’re aiming for

Be sure to whip it enough so that it holds its shape (a bit like the texture of ice cream). A bit wobbly is fine but it should be sliceable.

HOWEVER, do not over-whip it or it can split! (Use an electric whisk if you have one.)

Melting the Nutella and topping the cheesecake

To make sure the cheesecake doesn’t melt as you add the topping, set it in the fridge for AT LEAST 3 hours first.

Melt the Nutella very gently in a pan on the hob or in the microwave, being careful to make sure it doesn’t get hot.

Pour this over the cold cheesecake while it’s still in the tin, being careful not to touch the filling as you gently spread it with the back of a spoon.

For best results, pop it back into the fridge to set for at least another hour before removing it from the tin.

Successfully removing the cheesecake from the tin

The trick here is to use a tin with a springform (one that has unclippable sides) or a removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). 

➡️ Warm a regular dinner knife under a hot tap and then dry it. 

➡️ Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

➡️ If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

FAQs

Are cheesecakes really made with real cheese?

Yes! But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

Help! My cheesecake hasn’t set properly!

If it’s too runny it’s probably because your cream wasn’t whipped quite enough. Don’t worry – pop it into the freezer for a few hours before serving.

This also might happen if you haven’t left it to go cold enough in the fridge in between steps.

How should I crush the biscuits for the cheesecake base?

I use a food processor because it helps get that nice, fine consistency. 

If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.52 from 125 votes

ULTIMATE Nutella Cheesecake {No Bake Recipe}

This is the ULTIMATE No Bake Nutella Cheesecake. It's incredibly easy and utterly delicious. This chocolate and hazelnut creamy showstopper dessert is a must-make for Nutella fans.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 People

Ingredients 

For the base:

  • 200 g Digestive biscuits, Crushed
  • 80 g Unsalted butter, Melted

For the cheesecake mixture:

  • 300 ml Double cream
  • 400 g Full fat cream cheese
  • 200 g Nutella spread

For the topping:

  • 150 g Nutella, Melted
  • 50 g Hazelnuts, Roughly chopped

Instructions 

  • Combine the crushed digestive biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
  • Pour the double cream into a bowl, add the cream cheese and Nutella.
  • Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
  • Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
  • Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
  • When you are almost ready to serve the cheesecake, melt the Nutella very gently in a pan on the hob or in the microwave. (Don't let it get hot.)
  • Remove the cheesecake from the fridge and, while still in the tin, pour the melted Nutella over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.)
  • Sprinkle the hazelnuts around the edge.
  • Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat.

Notes

Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake. If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it
Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave
Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using
Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream)
To make gluten free: Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free

Nutrition

Calories: 505kcalCarbohydrates: 34gProtein: 6gFat: 39gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 76mgSodium: 210mgPotassium: 245mgFiber: 3gSugar: 22gVitamin A: 986IUVitamin C: 0.4mgCalcium: 100mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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28 Comments

  1. I didn’t spot the video mentioned in the comments, oops! Love this but next time I think I need a little less lemon juice, must have been a big lemon as it’s quite a strong flavor in the finished cheesecake which is a bit too much.

  2. For those who are asking for measurements to be converted to US measurements, use the calculator on your smart phone. there is a reason why most people have smart phones. becuase we are living in a time Albert Einstein feared the most, and that is where smart phones replace dumb people.

  3. Just to make this less complex for anyone that doesn’t own a scale. It would be easier if the recipe just stated the exact measurements such as 2 boxes of cream cheese.