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. Ashleigh — June 9, 2012 at 1:53 pm


    I was wondering if the filling recipe yields enough for a store bought Oreo crust. I know I should try my hand at a homemade one, but with a newborn I have to cut corners ;)

    I can’t wait to try this tonight!


    • Jamie — June 12, 2012 at 11:24 am

      You should have enough for a store bought crust – especially if you top it off with a little more Cool Whip! I hope you enjoy it and congrats on the new baby!

  2. Linda — June 19, 2012 at 6:30 pm

    I would love to make these for the dessert bar at my daughter’s wedding reception. How far ahead of time can I make these and have good results. The wedding is on a Friday and I don’t want to be preparing desserts at the last minute. Look forward to hearing from you. Thank you.


    • Jamie — June 22, 2012 at 3:03 pm

      I wouldn’t make them much ahead of the night before. Good luck with the reception, thanks for stopping by!

  3. Lindsey Tudor — June 29, 2012 at 7:59 pm

    hypothetically… if a person made this and put it in the fridge then remembered theey totally forgot the vanilla extract how bad would it turn out? woops….


    • Jamie — June 29, 2012 at 11:06 pm

      Hypothetically speaking, you’d be totally fine. Enjoy.

  4. Deb — June 30, 2012 at 2:39 pm

    First, I want to say this is delicious! I wanted to make these as bite-sized cheesecakes for work. I used mini vanilla wafers for the crust — one fits perfectly in the bottom of a mini muffin tin liner. I also used Neufchatel cheese (1/3 less fat cream cheese) and fat free Cool Whip. I put the filling in a zip-top bag, snipped the corner, and piped the filling into the muffin liners. I made 3 dozen and had enough left over for probably a dozen more (I put it in the fridge to eat later).

    Even overnight, the cheesecakes never “set up” enough to be eaten out of hand — we had to use spoons. I’d suggest thinking of an alternative name to better fit the pudding-like consistency. Or experiment with adding a little unflavored gelatin to firm it up to a cheesecake texture. Otherwise, it was a quick and easy recipe that tasted wonderful.


    • Jamie — July 1, 2012 at 11:07 am

      Thanks so much for coming back and reporting on your experience with the cheesecake. Have a great weekend.

    • Gatorgirl — July 25, 2012 at 4:49 pm

      It’s because the consistency of the fat free Cool Whip is totally different than the regular. It’s no where near as fluffy. I’m thinking that’s your culprit for it not setting up.

    • Leah Solomon — November 7, 2013 at 11:25 pm

      Not only did the FF Cool Whip make a difference, but using Neufchatel cheese makes a huge difference in itself.. You’ve cut the “fat” out of it.. I tried this recipe, and not only was it AMAZING, it set perfectly!

  5. pratima — July 12, 2012 at 4:26 pm

    can this be made ahead? say the day before?


    • Jamie — July 12, 2012 at 4:56 pm

      You’d be fine making it the night before you serve it. Hope this helps.

  6. Athena — July 17, 2012 at 2:07 pm

    These are fabulous. I made them for a Tea Party and I could not believe how delicious and simple they were. Thank you so much for sharing! I’ll be making these time and time again, without a doubt!


    • Athena — July 17, 2012 at 2:10 pm

      And I made them with freshly whipped cream, it turned out to be a delicious touch.

  7. Megan — July 23, 2012 at 9:08 pm

    These look amazing! I am actually going to use the cheesecake to top my chocolate cupcakes today! Its my boyfriends birthday and I thought I would try something different!
    Glad some people posted about using fresh cream because I can’t get the cool whip in New zealand. Thanks for the recipe cant wait to try it! :)


  8. ashley p — August 4, 2012 at 4:33 pm

    hi jamie, just recently found your blog (bc someone shared this pic on fb and i googled the title for the original) – LOVE. plan to follow you regularly! already browsed some other recipes and have wonderful ideas for future parties. :D anyway, i am about to make this recipe right now according to the original ingredients to try it. i confess i didn’t dig through the mounds of comments, so hopefully no one asked about this already. i gather people have discussed using fresh whipped cream, but what about mascarpone? have you (or anyone else) tried that instead of cool whip? thanks and LOVE this.


    • Jamie — August 5, 2012 at 4:42 pm

      Some people have had success with using fresh cream – whipping up about 8 ounces with a couple of tablespoons of confectioners’ sugar. Hope this helps.

  9. Angela — August 27, 2012 at 2:41 am

    My sister & I made these today & they were absolutely delicious! Thanks for the recipe :)


    • Jamie — August 28, 2012 at 4:58 pm

      I am so glad to hear you enjoyed this recipe, thanks so much for reporting back on your experience. Have a great day.

  10. tanya1234 — September 28, 2012 at 4:56 pm

    luv it

    thank you


  11. Kim — September 30, 2012 at 10:54 am

    Do you have the nutrition facts on this one? :)


  12. Vi — October 3, 2012 at 10:32 pm

    Made these for a dinner party tonight and they were a huge hit!!! Thanks for sharing!


    • Jamie — October 4, 2012 at 5:50 pm

      I am so glad to hear you enjoyed the recipe. Thanks so much for coming back and leaving your feedback. Have a great day.

  13. Dani — October 12, 2012 at 2:05 am

    Hi, Jamie, I was wondering what type of whipped topping you used, it looks amazing! Can’t wait to try it. Thanks.


    • Jamie — October 14, 2012 at 2:39 pm

      I used Cool Whip for this recipe! Have a great day.

  14. Cynthia — October 14, 2012 at 9:40 am

    They sound so simple and delicious, I am kicking myself for not grabbing the cream cheese having stared at it today while doing my groceries!! Argh….and PINning this.


  15. Rene — October 14, 2012 at 12:59 pm

    I substituted whipped cream for the Cool Whip. Everyone loved these. They were a HUGE hit! Great, easy recipe. Thank you! (I also substituted gluten free cookies for crust for a friend with Celiac disease.)


    • Jamie — October 14, 2012 at 2:14 pm

      I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!

  16. Carin — October 26, 2012 at 8:25 am

    Just stumbled on this recipe! Sounds great! I’m also going to try it with pumpkin instead of nutella for our Halloween party. Can’t wait to try it! Thanks!


  17. Kayla — November 3, 2012 at 4:27 pm

    Thank you so much for this recipe! I just made this for my friends baby shower. She has a craving for cheesecake. I used a store bought oreo crust and the same amounts for all the filling ingredients and used Hershey’s milk chocolate for the shavings. Turned out great!!


    • MBA — November 7, 2012 at 7:22 pm

      I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback – have a great day!

  18. Meghan — November 9, 2012 at 11:53 am

    These look amazing and incredibly simple to make. Will have to try.


  19. Linds — November 16, 2012 at 10:31 pm

    have you changed the recipe any since this spring? because I swear the whipped cream was 2 cups and maybe some other measurment differences I want to be sure because they were a big hit at Easter and when I had less whipped cream when making them because it looked like the right amount they were sour then I added the rest of the tub and they tasted great


    • Linds — November 16, 2012 at 10:37 pm

      nevermind it was the recipe adapted from this so they were similar and that was were my confusion arose

  20. Angela K — November 22, 2012 at 7:53 pm

    THANK YOU!!! I made this today for Thanksgiving and it was AMAZING and everyone LOVED it!!


  21. Gin — November 22, 2012 at 10:21 pm

    Can you please tell me what whipped topping is? Is is just whipped cream? I’m not sure if we have an equivalent in Australia.
    Thank you!


  22. jennifer — November 27, 2012 at 8:14 pm

    what cream cheese and whipped topping did u actually used in this recipe, it looks so good that i wanted to make for the coming holidays…thanks


  23. Erin — December 10, 2012 at 11:33 am

    Nix the crust, serve in cups and it’s gluten free!!


  24. Tiana — December 14, 2012 at 12:15 am

    OMG I made these for dessert the other day for a few friends I had over for dinner and they were such a hit! Loved it!


    • MBA — December 16, 2012 at 8:24 pm

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  25. harper — January 21, 2013 at 8:04 pm

    Is it possible to substitute REAL whipping cream for the “whipped topping?” I like to stay away from processed ingredients… Nutella the obvious exception lol


  26. Lynda Finn — January 26, 2013 at 3:43 am

    I wish I knew what “whipped topping” was :(


  27. Kathy — January 28, 2013 at 5:25 pm

    Made this at Christmas for my son who LOVES nutella. Delicious. Can’t believe how easy they were. I used real cream. Just put a spoonful of the oreos on the bottom of a small ramekin. Perfect!


  28. Resep Kue dan Camilan Lezat — February 6, 2013 at 11:49 pm

    mmm this looks delicious .. I’ll try the recipe


  29. Toshi — February 12, 2013 at 1:26 pm

    Do I have to remove the filling of the oreos or crush them with it?


    • MBA — April 11, 2013 at 4:59 pm

      You can crush the oreos with the filling included- that’s the best part! Thanks for stopping by and have a great day.

  30. zerrin — February 13, 2013 at 3:50 pm

    Love how easy it is! Also serving them in glass cups is a great idea! Definitely a must try recipe!


  31. Stina — February 22, 2013 at 5:41 pm

    Trying this tonight. They’re in the fridge now. I decided to use marscapone instead of regular cream cheese and I added a 1/4 tsp. of espresso powder to the cheesecake mixture. We will see how it turns out.


  32. SakuraSaku — February 23, 2013 at 11:35 pm

    Just made it: absolutely delicious!!! Thanks so much for sharing! This was my first cheesecake; super easy to make & so, so, sooooooooo good!! :)


  33. JamieB — February 28, 2013 at 12:02 am

    So, I made these tonight…my family were my gineapigs.
    I found this to be way too rich + the Oreo crust was SO hard.
    I may have added a little less whipped topping than I should’ve folded in so, that may have been the result of it being too dense. All I can really say is, be accurate w/ your measuring on this one.
    It was still a good tasting dessert but, prooobs wouldn’t make it again.


  34. Mary Ann — March 2, 2013 at 8:13 pm

    Omg. So delicious!! I’ve made them about 6 times now and they will never get old. I’m obsessed.


  35. glamourpuss — March 28, 2013 at 5:17 pm

    I stumbled upon this recently: Thought I had seen it and pinned it someplace before! Thanks for a great recipe! :)


    • MBA — April 11, 2013 at 4:10 pm

      I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!

  36. Chitra — March 30, 2013 at 12:32 pm

    Just tried this for dessert tonight, it was amazing! I used whipped cream from a can, n it was just as wonderful! Thanks so much for the recipe! Rock on!


  37. Michelle — April 26, 2013 at 11:14 am

    Has anyone made it with fresh whipped cream?


    • Johanna — November 18, 2013 at 10:28 pm

      I did, tonight. Worked perfectly. I didn’t measure the whipping cream, I just whipped the whole carton and then folded it in bit by bit, until it was the consistency I wanted. Then I put the rest on top.

  38. Ess — May 6, 2013 at 7:02 pm

    Hi can these be frozen in advance ?


    • Jamie — May 18, 2013 at 8:54 am

      I would not recommend freezing these in advance. Have a good day!

  39. bakeca lecce — May 23, 2013 at 3:46 am

    omg…looks divine


    • Jamie — May 23, 2013 at 11:36 am

      And they taste sooooo good! :)

  40. Jo — May 31, 2013 at 11:11 am

    Can you please tell me what is the frozen whipped topping I have not seen this before, thanks


    • Jamie — May 31, 2013 at 11:15 am

      Frozen whipped topping is the same as Cool Whip in the United States. I hope this helps.

  41. amanda — June 1, 2013 at 1:56 pm

    I found this recipe over a year ago, and since then, it’s been my go-to easy, cheap dessert recipe that EVERYONE loves. You just say “nutella” and people go nuts! I use an extra wide frosting tip to pipe the fillings into individual cups (I tried spooning them in, and it was a messier look – I like the cleaner look from using the frosting bags.) I still haven’t figured out how to get my chocolate garnish curls to look as pretty as the picture….but I guess it doesn’t matter that much :) I LOVE this recipe. (Making it tonight and realized I’ve never commented here, but have made it SO many times!)


    • amanda — June 1, 2013 at 1:57 pm

      Oh – and I buy 2 8 oz. containers of cool whip- I use a whole thing for the nutella filling and then pipe on the extra cool whip on top :)

    • Jamie — August 12, 2013 at 9:53 pm


      I’m so happy that you love the recipe! Thank you for stopping back to let us know about your experience with the recipe. Have a wonderful day and thank you for following MBA!


  42. Shakaila — June 5, 2013 at 2:34 am

    Hi Jamie,
    Im from NZ & was wondering what that last ingredient was in the filling?

    Thanks, x


    • Jamie — September 13, 2013 at 7:59 pm

      Hi Shakaila,
      Unfortunately, I’ve found that whipped topping is not available outside of the United States. There isn’t really anything it can be substituted with. I’m sorry about that.
      – Jamie

  43. Stephie — June 6, 2013 at 2:13 am

    I tried it yesterday for my mum’s birthday. Very delicious :) But next time I would just make the mousse, I don’t need the crust ;)


    • Jamie — August 11, 2013 at 8:42 pm


      I’m so happy to hear that you enjoyed the Cheesecakes! Thank you for stopping back and have a wonderful day!


  44. Kylie — June 6, 2013 at 8:02 pm

    Hi I love in aus we don’t have frozen whipped topping.
    Is this just fresh whipped cream or something..??


    • Jamie — September 13, 2013 at 7:56 pm

      Hi Kylie,
      Sadly, no, whipped topping is nothing like whipped cream. I’ve found that there isn’t really a substitute that can be used outside the United States. I’m sorry about that.
      – Jamie

  45. Brenda — July 26, 2013 at 3:59 pm

    OMG! My daughter will die and go to heaven. She LOVES Nutella and cheesecake! I will share with her after I prepare it for her birthday dinner next week. I always try to surprise her with a nutella inspired dessert instead of a birthday cake! This will fit the bill! Thanks for sharing!


    • Jamie — August 11, 2013 at 8:18 pm


      You’re welcome! Please come back and let us know how it turns out. Thank you for following MBA and have a lovely day!


  46. Lisa Cornely — August 20, 2013 at 8:57 pm

    Another amazing recipe Jamie. I made this for dessert it was amazing. It’s my new favorite Nutella recipe.


    • Jamie — August 22, 2013 at 5:21 pm


      That’s awesome to hear! I’m so happy that you enjoyed the recipe. Have a wonderful day and thank you for following MBA!


  47. rebecca — September 15, 2013 at 11:29 pm

    This looks fantastic! How long can this last in the fridge for? Do u think i can make it 3 days before i serve it? Will it spoil?


    • Jamie — September 16, 2013 at 8:18 pm

      I wouldn’t make it more than 2 days ahead of time. It just won’t keep well beyond that.
      – Jamie

  48. Nooshin — October 23, 2013 at 4:24 pm

    Hi, can anyone tell me if this no bake nutella cheesecake can be made without cream cheese can you substitue something else? I am not a cheesecake person , but love to try this out.


    • Jamie — January 10, 2014 at 9:42 pm

      I suppose you could try making it with marscarpone instead? I’m not sure it would be as stiff a mixture, but I think it would still taste pretty good.
      – Jamie

  49. Willow — November 11, 2013 at 12:18 am

    Absolutely fantastic! It was rich and creamy- delicious. And not to mention it was pretty easy to make. Best birthday celebration desert to present as their ‘cake’. Worked really well in a pie pan too, just ground up about 20 Oreos instead of the recommended. Thanks for this fantastic Nutella recipe!


    • Jamie — November 20, 2013 at 11:58 am


      That’s wonderful to hear! I’m so happy that you were pleased with the recipe! Have a fantastic day and thank you for following MBA!


  50. liz — November 17, 2013 at 10:08 am

    Just made this for family meal later on today. Swapped in whipped double cream & it’s delicious. I can see it being a hit!!!


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