Ultra-creamy Nutella cheesecake that cuts into clean, sharp slices—set entirely in the fridge with no gelatin, no whipped topping, and no oven.

Quick Summary

This no-bake Nutella cheesecake sets firmly in the fridge without gelatin by combining block cream cheese, Nutella’s natural fat structure, stiff whipped cream, and a full overnight chill for smooth, sliceable wedges.

Close-up of no-bake Nutella cheesecake showing smooth chocolate mousse texture, glossy Nutella drizzle, crunchy cookie crust, and chopped hazelnuts

Why This Recipe Works

Nutella’s fat and cocoa solids add density that firms when chilled. Block cream cheese provides a stable backbone for clean slices.

Whipped cream beaten to stiff peaks creates lift that sets in the fridge. Gentle folding preserves air so the filling firms instead of spreading.

Extended refrigeration allows the structure to fully set before slicing.

Ingredients

Nutella: Use standard chocolate-hazelnut spread at room temperature so it blends smoothly without thinning the filling.
Cream cheese: Full-fat block cream cheese is essential for structure and a clean cut.
Heavy cream: Cold heavy whipping cream must reach stiff peaks to support the filling.
Powdered sugar: Dissolves easily and keeps the texture smooth and dense.
Oreo cookies & butter: A tightly packed no-bake Oreo crust supports neat slices and contrasts the creamy filling.
Salt: A small pinch sharpens the chocolate-hazelnut flavor.

Essential Equipment

9-inch springform pan
Electric mixer
Mixing bowls
Rubber spatula
Offset spatula (for leveling)

How to Make No-Bake Nutella Cheesecake

Crust

Crush the Oreo cookies into fine crumbs. Mix with melted butter and a pinch of salt until evenly moistened.
Press the crumbs firmly into the base of a lined springform pan, compacting tightly. Chill while preparing the filling.

Filling

Beat the cream cheese until completely smooth. Add Nutella and powdered sugar and beat again until thick, glossy, and uniform, scraping the bowl as needed.
In a separate bowl, whip the cold heavy cream to stiff peaks. The peaks should stand straight without drooping.
Fold the whipped cream gently into the Nutella mixture in two additions, stopping as soon as the mixture is evenly combined and fluffy.
Spread the filling into the chilled crust and smooth the top. Cover tightly.

Chilling & setting

Refrigerate for at least 8 hours, preferably overnight.
When fully set, the surface will look matte and the center will feel firm to a light press.

Pro Tip

For the cleanest slices, chill overnight, then cut with a hot, wiped knife using confident downward strokes, reheating and wiping between cuts.

Tall slice of no-bake Nutella cheesecake with airy chocolate filling, dark cookie crust, whipped cream swirl, Nutella drizzle, and hazelnuts

Expert Tips

Use room-temperature Nutella so it blends without loosening the filling.
Whip the cream to true stiff peaks or the cheesecake will soften at the cut.
Fold gently to keep the air that firms during chilling.
Pack the crust firmly so slices lift cleanly.
Unmold only when fully cold to avoid dragging the sides.

Storage & Freezing

To Store:
Refrigerate covered for up to 4 days.

To Freeze Baked:
Freezing is not recommended for this recipe.

To Freeze Dough:
Freezing is not recommended for this recipe.

FAQ

Why didn’t my no-bake Nutella cheesecake set firmly?
Most often, the cream wasn’t whipped to stiff peaks, the filling was overmixed, or the cheesecake didn’t chill long enough.
Does Nutella help the cheesecake firm up?
Yes. Nutella’s fat and cocoa solids add density that helps the filling set cleanly when chilled.
My filling looked soft after mixing—is that normal?
Yes. It firms only after extended refrigeration.
How long does it need to chill for clean slices?
At least 8 hours; overnight gives the sharpest cut.