When you want an impressive dessert fast, this no-bake Nutella cheesecake delivers. With a crunchy graham cracker base, a silky Nutella-cream cheese filling and a scatter of toasted hazelnuts, the cake comes together in minutes and chills into a crowd-pleaser.
Ingredients and tools for a no-bake Nutella cheesecake
Equipment
- 8-inch springform pan
- Food processor or heavy-duty zip bag + rolling pin
- Mixing bowls and electric mixer
- Small heatproof bowl for gelatin
Ingredients
- 10 oz graham crackers (crushed)
- 5 tbsp unsalted butter, softened
- 1–13 oz jar Nutella (room temperature)
- 1 lb cream cheese, softened
- 3/4 cup powdered sugar
- 2 tbsp cocoa powder
- 3 tsp gelatin, softened in 3 tbsp cool water
- 3/4 cup toasted hazelnuts, chopped
Prep time, yield and quick facts
- Active prep: about 30 minutes
- Total time: allow 5–6 hours chilling
- Yield: roughly 10 slices
- Category: Dessert — No-bake cheesecake
- Flavor focus: Nutella, hazelnut and chocolate
How to assemble the cheesecake in 30 minutes
- Line or set the ring of an 8-inch springform pan on a serving plate. Keep the base ready.
- Sprinkle the gelatin over 3 tablespoons of cool water. Let it bloom for a few minutes.
- In a processor combine the graham crackers, 5 tbsp butter and 1 tbsp of Nutella. Pulse until the crumbs start to clump.
- Add 3 tbsp chopped hazelnuts and pulse again. The mix should hold when squeezed but not be soggy. Add 1 tbsp butter if too dry; add crumbs if too sticky.
- Press the crumb mixture evenly into the pan ring to form a tight crust. Chill while you make the filling.
- Gently warm the bloomed gelatin over a double boiler until clear and lump-free. Cool slightly but don’t let it set.
- Beat the cream cheese with powdered sugar until smooth. Add the remaining Nutella and cocoa powder and beat until combined.
- Fold the cooled melted gelatin into the Nutella-cream cheese mixture until fully incorporated.
- Spoon and spread the filling over the chilled crust. Smooth the top with a spatula.
- Scatter the remaining chopped toasted hazelnuts over the surface.
- Refrigerate for at least 5–6 hours or overnight for best slicing.
- To serve, run a warm, dry knife around the ring, unlock the springform and lift the ring away carefully.
Tips for perfect texture and flavor
- Room temperature ingredients make a smoother filling. Soften cream cheese and Nutella before mixing.
- Bloom gelatin properly so the filling sets without a rubbery feel.
- Toast hazelnuts for extra aroma. Chop them coarsely for crunch.
- If you prefer a stronger chocolate note, stir in a tablespoon of melted dark chocolate.
- For a firmer crust, add one extra tablespoon of butter and press very tightly.
Simple variations and serving ideas
- Peanut butter swap: replace Nutella with smooth peanut butter for a peanut-cheesecake twist.
- Oreo crust: use crushed Oreos instead of graham crackers for an extra-chocolate base.
- Chocolate drizzle: melt a bit of chocolate and drizzle over the chilled cake before serving.
- Mini cheesecakes: divide into a muffin tin and skip the springform for single-serve portions.
Storage advice to keep slices fresh
- Cover and refrigerate up to 3–4 days.
- For longer storage, freeze slices wrapped tightly for up to one month.
- Thaw in the fridge before serving to retain texture and flavor.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.