If you’re craving something rich, creamy, and effortless, this No Bake Nutella Cheesecake is the perfect dessert. Made with simple ingredients and no oven required, it’s a foolproof treat for any occasion.
Why You’ll Love This Recipe
This recipe is incredibly easy to make and delivers a luxurious chocolate-hazelnut flavor. The silky texture combined with a crunchy biscuit base makes it irresistible. It’s family-friendly, beginner-friendly, and perfect for gatherings or last-minute desserts.
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
- Mix the crushed biscuits with melted butter until combined. Press into a tin to form the base. Chill in the fridge.
- In a bowl, combine double cream, cream cheese, and Nutella.
- Whisk until thick and smooth, similar to ice cream consistency.
- Spread the mixture over the chilled base and smooth the top.
- Refrigerate for at least 4 hours or overnight for best results.
- Gently melt the Nutella until slightly softened.
- Pour the melted Nutella over the cheesecake and spread carefully.
- Sprinkle chopped hazelnuts around the edges.
- Chill again for 1 hour before serving your No Bake Nutella Cheesecake.
Tips & Tricks
- Use full-fat cream cheese for a firm texture
- Chill overnight for cleaner slices
- Use a springform pan for easy removal
- Avoid overheating Nutella to maintain smooth texture
- Add a pinch of salt to enhance chocolate flavor
Details
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-bake
- Cuisine: European-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Swap digestive biscuits with graham crackers if needed
- Add chocolate shavings for extra indulgence
- Serve with whipped cream or fresh berries
Nutrition (Approximate per serving)
- Calories: 450 kcal
- Protein: 6 g
- Carbs: 30 g
- Fat: 35 g
FAQ
Can I freeze No Bake Nutella Cheesecake?
Yes, freeze it for up to 2 months and thaw in the fridge before serving.
Why is my cheesecake not setting?
It may need more chilling time or thicker cream.
Can I use low-fat cream cheese?
It’s not recommended as it may affect texture and firmness.
How long does it last in the fridge?
Up to 4 days when stored properly.
Can I make it ahead of time?
Yes, it’s best made a day in advance.
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze up to 2 months
- Reheating: Not required; thaw if frozen
Similar Recipes
No Bake Nutella Cheesecake
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
- Mix the crushed biscuits with melted butter until combined. Press into a tin to form the base. Chill in the fridge.
- In a bowl, combine double cream, cream cheese, and Nutella.
- Whisk until thick and smooth, similar to ice cream consistency.
- Spread the mixture over the chilled base and smooth the top.
- Refrigerate for at least 4 hours or overnight for best results.
- Gently melt the Nutella until slightly softened.
- Pour the melted Nutella over the cheesecake and spread carefully.
- Sprinkle chopped hazelnuts around the edges.
- Chill again for 1 hour before serving your No Bake Nutella Cheesecake.
Notes
- Swap digestive biscuits with graham crackers if needed
Conclusion
This No Bake Nutella Cheesecake is a guaranteed crowd-pleaser with minimal effort and maximum flavor. Perfect for beginners and dessert lovers alike, it’s a recipe you’ll return to again and again.