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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.
Mine are in the fridge right now! I did mine in tiny pie tins, they look adorable!
I also decided to make my own whipped cream instead of using cool whip, which I hate. It seemed to work fine. I also decided I’m going to garnish with whipped cream and crushed oreo, since my boyfriend isn’t a fan of nuts.
I’m excited to taste this simple creation!
I’d like to add a little coffee to the mix, any recommendations? These are a must try!
Mark-
I think you could dissolve espresso granules in a little bit of water and mix it into the batter – that would probably be pretty amazing. Thanks for stopping by.
-Jamie
This looks fantastic. How many does this serve? I’d like a petite dessert for 12…..
Denise-
The amount of servings will depend on the size of the glasses that you serve it in, but you should get at least 4-6 servings out of this recipe. Thanks for stopping by.
– Jamie
This was amazing!! I made in an 8×8 baking dish instead of the little glasses, it didn’t look as pretty but was easier to make. This stuff is dangerous though, make sure you have friends to help eat or you will want to eat it all.
I made this into a pie using an pre-made oreo crust and it was DELICIOUS and super easy! Definitely would make again…and again.
I just made this, with a few alterations. I made it in a smaller pan, 4X8? maybe..anywhoo, I put the oreo crust on the bottom, a layer of the nutella mousse, and then a layer of vanilla pudding, whipped cream, nutella again, pudding again, whipped cream again. Its WONDERFUL! So easy and delicious!
LOVE THIS. i modified it a tiny bit and served it to my husband in a wine glass on v-day. i ended up eating mine and most of his. {glutton}
i posted my modified version on my blog, & linked back here to the original. i hope that’s ok. :)
thanks!
I made them today, for me they are to much of a coffee taste. My daughter did not even want to lick the spoon which never happens. I would say leave out the vanilla extract.That made it worse! My husband has not made is home yet to try them. This is just my opinion. My husband will probably love them, lol.
Crystal-
Thanks for the feedback, but I am a little confused as to why yours tasted like coffee since there is none in the recipe.
-Jamie
This may be a stupid question, but do you leave the cream filling in the cookies when you crush them?
Kevin-
Yep, you are correct – just leave the cream inside the cookies. :)
-Jamie
I tried these for Vday last night – they were a huge hit! I noticed you posted that you used cool whip, but I went with fresh whipped cream (1C heavy whipping cream, 1 Tbsp sugar, 1 tsp vanilla) and it work very nicely! I also tried a graham cracker crust and it was a nice complement to the richness of the cheesecake. Thanks for the recipe!!