5-Minute No-Bake Nutella Cheesecake Dessert

This luxurious no-bake Nutella cheesecake is rich, creamy, and absolutely dreamy. With a crunchy biscuit-and-nut crust and a silky Nutella cream filling, it’s a perfect crowd-pleaser that comes together in just minutes — no oven, no fuss.

Ingredients

For the Crust:

• 200g biscuits (such as digestive, graham crackers, or tea biscuits)

• 100g nuts (walnuts, hazelnuts, or a mix — roasted for extra flavor)

• 80g unsalted butter – melted

• A pinch of salt

For the Filling:

• 200g Nutella chocolate spread

• 400g cream cheese – full-fat preferred for best texture

• 50g powdered sugar – sifted for smoothness

• 200ml heavy cream (33%) – chilled

For Decoration:

• Chopped nuts, shaved chocolate, or a drizzle of Nutella

Yields: One 18cm (7-inch) round cheesecake (serves 8–10)
Prep Time: 15 minutes active (plus 4 hours chilling)

‍ Step-by-Step Instructions

1. Prepare the Crust

1. Crush the biscuits and nuts:
   In a food processor, pulse 200g biscuits and 100g nuts together until they resemble fine crumbs. You want a uniform, sandy texture.

2. Add the butter and salt:
   Pour in the 80g of melted butter and add a pinch of salt. Pulse until everything is well coated and the mixture holds together when pressed between your fingers.

3. Press into a dish:
   Transfer the mixture to an 18cm springform pan or dessert dish. Press it down firmly with the back of a spoon or a flat-bottomed glass to form a compact base. Refrigerate while you prepare the filling.

2. Make the Nutella Cheesecake Filling

1. Mix the Nutella and cream cheese:
   In a mixing bowl, combine 200g of Nutella, 400g of cream cheese, and 50g of powdered sugar. Beat with an electric mixer or by hand until the mixture is smooth, fluffy, and fully combined. Scrape down the sides of the bowl as needed.

2. Whip the cream:
   In a separate cold bowl, whip the 200ml of heavy cream to stiff peaks using a hand or stand mixer. This may take 3–4 minutes. Be careful not to overwhip.

3. Fold the whipped cream into the Nutella mixture:
   Using a spatula, gently fold the whipped cream into the Nutella-cream cheese mixture. Do this slowly in batches to keep the mixture light and airy.

3. Assemble and Chill

1. Spread the filling:
   Pour the filling over the chilled crust and smooth the top with a spatula or the back of a spoon.

2. Decorate:
   Add your favorite toppings—crushed nuts, chocolate curls, cocoa powder, or a generous drizzle of warmed Nutella.

3. Chill to set:
   Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the filling to firm up and develop flavor.

Serving Tips

• Before slicing, run a knife under hot water and wipe it dry to get clean, beautiful cuts.

• Serve cold, straight from the fridge, with extra whipped cream or berries if you like.

• Pair with a cup of espresso or cold milk for a balanced dessert experience.

Variations & Customizations

• Mini Cheesecakes: Use muffin tins lined with cupcake liners for individual servings.

• Nut-Free Option: Substitute the nuts in the crust with extra biscuits or shredded coconut.

• Fruit Twist: Add a layer of sliced bananas or strawberries before spreading the filling.

• More Chocolate: Mix 1 tbsp of cocoa powder into the crust for an extra rich base.

Storage Instructions

• Store the cheesecake covered in the refrigerator for up to 5 days.

• You can freeze leftovers by wrapping slices in cling film and placing them in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.

❤️ Why You’ll Love It

• No baking or gelatin required.

• Velvety, creamy texture with a perfect balance of sweetness and nutty richness.

• Quick and easy — perfect for parties, holidays, or a last-minute dessert.