Funny story: I once promised a dinner guest “just a little dessert” and produced this No-Bake Nutella Cheesecake the size of a small moon — oops. I laugh about it now, but that evening taught me two things: people will forgive almost any time if you give them chocolate-hazelnut, and no one expects a fork to stand up by itself. This cheesecake feels like cheating — silky, nutty, and ridiculously easy — and it always gets the “recipe, please!” request. Stick with me and I’ll show you how to build that smooth, Nutella-rich filling, assemble a crunchy crust, and get a glossy finish that makes guests swoon (or at least ask for seconds).
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling)
Why This Recipe is Awesome
This cheesecake gives you velvety, Nutella-forward flavor without firing up the oven — perfect for hot days or lazy weekends. The texture hits all the notes: a buttery, crunchy crust, a pillowy, chocolate-hazelnut filling, and a shiny topping that cries “party.” It’s so easy even your oven can’t mess it up. Plus, the smell of toasted hazelnut and cocoa practically guarantees neighborhood jealousy.
Ingredients
For the Main Dish:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets) — use gluten-free crumbs if needed
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz (2 packages) full-fat cream cheese, softened to room temp
- 3/4 cup Nutella (or other chocolate-hazelnut spread)
- 3/4 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream, cold
- Pinch of fine salt
- Optional: 1 tbsp unflavored gelatin + 2 tbsp cold water (for extra stability)
For the Sauce / Garnish (if applicable):
- 1/2 cup Nutella + 2 tbsp heavy cream — warmed for a glossy drizzle
- Chopped toasted hazelnuts or shaved chocolate for garnish
- Optional whipped cream for serving
How I Make It
Step 1:
Make the crust: stir the graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl until the texture looks like wet sand. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan using the bottom of a measuring cup for an even, compact crust. Pop it in the fridge to firm for 10 minutes. If you like extra crunch, toast the crust in a 350°F oven for 8 minutes, then cool — but remember, this is a no-bake cheesecake so chilling works fine.
Step 2:
Beat the cream cheese in a large bowl until smooth and lump-free (about 2–3 minutes) using a hand mixer. Scrape the sides with a spatula so you don’t miss any pockets of soft cheese. Add the Nutella, powdered sugar, vanilla, and a pinch of salt, and beat until creamy and uniform. If you use gelatin for extra hold, sprinkle 1 tbsp over 2 tbsp cold water to bloom, then warm gently until dissolved and whisk into the filling now.
Step 3:
Whip the heavy cream in a separate chilled bowl to stiff peaks — you want it to hold its shape when the whisk lifts. Fold one-third of the whipped cream into the Nutella mixture to loosen it, then gently fold in the rest until the filling looks shiny and aerated. Taste for sweetness and adjust with a tablespoon of powdered sugar if you like it sweeter.
Step 4:
Spread the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan once or twice on the counter to coax out air bubbles and set the surface. Chill the whole cheesecake in the fridge for at least 4 hours, or ideally overnight — the flavor deepens and the texture firms beautifully. You’ll smell rich chocolate and faint hazelnut as it chills; delicious patience.
Step 5:
Warm 1/2 cup Nutella with 2 tbsp heavy cream in the microwave for 15–20 seconds and stir until glossy. Drizzle or spread the ganache over the chilled cheesecake, then sprinkle chopped toasted hazelnuts or shaved chocolate. Release the springform, slice with a hot knife (wipe between cuts for clean edges), and serve with extra whipped cream if you like.
Pro Tips
- Bring the cream cheese to room temp — it blends silkier and you avoid lumps.
- If you skip gelatin, chill the cheesecake at least 4 hours to ensure it sets; use gelatin in warm climates.
- Toast hazelnuts in a 350°F pan for 8–10 minutes until fragrant — toss them in a clean towel and rub off skins for a prettier garnish.
- Use a hot, clean knife for each slice: run under hot water, dry quickly, and slice for glossy, neat pieces.
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
- Graham cracker crust → try crushed chocolate cookies or almond flour crust for more nuttiness.
- Heavy cream → use chilled coconut cream for a dairy-free version; expect a subtle coconut note.
- Nutella → swap for a plain hazelnut butter + melted chocolate if you want fewer added sugars.
- Gluten-free option: use gluten-free cookies or a simple ground almond crust; texture stays lovely.
Variations & Tips
- Make it boozy: swirl 1–2 tbsp of coffee liqueur into the filling for an adult twist.
- Salted caramel ribbon: add a thin layer of salted caramel between crust and filling.
- Peanut-butter swirl: spoon in dollops of peanut butter into the filling and swirl for a Reese’s vibe.
- Mini cheesecakes: bake in a muffin tin with liners for party-sized portions.
- Cookie crumble: fold crushed cookies into the filling for extra texture.
- Hot-chocolate topper: sprinkle a pinch of instant cocoa powder over slices before serving for extra drama.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the cheesecake and chill it for up to 48 hours. Add the ganache and nuts just before serving for the freshest look and crunch.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a larger springform; double the chill time if your fridge gets crowded so the center firms properly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The cheesecake won’t jiggle like a baked one. It should look set and smooth, with a glossy top after you add ganache. If it still feels loose in the center, chill longer.
- What if I don’t have ingredient X?
- Out of graham crackers? Use crushed vanilla wafers or shortbread. No heavy cream? Chill a can of full-fat coconut milk and scoop the thick top layer to whip.
How I Like to Serve It
I slice this cheesecake for birthdays, potlucks, and those nights when Netflix and I need a hug. It pairs beautifully with a strong espresso or a fruity red wine. In summer, serve chilled with fresh berries for brightness; in winter, add a dusting of cocoa and a warm mug of mocha for cozy vibes.
Notes
- Store wrapped in the fridge for up to 4 days. Freeze slices up to 1 month — thaw overnight in the fridge.
- No meat here, so no safe-cooking temps needed. If you toast nuts, keep them under eye-level so they don’t burn quickly.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Slice slowly, savor loudly, and remember: extra Nutella on the side never hurt anyone.