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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.
luv it
thank you
My sister & I made these today & they were absolutely delicious! Thanks for the recipe :)
Angela-
I am so glad to hear you enjoyed this recipe, thanks so much for reporting back on your experience. Have a great day.
-Jamie
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.
Ashley,
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.
-Jamie
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! :)
Jamie,
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!
And I made them with freshly whipped cream, it turned out to be a delicious touch.
can this be made ahead? say the day before?
thanks.
Pratima-
You’d be fine making it the night before you serve it. Hope this helps.
-Jamie
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.
Deb-
Thanks so much for coming back and reporting on your experience with the cheesecake. Have a great weekend.
-Jamie
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.
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!
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….
Lindsey-
Hypothetically speaking, you’d be totally fine. Enjoy.
-Jamie
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.
Linda-
I wouldn’t make them much ahead of the night before. Good luck with the reception, thanks for stopping by!
-Jamie
Jamie,
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!
Ashleigh-
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!
-Jamie