No Bake Nutella Cheesecakes

If you happened to catch my post on How To Skin Hazelnuts, you may remember me saying that I have reawakened my obsession with Nutella. You may also recall me stating that my pantry was in absolute disarray from the holidays. When I finally reorganized it, I happened upon a brand new jar of Nutella that had fallen behind my baking drawer – jackpot!

This little find rekindled my love affair with all things Nutella in a big way. The entire weekend turned into a pretty ridiculous Nutella recipe marathon. And I’m also a huge fan of no bake desserts, especially my No Bake Cookies. First in queue are these incredibly delicious and ridiculously simple No Bake Nutella Cheesecakes.

We invited friends over for a football game coupled with grilled cheese sandwiches and chili. This is definitely not the norm when we have guests, but it’s what they requested – according to Dave, I make one hell of a grilled cheese. While Dave didn’t request dessert, you simply can’t come to our house for dinner without getting one. I used what I had on hand and created No Bake Nutella Cheesecakes.

Oreo cookie crumbs create the foundation for a creamy, fluffy Nutella and cream cheese mixture that you’ll want to eat with a spoon straight from the mixing bowl with reckless abandon. Try to hold yourself back, though, because finished with chocolate curls and toasted, chopped hazelnuts, you’ll have a quick, delicious dessert perfect for any meal – even weeknight grilled cheese!

No Bake Nutella Cheesecakes

Yield: 4-6 servings

Prep Time: 15 minutes

Total Time: 15 minutes


For the Crust

  • 12 Oreo Cookies, crushed into crumbs
  • 3 tablespoons unsalted butter, melted

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 2/3 cup Nutella
  • 1 teaspoon pure vanilla extract
  • 1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

  • whipped topping, optional
  • chocolate shavings, optional
  • toasted, chopped hazelnuts, optional


  1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
  2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
  3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
  4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.


  • I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

  • Source: My Baking Addiction

348 Responses to “No Bake Nutella Cheesecakes”

  1. Johanna — November 18, 2013 at 10:25 pm

    These are amazing! I don’t like Cool Whip, so I used fresh whipped cream. I also didn’t have Oreos, so I used graham cracker crumbs instead. It was wonderful! I love the Nutella flavor, and I love that these lack the tartness of regular chocolate cheesecake.

    Delicious quick and easy dessert from ingredients I usually keep on hand. Keeper!


    • Colleen — June 11, 2015 at 3:30 pm

      How much fresh whipped cream did you use to sub for Cool Whip?

  2. Stormi — November 20, 2013 at 11:47 am

    I made this a few weeks ago in a chocolate pie crust from the store. All we could say is wow.
    It’s not too sweet and it has an amazing texture. I loved it to death. I’ll be making it again today.

    Thank you so much for sharing this really easy recipe! ^-^


    • Jamie — December 10, 2013 at 7:15 pm


      Yum, that sounds so good! Thank you so much for stopping in to share your experience with making the recipe! Have a wonderful day and thanks for following MBA!


    • kim — October 6, 2014 at 2:23 pm

      does anyone have the nutrition facts? calories?

    • Clarissa R — December 12, 2014 at 10:28 pm

      You don’t wanna know. lol

  3. Elie — November 28, 2013 at 11:51 pm

    Hey there. I’m making this tomorrow for a Christmas party. I’m just curious to know how many does this recipe yield? There will be about 12 people there. The bowls I am using are 5″ around by about 6-8″ deep. I’m just guessing because they aren’t my dishes : /. Thank you :)


    • Jamie — January 10, 2014 at 5:05 pm

      Elie, these are mini. They won’t fill bowls of that size. They make 6 mini cheesecakes.
      – Jamie

  4. Angelica — December 10, 2013 at 8:28 am

    I was wondering if I could substitue the nutella with cocoa since my sond is allergic to hazelnut.


    • Jamie — December 10, 2013 at 11:02 am

      I would recommend using another nut butter that your son can consume. I hope this helps.

  5. Katie — December 26, 2013 at 12:51 pm

    Hello, I’m making 24 of these for a sweet table this weekend and wondering if I should double or triple the recipe. I’m using small glass bowls from pier one too:) they are the 12 box set of tasting bowls. I was wondering if yours are the same so I can get an idea of size and filling:)
    Thank you!
    Btw absolutely adore your blog!


    • Jamie — January 10, 2014 at 11:44 am

      Katie, these are from Pier 1, so probably the same! You’d need to quadruple the recipe to make 24 generous servings.
      – Jamie

    • Katie — January 10, 2014 at 11:51 am

      Hi Jamie,
      I ended up tripling the recipe and it turned out perfectly. Everyone loved them and those who were raving about them I directed to your website.
      Thank you so much!

  6. Debbie — December 26, 2013 at 6:22 pm

    These are so so so so good! And very easy! I have made them several times. For Christmas I made mini bite sized ones. I used chocolate graham cracker crumbs for the crust mixed with some melted butter and pressed into mini cupcake papers, I baked them for about 5 min. Then piped in the filling and added the whipped topping and froze them overnight. They were wonderful right out of the freezer and after they had thawed. One of our favorite discoveries!


    • Jamie — December 27, 2013 at 10:51 am


      Yum! Those sound so good. I’m thrilled that you love the recipe and your twist sounds great! Have a wonderful day and happy holidays!


  7. Ashley W. — January 17, 2014 at 11:18 am

    These are so cute! I’m not a huge fan of nutella though, so I think I might try peanut butter with chocolate cool whip instead. Can’t wait!


  8. Jodi — February 3, 2014 at 7:01 pm

    Hi I was wondering if it works to use pre-packaged oreo crumbs and how much to use instead of crushing up the oreos


    • Jamie — February 15, 2014 at 12:07 pm

      I haven’t tried this, but I think they’ll be just fine. :)

  9. Christy — February 16, 2014 at 2:05 pm

    Hi Jamie,

    I want to make this for my Oscar Party this year, and was wondering if this can be made a day ahead and left in the fridge? This recipe sounds so good that I can’t wait to try it!!


    • Jamie Lothridge — May 5, 2014 at 9:08 pm

      Hi Christy,
      These can be made 1 day ahead, but I wouldn’t do more than that.
      – Jamie

  10. colleen lanham — March 18, 2014 at 10:09 pm

    Have u ever made the entire recipe a day ahead? I made them one time before, and solo good! I made them in the morning and served that evening.


    • Jamie Lothridge — May 5, 2014 at 8:51 pm

      They should be fine 1 day ahead, but I wouldn’t do them any more than that.
      – Jamie

  11. Wendy — March 23, 2014 at 9:03 pm

    Yummy!! Soooo easy!! Family loved it!


    • Jamie — April 8, 2014 at 10:51 pm


      Great to hear! Thanks so much for stopping in and have a wonderful day!


  12. Julie — April 2, 2014 at 4:00 pm

    Could you use mascarpone ??


    • Jamie — April 2, 2014 at 9:19 pm

      Sure! I think that would be incredibly delicious!

  13. Elizabeth — May 20, 2014 at 4:47 pm

    Hi. I’ll be making these for a kids party so I can’t use glass glasses. Can you tell me how many ounces are the ones you used so I can purchase them in plastic version. Thanks!


    • Jamie — June 20, 2014 at 8:06 am

      Elizabeth, get the Chinet Crystal Cut Plastic cups. Those should work perfectly. They’re available at Target.
      – Jamie

  14. Jen — May 21, 2014 at 9:45 am

    I used a 9×13 pan and it turned out great with some modifications! I used graham cracker crust per husband’s preference (2 cups), and doubled cream cheese and nutella. Did not double vanilla as it was also in recipe for homemade whipped cream. Used previous suggestion to make own whipped cream using 2 cups heavy whipping cream. It made about 5.5 cups of whipped topping so that was fine. Garnished with chopped oreos and extra whipped cream. Yummy!! Thanks for sharing!


    • Jamie — May 21, 2014 at 6:55 pm

      That’s awesome! I am so glad you shared your adaptation with us!

  15. Trish — June 9, 2014 at 4:19 pm

    Thank you, Jamie–I loved this recipe. The tang of cream cheese and the smooth Nutella flavors really meshed so well <3 This was a wonderful treat for my loved ones. Mine don't look nearly as pretty as your pics, but they certainly went over big.

    :D Love your site. Can't wait to explore more of your recipes!


  16. maria — June 14, 2014 at 12:18 pm

    I make mine in a full pie gram cracker crust. I double the recipe and it makes 2. I also make my own whipped cream and it is delicious! It’s what everyone asks me to make. Thank you so much for sharing!


  17. Suzanne @KawarthaMums — August 1, 2014 at 1:05 pm

    No Bake? Cheesecake? Nutella? Definitely getting pinned to Kawartha Lakes Mums Food Fun Board!


  18. Jenna — August 8, 2014 at 11:17 pm

    This is Amazing!!
    I also made with freshly whipped cream as I could not get any cool whip. Turned out great, and I am already getting requests to make more. Definitely a crowd pleaser! Thank you for the recipe


  19. nicole — August 15, 2014 at 11:45 am

    This might be a silly question but when you used the oreo cookies did you only use the cookie and scrape out the creme, or use the entire cookie?


    • Jamie — August 15, 2014 at 11:55 pm

      Use the whole cookie with the cream. Thanks for stopping by.


  20. Louie — October 27, 2014 at 5:22 am

    I just made this today and my kids say it is so yummy! Just wondering, it turned out like a mousse texture. Did I do it right?


    • Jamie — October 27, 2014 at 12:10 pm

      That is the correct texture, I am glad that your family enjoyed the recipe. Thanks for stopping by.


  21. Mariah — February 24, 2015 at 9:02 pm

    Hello, I planning on making this tomorrow for my mothers birthday but want it as a family sized do i go about ingredients??? HELP


    • Jamie — February 26, 2015 at 11:39 am

      This recipe will serve 4-6 so you could put it into one serving dish instead of individual serving dishes for a family-size. Also it should be simple to double if you need more. I hope this helps.


  22. Joanna — June 18, 2015 at 9:49 am


    Have you made this with fat free cool whip and cream cheese? I’m just wondering if it would still come together the same if I tried to cut out some of the fat.



    • Jamie — June 18, 2015 at 5:42 pm

      I haven’t tested with the fat free ingredients, but I’d love to know how it turns out if you try it.


  23. Patti — August 30, 2015 at 11:18 pm

    I was also wondering about the creme insides of the Oreo cookie!!
    Will be making this tomorrow! !!


    • Jamie — August 31, 2015 at 7:24 am

      Thanks for stopping by. This recipe includes the entire Oreo. Happy Baking.

  24. MelanieJoy — December 4, 2015 at 7:46 pm

    OMG!  I am here re reading the instructions as I am going to make these tonight.  I have had a wee bit of wine and I read it as “In a large bowl, with an eccentric mixer, beat the cream cheese”  and I thought to myself, “Geez, this hipster thing is going way too far. Why would I need an eccentric mixer?”  And then I realized my mistake….. can’t wait to make these with my normal mixer :D


    • Jamie — January 12, 2016 at 7:25 pm

      Ha, Melaniejoy! I never met an eccentric mixer I didn’t like! ;)

  25. Anisa — February 12, 2016 at 10:12 am

    Hi. Came across this recipe and it sounds devine, so I thought I’d try it out. Just wanted to know if I can use fresh cream or double cream for the “whipped topping”. Also, what consistency should it be? 
    Thank you 


    • Jamie — February 12, 2016 at 3:21 pm

      I have not attempted this with heavy cream, but others have reported that it’s super delicious, but not incredibly stable, so it needs to be enjoyed right after making it. If you give it a shot, let me know how it goes.

  26. Melissa Joao — March 1, 2016 at 6:42 am

    What is frozen whipped topping? Can one use fresh cream?


    • Jamie — March 1, 2016 at 12:46 pm

      Hi, Melissa! Frozen whipped topping is the same as Cool Whip. I haven’t tried fresh cream, so I don’t really know how it will hold up. I hope you enjoy them!

  27. Mary-Margaret — April 2, 2016 at 6:00 pm

    Has anyone tried making these vegan by using vegan cream cheese and coconut whipped cream? Justin’s makes a dairy free chocolate hazelnut butter to use in place of Nutella. 


  28. Mary — April 4, 2016 at 8:30 pm

    Has anyone tried freezing without the whipped cream topping so they can be made ahead of time for a bridal shower?


    • Jamie — April 7, 2016 at 10:05 am

      Hi, Mary! If you mean the whipped topping garnish, then yes, you can freeze them. Definitely include the whipped topping in the filling. I hope you enjoy them!

  29. Baking lover — April 13, 2016 at 2:12 am

    2/3 nutella .. How much in grams
    And 8 0z = 250 g 
    Cool whip and nutri whip r same or different
    Is it ok if i use nutri whipp 
    Do i need to beat nutri whip saperately or just add it directly ..
    Thnx in advaance


    • Jamie — April 13, 2016 at 8:37 am

      The best way to convert recipes it to use google. I am not familiar with Nutri Whip, so I am unsure if that will be a good substitute. As long as the cream is stable, you should be fine. Thanks for stopping by.

  30. Gaby Murillo Jenkins — April 17, 2016 at 12:04 pm

    This recepie looks very very good. Just one question: if I use homemade whipping cream, should I add sugar to it or I can use it sugarfree?  Thanks.


    • Jamie — April 19, 2016 at 10:52 am

      Hi, Gaby! Do you want to use homemade whipped cream instead of the frozen whipped topping? I’ve never tried this method, so I’m not sure how the cheesecake will set up. If you decide to try it with whipped cream, I would mix it together as shown and then taste it to see if you need to add sugar. Good luck!

  31. Matya — May 30, 2016 at 4:15 pm

    This looks absolutely delicious. Do you think this will last if it is made 3 days in advance and left in the fridge?


    • Jamie — June 2, 2016 at 12:44 pm

      Hi, Matya! I think it should be just fine. I hope you enjoy it!

  32. Isabella — June 8, 2016 at 11:45 pm

    Can I use this No Bake Nutella Cheesecake as a frosting for cupcakes and cakes? If yes, how good can it hold up high before frosting falls?  Please reply. Thank you.


    • Jamie — June 9, 2016 at 11:42 am

      Hi, Isabella! I haven’t tried this, but it sounds like a great idea! I would say make it a couple of hours ahead of when you’re going to serve it and refrigerate it. Let me know how it goes!

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