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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.
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.
Colleen,
They should be fine 1 day ahead, but I wouldn’t do them any more than that.
– Jamie
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!!
Hi Christy,
These can be made 1 day ahead, but I wouldn’t do more than that.
– Jamie
Hi I was wondering if it works to use pre-packaged oreo crumbs and how much to use instead of crushing up the oreos
Jodi-
I haven’t tried this, but I think they’ll be just fine. :)
-Jamie
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!
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!
Debbie-
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!
-Jamie
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!
Katie, these are from Pier 1, so probably the same! You’d need to quadruple the recipe to make 24 generous servings.
– Jamie
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!
Katie
I was wondering if I could substitue the nutella with cocoa since my sond is allergic to hazelnut.
Angelica-
I would recommend using another nut butter that your son can consume. I hope this helps.
-Jamie
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 :)
Elie, these are mini. They won’t fill bowls of that size. They make 6 mini cheesecakes.
– Jamie
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! ^-^
Stormi-
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!
-Jamie
does anyone have the nutrition facts? calories?
You don’t wanna know. lol
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!
How much fresh whipped cream did you use to sub for Cool Whip?