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. Marisa — February 15, 2012 at 11:13 am

    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!!


  2. Kevin — February 15, 2012 at 5:48 pm

    This may be a stupid question, but do you leave the cream filling in the cookies when you crush them?


    • Jamie — February 15, 2012 at 5:50 pm

      Yep, you are correct – just leave the cream inside the cookies. :)

  3. Crystal — February 16, 2012 at 2:09 pm

    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.


    • Jamie — February 16, 2012 at 6:05 pm

      Thanks for the feedback, but I am a little confused as to why yours tasted like coffee since there is none in the recipe.

  4. suzy — February 16, 2012 at 6:11 pm

    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. :)


  5. Jessica — February 17, 2012 at 6:58 pm

    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!


  6. Sara Harshey — February 18, 2012 at 4:54 pm

    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.


  7. Ashley — February 21, 2012 at 12:26 am

    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.


  8. Denise — February 22, 2012 at 5:23 pm

    This looks fantastic. How many does this serve? I’d like a petite dessert for 12…..


    • Jamie — February 28, 2012 at 5:55 pm

      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

  9. Mark Larson — February 22, 2012 at 7:43 pm

    I’d like to add a little coffee to the mix, any recommendations? These are a must try!


    • Jamie — February 28, 2012 at 5:52 pm

      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.

  10. Kait Johnson — February 23, 2012 at 12:25 am

    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!


  11. Elissa — February 23, 2012 at 8:59 am

    I made these last night with homemade almond whipped cream. My FH dislikes creamcheese is most applications, and when he licked the batter, he was not convinced. However, he loves everything else in there. Well two hours after sitting in the fridge, we were BOTH in heaven. Absolutely delicious. The Nutella and almond complimented each-other perfectly. Thanks!


  12. Chandra — February 28, 2012 at 11:49 pm

    I made this for a happy hour we have been having with neighbors and everyone loved it.

    I didn’t have any dessert serving dishes so I used a cupcake pan with liners – worked very well. But you have to eat right after you pull out of the fridge or they get messy.
    I also used heavy whipping cream and 1 tbsp. sugar (added while whipping) and it tasted wonderful.
    The hardest part was definitely crushing the oreos to the fine texture I wanted. Wish I would have just thrown them in the food processor like recommended by Jamie!


  13. Christy Di Lello — March 1, 2012 at 6:05 pm

    These are deeeeeeeeelish!! I made them using the same amount of whip cream and it worked out perfectly!


  14. Pam — March 3, 2012 at 4:34 am

    Just made this with the “light” cool whip and “light” philly cream cheese in a pre bought oreo pie crust…still so delicious and simple. Thanks for the fabulous treat!


  15. Chuck Chalker — March 3, 2012 at 12:02 pm

    I think this is the one


  16. Asmita — March 4, 2012 at 6:00 pm

    Looks amazing!!! I have to make this soon.


  17. kate xx — March 5, 2012 at 2:51 am

    These look amazing! and so simple to make! will definitely get onto these! thanks so much for the recipe! xx


  18. Shay — March 5, 2012 at 2:53 pm

    I actually used this as a filling in my chocolate cupcakes! They were absolutely delicious. :) Thanks for the recipe.


  19. Krissi — March 6, 2012 at 8:18 pm

    This recipe sounds perfect for what I need! So to make sure I have this correct…I am to add in the whipped topping to the nutella/cream cheese mixture and then also add more of the topping on top of the cheesecake? And does it have to be “frozen” whipped cream?


    • Jamie — March 9, 2012 at 1:49 pm

      Yes, Krissi – that will work perfectly. I used Cool Whip which comes frozen, so you will have to thaw it per the package directions first. Have a great day.

  20. Kyra — March 13, 2012 at 1:02 am

    Made this today as a pie. Absolutely delish! Fantastic recipe! I totally cheated and bought a pre-made chocolate pie crusts but left all measurements the same. Adapted perfectly.


  21. Amy — March 20, 2012 at 9:45 am

    These look delicious! I was wondering what size the bowls are from Pier 1. Are they part of their tasting party collection or are they larger than that? Thank you!


    • Jamie — March 20, 2012 at 5:30 pm

      Yes, they are from the Tasting Collection. Thanks for stopping by!

  22. Carrie's Experimental Kitchen — March 23, 2012 at 8:38 am

    I made this for my family last weekend and they just loved it! Thank you for sharing the recipe. :)


  23. Patricia Miller — March 26, 2012 at 6:40 am

    I made this this weekend for book club and it got rave reviews! I decided to make it in a pie plate instead of individual portions and it worked great. I’ll definitely make this again. Thanks so much for sharing!


  24. denali — March 28, 2012 at 11:35 am

    I made this a week ago for my mother. She rarely likes anything I make so it was a treat for me that she freakin’ LOVED this stuff. Hurray! Thank you, thank you, thank you for this winner. I used four glass containers with lids so they worked quite well stored in the fridge :)


  25. Anja — March 28, 2012 at 7:52 pm

    Combining two of my favorite things? You are a genius!


  26. Melissa — March 30, 2012 at 3:21 pm

    Can you please tell me what frozen whipped topping is? im from newzealand so im guessing we dont have it, is there something else i can use to substitute that??


    • Jamie — March 31, 2012 at 2:12 pm

      Frozen Whipped Topping is Cool Whip here is the US. You can sub in freshly whipped cream in its place. Hope this helps.

  27. KAte — March 30, 2012 at 10:43 pm

    As a Nutella addict – I LOVE this! :) yumm!!


  28. Elena — April 1, 2012 at 3:30 pm

    I’ve made this twice now and everyone LOVES it!!! Thank you SOO much for this amazing easy recipe! :)


    • Jamie — April 1, 2012 at 7:10 pm

      I am so glad to hear that you enjoyed this dessert – thanks for coming back and sharing your thoughts! Have a delicious day!

  29. cheapcraftymama — April 10, 2012 at 9:42 pm

    Those look SO yummy and beautiful! I featured them today on my “Top 10 Nutella Recipes” post. Feel free to grab a “featured” button. Also I would love for you to share this (and any other creations) at my new linky party “Pin It and Win It Wednesday”!


  30. Jen — April 11, 2012 at 4:11 pm

    I made this recipe this past weekend for Easter, so darn yummy! I used little jars from Christmas Tree Shop with lids so that I could pass them to family and friends for their testing! So far they are a hit! Thanks for such great recipes… :) I did pin this on Pinterest and when someone clicks on it they are immediately brought here!! (Hope you don’t mind.)


    • Jamie — April 14, 2012 at 10:53 am

      Thanks for the Pin, Jen! Glad to hear to you enjoyed the recipe.

  31. TracyK — April 16, 2012 at 12:55 pm

    sounds super yummy! I am going to try adding raspberries in and on top :) I am also going to try making it in a pan instead of individual ones (just because I don’t have anything good to make individual ones in). Can’t wait to taste it!!


  32. Janie — April 17, 2012 at 1:20 am

    Hi! I wanted to make this for my cousin for when I visit her in Kansas during the summer, but she has an allergy to peanuts and I read that Nutella is made using peanut oil, so I was wondering if it was possible to substitute the Nutella with something else? I realize that kind of defeats the purpose of the recipe, but I made it for myself and I really enjoyed it, so I want to share this simple recipe with my cousin, even if it won’t taste exactly the same. XD;;


    • Jamie — April 17, 2012 at 6:46 pm

      You could try using Biscoff Spread – as far as I know, it’s peanut free. Have a great night and thanks for stopping by.

  33. Bonnie — April 17, 2012 at 9:32 pm

    So yummy! Made these for dessert tonight and they were a huge hit with the kids..ages 17, 16, 15, 11 and 6. Will def. be making again!! Thanks for a great recipe!


    • Jamie — April 19, 2012 at 5:02 pm

      So happy to hear you enjoyed this recipe – thanks for coming back and sharing your experience.

  34. Jemma — April 18, 2012 at 11:12 pm

    Hello! Im sitting in class craving nutella and cheesecake and stumbled across this recipe, making it when I get home! And then for my friends birthday.
    Thank you for the recipe!


  35. Lynsee — April 22, 2012 at 3:38 pm

    This looks like a great recipe! I’m just wondering if you think vanilla yogurt could be substituted for the whipped topping? I don’t really like oil based products like cool whip as they are so artificial. Do you think it would still have the right consistency?


  36. N D — April 25, 2012 at 7:57 pm

    what do you mean by a “frozen whipped topping”????? brand name example please?


    • Jamie — April 26, 2012 at 8:19 pm

      Name brand is Cool Whip and it is found in the freezer section. Thanks for stopping by!

  37. SS — April 26, 2012 at 4:58 pm

    Hi…can these be made a day or two in advance?


    • Jamie — May 11, 2012 at 3:21 pm

      I think you could definitely make them one day in advance, but I wouldn’t recommend much beyond that. Have a delicious day!

  38. Kat — April 27, 2012 at 1:10 am

    FYI for summer, make these in cupcake liners, freeze, eat! It’s like nutella ice cream. Great recipe.


  39. Lindsey — April 27, 2012 at 3:33 pm

    I am thinking about making this as a trifle for my husband’s birthday (one big trifle dish). Would you suggest doing anything different in that case? I am not an experienced baker (or non-baker as the case may be) at all so I don’t want to do it and have it be awful! =)


  40. Pennie — May 2, 2012 at 11:36 am

    I made these omg. The girls at work loved them too!


  41. danielle — May 5, 2012 at 11:50 am

    i must say, this is such an ingenious use of ingredients. i am curious, in your photos the white topping has such a smooth appearance… is it just Cool Whip? if so, did you just pipe it straight from the tub, or was there some preparation (like beating it?) before adding it to the chocolate layer?

    i was brought here by Pinterest! thank you for sharing your creativity!


    • Jamie — May 6, 2012 at 8:56 pm

      Thanks for stopping by. Yes, the topping is just Cool Whip that I piped on with a large round tip. Have a great night.

  42. Casey — May 6, 2012 at 10:56 am

    Made these this weekend, very delicious! The oreo crumb crust is amazing, reminds me of those chocolate bits in the carvel cakes! However, crushing the oreo cookies into crumbs was the most time consuming and messy part of the process, just using a small bowl and a spoon. What recommendations do you have for crushing the cookies into crumbs easier, would a mortar and pestle be an option or would I have to purchase a food processor? any help/suggestions would be very appreciated.


  43. Cloey Lee — May 13, 2012 at 3:12 am

    Looks yummy! I might try to make this tomorrow for my Mom on Mother’s day. I am sure she will love it. She has been on the Nutella bandwagon for a while now so surprising her will make it all worth it.


  44. Allison C — May 16, 2012 at 4:01 pm

    OH MY YUMMINESS!!! this was soooooo good! I made it with reduced fat cream cheese and lite cool whip…it was so rich and creamy !


  45. Cristina — May 17, 2012 at 11:18 am

    Jamie I’d like to try this recipe.
    But I’m italian and I have some problems understanding what you mean by:

    1 (8 ounce) tub frozen whipped topping, thawed

    I know the meaning of “tub frozen whipped” and I know the meaning of “topping”, is it something ready that you buy? is it whipped cream?
    And what does “thawed” mean?


    • Jamie — May 18, 2012 at 11:37 am


      This may not be something you’re able to source in Italy. Whipped Topping is a product made here in the U.S. that’s meant to be an alternative to whipped cream, and yes, it is ready bought.

      Thawed means to allow a frozen item to come to room temperature.

      Thanks for stopping by, Cristina.

  46. Meredith — May 24, 2012 at 4:01 am

    I saw this recipe and I just HAD to try it! I am nuts for Nutella!

    I made it today and it was so easy to make. I didn’t crush the oreo’s up as finely as they should have been to make a real crust, but it worked well with chunky cookie pieces too. I just garnished it with grated chocolate, because I forgot to get hazelnuts for it.

    The end result was much fluffier in consistency than cheesecake, but definitely heavier than mousse. It was wonderfully delicious and an instant hit with my family. I will certainly be making this recipe again in the future!

    Here’s a picture of how mine turned out:



  47. cathy — May 24, 2012 at 7:14 pm

    What size are the individual dishes?


    • Jamie — June 4, 2012 at 4:04 pm

      I don’t know the exact size, they are from the tasting sets at Pier One. If I had to estimate, I’d say about 1/2 cup total volume. Hope this helps.

  48. Hannah — June 4, 2012 at 2:34 pm

    Made them! It took a lot longer than the expected prep time but that is probs because I had to triple everything.. BIG family! But they were delicious! I love trying new recipes and I’m definitely glad I made them but I don’t think it’s going to happen again.. Too much work for something that is just a little bit too rich for me.. So if you like sweets, you’ll LOVE these!


  49. katy @ diningwithdusty — June 5, 2012 at 5:34 pm

    Oh my gosh, I just discovered your blog through Pinterest and I love it! Gorgeous photos and wonderful recipes! I think I’ll be making these tonight! I’ve got a bit of a sweet tooth today!


    • Jamie — June 6, 2012 at 3:46 pm

      Thanks so much for taking the time to stop by and say hi! Have a great day.

  50. Live a Sweet Life — June 8, 2012 at 10:05 pm

    These look great! I love anything with Nutella in it. Thanks for the share!


Leave a Comment