If you’re looking for a show-stopping dessert that’s as easy to make as it is to devour, this Nutella Cheesecake is about to become your new obsession. Imagine a lush, creamy filling swirling with chocolate-hazelnut goodness, nestled on a crunchy chocolate cookie crust. With no baking required, it’s the kind of recipe you’ll pull out for birthdays, dinner parties, or just a random Tuesday when you need a little extra joy. Trust me, one bite of this Nutella Cheesecake and you’ll wonder how something so decadent could be so simple!
Ingredients You’ll Need
What makes this Nutella Cheesecake so special is how effortless each ingredient works together to create pure magic. Every component adds its own touch of flavor, texture, or color, so don’t skip or skimp—each one has a delicious role to play!
- Chocolate cookie crumbs: These form the rich, crunchy base—use Oreos for the perfect deep chocolate flavor.
- Unsalted butter: Melted butter binds your crust, making it firm enough to hold the creamy filling.
- Cream cheese: Softened cream cheese is the backbone of that luxurious, silky filling.
- Nutella: The star ingredient, providing a velvety chocolate-hazelnut flavor in every bite.
- Powdered sugar: This adds sweetness without any graininess, keeping your cheesecake ultra-smooth.
- Vanilla extract: A dash of vanilla deepens the flavor and rounds out the sweetness.
- Heavy whipping cream: Whipped to stiff peaks, this makes the filling light, airy, and irresistibly fluffy.
- Chocolate shavings or hazelnuts (optional): For that final flourish—these add crunch and a touch of gourmet flair.
How to Make Nutella Cheesecake
Step 1: Prepare the Chocolate Cookie Crust
Start by blending your chocolate cookies into fine crumbs—if you’re using Oreos, keep the cream for extra richness. Combine the crumbs with melted butter in a medium bowl, stirring until every bit is moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, using the bottom of a glass or measuring cup for a super-smooth finish. Pop the pan in the fridge while you move on to the filling; this helps the crust set up perfectly.
Step 2: Make the Creamy Nutella Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free—this is the secret to a silky texture. Add the Nutella, powdered sugar, and vanilla extract, then mix again until everything is thoroughly combined and creamy. This is where the magic happens: the Nutella transforms the mixture into a chocolate-hazelnut dream!
Step 3: Fold in the Whipped Cream
Take your time whipping the heavy cream to stiff peaks; this ensures your cheesecake will be light and airy. Gently fold the whipped cream into the Nutella-cream cheese mixture, being careful not to deflate all that lovely volume. You’ll end up with a luscious, mousse-like filling that’s hard to resist sneaking a spoonful of.
Step 4: Assemble and Chill
Scoop the filling onto your chilled crust and smooth the top with a spatula, swirling it into a tempting, glossy finish. Cover the pan and refrigerate for at least 6 hours—overnight is even better! This gives the Nutella Cheesecake time to set and develop its full, dreamy texture.
Step 5: Garnish and Serve
Before serving, run a thin knife around the edge of the pan and release the springform. If you want to get fancy, sprinkle chocolate shavings or chopped hazelnuts over the top. Slice with a warm knife for the cleanest cuts, and serve each piece chilled for maximum delight.
How to Serve Nutella Cheesecake
Garnishes
A Nutella Cheesecake practically begs for a little extra flourish on top. Try a generous shower of chocolate shavings, a handful of toasted hazelnuts, or even a light dusting of cocoa powder. If you’re feeling creative, a drizzle of warm Nutella or a dollop of whipped cream adds both beauty and flavor.
Side Dishes
This cheesecake is rich and satisfying on its own, but if you want to make dessert extra special, serve it with a side of fresh berries or a scoop of vanilla ice cream. The tartness of raspberries or strawberries pairs perfectly with the chocolate-hazelnut notes, balancing every bite.
Creative Ways to Present
For parties or potlucks, consider making mini Nutella Cheesecakes in individual jars or cupcake liners. They’re adorable, portable, and perfect for sharing. You can also serve thin slices with espresso or cappuccino for an elegant after-dinner treat everyone will remember.
Make Ahead and Storage
Storing Leftovers
Leftover Nutella Cheesecake can be covered and stored in the refrigerator for up to 4 days. The flavors deepen as it sits, making each subsequent slice even more irresistible. Just be sure to keep it tightly wrapped or in an airtight container to maintain freshness.
Freezing
This cheesecake freezes beautifully! Once fully set, wrap the whole cheesecake or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, and garnish just before enjoying for the best texture.
Reheating
No reheating is needed—Nutella Cheesecake is at its absolute best served cold. If frozen, simply allow it to thaw gently in the fridge. Avoid microwaving, as this can affect the creamy texture you worked so hard to achieve.
FAQs
Can I use low-fat cream cheese for this recipe?
You can, but keep in mind that full-fat cream cheese gives the Nutella Cheesecake its signature creamy texture and rich flavor. Low-fat versions may result in a slightly less decadent dessert.
How do I know when the cheesecake is fully set?
The cheesecake should feel firm to the touch and slightly jiggly in the center after chilling for at least 6 hours. For best results, let it set overnight for a perfectly sliceable texture.
Can I make this Nutella Cheesecake gluten-free?
Absolutely! Simply use gluten-free chocolate sandwich cookies for the crust. All other ingredients are naturally gluten-free, so you can enjoy this treat no matter your dietary needs.
What’s the best way to slice the cheesecake cleanly?
Run a sharp knife under hot water and wipe it dry between each cut. This helps you get those picture-perfect slices without dragging crumbs through the creamy filling.
Can I add other mix-ins to the cheesecake?
Definitely! Chopped hazelnuts folded into the filling or scattered over the crust add delightful crunch. You can also try swirling in a bit of extra Nutella for a marbled effect.
Final Thoughts
If you’re ready to wow your friends and family—or simply treat yourself—this Nutella Cheesecake is the answer. It’s incredibly simple, no baking required, and each bite delivers pure chocolate-hazelnut bliss. Give it a try and see just how easy it is to create a dessert everyone will crave!
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Nutella Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Nutella Cheesecake combines a rich chocolate cookie crust with a creamy, luscious Nutella-infused filling. It’s a no-bake dessert that’s easy to prepare and perfect for any occasion, topped with optional chocolate shavings or hazelnuts for an added crunch.
Ingredients
Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup Nutella
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Garnish (optional)
- Chocolate shavings or hazelnuts
Instructions
- Prepare the crust: In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place in the refrigerator to chill while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add Nutella, powdered sugar, and vanilla extract. Mix until fully combined and creamy. Gently fold in the whipped cream until the mixture is light and fluffy, ensuring not to deflate the whipped cream.
- Assemble the cheesecake: Pour the Nutella cream cheese filling over the chilled crust in the springform pan. Smooth the top with a spatula for an even surface.
- Chill: Refrigerate the cheesecake for at least 6 hours or overnight to allow it to set properly.
- Serve: Before serving, garnish the cheesecake with chocolate shavings or chopped hazelnuts if desired. Slice and serve chilled for the best taste and texture.
Notes
- For extra crunch, mix chopped hazelnuts into the crust before pressing it into the pan.
- This no-bake cheesecake freezes well—wrap it tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before serving.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use a springform pan for easy removal and clean slicing of the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
