I promise I didn’t lick the spoon… well, not until the end. This recipe started as a late-night experiment when I had one lonely jar of Nutella and zero patience for baking. I whipped together a buttery graham crust, blended dreamy cream cheese with glossy hazelnut spread, and learned that the fridge can perform miracles. The result tastes like a silky, chocolate-hazelnut cloud that holds its shape—perfect for when you want dessert now but don’t want to babysit an oven. Bonus: your kitchen will smell like toasted hazelnuts and melted chocolate, which, let’s be honest, is worth the whole project.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 4 hours 20 minutes (includes chilling)
Why This Recipe is Awesome
It’s a no-fuss, no-bake cheesecake that tastes indulgent and looks like you worked for it. The crust snaps gently under your fork, the filling stays creamy and airy, and that Nutella flavor? Pure velvet. It’s so easy even your oven can take the night off. Plus, this cheesecake travels well to dinners and parties—just keep it chilled until the big reveal.
Ingredients
For the Main Dish:
- For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 16 oz cream cheese, room temperature
- 1/2 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/8 tsp fine salt
- 1 cup Nutella (warm slightly so it’s pourable)
- 1 1/2 cups heavy whipping cream, cold
For the Sauce / Garnish (if applicable):
- 4 tbsp Nutella, melted into a thin drizzle
- 1/2 cup heavy cream + 1 tbsp powdered sugar to whip into dollops (optional)
- Chopped toasted hazelnuts or flaky sea salt, for finishing
How I Make It
Step 1:
Preheat nothing—this is a no-bake win. Pulse the graham crackers in a food processor until they look like sandy beach crumbs, or crush them in a zip-top bag with a rolling pin. Stir in the sugar and pour in the melted butter, mixing until the crumbs hold together when you squeeze a handful. Press the mixture into a 9-inch springform pan, packing it firmly along the bottom and slightly up the sides. Put the pan in the fridge for 10–15 minutes to set; you’ll feel the cool, compact crust under your fingers.
Step 2:
Beat the room-temperature cream cheese in a large bowl until super smooth and totally lump-free—about 2 minutes on medium speed. Add the powdered sugar, vanilla, and salt, and beat until fluffy. Warm the Nutella for 10–15 seconds in the microwave so it loosens, then spoon it into the cream cheese and mix until the color turns a uniform, glossy hazelnut brown. Taste and adjust—if you want more Nutella punch, add a tablespoon.
Step 3:
In a chilled bowl, whip the heavy cream to soft peaks (it should form gentle peaks that fold over). Fold one-third of the whipped cream into the Nutella-cream cheese to lighten the mixture, then fold in the rest gently with a rubber spatula. Listen for the soft swoosh of the spatula; don’t overwork it or the whipped cream will deflate. The texture should feel airy and pillowy, not dense.
Step 4:
Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan on the counter once to release air bubbles and help the filling settle. Chill the cheesecake in the refrigerator at around 40°F for at least 4 hours, preferably overnight. You’ll know the cake is ready when the filling holds a clean edge when you run a knife around the pan and the surface feels set to the touch—not jiggly.
Step 5:
Release the springform and transfer the cheesecake to a serving plate. Melt a few tablespoons of Nutella with a teaspoon of neutral oil to make a pourable drizzle and artfully zigzag it across the top. Add whipped cream dollops and scatter chopped toasted hazelnuts or a pinch of flaky sea salt. Slice with a hot, clean knife (run it under hot water and wipe dry between cuts) to get glossy, neat slices.
Pro Tips
- Warm the Nutella slightly so it blends smoothly into the cream cheese—10–15 seconds in the microwave works wonders.
- Chill your mixing bowl and whisk for the heavy cream; cold tools help the cream whip faster and hold structure.
- If you want extra-firm slices, dissolve 1 tsp unflavored gelatin in 2 tbsp cold water, heat to dissolve, cool slightly, and whisk into the filling before folding in whipped cream.
- Run your knife under hot water and dry it between slices for clean, beautiful pieces every time.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use Oreo crumbs instead of graham crackers for a chocolate crust—expect a darker, richer flavor.
- Swap heavy cream for chilled full-fat coconut cream to make a dairy-free version; texture will be slightly less silky but still decadent.
- For a lighter option, fold in 1/2 cup Greek yogurt with the cream cheese—adds tang and trims heaviness.
- Gluten-free graham-style crumbs or almond flour (press with 3–4 tbsp melted butter) work for a gluten-free crust.
Variations & Tips
- Add a shot of espresso to the filling for a mocha twist—Nutella plays beautifully with coffee.
- Stir in 1/2 cup mini chocolate chips for a little crunch inside the filling.
- Layer a thin spread of raspberry jam on the crust before spooning the filling for a fruity contrast.
- Make mini versions in ramekins for individual servings—no slicing drama.
- For a salted-caramel finish, drizzle caramel and sprinkle flaky sea salt over the Nutella.
- Fold crushed toasted hazelnuts into the crust for extra texture and to amplify the hazelnut theme.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the cheesecake up to 2 days ahead and keep it covered in the fridge. It actually tastes better after a night for the flavors to marry.
- Can I double the recipe?
- Sure thing. Use a larger pan (11–12 inch) or two 9-inch pans. Keep the same chilling time but allow an extra hour if your filling layer gets thicker.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and press firmly; coconut oil adds a hint of flavor that pairs well with Nutella.
- How do I know it’s done?
- Look for a set surface that gives only slightly when you press the center and clean edges after running a knife around the pan. If it jiggles a lot, chill longer.
- What if I don’t have ingredient X?
- If you lack graham crackers, use vanilla wafer cookies or crushed pretzels for a sweet-salty twist. No powdered sugar? Blend granulated sugar until superfine or use maple syrup (reduce other liquid slightly).
How I Like to Serve It
I serve this cheesecake with an espresso or a cold glass of milk—both bring out different sides of the Nutella. For parties, I add fresh berries on the side for brightness. In summer, a scoop of vanilla ice cream complements the chilled cake; in winter, pair it with hot cocoa for a cozy contrast.
Notes
- Store leftovers covered in the fridge for up to 4 days. Freeze slices wrapped tightly for up to 1 month—thaw in the fridge before serving.
- This recipe doesn’t involve cooking meat, but store any perishable ingredients at safe temps (refrigerate at 40°F or below).
Final Thoughts
Closing: Now go impress someone—or just yourself—with this ridiculously simple, utterly indulgent Nutella cheesecake. You deserve a slice (or two).