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No-Bake Nutella Cheesecake

No-Bake Nutella Cheesecake

No-Bake Nutella Cheesecake is smooth, decadent, moist, and everything you like in a chocolaty dessert! Make it with this easy recipe and enjoy a slice in no time!
Course Dessert
Cuisine American
Keyword No-Bake Nutella Cheesecake
Prep Time 30 minutes
Chill 6 hours
Total Time 6 hours 30 minutes
Servings 10 slices
Calories 741kcal
Author Catalina Castravet



  • 20 Oreo Cookies
  • 6 tablespoons unsalted butter melted


  • 1 package unflavored gelatin 4 envelopes
  • 2/3 cup water cold
  • 12 ounces milk chocolate
  • 1 1/2 cups Nutella
  • 32 ounces cream cheese
  • 2 cups heavy whipping cream cold

Whipped Cream (optional):

  • 2 cups heavy cream cold
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract


  • 9 mini Oreos


Cheesecake Crust:

  • Lightly coat a 9-inch springform pan with nonstick spray and set aside.
  • Add the cookies to a ziplock bag, and crush them using a rolling pin.
  • Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
  • Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
  • Refrigerate for at least 20 minutes.

Gelatin Mixture:

  • Add 2/3 cup of cold water to a small bowl, sprinkle the gelatin on top. Let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds and whisk until fully combine and a gelatin mixture is formed. Set aside.

Cheesecake Filling:

  • Add the 20 ounces of chopped chocolate to a medium bowl, microwave in 30 seconds increments and stir until the chocolate is fully melted. The mixture should be smooth and shiny. Set aside to cool.
  • In a large bowl, using an electric hand mixer or stand mixer, beat cream cheese, add Nutella and melted chocolate and beat until combined. Stop a few times to scrape the sides and bottom of the bowl.
  • Add cold whipping cream to a medium bowl, add the gelatin mixture to it and whisk manually to combine.
  • Add the cream and gelatin mixture to the cream cheese mixture and using a mixer beat it until fully combined.
  • Spread the cheesecake filling evenly onto the prepared pan.
  • Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or better, overnight.

Whipped Cream (optional):

  • Add the heavy cream, sugar and vanilla, to a large bowl and whisk until stiff peaks form.
  • Add to a piping bag fitted with the star tip and pipe around the cake edges or just serve on the side of individual slices.
  • Garnish with mini Oreos.

Cut the Cheesecake:

  • Run a butter knife around the edges of the cheesecake. Remove the pan ring.
  • Cut into slices, washing the knife after each slice and serve.



Calories: 741kcal | Carbohydrates: 83g | Protein: 16g | Fat: 52g | Saturated Fat: 35g | Cholesterol: 74mg | Sodium: 663mg | Potassium: 693mg | Fiber: 5g | Sugar: 67g | Vitamin A: 882IU | Calcium: 312mg | Iron: 5mg