This post may contain affiliate links. Please read our privacy policy.
Light and fluffy Nutella filling tops a sweet Oreo cookie crust in these easy and delicious No-Bake Nutella Cheesecakes. If you love the combination of chocolate and hazelnuts, this recipe is for you!
I don’t know what the weather is like near you, but it is BLAZIN’ hot here in Ohio. Like you don’t even want to go outside hot.
While Ohio is definitely no stranger to the summer heat, it’s been in the 90’s for what seems like weeks.
And when you happen to have a husband that is most comfortable with a thermostat set to 75 during the day, flipping on the oven to make a cheesecake might just not my best choice.
Hello, No Bake Nutella Cheesecake.
No-bake nutella cheesecake recipe
We can never have too many no-bake recipes, right?
I hope you agree, because I sure do love making recipes like this No-Bake Nutella Cheesecake recipe.
Why do I love no-bake cheesecake recipes so much?
- They’re quick and easy – you can even whip them up on a weeknight
- They don’t require me to turn on the oven in the middle of summer
- There are so many variations you can make!
This version combines my love affair with no-bake and my love affair with all things Nutella.
The first time I made No-Bake Nutella Cheesecakes, I whipped them up from ingredients I happened to have on hand in my pantry and fridge. I almost always have a jar of Nutella, a package of Oreos, cream cheese, and frozen whipped topping hanging around.
Between the fluffy Nutella filling and the chocolatey Oreo crust, these cheesecakes are pretty much impossible to resist. I like to top them with extra whipped topping and some chocolate shavings just before serving.
Can I use whipped cream instead of whipped topping?
I know not everyone is a fan of frozen whipped topping and some of you might want to use homemade whipped cream in this recipe instead.
Whipped topping has stabilizers in it that help it hold up when folded into recipes like this one. Since whipped cream does not have any stabilizers in it, I can’t promise that it will hold up as well while the cheesecakes chill before serving.
There are some recipes for making stabilized whipped cream at home, but I personally have not tried using the homemade stuff in my no-bake cheesecake recipes.
Can I make this recipe into one large cheesecake?
I like to make this recipe into individual No-Bake Nutella Cheesecakes by putting them into small serving dishes. Depending on the size dishes I use, I usually get 4-6 servings.
You could even make the servings even smaller for a party by putting them into shot glasses.
But you can also make this into one big cheesecake by putting it into an 8-inch pie plate instead of the individual dishes.
More summer no-bake cheesecake recipes
It’s really hard to beat no-bake cheesecake during the summer. While I love this Nutella version, there are many other summery flavors you can incorporate into a no-bake cheesecake! Check out these recipes for some more options.
No Bake Oreo Cheesecake
View Recipe
No-Bake Strawberry Lemonade Cheesecakes
View Recipe
No Bake Peach Cheesecake
View Recipe
No Bake Frozen Cheesecake
View Recipe
No Bake S’mores Cheesecake
View Recipe
No Bake Lemon Oreo Cheesecake
View Recipe
No Bake Cookie Dough Cheesecake Bars
View Recipe
Salted Caramel No Bake Cheesecake Recipe
View RecipeNo-Bake Nutella Cheesecakes
Ingredients
- 12 Oreo Cookies crushed into crumbs
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ⅔ cup Nutella
- 1 teaspoon pure vanilla extract
- 8 ounces frozen whipped topping thawed
- whipped topping optional
- chocolate shavings optional
- toasted chopped hazelnuts, optional
Instructions
- 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.
- 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.
- Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
DELICIOSO!!!, my husband loved it!…excellent dessert choice for Valentine’s Day =D
Tried these last weekend. They looked lovely but the taste was not so good. It was almost sour tasting. All of my ingredients were fresh and new, I don’t know. . . Maybe just don’t like the taste. I feel like there should be more nutella used?
Kristin-
Sorry you weren’t fond of this recipe. You could certainly add more Nutella to suite your taste. Thanks for stopping by!
-Jamie
OH MY GOD!!!! just made this for a valentines day dessert, all i can say is YUMO!! I couldnt find the frozen cream, so i used a good quality thick cream and added a small amount of gelatin, which worked perfect!
Thank you so much for sharing this amazing recipe!
I have the same difficulty in France finding whipped topping…Love the idea of using heavy cream and gelatin…Can you suggest the proportions? Perhaps 8 ounces of heavy cream (35% minimum) and a teaspoon of powdered gelatin “melted” in a tablespoon or two of water?…Thank you to anyone with a suggestion! I would so love to make this!
Just finished making this treat for my Valentine – they don’t quite look like yours but taste great! Instead of oreos, I used graham crackers and added little sugar. I know my beau will love it. Thank you for the recipe.
Just made this tonight. SO GOOD. I don’t like oreos so I crushed up chocolate animal crackers instead. I also made it in a cake dish (i couldn’t find my pie dish!) Great recipe! I love nutella and cheesecake so it couldn’t go wrong!
Hi! Could I use oreo cakesters for the crust?
Ashley-
I would not recommend using Cakesters for the crust, you want something a bit more crunchy for a textural component. Thanks for stopping by.
-Jamie
I just made this tonight as a pie and it is delicious! The filling was perfect for the Oreo cookie crust I bought at the store. I forgot to buy extra cool whip for the top but it just fine without out!
I made this!! It is good. BUT, trying scoop 2/3 nutella was hard and I may have not got enough. My color was off and the taste was a little cream cheesy!;). Will try again and think I ma y just use the whole, or close 13oz jar. Thanks for the yummy.
Love me some Nutella! Add the cheescake to it and OH MY GOD! HEAVEN on Earth! I do believe this will be created in my kitchen!
As I’m a novice baker, I’m wondering if it would make much of a difference if I used salted creamery butter instead of unsalted? I have 2 full packages of salted butter and don’t particularly want to go buy a whole other package of unsalted. Also, did you take the cream out of the oreo cookies and then crushed?
This looks fantastic by the way. You are quite creative to think of it!
Nashaiy-
I think you will be just fine using salted butter – I left the cream in the Oreos, I just tossed them into the food processor. Hope this helps! Thanks for stopping by!
-Jamie