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. Annie @ Annie's Cooking Lab — January 30, 2012 at 8:16 pm

    Those look and sound amazing! I love that they’re no bake too, makes everything go together much quicker!


  2. Miss @ Miss in the Kitchen — January 30, 2012 at 8:30 pm

    Wow how quick and easy and I’m sure delicious!


  3. Living The Sweet Life — January 30, 2012 at 8:31 pm

    No bake?!?! Jamie … you’re KILLING me with how yummy and easy this recipe is!! It’s certainly a fantastic recipe :) Besides making this soon, I think it’s going to have to make a reappearance in the hot summer months when I don’t want to turn the oven on ;) lol


  4. Katrina @ Warm Vanilla Sugar — January 30, 2012 at 8:40 pm

    Absolutely delightful! These little guys sound dreamy :)


  5. Diana — January 30, 2012 at 9:00 pm

    I need to make this in a PIE!!! It looks like the mix might be enough for one, I guess I can make adjustments for a regular sized crust? :o) It looks AMAZING!


    • Amanda — February 1, 2012 at 8:55 pm

      did u try it as a pie? Did you need to use more then then what it says to make??

      i want to make it as a pie but im worried it wont be enough

    • Jamie — February 2, 2012 at 5:40 pm

      The filling is enough for a pie. You will however, have to adjust the crust or use a premade chocolate pie crust. Thanks for stopping by.

    • Laurie — August 10, 2012 at 10:11 pm

      I doubled the recipe and made it in my 11 inch tart pan for a party. For the crust, I used a whole bag of oreos and just added melted margarine until it held together enough. I drizzled it with magic shell chocolate. It looked beautiful and it was delicious. A huge hit!

    • Gail — April 6, 2012 at 7:45 am

      Amanda…I’m going to double the recipe for a pie…..if i/s too much,
      i’ll make some in custard cups…

    • Billie Jean — November 28, 2012 at 1:25 pm

      The mix will actually make 1 pie . The second time I made it I just bought a Oreo pie crust instead of making it. The whole thing took less than 5 minutes to make and everyone loves it. It tastes almost like a chocolate cheese cake.

    • MBA — November 28, 2012 at 5:47 pm

      Billie Jean-
      I’m so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  6. Kelsey @aslolife — January 30, 2012 at 9:10 pm

    so obsessed with nutella–these would be perfect for the hubby’s b-day next month!


  7. cookbook queen — January 30, 2012 at 9:13 pm

    Jamie these are just beautiful! If my husband has a friend over for football, I usually throw a Twinkie at them and call it a day. Sigh. No longer, Jamie, no longer.


  8. Natalie — January 30, 2012 at 9:34 pm

    These look amazing! I love a quick mousse-like dessert- you are speaking my language!


  9. Becca-cookie jar treats — January 30, 2012 at 10:02 pm

    This cheesecake looks more like a nutella mousse, but I’m not complaining; no matter what it’s called it looks delicious.


    • Jamie — January 31, 2012 at 1:39 pm

      The photo may be a little deceptive, while the filling looks mousse-like it’s actually a bit more dense than a traditional mousse, but less dense than a traditional cheesecake. Thanks so much for stopping by.

  10. Stephanie @ Eat. Drink. Love. — January 30, 2012 at 10:29 pm

    LOVE it! I love Nutella and I really love how easy this one is!


  11. Lynn J — January 31, 2012 at 12:34 am

    I will be making these tomorrow it looks so good! I just recently tried Nutella and I love it!


  12. — January 31, 2012 at 12:43 am

    This is an awesome recipe! Nutella cheesecake! yum!


  13. Amanda — January 31, 2012 at 12:54 am

    Could you make this into a cake using a 9×13 pan? Having a super bowl party this weekend and that seems like something quick and easy to make. Love Nutella!!


    • Jamie — January 31, 2012 at 1:43 pm

      You could certainly make this in a 9-inch pie dish, but you would need to adjust the crust. There is not enough filling to cover a 9×13 inch pan – perhaps doubling the recipe would accommodate the 9×13 pan size. Let me know how it goes.

  14. Fifi — January 31, 2012 at 2:32 am

    Hi Jamie! I just stumbled upon your blog several weeks ago, and I love it! Just a question: can you please post a recipe on how to make your grilled cheese sandwiches (the ones you mentioned above)? I know it sounds silly, asking for a sandwich recipe, but I just want to know how you would make it, or if there are any ways to spice it up. Thank you :)


    • kim — April 17, 2012 at 3:50 pm

      agreed! i’m thinking I need to hear more about this “one hell of a grilled cheese”. sounds like something I need to make!!

  15. Rosa — January 31, 2012 at 2:33 am

    Beautiful and incredibly tempting! A great idea.




  16. My Little Expat Kitchen — January 31, 2012 at 5:10 am

    I crave this! It looks so fluffy and chocolatey.
    You always make the most beautiful desserts.


  17. Caroline @ chocolate & carrots — January 31, 2012 at 6:07 am

    Yum! I love a good cheesecake…and no bake is even better! :D


  18. Natalie @ Cooking for My Kids — January 31, 2012 at 7:57 am

    Oh, wow! I have not even had breakfast yet, and these cute little cheesecakes are making me want to skip straight to dessert.


  19. Manderley — January 31, 2012 at 8:17 am

    Yummmm it’s easy to make


  20. Mary Beth Elderton — January 31, 2012 at 8:46 am

    This looks absolutely fabulous!


  21. Urban Wife — January 31, 2012 at 8:57 am

    I love how simple this is. Might I add, TOO simple!


  22. brandi — January 31, 2012 at 9:12 am

    oooh, this could be trouble. i have a huge jar of nutella in the pantry!


  23. Emilie @ Emilie's Enjoyables — January 31, 2012 at 9:15 am

    I DIE for Nutella. These look amazing, and anything I can make at the last minute like this is right up my alley :)


  24. Tara @ Chip Chip Hooray — January 31, 2012 at 9:20 am

    Uhh, yum. I smell a use for my giant jar of Nutella!!


  25. Jen — January 31, 2012 at 9:44 am

    Oh. My. Goodness…you are my hero! I love Nutella and adore cheesecake…the no bake aspect only earns you more respect in my book, lol!!


  26. I have officially died and gone to heaven! This looks amazing! I want some right now!!


  27. Erin — January 31, 2012 at 10:14 am

    My gosh those are much too pretty! But I think they sound even better to eat :-)


  28. sandra — January 31, 2012 at 10:40 am

    Just curious, would this recipe/crust hold up for a bar? I have to make a dessert for a dinner and wondered if you could make it in a 9×13. double it? Your input would be appreciated.


  29. Lindsey Hanna — January 31, 2012 at 12:11 pm

    I love the idea of this…but I actually find Nutella disgusting. Do you think peanut butter or something would substitute? They look amazing!


    • Jamie — January 31, 2012 at 1:36 pm

      I think any nut butter would be a great substitute. Thanks for stopping by.

  30. martina — January 31, 2012 at 12:55 pm

    how many servings come out of this recipe??


    • Jamie — January 31, 2012 at 1:35 pm

      All new recipes have the serving listed within the print box. This particular recipe will yield 4-6 servings depending on the size of your serving dishes.
      Thanks for stopping by-

  31. Rachel @ Baked by Rachel — January 31, 2012 at 2:08 pm

    I feel I must be one of the few who still hasn’t tried nutella. This looks and sounds delicious though!


    • Amy — June 13, 2012 at 4:16 pm

      Oh my goodness, get crackin’ on that, Rachel! Nutella is the food of the gods.

  32. Jany@SuperCuteCookies — January 31, 2012 at 2:17 pm

    They look delicious and what I love the most is how easy and fast they are to make. Thanks for sharing!


  33. Charlotte — January 31, 2012 at 3:01 pm

    Hi Jamie, these look so delicious, thank you for sharing! I have never seen frozen whipped topping in the UK, I’m not sure what whipped topping is – is it like squirty cream?!
    Thank you! x


    • Dana — July 10, 2013 at 4:20 pm

      It looks like there isn’t an equivalent to frozen whipped topping (most common brand here is Cool Whip) in the UK, according to a Google search I did. Here’s a forum discussion I found on substitutions. :)

  34. darcilisa — January 31, 2012 at 4:12 pm

    I made this today and it was so good! I used real whipping cream since I’m not a fan of coolwhip. It turned out wonderfully! I’m gonna make them for a bridal shower.


    • eliewriter — June 15, 2012 at 8:36 am

      darcilisa, thanks for mentioning you used real whipping cream. Can’t wait to try this!

    • Sarah — September 25, 2013 at 2:59 pm

      Thanks for posting that you used real cream! I don’t eat whipped topping so I was wondering how it would turn out!

  35. Tracy — January 31, 2012 at 5:25 pm

    I’m more than a little bit obsessed with nutella. These look fabulous!


  36. Cyndi — January 31, 2012 at 6:14 pm

    I’m trying this tonight, made into a pie, and I’m making the whipped cream. I’ll let you know how it turns out! :D I’ll try to post a picture if I can.


  37. Super easy and so pretty! I can’t say no to Nutella. :-)


  38. Lynn J — February 1, 2012 at 12:30 am

    I made this today and it turned out amazing it is so good! So simple and quick to make. I made mine into a pie form and sprinkled tiny Guittard simi-sweet chocolate chips on top. Thanks Jamie.


  39. Jeff @ — February 1, 2012 at 12:32 am

    Let the nutella marathon begin! This cheesecake dessert looks delicious. I’m going to try it with fresh whipped cream.


  40. Danielle — February 1, 2012 at 1:40 am

    Just finished chilling the cheesecake and i just finished my first piece AMAZING!! It is so so good i loved it. And the best part about this is the no bake factor and how cheap it actually really is.My roomates have already had two pieces to themselves so i do believe i will be making another tomorrow. Thanks so so much


  41. tasneem — February 1, 2012 at 2:54 am

    HI. i made these yesterday… they were just lovely. i made it with freshly whipped cream as we don’t get the whipped topping here, it was perfect. i also added a few chocolate chips and topped it with a strawberry. i love this recipe, will make it whenever i need a quick chocolate fix.


    • Tammy — February 2, 2012 at 10:13 pm

      Yay! I am in Australia & can’t get whipped topping either so was unsure of what to use. Thanks for that, will make it now!

    • Michele — February 14, 2012 at 1:56 pm

      Use good old fashioned whipped cream, tammy. I whipped up 8 oz. of heavy cream and folded it in. The taste will be much more natural than with the frozen whipped topping.

  42. Mercia Corrigan — February 1, 2012 at 3:29 am

    What is frozen whipped topping? It is not available in South Africa. What should I use as a substitute?


    • Jamie — February 1, 2012 at 5:22 pm

      Frozen whipped topping is sold under the name of Cool Whip here in the US. Some readers have opted to use real whipped cream in this recipe, but since I have not tried this route, I cannot provide you with exact measurements. Hope this helps.

    • Jessica — February 1, 2012 at 7:54 pm


      Can I whip my own cream & use that instead? I don’t think Australia has whipped topping. Unless you mean something that’s like frozen soft serves they have an McDonalds.

    • Kassie — April 26, 2012 at 7:00 am

      If you are unable to get COOL WHIP use this recipe:

      1 pint (2 cups) heavy whipping cream
      1 teaspoon vanilla extract
      3 tablespoons confectioners (powdered) sugar
      1 teaspoon unflavored gelatin
      1 tablespoon water

      (be sure you chill your mixing bowl and beaters in the freezer beforehand)

      1- beat heavy cream on medium/high till it starts to thicken
      2- add sugar and vanilla and beat until soft peaks form
      3- in a small saucepan mix gelatin and water and heat on low till mixture is melted together (a minute or so) and remove from heat. Let it cool slightly.
      4- mix into whipped cream until stiff peaks form
      5- use 3 cups to mix into nutella mixture.
      (3 cups of whipped cream is about how much is in a small 8oz tub of COOL WHIP).
      Hope this helps!!

  43. Irina — February 1, 2012 at 5:39 am

    OMG! This looks heavenly, I’m definitely going to make it! Thanks for sharing :)


  44. Paula B. — February 1, 2012 at 8:37 am

    Oh my! Somehow I missed this in my reader yesterday but like a comment before mine, I haven’t even had breakfast yet craving this. I, too, want to make it into a pie size or larger, can’t have enough Nutella. What a great idea, maybe this will be our “super” dessert when the girls get together during the afternoon for cards and board games before the real game begins.


  45. Shannon | JustAsDelish — February 1, 2012 at 10:22 am

    My oh my! this is just heavenly and no bake! my kind of recipe :)


  46. Erica — February 1, 2012 at 11:19 am

    I can’t wait to try these. QUESTION: do you scrape out the OREO filling before you crush them? Or do you just crush the cookie as a whole?


  47. Shila — February 1, 2012 at 11:24 am

    These look incredible and I’m thinking about making them for a Bridal Shower. How far in advance do you think I could make them? Is the day before okay?


  48. Ashley — February 1, 2012 at 12:36 pm

    What is frozen whipped topping? Is this like cool whip but you freeze it and then thaw it?? Or do you make whipping cream and freeze it?


    • Jamie — February 1, 2012 at 5:17 pm

      Yep, just Cool Whip. It comes frozen, so you’ll have to let it thaw in the refrigerator per the directions on the container. Hope this helps. Thanks for stopping by.

  49. Dave — February 1, 2012 at 12:53 pm

    You make a wonderful Grilled Cheese and the chili was incredible. You forgot to mention however, Brian even while he was “dieting” ate two of em. Delicious!! Good Job!


  50. Mac — February 1, 2012 at 1:04 pm

    What a great idea! I modified it for my dietary sensitivities and used non-dairy cream cheese, homemade coconut cream whip and wheat free cookies for the crust. We’ll see how it goes…it was surprisingly easy to make, big plus! Thank you, what a lovely sweet treat. :)


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