No-Bake Nutella Cheesecake: the decadent dessert recipe without gelatin

Total time: 20 Min + Refrigerating time
Difficulty: Low
Serves: 8 people
By Cookist

No-bake cheesecakes are simply the best! They’re easy to make, taste delicious, and you don’t need to worry about that dreaded crack in the middle that you so often get with baked cheesecakes. This no-bake Nutella cheesecake is the stuff chocolate cheesecakes are made of! The crunchy crust pairs so well with the smooth, creamy filling. Each bite is sweet, chocolatey, and deliciously fluffy!

This cheesecake is made without gelatin, but you will need Nutella spread cream, mascarpone, whipping cream, cookies for the crust, butter, and extra hazelnut grains for decoration! You’ll love how delicious and tasty this cheesecake is…it’s great for entertaining or you can just eat it by yourself—we won’t tell!

No-Bake Nutella Cheesecake Ingredients

Before you start, make sure all the ingredients are at room temperature.

Mascarpone – for best results, use a high-quality mascarpone. You can also use Philadelphia if you don't have mascarpone on hand.

Cookies – use chocolate cookies or Oreos.

Nutella – it's the key ingredient to make this cheesecake chocolatey. If you can't find it, you can also use your favorite hazelnut spread cream.

Whipping cream – use full-fat for best results.

How To Make No-Bake Nutella Cheesecake

Make the cookie base first as it needs time to rest. Mix cookie crumbs with the melted butter. Transfer the crumb mixture to an 18-cm (6-inch) baking tin, then use a spoon to press the crumbs into the tin to form an even crust. Allow sitting in the fridge for 20 minutes while you make the filling.

To make the cheesecake filling, beat the whipped cream and mascarpone together.  Add the Nutella and mix together again. Spread the cheesecake filling on top of the crust and tap lightly to remove any bubbles. Smooth the surface of the cheesecake with a spatula and let it cool in the fridge for at least 1 hour.

To slice into the cheesecake, warm a knife with hot water, and dry. Decorate with more Nutella and hazelnut grains before serving.


If you prefer, you can change the filling to include gelatin. Mix 1 cup heavy cream, ¾ cup sugar, 8 oz cream cheese, ½ cup water, and 1 tbsp gelatin powder.

If it’s not firm enough, leave it in the fridge for longer.

You can also decorate the Nutella Cheesecake with fresh whipped cream.

Nutella Cheesecake Variation Ideas

Use any of your favorite cookies for the crust. We usually recommend using digestive biscuits (like graham crackers), vanilla wafers, or chocolate cookies. If you want a more intense chocolate taste, then you can use Oreos. Even leftover cookies will work.

You can get creative with toppings. For this recipe, we used a drizzle of Nutella, but you can use chocolate sauce, caramel, or a blackberry or raspberry compote – it goes very well with chocolate.

Use other types like pistachios, almonds, pecans, or crushed walnuts.

No nuts? You can also top it with sprinkles, M&Ms, and chocolate chips.

Fresh fruits will pair well with the richness of the cheesecake: chopped strawberries or sliced bananas will work well.

How To Store No-Bake Nutella Cheesecake

The No-Bake Nutella Cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

Can You Freeze No-Bake Nutella Cheesecake?

Yes, you can! Store the cheesecake in the freezer (in an airtight container) for up to 2 months. To serve, thaw in the refrigerator and add the topping just before serving. You can even serve it frozen too like an ice cream cake.

200 g (2/3 cup)
Mascarpone cheese
500 g (2 cups)
Whipping cream
200 ml (2/3 cup + 1 tbsp)
chocolate cookie crumbs
250 g (1/3 cup)
butter, melted
80 g (1/3 cup)
for decorating
ground hazelnuts


Mix cookie crumbs with the melted butter.

Transfer the crumb mixture to an 18-cm (6-inch) baking tin.

Press crumbs with a spoon to form an even crust. Let sit in the fridge for 20 minutes.

Meanwhile, use a hand mixer to beat whipped cream with mascarpone.

Add Nutella and mix to combine.

Spread the cheese mixture on top of the crust and tap lightly to remove any bubbles. Smooth the surface of the cheesecake and let it cool in the fridge for 1 hour.

Cut a piece with a hot knife and decorate with more Nutella drizzling and ground hazelnuts before serving. Enjoy!


If you want a single serving, you can make this cheesecake either in a mug, or create individual servings using a muffin mold.

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