You had me at Nutella and Oreo. I absolutely love Nutella, and an Oreo crust is irresistible. This creamy, no-bake Nutella and Oreo cheesecake is rich, light, and easy to make — the perfect dessert to impress without turning on the oven.
No-bake cheesecakes are especially welcome in warm weather since they chill to set rather than bake. This version combines cream cheese and mascarpone for a silky texture, Nutella for irresistible hazelnut-cocoa flavor, and an Oreo crumb crust for contrast and crunch.
Why You’ll Love This Dessert
- No-bake: no oven required, ideal for hot days.
- Nutella flavor throughout — chocolate and hazelnut in every bite.
- Light and airy compared to a dense baked cheesecake.
- Simple, forgiving technique — great for bakers of all levels.
What Is Nutella No Bake Cheesecake?
A no-bake cheesecake sets in the refrigerator rather than in the oven. The texture tends to be lighter and airier than a traditional baked cheesecake. The filling is stabilized by whipped cream and powdered sugar, and it firms as it chills.
Tools You Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula and whisk
- 9-inch pie pan or springform pan
Gather your ingredients and tools, and you’ll be ready to assemble this cheesecake in about 15 minutes of active prep time. Chill time is required for the filling to firm.
How To Make No Bake Cheesecake
See the recipe card below for full ingredient amounts and timing.
- Remove the cream filling from the Oreos (optional) and crush the cookies into fine crumbs. Melt the butter and combine it with the crumbs; add a pinch of salt.
- Press the crumb mixture into a pie pan or springform pan to form the crust. Refrigerate while you prepare the filling.
- Whip the heavy cream until stiff peaks form; set aside.
- Beat the cream cheese, mascarpone, and butter until smooth and fluffy.
- Add the powdered sugar, then fold in the whipped cream and continue to mix gently until combined.
- Fold in Nutella until the mixture is smooth and evenly colored.
- Pour the filling over the prepared crust and smooth the top.
- Cover and refrigerate for at least 6 hours, or overnight, until set.
Recipe Tips
- Use a food processor to pulse the Oreos to an even, fine crumb for the crust.
- Bring cream cheese and mascarpone to room temperature so they whip smoothly without lumps.
- Wait to add fresh fruit or delicate toppings until just before serving if you need to store the cheesecake in the fridge.
- Do not overmix the filling; overworking can affect texture and setting.
Recipe Variations
Swap or add toppings like crushed Oreos, chocolate shavings, caramel drizzle, or fresh berries. Adjust the Nutella amount to taste, and fold in some extra crushed Oreos into the filling for texture.
FAQ
What Kind Of Pan Should I Use?
A springform pan makes it easiest to remove a no-bake cheesecake cleanly, but a pie pan works well too. Lining the pan with plastic wrap or placing a cardboard circle in the bottom can help release the cake neatly.
What Kind Of Cream Cheese Should I Use?
Full-fat cream cheese gives the best texture and helps the cheesecake set properly. Lower-fat versions may not firm up as well.
Why Is My No Bake Cheesecake Not Setting?
Common causes are using low-fat cream cheese, over-whipping or under-whipping components, or not allowing enough chill time. Be sure to use powdered sugar (which helps stabilize) and avoid overmixing the filling.
How Long Does It Take To Set?
Plan for at least 6 hours in the fridge; overnight chilling yields the best texture and makes slicing easier.
Meal Prep and Storage
Prep ahead: This cheesecake is ideal to make a day in advance. Store: Keep covered in the fridge for up to 5 days. Add delicate toppings right before serving for best appearance and texture.
More Cheesecake & Dessert Ideas
- Instant Pot Cheesecake with Oreos
- Low Carb Cheesecake with Raspberry Jam
- Southern Banana Pudding Cake
- Mango Ice Cream
- Lemon Bars
- Pumpkin Pie Chocolate Popsicles
Thank you for reading this No Bake Nutella Oreo Cheesecake recipe. I hope you enjoy making and sharing it — it’s a simple, delicious dessert that’s perfect for gatherings or a special treat at home.
No Bake Nutella Oreo Cheesecake Recipe
No Bake Nutella Oreo Cheesecake
A fluffy, Nutella-flavored no-bake cheesecake with a crunchy Oreo crust. Easy to assemble and chill for a decadent, crowd-pleasing dessert.
Prep Time: 15 mins | Fridge Time: 6 hrs | Total Time: 6 hrs 15 mins
Servings: 8 slices | Calories: 872 kcal (approx.)
Ingredients
- 8 oz (225 g) cream cheese, room temperature
- 8 oz (225 g) mascarpone cheese, room temperature
- 8 tablespoons butter, room temperature
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 cup (148 g) Nutella
- 1 cup (120 g) powdered sugar
- 2 teaspoons vanilla extract
- 19 oz (540 g) package of Oreo cookies (use crumbs for crust)
- Optional toppings: extra Oreo crumbs, fresh fruit, chocolate shavings
Instructions
- Crush the Oreo cookies into fine crumbs. Melt the butter and mix it with the crumbs; add a pinch of salt.
- Press the crumb mixture into the bottom of a pie pan or springform pan. Refrigerate while preparing the filling.
- Whip the heavy cream until stiff peaks form; set aside.
- Beat the cream cheese, mascarpone, and butter until smooth and fluffy.
- Add the powdered sugar and vanilla, then gently fold in the whipped cream until combined.
- Fold in the Nutella until the filling is evenly colored and smooth.
- Pour the filling over the prepared crust and smooth the surface.
- Cover and refrigerate for at least 6 hours or overnight until set. Add toppings just before serving.
Notes
- A food processor makes quick work of the Oreo crumbs.
- Room-temperature cheeses blend more smoothly, avoiding lumps.
- Wait to add fruit or delicate garnishes until serving for best texture.
- Avoid overmixing the filling to ensure proper set and fluffy texture.
Nutrition (approx. per slice)
Calories: 872 kcal | Carbohydrates: 79 g | Protein: 9 g | Fat: 59 g | Saturated Fat: 29 g | Sugar: 55 g