No-Bake Hazelnut Cheesecake

8 Servings
30 min

No-Bake Hazelnut Cheesecake 💛🧡💛

If you love a jar of Nutella, you don’t have to look far. This No-Bake creamy cheesecake is fluffy with a mousse-like filling and a thick layer of chocolate ganache.

You don't need to fire up your oven or prepare an elaborate water bath. This recipe requires only 30 minutes of your time and NO GELATIN.

Now, good things don;t come easily. So, you would need to wait a minimum of 8 -10 hours before this delicious creamy cheesecake can be devoured. I know, its a lot to ask but I promise this no-bake cheesecake will make it worth your while.

It has a crumbly crust made from Oreos and graham crackers, finally topped with chocolate covered strawberries and sprinkled powdered sugar. Options are infinite, you can choose any fruit of your choice and enjoy this cheesecake with your friends and family. Whenever I make this cheesecake, our fridge doors keep opening. (My husband can't keep his hands off this dessert). He prefers to eat it directly from the fridge to his mouth. no plates... LOL

No-Bake Hazelnut Cheesecake

Recipe details

  • 8  Servings
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min


For crust and cheesecake

  • 20 Oreo cookies
  • 20 Graham Crackers
  • 8 TB unsalted butter, melted
  • 16 Oz cream cheese, room temperature
  • 1/4 cup caster sugar
  • 2 tsp vanilla extract
  • 1 cup Nutella
  • 1 cup heavy whipping cream

Chocolate Ganache topping

  • 1/2 cup heavy whipping cream
  • 1/2 cup semisweet chocolate, finely chopped
  • 6-8 fresh strawberries


line a 9-inch springform pan with parchment paper. Set aside.
In a food processor, combine oreo, Graham crackers and melted butter. Mix until crumbs are well coated with butter.
Press the crust mixture into the bottom and on the sides of the prepared pan. Set in the freezer while you make the filling.
In a stand mixer bowl with the paddle attachment beat the cream cheese, sugar, and vanilla on medium speed until smooth and creamy (2-3 minutes).
Add Nutella and cream and beat for 3-5 minutes until mixture thickens slightly.
Pour the filling over the crust and spread to the edges of the pan. Set in the freezer while you make the topping.

Chocolate Ganache topping

In a small saucepan, bring cream to a simmer over medium-low heat.
Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
Spread the ganache over cheesecake.
refrigerate for 8-10 hours.
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