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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 741 kcal
Author Catalina Castravet

Ingredients

Crust:

  • 20 Oreo Cookies
  • 6 tablespoons unsalted butter melted

Cheesecake:

  • 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

Garnish:

  • 9 mini Oreos

Instructions

Cheesecake Crust:

  1. Lightly coat a 9-inch springform pan with nonstick spray and set aside.
  2. Add the cookies to a ziplock bag, and crush them using a rolling pin.
  3. Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
  4. 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.
  5. Refrigerate for at least 20 minutes.

Gelatin Mixture:

  1. 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:

  1. 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.
  2. 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.
  3. Add cold whipping cream to a medium bowl, add the gelatin mixture to it and whisk manually to combine.
  4. Add the cream and gelatin mixture to the cream cheese mixture and using a mixer beat it until fully combined.
  5. Spread the cheesecake filling evenly onto the prepared pan.
  6. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or better, overnight.

Whipped Cream (optional):

  1. Add the heavy cream, sugar and vanilla, to a large bowl and whisk until stiff peaks form.
  2. 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.
  3. Garnish with mini Oreos.

Cut the Cheesecake:

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

Recipe Video

Nutrition Facts
No-Bake Nutella Cheesecake
Amount Per Serving
Calories 741 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 35g219%
Cholesterol 74mg25%
Sodium 663mg29%
Potassium 693mg20%
Carbohydrates 83g28%
Fiber 5g21%
Sugar 67g74%
Protein 16g32%
Vitamin A 882IU18%
Calcium 312mg31%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.