This No Bake Nutella Cheesecake recipe is absolutely DIVINE. And I mean it. I have tried others and boastfully perhaps, I think this recipe is the best of all. The perfect blend of luxurious nutella, sweetened cream cheese and velvety double cream, all sitting atop a deliciously chocolate biscuit base.
My children seem to go nuts for Nutella desserts. I am usually a little more reserved, however this no bake cheesecake has made my culinary heart more than flutter.
It's dark biscuit base and nutty, chocolate rich cheesecake filling had me at first lick of the spoon (chef's perks ssssh).
It is now firmly established in my top 5 cheesecake recipes and with very good reason, trust me.
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Reasons to love this cheesecake as much as me
- super delicious ⭐
- really easy ⭐
- crowd pleaser ⭐
- all about the nutella ⭐
- wow factor ⭐
Incredibly moreish I serve mine coupled with strawberries and cream. It is stupendous. One of the most delicious cheesecakes I have ever eaten.
Ingredients
You will need:
- 500 grams (17.6 oz) nutella - cheesecake filling (room temperature)
- 150 grams (5.3oz) - nutella for decorating the top of the cheesecake (room temperature)
- 250 grams (8.8 oz) oreo biscuits or similar
- 75 grams (2.7 oz) butter (melted)
- 100 grams (3.5 oz) icing sugar
- 500 mls double cream (heavy cream)
- 400 grams (14.1 oz) cream cheese (full fat)
- 25 grams (0.9oz) roasted chopped hazelnuts for decorating the top
Method
- Crush your biscuits either in a food processor or in a freezer bag with a rolling pin or similar. Mix in 75 grams melted butter.
- Smooth the biscuits into the bottom of your tin with the back of a metal spoon so that it is level and the same thickness. I recommend a 22cm deep Springform Loose bottomed pan. It is so easy to get the baby out then by just releasing the sides and lifting the outer tin straight off the cheesecake.
- Place in the fridge to harden for 30 minutes or if you're in a rush then 10 minutes in the freezer will do the same.
- Whip the cream until it's stiff and set aside whilst you get down to nutella business.
- Next whip together the Cream Cheese and Icing Sugar.
- Dollop on all that fabulous nutella.
- Mix it all fabulously in.
- More dolloping is required onto your now hard biscuit base and smooth well all over making sure you have it all level.
- Place in the fridge for an hour.
- Dollop, yet again, the 150 grams of remaining nutella onto the top of the now cold cheesecake and smooth all over right to the edges.
- Sprinkle over the 25 grams of chopped hazelnuts. If this is for a special occasion I will go ahead and place ferrero rocher chocolates all around for an easy win.
- Chill in the fridge for at least 4 hours but preferably overnight.
- Slice and serve baby.
Serving Suggestions
This cheesecake is rich so I like to serve with fresh strawberries or raspberries and cream.
Pro Tips and Tricks
- If you don't have icing sugar then you can substitute caster sugar. Just check that it is mixed through enough and not grainy.
- Speed up the setting process by putting the cheesecake in the freezer for an hour at the beginning of chilling time.
- Make sure the Nutella is at room temperature as it is tricky to remove from the jar when cold.
- Store leftovers in the fridge covered.
- Nutella is not recommended to be completely frozen by the manufacturers so it's best to eat all the leftovers yourself from the fridge.....yes!!!!! That's breakfast sorted....
- I like to serve mine with strawberries and double cream.
Equipment Required
- Food Processor or rolling pin and large freezer bag to crush the Oreos.
- Free Standing Mixer or large mixing bowl and electric whisk.
- Digital Scales
- 22cm loose bottomed spring release round baking tin.
- Spatula and spoon.
More Cheesecake recipes
Easy Nutella Cheesecake (No bake UK)
This is a stupendous recipe for Nutella Cheesecake. It has a chocolate Oreo base and an incredible Nutella filling. A seriously delicious dessert.
Ingredients
- 500 grams Nutella
- 150 grams Nutella decoration of the top layer
- 250 grams Oreo Biscuits including filling chocolate biscuits
- 75 grams melted butter
- 100 grams Icing Sugar
- 500 mls Double Cream
- 400 grams Full Fat Cream Cheese
- 100 grams Roasted Chopped Hazelnuts
Instructions
- Crush your biscuits either in a food processor or in a freezer bag with a rolling pin or similar. Mix in 75 grams melted butter.
- Smooth the buttery biscuit mix into the bottom of your tin with the back of a metal spoon so that it is level and the same thickness. I recommend a 22cm deep Springform Loose bottomed pan. It is so easy to get the baby out then by just releasing the sides and lifting the outer tin straight off the cheesecake.
- Place in the fridge to harden for 30 minutes or if you're in a rush then 10 minutes in the freezer will do the same.
- Whip the cream until it's stiff and set aside whilst you get down to nutella business.
- Next whip together the Cream Cheese and Icing Sugar till well mixed.
- Dollop in all that fabulous nutella.
- Mix it all fabulously in.
- More dolloping is then required of this mixture onto your now hard biscuit base and smooth well all over making sure you have it all level.
- Place in the freezer for an hour.
- Dollop, yet again, the 150 grams of remaining nutella onto the top of the now cold cheesecake and smooth all over right to the edges.
- Sprinkle over the 25 grams of chopped hazelnuts. If this is for a special occasion I will go ahead and place ferrero rocher or similar chocolates all around for an easy win.
- Chill in the fridge for at least 4 hours but preferably overnight.
- Slice and serve baby.
Notes
- If you don't have icing sugar then you can substitute caster sugar. Just check that it is mixed through enough and not grainy.
- Speed up the setting process by putting the cheesecake in the freezer for an hour at the beginning of chilling time.
- Make sure the Nutella is at room temperature as it is tricky to remove from the jar when cold.
- Store leftovers in the fridge covered.
- Nutella is not recommended to be completely frozen by the manufacturers so it's best to eat all the leftovers yourself from the fridge.....yes!!!!! That's breakfast sorted....
- I like to serve mine with Strawberries and Double Cream.
Nutrition
Calories: 781kcal | Carbohydrates: 62g | Protein: 8g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 259mg | Potassium: 382mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1223IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg
All nutritional information is approximate and intended only as a guide.
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!
Jacqui Bellefontaine | Recipes Made Easy
chocolate hazelnut is a flavour match made in heaven
Lathiya
The Cheesecake looks to die for...may I know if whipped cream and cream cheese is needed to make cheese cake?( I haven't made one for myself, so curious to know)
Thank you for adding my Sheet Pancake
applytofaceblog
It was a pleasure it looked lovely! There are two types of Cheesecake-baked and no baked.The baked contains eggs.But usually it is a combo of cream cheese,sugar and cream.You can use condensed milk as a substitute instead of the cream and sugar too. ?
Kat (The Baking Explorer)
So much glorious Nutella and the cheesecake looks fab!
applytofaceblog
Thankyou and your cake is Stunning!
Lucy
This looks so delicious I wish I could dive in! Can’t beat Nutella in a dessert
applytofaceblog
I am so converted.I still can't stop thinking about it!Love your Giant scone too.Am so going to make it.I have a cakebaker for the Aga so am thinking I can replicate it in there ??
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I didn't expect it to be so delish!
Cat | Curly's Cooking
Oh my. I absolutely love Nutella and paired with the Oreo base sounds amazing. After all your activities in the garden I hope you rewarded yourself with a very large slice!
applytofaceblog
I so did!!!Thanks for linking up your choux Buns.They looked incredible!
Donna Dundas
Sounds like the best thing ever tbh! Thank for including my brownies!
applytofaceblog
They looked to die for.Am def going to make them!
Lesley@lostinfood
I really need to make this cheesecake - it would win my Mother of the Year with my kids who both love Nutella. A great recipe, thank you for sharing.
applytofaceblog
Thankyou and thanks lots for hosting !
FrugalHausfrau
This looks so good and no bake, too!! Yum!!
applytofaceblog
Thanks!Its incredibly good.Very Bad news for my self restraint!!xx
FrugalHausfrau
lol!!
PantryPortfolio
These. Look. Perfect! I am NOT a baker by any stretch of the imagination (something always goes wrong, I get distracted, etc), but this I am going to save and try in the future. Maybe after a long day in the garden or romping about as you suggest. Happy #FiestaFriday to you.
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Thanks Deb.Have loved hosting with you,hope to see you soon!
Lizet Flores de Bowen
You can go wrong with Nutella, right? This one looks so creamy! love cheesecakes and I love Nutella. Perfect dessert. Thanks for helping with FF!
applytofaceblog
You so can't! I can't tell you how down right lovely it was. Loved your fudge!
Kate - Gluten Free Alchemist
You definitely earned this! I did laugh reading about your garden adventures..... It's the same here. The problem for us though is that we only have the one child, so there is NO escaping the 'playmate' requirement. Bl...y nightmare.... My athleticism left me years ago too!
Nutella cheesecake sounds like the perfect antidote x
Life Diet Health
Kate... exactly my thoughts! We've resorted to having other peoples children over as it saves my energy!?
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I'm glad I'm not the only one. So sorry you have to do it all the time!I am resorting to hiding around the house and giving them unlimited time on the x box.....I can take it no more.....it's scorchio out there. Bring on the winter....
Life Diet Health
Jenny this did make me giggle! I think I need to dig out the old Famous Five books and leave them laying around in the hope someone decides they're worth reading (maybe Secret Seven too)! Oreos are a favourite in this house (& they're naturally vegan yay) and Nutella is a winner everywhere so this is getting printed to be made very soon! Thanks so much for co-hosting Fiesta Friday again! ?
applytofaceblog
I loved reading them when I was a child. They keep sneaking back into my grown up life!My children aren't interested unfortunately..Have a great weekend.
joskitchenlarder
Oh this cheesecake is divine Jenny plum set again you had me in stitches with your fantastic prelude to the recipe. Thank you for mentioning my pavlova too! 🙂 xx
applytofaceblog
Pleasure Jo, I have to make it soon...I'm in a Nutella craze....again.....
Donna morgan
I do not care for Nutella or oreoes ... however I feel the need to make this !! Won’t do my canckle s it bingo wings any good at all mind ??
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Oh no Donna!I don’t eat Nutella on toast or anything either and I prefer a Hobnob to an Oreo but they give an amazingly dark chocolate biscuity base and the cream takes the intensity off the Nutella . Serve with Strawberries and everyone will go nuts for it.I can see it on your gorgeous table now ❤️❤️
Choclette
Oh you did make me laugh Jenny. You put the whole summer and it's too hot to move thing absolutely brilliantly. As for the cheesecake, it sounds wonderful and would be demolished in no time chez-moi. Thanks for linking to the last ever #WeShouldCocoa.
Tandy | Lavender and Lime
Oh wow, this is pure chocolate indulgence 🙂
Candace
I am sat here drooling! I've used oreos as a biscuit base before but never a chocolate cheesecake. Sounds divine!
libarah
Yummmmm
I wanna eat now?
applytofaceblog
Thanks!