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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.
I’ve made these before and they’re always a hit. But do you think these would work in cupcake liners, or would they be too soft and stick? Thank you!
Hi Mel – They would definitely be too soft and would stick to the liners. Happy baking!
Jamie
I really don’t like nutella what can I use.
Hello! Since the Nutella both flavors and sweetens the recipe, I would not recommend using a different ingredient in its place. If you’re looking for more no-bake cheesecake recipes, I like to several in the post that you might like better. Thanks for stopping by!
Jamie
I’ve used peanut butter and canned pumpkin pie filling (but with graham crackers instead of oreos) on two separate occasions and it turned out great both times.
Wow thankyou. These are great. They are quick and almost easy!
So happy to hear you enjoyed the cheesecakes, Hafsa! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hi,
I just want to ask. In your second step, do I mix the whipped cream with Nutella and cream cheese mixture?
Or whipped cream is just for the topping?
Hello! You will fold the whipped topping into the other ingredients. If desired, you can top with additional whipped topping, but that would be in addition to what is used in the recipe. Hope this helps! Happy baking.
Jamie
Hi- I am looking the similar mini-dessert cups to make this recipe. I went to Pier 1 and no luck there. Need at least 12 for baby shower this weekend and prefer clear glass like in your pic. About how many oz is each one? I was going to double the recipe and looking at some Libby options on Amazon that are either 2, 3 or 5 oz each. I was thinking 5 oz??
Hi Beth – Since this is a no-bake recipe, you can really use whichever size you want the cheesecakes to be. Something in the 4-to-5-ounce range would probably be appropriate for a baby shower (for reference, 1 cup = 8 oz, so 5 ounces is just over 1/2 cup). Hope this helps!
Jamie
I’ve made this several times. So easy and delicious. And my kids love o help prepare it (and eat it). Thanks!
Kristina-
Yay! So happy to hear you enjoyed the cheesecakes! Thanks so much for stopping by and leaving your feedback. Happy Baking!
-Jamie
Love all your recipes!!! What can I replace 1 (8 ounce) tub frozen whipped topping, thawed with? I live in Kenya and we don’t have this. Can I make it myself? Thanks!!
Hello! There are a number of homemade cool whip recipes online. I have used some of them to make a stabilized whipped cream frosting that held up well and was delicious, but have not used any of them in recipes like this, so I’m not sure of the result. If you happen to try it, I’d love to hear how they turned out. Happy baking!
Jamie
Can I use this No Bake Nutella Cheesecake as a frosting for cupcakes and cakes? If yes, how good can it hold up high before frosting falls? Please reply. Thank you.
Hi, Isabella! I haven’t tried this, but it sounds like a great idea! I would say make it a couple of hours ahead of when you’re going to serve it and refrigerate it. Let me know how it goes!
This looks absolutely delicious. Do you think this will last if it is made 3 days in advance and left in the fridge?
Hi, Matya! I think it should be just fine. I hope you enjoy it!