No-Bake Nutella Cheesecake Recipe for Creamy Chocolate Hazelnut Delight

Easy No Bake Nutella Cheesecake is silky smooth, rich and creamy with an Oreo cookie crust. Cream cheese and real whipped cream blend with Nutella to make a decadent no-bake cheesecake that sets in the fridge.

Want more no-bake desserts? Try a classic vanilla No Bake Cheesecake, a Chocolate No Bake Cheesecake, or a Layered No Bake Cheesecake for variety. If you prefer other no-bake treats, consider no-bake cookies, peanut butter bars, rice krispie treats, an icebox cake, or avalanche cookies.

Why You’ll Love this No Bake Nutella Cheesecake Recipe

When the weather warms up, no-bake desserts are a welcome break from oven heat. This no-bake Nutella cheesecake is an easy, crowd-pleasing dessert with a few standout qualities:

• Completely No Bake: The crust and filling both set without using the oven—just chill in the fridge or freezer.
• Real Whipped Cream: The filling uses whipped heavy cream (not Cool Whip), giving a light, authentic texture.
• Oreo Crust: A simple two-ingredient Oreo crust provides a crunchy, chocolatey base. You can use a store-bought crust if you’re short on time.

The flavor is reminiscent of classic chocolate-hazelnut pies and works well served straight from the fridge or slightly firmer from the freezer. With minimal ingredients and straightforward steps, this recipe is perfect for quick entertaining or an easy weeknight dessert.

Helpful Tools

Tools that make assembly easier:

• Food processor – crush Oreos quickly and evenly for the crust.
• Electric stand mixer or hand mixer – to whip heavy cream and smooth the cream cheese mixture.
• 9-inch pie dish – a standard size for this recipe.
• Offset spatula – useful for spreading and creating a pretty swirl on top.
• Vegetable peeler – for shaving chocolate to garnish the cheesecake.

Ingredients You’ll Need

*Full ingredient amounts and the printable recipe card are in the recipe block below.

• Oreos – Use original Oreos (include the cream filling) for the crust.
• Unsalted butter – Melted, to bind the Oreo crumbs.
• Nutella – Chocolate-hazelnut spread to flavor the filling.
• Cream cheese – Full-fat, brick-style, at room temperature.
• Heavy whipping cream – Cold, to whip into stiff peaks.
• Powdered sugar – To sweeten the whipped cream.
• Chocolate shavings – Optional garnish made with a vegetable peeler.

How to Make the Oreo Crust

• Place whole Oreo cookies (filling and all) into a food processor and pulse until they become fine crumbs.
• Transfer the crumbs to a 9-inch pie dish and add the melted butter.
• Mix crumbs and butter, then press the mixture evenly across the bottom and up the sides of the pie dish.
• Chill the crust in the freezer while you prepare the filling.

How to Make the No Bake Nutella Cheesecake Filling

• Beat Nutella and room-temperature cream cheese together in a large bowl with a hand mixer until smooth and well combined.
• Whip the cold heavy cream and powdered sugar with a stand mixer (whisk attachment) until stiff peaks form. Reserve about one-third of the whipped cream (roughly 1 cup) for topping, cover it, and refrigerate.
• Fold the remaining whipped cream (about 2 cups) into the Nutella-cream cheese mixture and beat briefly with the hand mixer until the filling is thick and uniform.
• Spread the filling evenly into the chilled Oreo crust.

Decorative tip: Use an offset spatula to create a swirl on top by holding the spatula at the center and moving it toward the edge while rotating the pie.

Chill and Serve

• Chill: Lightly cover the cheesecake and refrigerate for at least 4 hours or overnight. Longer chilling improves the texture.
• Garnish: Top with the reserved whipped cream and chocolate shavings before serving. For a professional look, pipe the cream with a star tip and add curls made from a chocolate bar.
• Cutting: Warm a knife under hot water, dry it, then slice the cheesecake for clean edges. This recipe serves about 8–12, depending on slice size.

Storing and Freezing

• To store: Keep the covered cheesecake in the refrigerator for up to 5 days.
• To freeze: Do not add toppings. Wrap the cheesecake tightly in plastic wrap, then a layer of foil, and freeze up to 3 months. Thaw overnight in the refrigerator or serve slices from frozen; if slicing from frozen, let it sit at room temperature for about 10 minutes first.

If you make this recipe, please rate and review it in the comments below. Thanks!