This cheesecake takes about fifteen minutes of hands-on work and then four hours in the fridge. That's it. No oven, no water bath, no cracking.
The crust is twenty-four Oreo cookies ground up with a third cup of melted butter and pressed into a pie pan. The filling is one thirteen-ounce jar of chocolate hazelnut spread, eight ounces of cream cheese, and eight ounces of whipped topping. You beat those three together until the color is even and there are no streaks.
One thing to know before you start: cream cheese straight from the fridge will leave small lumps in the filling. Let it sit out for twenty minutes first, or the texture won't be as smooth as it should be.
Step-by-Step Instructions
1. Crush cookies and mix with melted butter.
2. Spread mixture over pie pan.
3. Refrigerate crust while making filling.
4. Mix Nutella, cream cheese, and whipped topping until smooth.
5. Spread mixture over pie crust.
6. Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
7. Enjoy!
Tips & Tricks
- Press the crust with the flat bottom of a measuring cup, not your fingers. You get an even layer and it won't crumble when you cut slices.
- Beat the cream cheese alone for thirty seconds before adding anything else. It breaks up the lumps before the spread goes in.
- Chill the crust in the fridge while you make the filling. Ten minutes is enough to firm it up so the filling doesn't drag the crumbs around.
- The filling should hold a soft peak on the spatula. If it's pourable, it needs more beating or the whipped topping wasn't drained of its liquid.
Pro Tips
Variations
Chocolate cake base
swap the Oreo crust for a thin layer of baked chocolate cake pressed into the pan, then add the filling on top.
White chocolate top
fold melted white chocolate into the whipped cream layer before piping.
Gold sprinkles
a pinch of coarse sugar sprinkles over the top adds crunch, but add them just before serving or they soften in the fridge.
Frozen version
serve it straight from the freezer for a firmer, ice-cream-like slice. Let it sit five minutes before cutting.
How to Store No-Bake Nutella Cheesecake
Refrigerator
Cover the pan with plastic wrap or foil and keep it cold for up to 4 days. Press the wrap onto the surface if you've already piped the cream.
Freezer
Freeze uncovered for an hour, then wrap tightly and keep for up to 1 month. Thaw in the fridge overnight, or slice it frozen.
Reheating
Don't reheat it. This one is served cold or frozen.
Frequently Asked Questions
Q: Do I have to use Oreos for the crust?
No. Any chocolate sandwich cookie works, and so do graham crackers if you want a lighter base. Keep the butter at a third cup and add it gradually, since different crumbs absorb different amounts.
Q: Can I use real whipped cream instead of whipped topping?
Yes. Whip 1 cup of cold heavy cream with 2 tablespoons of sugar until it holds stiff peaks, then fold it in. The filling will be a bit softer, so give it the full four hours and consider overnight.
Q: How do I know the cheesecake is set?
Nudge the pan. The center should barely wobble, and a knife inserted an inch from the edge should come out with filling on it, not clean. If the whole surface ripples, it needs more time.
Q: Can I make it a day ahead?
Yes, and it's better that way. Overnight chilling gives the filling time to firm up fully and the flavors to settle. Add the whipped cream and shavings the morning you serve it if you want crisp edges.
Q: Why is my filling grainy?
Cold cream cheese. It never fully smooths out once the spread and whipped topping are in. Let the block soften on the counter for twenty minutes and beat it alone first.
Q: Can I make this in a springform pan?
Yes. Use an 8-inch springform and press the crust about 1 1/2 inches up the sides. The filling amount stays the same, but the layer will be thinner, so it may set in less time.
No-Bake Nutella Cheesecake – 30-Minute Chill Dessert
A no-bake Nutella cheesecake with an Oreo crust, a smooth hazelnut-chocolate cream cheese filling, and a whipped cream and chocolate shaving finish.
Ingredients
Instructions
- 1Crush cookies and mix with melted butter.
- 2Spread mixture over pie pan.
- 3Refrigerate crust while making filling.
- 4Mix Nutella, cream cheese, and whipped topping until smooth.
- 5Spread mixture over pie crust.
- 6Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
- 7Enjoy!
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.
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