No-Bake Nutella Cheesecake

Why You’ll Love Nutella Cheesecake

I love no-bake desserts — my No-Bake Peach Cheesecake Bars and No-Bake Dulce de Leche Banana Cream Pie recipes are on the most-requested list — and this super easy no-bake Nutella cheesecake tops all! A creamy cheesecake base is swirled with everyone’s favorite dessert spread, and adding Greek yogurt to the filling balances the sweetness of the other ingredients beautifully. The homemade ganache layer spread over the cheesecake is the ultimate in decadence. Plus, you don’t need to turn on the oven! More highlights include:

• Unforgettable. My husband said this was one of the best desserts I’ve ever made! It’s special enough to stand out from the crowd but easy enough to make regularly.
• Festive. I love making Nutella cheesecake for Valentine’s Day, but it’s also fantastic for a summer dinner party because it doesn’t need to be baked.
• So flavorful. You’ll taste the bittersweet chocolate, crisp Oreos, and Nutella in every bite!
• Nutella! I love the combo of chocolate and hazelnut and this cheesecake delivers on huge Nutella flavor in every bite.
• East to make gluten free. All you have to do is use gluten free Oreos or another brand of chocolate sandwich cookies when you make the crust.

What You’ll Need

Here’s a look at the ingredients that go into Nutella cheesecake, plus some notes on substitutions. The full ingredient amounts are included in the printable recipe card at the end of this post.

• Crust: Oreo cookie crumbs — you can use storebought or homemade gluten free oreos — and unsalted butter are needed for the easy crust.
• Heavy Cream: I really recommend using heavy cream for the ultimate smooth richness and ability to whip the cream fully.
• Powdered Sugar: Make sure to sift the powdered sugar first to remove any clumps.
• Cream Cheese: Use full-fat block cream cheese for the best results.
• Granulated Sugar
• Greek Yogurt: Full-fat or low-fat Greek yogurt is fine. I use plain Greek yogurt and vanilla also works, though you may wish to omit the vanilla extract if you use vanilla yogurt.
• Pure Vanilla Extract: Or use vanilla bean paste.
• Nutella: You can use name-brand Nutella spread or another chocolate-hazelnut spread of your choice for a similar flavor profile.
• Ganache: Chocolate chips and heavy cream.
• Garnish: More chocolate chips, mini chocolate chips, chocolate curls, or chopped hazelnuts for sprinkling on top, if desired.

How to Make This Nutella Cheesecake

Follow along with the photos below to get an idea of how to make this no-bake dessert, and find the detailed instructions in the recipe card lower down.

• Make the crust. Crush the Oreos into crumbs then mix them with melted butter.
• Add to pan. Pour the cookie crumbs into a 9-inch springform pan and press them into the bottom and sides.

• Whip the cream. Beat the heavy cream and powdered sugar until stiff peaks form.
• Prep the filling. Place the cream cheese, granulated sugar, Greek yogurt, and vanilla extract in a bowl. Beat the filling until smooth.

• Add Nutella. Beat in the Nutella completely until smooth.
• Fold in whipped cream. Start by folding in one-third of the whipped cream to lighten the mixture.

• Finish the filling. Then fold in the remaining whipped cream until smooth and uniform.
• Add filling and chill. Pour and smooth the filling into the crust. Cover with plastic wrap and refrigerate for at least 4 hours.

• Make the ganache. Add the hot cream to the chocolate chips and let sit for 5 minutes.
• Mix. Stir the cream and chocolate together until smooth.

• Finish the cheesecake. Pour the chocolate ganache over the cheesecake.
• Garnish. Sprinkle the top of the cheesecake with chocolate chips, then chill it for an hour or so to set.

Tips for Success

• Crust tips: Check out my post on making a Gluten Free Oreo Crust for more tips and tricks to prepare a perfect crust. Or try a Gluten Free Graham Cracker Crust for a more traditional cheesecake pairing.
• Oreo choice: Not gluten-free? Just use regular Oreos and follow the recipe as written!
• Use heavy cream: For a firm cheesecake, you’ll need to stick with heavy cream and full-fat cream cheese. Half-and-half won’t whip to firm peaks, and low-fat cream cheese, while it can be used, will result in a softer set. I do not recommend fat-free cream cheese.
• Try Cool Whip: If you want a semi-homemade option, replace the whipped cream and powdered sugar with an 8-ounce container of Cool Whip.
• Let it rest: You can enjoy the cheesecake within several hours, but giving it overnight or even a couple of days in the fridge allows the flavors to blend even more. My family loved it even more after a few days.