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No-Bake Nutella Cheesecake
20min
10 servings
Cook this dish
This No-Bake Nutella Cheesecake delivers pure chocolate-hazelnut bliss without ever turning on the oven. A buttery cookie crust forms the perfect foundation for the silky-smooth, Nutella-infused cream cheese filling that strikes an ideal balance between rich chocolate and tangy cheesecake flavors. The simple preparation belies the impressive result—a decadent dessert that sets up beautifully in the refrigerator. Perfect for warm weather entertaining or whenever you crave a showstopping dessert without the hassle of baking.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
24 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Nuts
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the pan
Lightly grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
Make the cookie crust
Place biscuits in a food processor and pulse until finely crushed. If you don't have a food processor, place biscuits in a plastic bag and crush with a rolling pin.
Mix the crust
Melt the butter in a microwave-safe bowl. In a medium bowl, combine crushed cookies, melted butter, and a pinch of salt. Mix until the texture resembles wet sand.
Form the crust
Press the cookie mixture firmly into the bottom of the prepared springform pan. Use the bottom of a flat glass or measuring cup to compact the crust evenly. Create a slight rim around the edge for a more finished look.
Chill the crust
Place the crust in the refrigerator to firm up while preparing the filling. This will take about 15 minutes.
Prepare the cream cheese
In a large bowl, beat the cream cheese until smooth and fluffy. Make sure the cream cheese is at room temperature to avoid lumps.
Add sweeteners and flavoring
Add sugar and vanilla to the cream cheese. Beat until well combined and smooth.
Incorporate Nutella
Add Nutella/chocolate cream to the cream cheese mixture. Beat until fully incorporated and no streaks remain. Scrape down the sides of the bowl as needed.
Whip the cream
In a separate bowl, whip the heavy cream until stiff peaks form. Do not overwhip or it will become buttery.
Fold in whipped cream
Gently fold the whipped cream into the Nutella-cream cheese mixture. Use a rubber spatula and a light hand to maintain airiness. Continue folding until no white streaks remain.
Fill the crust
Remove the chilled crust from the refrigerator. Pour the filling onto the crust, spreading it evenly with a spatula. Smooth the top.
Prepare hazelnuts
Roughly chop the hazelnuts. If desired, toast them in a dry skillet for 2-3 minutes to enhance flavor.
Chill the cheesecake
Cover the cheesecake with plastic wrap. Refrigerate for at least 6 hours, preferably overnight. This allows the cheesecake to set properly.
Decorate
Just before serving, sprinkle chopped hazelnuts around the edge of the cheesecake. Optionally, drizzle additional melted Nutella on top for decoration.
Serve
Run a knife around the edge of the springform pan before releasing. Transfer to a serving plate. Slice with a clean, warm knife for neat portions.
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