No Bake Nutella Cheesecake

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This no bake Nutella cheesecake is a pure delight from the irresistible buttery biscuit base at the bottom to the luscious, creamy chocolate filling and the double cream swirls on top. Rich, indulgent desserts don't get any better!

Nutella cheesecake with cream swirl decorations and sprinkled with nuts.

This cheesecake is a mix of lightness and richness, crunch and cream. The no-bake nature of this delicious dessert means that the one-of-a-kind Nutella flavour shines through like a chocolate hazelnut dream.

Decadent? You better believe it.

This is not a recipe for those lost in a world of calorie counting and constant diet shifting. It's about pleasure. It's about enjoying every mouthful and sinking into bliss with every bite. Big indulgent cheesecake recipes like this are made with love and enjoyed to the fullest. With this no-bake Nutella cheesecake, you'll fall head over heels!

Why you'll love this recipe

All the textures and ingredients combine for a sensational dessert
It doesn't just taste the part; it looks the part too. This cheesecake is a showstopper!
For all the elegance of the end product, it's actually pretty easy to make
It's one of the best recipes for Nutella lovers

ingredients needed to make no bake Nutella cheesecake.

Equipment you'll need to make this recipe

Here are some of the essentials and extras you'll need when it comes to making this no-bake Nutella cheesecake:

Springform pan – if you want to make a top quality cheesecake, you’ll need this kind of pan. The cheesecake maker's best friend, a 9-inch springform cheesecake pan is perfect for setting and removing a cheesecake.
Kitchen scales – every type of cheesecake, whether it's a baked or no baked cheesecake, needs to be made precisely. Be sure to follow this cheesecake recipe closely, using accurate digital scales in order to make the perfect cheesecake.
Food processor – you can use a rolling pin to crush up your biscuits for the biscuit base, but I recommend using a food processor. It's the easiest way to get the perfect crumbly base for your cheesecake.
Coffee tamper – this little piece of equipment is an excellent way to ensure your cheesecake base is even and tightly packed. Getting that base crust layer nice and even and condensed means forming a stable base. This is key when it comes to creating a solid cheesecake.
Stand mixer – making the double cream and cream cheese mixture is so much easier when you use a stand mixer. Use the whisk attachment to create a wonderful silky smooth cheesecake filling.
Palette knife – smoothing out your luscious layer of cream cheese filling is best achieved with a palette knife.
Cake stand – want to up the show stopping factor? Serve your cheesecake up in style and set it on a proper cake stand.

How to make No Bake Nutella cheesecake

Make the filling.

Add filling on top of biscuit base in springform tin. Chill for at least 6 hours.

Decorate as you see fit. Have fun!

cream and nutty toppings on a chocolate cheesecake.

What to serve with no bake Nutella cheesecake

Tea or coffee

The perfect accompaniment to this luscious dessert! Pick your favourite beverage and sip away between mouthfuls of a little slice of heaven.

Want to switch things up a little? Try an alternative tea. My iced rooibos tea with raspberries and mint is ideal for this dessert on a spring or summer day.

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Wine

A light, fragrant, semi-sweet sparkling red would double down on the pleasure stakes when served alongside a slice of Nutella cheesecake. My tip is the delicious Italian red Valpolicella. Failing that, choose a delicious Bartenura.

Variations to this recipe

Spice up your biscuit base. Add a pinch of cinnamon to the mix. You could even add some orange zest to bring out the fruity flavours
Add a teaspoon of cocoa powder to the cheesecake filling for an even richer more chocolatey flavour
Use any of your favourite chocolates to decorate the cheesecake on top. I'm thinking Minstrels, Maltesers, Oreos, etc.
If you prefer a lighter cheesecake, leave out the double cream swirl decoration on top. I'm a big fan of the final flourish, but go with your personal tastes on this one.
Add chopped hazelnuts to the top of the cheesecake.

Popular substitutions

I've gone for digestive biscuits for this cheesecake recipe. However, you can use any biscuit. You can use Hobnobs or even ginger biscuits, for example. For those in the U.S., Graham crackers are a good alternative.
Make the biscuit base all the more decadent by using Oreo cookies or some other type of rich chocolate biscuit
Nutella is the central component of this cheesecake recipe. However, if you absolutely must find an alternative, for whatever reason, there are a few options. Here are my go-to alternatives when Nutella is not an option:
- Biscoff brings that luscious sweet buttery taste, albeit without the chocolate
- Organic hazelnut butter is a healthier alternative
- A standard chocolate spread is a decent alternative
- A healthy vegan chocolate spread is perfect for those looking for a nut free alternative

Top tips for the perfect cheesecake

Beat the cream cheese at room temperature. Take the cream cheese out of the fridge 30 minutes before you put it in the mixer. This will help it to blend smoothly with the rest of the ingredients.
Sift the powdered sugar/icing sugar into the mixing bowl. This will make your mixture extra silky and smooth and stop any lumps in the Nutella mixture.
Be sure you pack down your biscuit properly to give it the proper density. This will produce a stable cheesecake base. I recommend using the bottom of a large glass or even a coffee tamper to form a strong, dense biscuit base for a good foundation.
When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
Before chilling your cheesecake, it's important to remove as many air bubbles from the cheesecake filling as possible. The secret is to drop the tin onto the countertop 5 to 10 times from a height of about 5 inches.
A simple angled palette knife makes such a difference when it comes to getting a nice smooth side and top to your cheesecake. Plus they're very cheap and easy to get hold of. See the equipment section above.
Full-fat cream cheese is essential when making no-bake cheesecakes. The reduced fat kind won't produce the same results – i.e., it won't set properly. It can also produce a grainy cheesecake mixture. A standard cream cheese like Philadelphia or a supermarket's own brand is ideal.
Always use a springform tin – the kind with clips on the side. It makes removing the cheesecake so much easier.
When removing the cheesecake, you can use a blowtorch around the outside of the tin to gently heat it, making it easier to separate. Another idea is to warm a sharp knife under a hot tap or by immersing it in warm water. Run it around the outside of the cake on the inside of the tin.

What is Nutella?

A sweetened hazelnut and chocolate spread, Nutella has a creamy, velvety texture and a milk chocolate taste with a hint of roasted hazelnut. The Nutella flavour is part of the reason why it's so popular worldwide.

It's a very versatile ingredient and can be used to make various Nutella recipes. If you love a good Nutella dessert, another delicious Nutella recipe of mine is my slow-cooker Nutella fudge. Check it out... it's to die for!

How should you serve Nutella cheesecake?

I recommend serving this Nutella cake chilled, straight from the fridge. If you leave it out at room temperature for too long, it will start to soften and lose its firmness.

If you're taking this cheesecake to a dinner party, a good idea is to flash-freeze it when you get there. A quick blast in the freezer will firm it up again.

Do I need to use gelatin for this recipe?

No. This cheesecake can get a good consistency when stored in the fridge for at least six hours. Gelatin isn't necessary.

What kind of cream cheese should I use for this cheesecake recipe?

It would be best if you used full-fat cream cheese when making a no-bake cheesecake. If you use a low-fat cheesecake, you’ll end up with a grainy filling that’s not thick enough and doesn’t set properly.

Spreadable cream cheese from any good supermarket will do the job. I often use Philadelphia cream cheese, which works perfectly.

Can I use mascarpone in place of cream cheese?

You can use mascarpone when making a no-bake cheesecake. I recommend going half and half – using half cream cheese mixed with half mascarpone.

Can I use whipping cream instead of double cream?

Yes, heavy cream and whipping cream are the same thing.

Why is my cheesecake base not setting properly?

You need to ensure that the biscuit base is packed down properly so that the base is stable enough. Use a coffee tamper to pack the biscuit crumbs to form a stable base.

Also, ensure you follow the measurements below precisely – you need to find just the right amount of melted butter and crumbled biscuits to ensure the biscuit crumbs bind properly.

What biscuits are best for the cheesecake base?

I've gone for digestive biscuits for this cheesecake recipe. However, you can use any plain biscuit. For those in the U.S., Graham crackers are a good alternative.

How long does cheesecake stay fresh?

This Nutella cheesecake will stay fresh in the fridge for up to 5 days when stored correctly.

How do you store Nutella cheesecake?

Unless you’re serving a party of people or you’re feeling particularly indulgent, you’ll most likely end up with some leftovers. As it’s a no-bake cheesecake, it's best to store leftovers in the fridge; otherwise, it will become gloopy and melt.

Use an airtight storage container. You can use a full-size cheesecake or a small container to store single slices.

Can you freeze Nutella cheesecake?

You can keep this cheesecake frozen for up to 2 months; just be sure to wrap it tightly in plastic wrap. To thaw, place it in the fridge overnight.

slice of cheesecake with a forkful taken out.

More delicious cheesecake recipes

Can't get enough cheesecake recipes? You've got to try some of these:

No bake pomegranate cheesecake – the perfect spring or summer cheesecake
No bake limoncello cheesecake – fresh and zesty, this Italian inspired cheesecake always hits the spot
No bake cherry cheesecake – deep rich fruity flavours meet luscious creamy textures for a match made in heaven
Strawberry and white chocolate cheesecake – the ultimate fruit chocolate combo, if you like white chocolate this is the one for you
No bake lemon cheesecake – there’s something about a lemon cheesecake that sends those taste buds into overdrive!
No bake dulce de leche cheesecake – rich, indulgent, creamy and utterly irresistible, this is one you won’t forget in a hurry

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