No-Bake Nutella Cheesecakes
There could not be anything more brilliant, satisfying, delicious, or stinkin’ easy to prepare than these no-bake Nutella cheesecakes. Make them!
It’s no secret that we are a nutella-loving household. But these No-Bake Nutella Cheesecakes have definitely taken the devotion to a new level and may just be the tastiest nutella treat to pass my nutella-loving lips.
Really…could there be anything more brilliant? More satisfying? More delicious? More stinkin’ easy to prepare?
Nope, nope, nope and nope.
So make them. Please. You’ll begin looking at the world in a whole new way. Nutella makes everything more beautiful.
P.S. Aren’t a fan of nutella? Try subbing in peanut butter, the new Bischoff spread (of which I have not partaken yet but have heard rave reviews) or any other creamy, sweet base – the variations are endless.
One Year Ago: Peanut Butter Pretzel and Toffee Bonbons
Two Years Ago: Perfect Roasted Asparagus
Three Years Ago: Simple and Delicious Cheese Bread
No-Bake Nutella Cheesecakes
- 18 Oreo cookies, crushed into crumbs
- 2 tablespoons (28 g) butter, melted
- 12 ounces (340 g) cream cheese, softened
- 1 cup nutella, chocolate hazelnut spread
- 1 ½ teaspoons pure vanilla extract
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- Extra sweetened whipped cream, optional
- Crushed oreos or chocolate curls, optional
- 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. Glass dessert cups work well for this, as well as mini-trifle dishes; you could also use a mini-cheesecake pan or simply small glass bowls.
- In a large bowl, with an electric mixer, beat the cream cheese until light and smooth. Add the nutella and mix until combined and smooth. Add the vanilla and mix to combine. In another medium/large bowl, whip the cream and powdered sugar together until medium to stiff peaks form. Using a rubber spatula, gently fold in the whipped cream into the cream cheese/nutella mixture until well blended and no streaks remain.
- Spoon the filling into individual serving dishes on top of the crust. Cover with plastic wrap and refrigerate until serving, at least 2 hours or up to 8 hours.
- If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Recipe Source: adapted from My Baking Addiction
78 Comments on “No-Bake Nutella Cheesecakes”
I made this for Thanksgiving—it was delicious! I prebaked the Oreo crust-3c of crushed Oreos and 6T of butter. 350° 10min. Springform Pan. The crust went up about halfway on the sides, could be more…but I’m glad I baked it. Set up nicely. Totally cool down before putting in the filling. Doubled the recipe for the cheesecake, and used cool whip. If you use cool whip, doesn’t need the sugar, that would be for whipping cream. Did not get weepy, and I made it the night before. Fit perfect. I personally think it needs more Nutella/choc. But it was delicious as is and everyone loved it!
Can I use the measurements above to make the recipe in a springform pan ?
I haven’t tried that so I’m not sure – but it might work??
I need to make about 50-75 shot glass servings of this recipe. Can you help with ingredient amounts?
Oh boy, I’m not really sure – I don’t have a shot glass here to measure, but I think a double recipe should probably be enough
Just finished making this and used a cheesecake tin with the removable side I’m hoping it stays together when I pull off. I’m also topping mine this fresh raspberries, a light chocolate drizzle, and whipped cream. I’ll let you all now how it turns out when its finished resting.
UPDATE- It came out great, the entire family loved it and I’m now expected to make it for all family dinners.
Thanks for the awesome recipe.
Is the powdered sugar necessary if I already have sweet whiping cream???
Just experiment and see – not sure how sweet the cream is so I can’t say for sure if the powdered sugar can be left out.
This was really good, but you can easily get at least 7-8 servings from it. It’s rich so a little goes a long way. I made 7 servings and it was too much for my three teenage boys to finish one serving each! Also, they seemed to like the Oreos softened the next day. This is a keeper!
I LOVE Nutella, but because I ate the two Costco-sized jars in our pantry, we are out. So I made this recipe with peanut butter, and I did not think the filling was sweet enough. The sugar content of Nutella is higher, which I’m guessing is why the peanut butter version needs more sugar.
This has got to be one of the yummiest ways to use Nutella instead of spooning it out of the jar! It was really easy and straightforward to make and once it was ready to eat I just kept going back for more Was definitely a winner in my house! I’m about to make some more for my Nana’s birthday so I’m hoping she finds it as delicious as I do!
I ended up experimenting, really, when making this. I took the crust from over here: http://allrecipes.com/recipe/17410/best-no-bake-cheesecake/ and tweaked it by using coconut cookies instead of graham crackers. I then used only a quarter cup of brown sugar in the crust, and slightly less butter, since the cookies were already oily. I smushed the crust into a pie pan on the bottom and up the edges, and put it in the fridge.
Next, I used the previous recipe I linked, and this one, and kinda blended them. I used about 14oz of cream cheese and whipped it up (works best if it’s room temp). I then added a cup of nutella and blended that into the cream cheese and added the vanilla next. Instead of whipping the cream separately, I did what the linked recipe did, and whipped it into the cream cheese blend and whipped it until it was thick. Then I added granulated sugar, probably close to what it called for in the linked recipe, and whipped it until it was stiff (it didn’t drip/drop/curl/move, just stayed where it was when I lifted the beaters out. Still soft, so when touched it’s creamy). Then I poured it into my chilled crust. There was much more than I needed, and so I filled a couple small desert dishes as well, and I’ll probably serve those with a coconut cookie or graham cracker dipped in or sprinkled over the top. 🙂 It was a fun experiment. I’m not sure how the crust will turn out, but the flavor finished well for the cheesecake, and it appears as though it will set well in the fridge. It hasn’t fallen any yet.
Instead of making mini cheesecakes does this recipe make one normal cheesecake recipe?
I am trying it right now
Just tried making these for the first time. They came out looking great and the filling was tasty even before refrigerated. Can’t wait to eat them for dessert tomorrow. Thank you for the recipe.
Hi there, this looks delicious! How many servings does this recipe make?
Tabitha – It makes 6 servings.
I just made these and holy cow! I have made others of your recipes and I must say now when I get a craving to cook something I “check with you” first and I must say another winner! so Yum Yum and keep ’em coming:) ALSO I added a little cinnamon fyi and just sooo good:)
I love this recipe but was wondering if I could use it as a filling in a cake. I am baking a chocolate cake for my friends birthday and dont want to fill the layers in between with chocolate frosting because I feel it would be too sweet. Do you think I could use this recipe as the filling between the layers. Want to make a four layer chocolate cake.
Patti – I Haven’t tried it as a cake filling, however it’s worth a try. The cake would need to be refrigerated, and keep in mind that the cheesecake mixture is slightly heavier than regular buttercream. Good luck!
I made this last thursday and it came out really really good. i added a bit more than a cup of nutella, tho (the nutella was overflowing) and forgot to add the vanilla. i also used regular sugar instead of powdered sugar. this even taste good frozen!
Can you make these in disposable clear plastic cups?
Mars – sure, I don’t see why not!
For those of you trying to make in one whole pie pan, here is my experience. The Oreos are just enough to cover the whole pie pan. I used a small aluminum pie pan (saved from a storebought pie). The filling was quite a bit for that little pan…I squished it all in there but it seems like its overflowing. Next time I might add more oreos/butter and just use my big glass pie pan and keep the filling the same.
I made this for a dinner party I had last week and everyone loved it! Thanks!
Jenna – I’ve made these up to 12 hours in advance. Making them the night before should be ok – the crust will probably be softer than making them just a few hours ahead of time but it shouldn’t get overly soggy.
How early in advance do you typically make this? I have never made a no-bake cheesecake, is there ever a problem with the crust being soggy if it is made a day in advance?
Oh my! I love nutella and I love cheesecakes. This is a perfect combination, I’ve gotta try this.
I tried this for Easter and the filling made enough for two store-bought crusts and my family really liked it
I used whipped cream/cool whip instead of the heavy whipping cream
Just brilliant!!! I have to try this and we are nutella lovers both my husband and I….
Mel, this has to be the best and easiest dessert recipe i have ever seen!(I’m always called upon to make the dessert at social gatherings) This will definately be my go-to recipe now! Nutella and oreos? Sounds like the best darn heart attack waiting to happen!! Thank you!
You had me at nutella.
Melanie -I don’t know because I haven’t tried it but like I mentioned to the commenter, Linds, you’d have to play around with quantities for the crumb crust/pudding to fit in the pie pan. Good luck if you try it!
Sounds yummy! Do you think this would turn out alright as a whole pie instead of individuals?
This made so much… Thank you Mel for another AWESOME recipe! I made it for my family for dinner and gave some to the people I visit teach. They all raved about it. I blogged about it here: http://www.hobbiesmakemehappy.com/2012/04/no-bake-nutella-cheesecake.html
Tried this recipe last Saturday. Kids loved it. Couldn’t believe I made it with their favorite food! Kept asking me where the filling in the oreos went tho…
This was fabulous! It seemed more like a heavy nutella mousse to me, but it was super! Shared it with a friend, and she went nuts over it. I like to post about the results, because I’m always looking for comments from people who have tried the recipe posted in a blog. Thanks so much for this!
So here is a silly question. When you say crushed oreo cookies, do you mean to take the frosting out?? I would think so because it would be more like graham cracker crumbs but it doesn’t say to do that. I have seen a few recipes lately using crushed cookies and I am never sure if it is okay to leave it in or if it will make mush.
Hi Sandra – don’t take the filling out of the oreos. Just crush the cookies filling and all. If you want a less-cookie filling and more of a crumb filling you could take the time to scrape out the filling but if that’s the case, you might want to just use a chocolate wafer or chocolate graham cracker. I just leave the filling in and crush the cookies as is.
would this work with a regular size pie pan?
Linds – I don’t know, I haven’t tried it but it’s worth a try. Because it isn’t baked, it probably will work fine but I have no idea of quantities so I don’t know if the amount of crumb crust and filling are the same for a pie pan. You’ll have to play around and experiment. Good luck!
are there people who don’t like nutella? i’ve never met such a soul. biscoff spread would be awesome though–great suggestion!
I have been wanting to try the Biscoff spread as well…I wonder if using the Biscoff cookies in the crust and the spread in the cheesecake would be as delicious as I think it would be? hmmmmmm…
I’m adding some Nutella, cream cheese and whipping cream to my grocery list RIGHT.NOW. I’m making dark chocolate cookies later for another project, which I’ll use in place of oreos – but seriously, no bake cheesecake – I am so DOWN with that! You’re my hero, Mel!
Hello mel, I am new here, what a delicious blog you have . I saw your pudding cinnamon rolls a while ago and I have dreamt about them. I have made them with mango flavor and blueberry. Oh my goodness. Thankyou for shareing your recipe.
Wow! As i’m eating nutella every morning i really need to try this!
I definitely need to try this with peanut butter!
So I saw a post on pinterest with a picture of shredded chicken, and when you click the picture, it takes you to a huge list of meals that are revolved around shredded chicken. So I thought about your post about the crockpot make ahead chicken, and thought how cool it would be for YOU to do a post with your make ahead shredded chicken along with a link list of all your delicious shredded chicken meals. What do you think? brilliant right? 😉
Ooooh buddy! This looks lovely for my lips but dangerous for my hips! Haha! And I heart nutella too…..I need a t- shirt expressing such sentiment 😉
I love the oreo pieces on top!
Just made it for dessert for tonight and tasted it and it looks like another winner! *****
I will be trying this with some homemade yogurt cheese made from powdered milk…instead of cream cheese. I am so excited! Thanks for the inspiration! And I love to make a mousse out of tofu and chocolate chips (sounds gross but tastes amazing)…but now I will try Nutella! Yummy yum yum!
Can I live at your house?=)
Darn! I just finished off my jar of Nutella last night with a spoon! : ( Guess I’m just gunna have to go buy a new jar and some Oreos to make this!
Hi Lis – I’m sadly not an expert at translating the measures in recipes to grams/ounces. However, I’ve heard there are several online calculators that my help you if you google the issue. Good luck!
I’m going to be the one that asks the “blonde” question. Are the 18 Oreo cookies JUST THE COOKIES or do u use whole cookie w/o the cream middle?
michelle.reignier – It is cookies + filling.
Kristi and brookeO – nope, I’ve never made it with anything but Oreos. I think any type of crumb crust would work here – just depends on your preference!
A combination of two favorites…and no baking. I’m also wondering if you’ve tried it with a graham cracker crust.
This looks amazing. Have you tried it with a graham cracker crust instead of oreo?
These look amazing. Unfortunately, hubby and the boys do not eat chocolate of any sort… I’m questioning if the boys are truly mine, considering chocolate (and Nutella) really is a food group IMO.
Sadly, if I made this, I would be forced to eat it all but I am saving this recipe for a potluck we are going to in April.
Oh my gosh…this looks like heaven in a mini trifle dish! 🙂
Hi there! I’m in Argentina and we don’t use cups to measure here. Do you know the amounts in grams for this recipe? (or oz, lb) It’s lovely nutella + no oven. Several times when I’ve tried to translate cups to grams I was not succesfull! Thank you and I’m happy to find your blog!
Hi! You will need 8 ounces of Nutella, and 16 ounces of heavy whipping cream 🙂
This will definitely be making an appearance at one of my summer dinner parties, for sure! Beautiful little cheesecakes, Mel. Thanks for the inspiration!
We are Nutella fans at our house too. In fact, I made Strawberry Nutella muffins just yesterday. 🙂 This looks so easy, but so darn yummy!
I love the individual servings! 🙂
These sound fabulous and I’ll be sure to make them. And as an aside, my daughter has a peanut allergy so she’s supposed to stay away from tree nuts, too. But she’s always been fine with the Nutella so the doctor told her to keep on eating it…which she does almost daily! So maybe it’s the nuts and chocolate combined? No clue…but I’m always buying the big jars at Costco.
A dessert to bring to my in-law’s house for Easter dinner? Why, yes, I think so!
oh my those look divine!!! We love nutella and could eat jar after jar in our house. By the way just wanted to say thanks for the rosemary bread and garlic herb butter spread recipes. They are both divine and I had a hard time not wanting to eat the whole loaf slathered in the butter spread all by myself. THanks for sharing so many great recipes!!!
This is a dangerous recipe! So simple!!
Oh, I could stories about my past my Nutella. Unfortunately, at this point in my life I can’t do desserts. If I could, I’d do this one for sure.
I LOVE YOU!
Brilliant and gorgeous!
Oh my! I love Nutella too and make a baked Nutella cheesecake but can’t wait to try this easier version!