Monday, February 27, 2012

No Bake Nutella Cheesecake

This is a winner, this No bake Nutella Cheesecake could not be easier to make.  You don’t have to worry about turning on the oven or the cheesecake cracking.  And the best part is that this is delishhh.

In my last few weeks of pregnancy the worst part was just waiting around for something to happen, so make plans, for dinner out at restaurants with friends, or brunch out.  The worst thing that could happen is that you would have to cancel, and better to cancel than having to twiddle your thumbs waiting for a baby to arrive that you have no control over.

So the last few weeks we had plans every weekend to make sure we stayed busy, and one night I was making a dessert to bring to a dinner party.  I didn’t want to make anything difficult but still try something new, well I came across this recipe and it was a winner.  It was so good I had give everybody a little doggy bag, because I knew if I brought it home it would not last one more day.


No Bake Nutella Cheesecake

Yield: 8 people

Prep Time: 20 minutes

Cook Time: Minimum 4 hours Chill Time


9 oz (250g) graham cracker
7 tbsp (100g) salted butter, melted
1 tsp vanilla extract
18 oz (500g) of cream cheese, room temp
3.5 oz (100g) powdered sugar
½ cup heavy cream
1 - 13 oz (371g) jar of Nutella
Optional 6 pieces of Ferro Rocher Chocolates


In a food processor pulsate the crackers until nice and crumbly, add the melted butter and give a few pulses until mixed thoroughly.

Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.

Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.

Beat in the jar of Nutella until mixture is combined.

Beat in the ½ cup cream until mixture looks shiny and mousse-like.

Dollop mixture onto graham crust and smooth the surface.

Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Ferro Rocher Chocolates and sprinkled on top for some décor.

Chill in the fridge for a 4 hours or, preferably, overnight.

Adapted from: Chocolate Suze

One Year Ago: Chocolate Panna Cotta and Coconut Floretine Cookies
Two Years Ago: Roasted Vegetables

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57 Responses to “No Bake Nutella Cheesecake”

  1. 1

    PolaM — February 27, 2012 @ 8:39 am

    WOW! this cheesecake looks delicious! More than delicious! I love it!!

  2. 2

    Anna @ the shady pine — February 27, 2012 @ 11:15 am

    I never need an excuse to get my nutella fix but if I did then making this cheesecake would be a perfect one….delicious!

  3. 3

    Julia {The Roasted Root} — February 27, 2012 @ 11:51 am

    I had to laugh when I read your recipe – this just sounds like the perfect dessert for me. When I have a dangerous jar of nutella hanging around (doesn’t last long), I eat it by the spoonful. I just love the flavor of any chocolate/hazelnut spread. I just found you on Tasty Kitchen! Glad I came across your site!

  4. 4

    Deanna — February 27, 2012 @ 12:00 pm

    That looks so good! Hopefully the baby decides to grace you with his presence soon!

  5. 5

    Chris and Amy — February 27, 2012 @ 5:12 pm

    Wait…the main ingredient is Nutella AND you don’t have to bake it?!?! Sounds perfect for us!

  6. 6

    cooking lady — February 28, 2012 @ 7:39 am

    I love anything, I don’t have to bake. This desert looks really good.

  7. 7

    Magic of Spice — February 28, 2012 @ 9:20 am

    Oh my goodness! No bake, cheese cake and Nutella! I must have this! Gorgeous looking cheese cake :)

  8. 8

    Nami | Just One Cookbook — February 28, 2012 @ 9:32 am

    Amazing! Nutella is my favorite and no-bake cheese cake (we call it rare cheese cake in Japan) is my favorite too! Looks so good!!! Take good care Ewa! The baby is almost here!

  9. 9

    carolinaheartstrings — February 28, 2012 @ 5:45 pm

    I seriously would eat that entire thing myself. It looks fantastic.

  10. 10

    Juliana — February 29, 2012 @ 1:48 pm

    This no bake cheesecake looks great, especially with Nutella…like that you topped with broken pieces of the Ferro Rocher…
    So, no baby yet? Everytime that I come visit you my heart beats fast thinking that might be a baby picture…
    Hang in there Ewa :)

  11. 11

    Kate — February 29, 2012 @ 2:02 pm

    This looks amazing…it would be very difficult to share!

  12. 12

    Marla — March 5, 2012 @ 4:23 pm

    This cheesecake looks ahhhhhmazing!

  13. 13

    Amber | Bluebonnets & Brownies — March 5, 2012 @ 8:47 pm

    You had me at no-bake! I’ve been meaning to stop by and say congratulations on the little one. I hope you’re getting some occasional sleep!

  14. 14

    Barbara @ Barbara Bakes — March 8, 2012 @ 3:57 am

    This is a cheesecake I could love! I also love the redesign on your site. It looks gret!

  15. 15

    Chung-Ah | Damn Delicious — April 21, 2012 @ 11:49 pm

    Wow, I love everything about this – from the fact that it’s no bake (I’ve had some major epic cheesecake fails) and that it’s Nutella based. Well done!

  16. 16

    Debby — June 5, 2012 @ 1:30 am

    Thanks for this awesome recipe :-) We made it over the weekend, and it was delishhh indeed! Just some questions: How much cream is required? I see you listed it as 1/2 a cup / 275ml, but 1/2 cup is 125ml. I started with half a cup and it seemed too little. However, after adding a bit more (about 50-70ml), the mixture turned out to be too soft, and never actually set properly. The result was a more moussey (albeit absolutely divine) filling. Furthermore, the crust was rock-hard (I left the tart in the fridge overnight, as you recommended). So the end result was a chocolate mousse with the base crumbled over the top! Do you have some tips for me for perfecting this? Am dying to try it again!

    Thanks so much

    • Delishhh replied: — June 5th, 2012 @ 4:14 am

      Debby, Thank you for your comment. When i did this recipe i did use 1/2 cup of cream. I have even done it without cream as well :) Once i didn’t have any and i totally omitted it and it was still good. Sorry about the ml, that was there from the original recipe and i guess it was calculated wrong. I just removed it for now. As far as the crust it’s a twist on graham cracker crust and yes it does turn out harder but i really enjoyed it. You have a few options on the crust. You can do a regular graham cracker crust, use other crackers like biscuits, or let the cheesecake sit out a little before you server it too so the crust is not so hard. Here is the recipe for another graham cracker crust you can try: 1 and 1/2 cup finely crushed graham cracker crumbs, 1/3 c. butter, melted, 3 Tbsp sugar then bake for 10 minutes in 350F oven. Let me know how else i can help.

  17. 17

    Debby — June 5, 2012 @ 6:14 am

    Thanks so much Ewa for your response. The friends that I made it for over the weekend have actually requested the recipe too, so it was definitely a big hit! We’re in South Africa and we don’t have graham crackers here, so I used digestive biscuits – probably should’ve mentioned that, sorry! Thanks for your tips, much appreciated. Will certainly be trying more of your recipes :-)

  18. 18

    Sheila — July 12, 2012 @ 3:55 pm

    Hi, I found this recipe on Pinterest and can’t wait to try it. I have a 9 inch springform pan. Do I need to tweak/add anything on the recipe to accommodate for the larger size? Or, will it just come out a little “flatter”? Thanks!

    • Delishhh replied: — July 13th, 2012 @ 8:28 am

      So glad you came by. It will just come out a little flatter :) Let me know what you think!

  19. 19

    Jessie — July 28, 2012 @ 6:38 pm

    I also saw this on Pinterest. Is it 18oz or 1- 8oz of cream cheese?

    • Delishhh replied: — July 28th, 2012 @ 8:12 pm

      Hi there thanks for stopping by. It’s 18oz.

  20. 20

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  21. 21

    Justin — November 10, 2012 @ 4:01 pm

    Yum! I love nutella and cheesecake and the fact that this is no bake, but still looks like an honest to goodness baked cheesecake is awesome! I’ve gotta try this!

  22. 22

    Carolyn — November 17, 2012 @ 7:58 am

    I made this for a dinner party for four and just halved the ingredients. It looked and tasted fantastic and was so easy to make that I shall definitely make it again. Thank you!

    • Delishhh replied: — November 17th, 2012 @ 9:19 am

      Carolyn, so glad to hear that you liked it – it is always a huge hit when i make it. Thanks for coming back and letting me know. Love hearing from readers!

  23. 23

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  25. 25

    Luis — November 25, 2012 @ 12:48 pm

    This was AMAZING!!!!!. So simple! I loved it. Tastes DELISHHHHH !!!! Thank You !

    • Delishhh replied: — November 25th, 2012 @ 9:03 pm

      Luis – so glad to hear. Thank you for writing back!

  26. 26

    Diann — December 16, 2012 @ 3:06 pm

    Made it for a Christmas party dinner last night. Have already had multiple request for the recipe. I put chopped hazlenuts in the crust, and topped the cheesecake with more chopped hazlenuts. I used bourbon instead of vanilla in the cheesecake and did the same thing with my whipped cream.

    • Delishhh replied: — December 17th, 2012 @ 10:06 am

      Diann, Oh so glad to hear and adding hazelnuts and bourbon sounds wonderful.

  27. 27

    Sheila — December 23, 2012 @ 2:05 pm

    I’m a bit confused. Shouldn’t the heavy cream be whipped into whipped cream separately and then folded into the filling? Or will it also turn into whipped cream if added to the filling directly?

    • Delishhh replied: — January 5th, 2013 @ 8:49 am

      Sheila – just add heavy cream. No need to whip the cream before hand. Just add into the batter.

  28. 28

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  34. 34

    Yum! — November 17, 2013 @ 5:52 pm

    This was delicious indeed– I baked a crumb crust, omitted the powdered sugar and added a whipped cream top (with chocaolate shavings.) Very pretty and a hit with everyone. Thanks!

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