No Bake Nutella Cheesecake

If you crave a decadent dessert with a creamy texture and an intense Nutella flavor but do not want to turn on the oven this no bake Nutella cheesecake is a dream come true. The first time I made this was for a summer birthday when nobody wanted to heat up the kitchen. Since then it has become a go to for every celebration and simple chocolate craving alike.

I brought this cheesecake to a picnic once and not a single crumb was left behind. It is now the top requested birthday treat in my family thanks to its creamy texture and that unmistakable Nutella swirled center.

Gather Your Ingredients

• Oreos chocolate sandwich cookies: provide a deep base and satisfying crunch look for fresh cookies with crisp texture
• Melted butter: binds the crust and adds a subtle richness choose unsalted butter for best flavor control
• Cream cheese: brings the signature tang and smooth body opt for full fat block cream cheese for extra creaminess
• Nutella: delivers unmistakable chocolate hazelnut flavor use a fresh jar and stir well before measuring
• Powdered sugar: dissolves evenly and brings gentle sweetness sift before adding for the smoothest results
• Heavy whipping cream: creates an airy light texture use well chilled cream with at least thirty five percent fat
• Parchment paper: prevents sticking and makes the Nutella disk easy to handle go for a sturdy nonstick kind if possible
• Extra Oreos and Nutella for decoration: add visual appeal and enhance the chocolatey crunch

How to Make It

Prepare the Nutella Disk:

Line a flat surface with parchment paper and spread 150 grams of Nutella into a thick even circle about the same size as your cake pan. Leave a margin so the Nutella does not overflow the pan once assembled. Transfer the Nutella disk on its parchment to the freezer and keep frozen until needed. This creates that signature gooey center when you slice.

Prepare the Oreo Crust:

Crush the Oreos into fine crumbs using either a food processor or by sealing them in a ziptop bag and rolling with a pin. Mix the crumbs with melted butter until the mixture looks like wet sand. Firmly press the mixture into the base of your cake pan making sure to push it evenly to all edges. Place the crust in the refrigerator while you move on.

Make the Cheesecake Filling:

Combine room temperature cream cheese and Nutella in a large bowl. Use a handheld mixer or whisk to blend until totally smooth and free of lumps. In another bowl whip the heavy cream and powdered sugar until soft peaks form. Take care not to overwhip because the filling should stay light and smooth.

Combine the Filling:

Add half of the whipped cream mixture to the Nutella and cream cheese blend. Gently fold with a spatula until mostly mixed then add the remaining whipped cream. Fold just until you see no streaks and the filling is fluffy and cohesive. Mixing carefully keeps the cheesecake beautifully light.

Assemble the Cheesecake:

Spread half of the cheesecake filling onto the chilled crust and smooth into an even layer. Place the frozen Nutella disk in the center then spread the rest of the filling on top completely covering the Nutella center. Smooth the top with a spatula for a clean finish.

Chill the Cheesecake:

Cover the cheesecake with plastic or an inverted tray to keep away any fridge flavors or moisture. Refrigerate for at least eight hours but overnight is best. This long chill helps the cake firm up for perfect slices.

Decorate with Nutella and Oreos:

Once fully chilled drizzle Nutella over the top by microwaving it for a few seconds until pourable. Carefully tilt and swirl the cake so the Nutella coats smoothly. Sprinkle crushed Oreo biscuits around the edges for beautiful contrast and a finishing crunch.

Slice and Serve:

Gently release the cheesecake from the springform pan and use a warm sharp knife to cut neat slices. Each piece reveals a stunning Nutella layer in the center perfect for showing off at gatherings.

Store Leftovers:

Place any leftover cheesecake in an airtight container and refrigerate for up to four days. For longer storage freeze individual slices well wrapped and then defrost overnight in the refrigerator before serving.

Nutella is truly the star here and using a whole frozen disk in the center guarantees each slice gets an oozy chocolate hazelnut ribbon. My favorite part is swirling Nutella on top and watching the kids fight for the pieces with the thickest drizzle.

Flavor Boosters

This cheesecake keeps well for several days in the fridge which makes it an ideal dessert for parties and potlucks. You can freeze it whole or in slices. Just be sure to double wrap for the freezer to keep away any odors and after thawing let it come to fridge temperature for the best creamy texture.

Serving Suggestions

This cheesecake is wonderful on its own but you can elevate it with berries whipped cream or even a sprinkle of chopped toasted hazelnuts for added crunch. For extra celebration serve with fresh strawberries or a little vanilla ice cream on the side.

Creative Twists

Try mixing in a little orange zest to the filling for a holiday accent or top with raspberries and chocolate curls in summer. It is very flexible to adapt to any season or occasion.

One lesson I have learned never skimp on the chill time and always give the Nutella disk enough space on the parchment so it does not overhang the cake pan. A little patience here always results in the creamiest easiest Nutella cheesecake you will ever make.

Recipe FAQs

→ How can I make the Oreo crust extra firm?

Press the crushed Oreos and melted butter mixture firmly into your pan, then chill in the freezer for 15 minutes before adding your filling. This ensures a sturdy base that holds together well when sliced.

→ Why use a Nutella disk in the center?

The Nutella disk adds a concentrated layer of chocolate-hazelnut flavor and creates a beautiful visual when slicing, making each bite extra indulgent.

→ How do I achieve a smooth, creamy filling?

Use room temperature cream cheese and Nutella, whip the cream to soft peaks, and gently fold it into the mixture. This keeps the texture light and airy.

→ Can I use other cookies for the crust?

Yes, you can substitute Oreos with any chocolate sandwich cookie or even graham crackers for a slightly different flavor and texture.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 3 months. Thaw in the refrigerator before serving.

→ How long should the cheesecake chill before serving?

Chill the assembled cheesecake in the refrigerator for at least 8 hours or overnight. This sets the filling and ensures clean slices.