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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.
Can you please tell me what is the frozen whipped topping I have not seen this before, thanks
Jo-
Frozen whipped topping is the same as Cool Whip in the United States. I hope this helps.
-Jamie
omg…looks divine
Bakeca-
And they taste sooooo good! :)
-Jamie
Hi can these be frozen in advance ?
thanks
Ess-
I would not recommend freezing these in advance. Have a good day!
-Jamie
Has anyone made it with fresh whipped cream?
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.
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!
I stumbled upon this recently: http://touroflifemoments.blogspot.ca/2012/02/nutella-cheesecake.html Thought I had seen it and pinned it someplace before! Thanks for a great recipe! :)
Hello-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie
Omg. So delicious!! I’ve made them about 6 times now and they will never get old. I’m obsessed.
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.
Just made it: absolutely delicious!!! Thanks so much for sharing! This was my first cheesecake; super easy to make & so, so, sooooooooo good!! :)
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.