Name: Nutella Cheesecake No Bake: The Easiest Dessert Recipe Ever
Prep time: 25 min
Total time: 385 min
Yield: 12 servings
Ingredients: 2 cups (about 24) chocolate graham cracker crumbs; 1/2 cup (1 stick) unsalted butter, melted; 1/4 cup granulated sugar; 1/4 teaspoon salt; 24 ounces cream cheese, softened to room temperature; 1 1/4 cups Nutella, divided (1 cup for the filling, 1/4 cup for swirling); 1 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup heavy cream, cold; Extra Nutella, warmed for drizzling; Chopped hazelnuts; Chocolate shavings

Nutella cheesecake no bake – just the name alone conjures up images of creamy, chocolatey decadence, doesn't it? Imagine sinking your fork into a slice of pure bliss, where the rich hazelnut flavor of Nutella meets the tangy smoothness of cheesecake, all without ever turning on your oven. This isn't just a dessert; it's an experience, a symphony of textures and tastes that will leave you craving more.

While the exact origins of no-bake cheesecake are a bit murky, its popularity exploded in the mid-20th century as convenience became increasingly valued in the kitchen. This version, featuring the beloved Nutella, is a modern twist on a classic, appealing to both cheesecake purists and chocolate lovers alike. Nutella itself has a fascinating history, born out of post-World War II Italy when cocoa was scarce. The hazelnut spread quickly became a global phenomenon, and its inclusion in a no-bake cheesecake is a match made in dessert heaven.

People adore this Nutella cheesecake no bake recipe for several reasons. First, the ease of preparation is a major draw. No oven required means no worrying about cracks or uneven baking. Second, the taste is simply irresistible. The combination of creamy cheesecake filling and the distinct hazelnut-chocolate flavor of Nutella is a crowd-pleaser every time. Finally, the texture is divine – a smooth, velvety filling atop a crisp, buttery crust. Whether you're looking for a show-stopping dessert for a special occasion or a simple treat to satisfy your sweet tooth, this no-bake Nutella cheesecake is guaranteed to be a hit!

Ingredients:

For the Crust:
- 2 cups (about 24) chocolate graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 24 ounces cream cheese, softened to room temperature
- 1 1/4 cups Nutella, divided (1 cup for the filling, 1/4 cup for swirling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, cold
For the Garnish (optional):
- Extra Nutella, warmed for drizzling
- Chopped hazelnuts
- Chocolate shavings

Preparing the Crust:

In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until all the crumbs are moistened and the mixture resembles wet sand. I like to use a fork to make sure everything is evenly distributed.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to help you get an even and compact crust. This is important so the crust doesn't crumble when you slice the cheesecake later.
Place the springform pan in the refrigerator while you prepare the filling. This will help the crust set and become more firm. I usually leave it in there for at least 30 minutes.

Making the Nutella Cheesecake Filling:

In a large bowl, using an electric mixer (either a stand mixer or a hand mixer), beat the softened cream cheese until it is smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps!
Add 1 cup of Nutella to the cream cheese and continue to beat until well combined. The mixture should be smooth and chocolatey. Don't overmix at this stage.
Gradually add the powdered sugar, beating on low speed until it is fully incorporated. Be careful not to add it all at once, or you'll end up with a cloud of powdered sugar!
Stir in the vanilla extract.
In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. This is crucial for giving the cheesecake a light and airy texture. You can use an electric mixer or a whisk, but the mixer is definitely faster.
Gently fold the whipped cream into the Nutella cream cheese mixture. Be careful not to deflate the whipped cream; you want to keep the mixture light and fluffy. I like to use a rubber spatula and fold from the bottom up.

Assembling the No-Bake Nutella Cheesecake:

Remove the springform pan with the crust from the refrigerator.
Pour the Nutella cheesecake filling over the prepared crust, spreading it evenly.
Take the remaining 1/4 cup of Nutella and warm it slightly in the microwave for about 15-20 seconds, or until it is easily drizzled.
Drizzle the warmed Nutella over the top of the cheesecake filling. Then, using a knife or a toothpick, swirl the Nutella into the filling to create a marbled effect. Get creative with your swirls!
Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to set completely and the flavors to meld together. I know it's hard to wait, but trust me, it's worth it!

Serving and Garnishing:

Once the cheesecake is fully set, carefully remove it from the springform pan. Run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the sides.
Transfer the cheesecake to a serving plate.
If desired, garnish the cheesecake with extra Nutella (warmed for drizzling), chopped hazelnuts, and chocolate shavings. These are all optional, but they definitely add a nice touch!
Slice and serve! Enjoy your delicious no-bake Nutella cheesecake! I like to serve it cold, straight from the refrigerator.

Tips and Tricks for the Perfect No-Bake Nutella Cheesecake:

Use Room Temperature Cream Cheese: This is essential for a smooth and lump-free filling. If your cream cheese is cold, it will be difficult to beat and you'll end up with a lumpy cheesecake. I usually take it out of the refrigerator at least an hour before I start baking.
Don't Overmix the Filling: Overmixing can cause the cheesecake to become dense and heavy. Mix until just combined.
Chill Thoroughly: The longer you chill the cheesecake, the better it will set. I recommend chilling it overnight for the best results.
Get Creative with the Garnish: Feel free to experiment with different toppings. Some other ideas include fresh berries, whipped cream, or even a sprinkle of cocoa powder.
Make it Ahead: This cheesecake is perfect for making ahead of time. You can prepare it up to 2 days in advance and store it in the refrigerator.
Variations: You can easily customize this recipe to your liking. For example, you could add a layer of chocolate ganache on top, or you could stir in some chopped Oreos into the filling.
Crust Alternatives: If you're not a fan of chocolate graham crackers, you can use regular graham crackers or even Oreo cookies for the crust. Just adjust the amount of butter and sugar accordingly.
Nutella Alternatives: While Nutella is the star of this recipe, you could also use other chocolate-hazelnut spreads. Just make sure to adjust the sweetness of the filling as needed.
Freezing: While this cheesecake is best served chilled, you can also freeze it for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
Serving Suggestions: This cheesecake is delicious on its own, but it also pairs well with a cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Troubleshooting:

Cheesecake is too soft: Make sure you are using full-fat cream cheese and that you are chilling the cheesecake for at least 6 hours, or preferably overnight. Also, ensure that your heavy cream is cold before whipping it.
Crust is crumbly: Make sure you are using enough melted butter to moisten the graham cracker crumbs. You can also add a tablespoon or two of water to help bind the crumbs together.
Filling is lumpy: Make sure your cream cheese is softened to room temperature before beating it. If you still have lumps, you can try using a hand mixer to smooth them out.
Cheesecake is too sweet: Reduce the amount of powdered sugar in the filling. You can also use a less sweet chocolate-hazelnut spread.
Cheesecake is not chocolatey enough: Increase the amount of Nutella in the filling. You can also add a tablespoon or two of cocoa powder.

Enjoy your homemade No-Bake Nutella Cheesecake! It's a guaranteed crowd-pleaser!

Conclusion:

So there you have it! This no-bake Nutella cheesecake is truly a dessert game-changer, and I genuinely believe it's a must-try for anyone who loves the rich, hazelnutty goodness of Nutella combined with the creamy tang of cheesecake. It's ridiculously easy to make, requires absolutely no baking (perfect for those hot summer days or when you just don't feel like turning on the oven!), and the results are simply divine. The smooth, decadent filling, the crunchy biscuit base, and that unmistakable Nutella flavor – it's a symphony of textures and tastes that will leave you wanting more. But why is this particular recipe a must-try? Beyond the ease of preparation and the incredible flavor profile, it's the sheer versatility. You can easily adapt it to your own preferences and dietary needs. For example, if you're looking for a gluten-free option, simply swap out the regular biscuits for gluten-free ones. Or, if you want to add an extra layer of indulgence, consider drizzling some melted dark chocolate over the top before serving. The possibilities are endless! Serving Suggestions and Variations: This no-bake Nutella cheesecake is fantastic on its own, but here are a few ideas to elevate it even further: * Fresh Berries: A scattering of fresh raspberries, strawberries, or blueberries adds a burst of freshness and a beautiful pop of color. * Whipped Cream: A dollop of lightly sweetened whipped cream is always a welcome addition. * Chocolate Shavings: Grate some dark, milk, or white chocolate over the top for an extra touch of elegance. * Chopped Hazelnuts: Sprinkle some toasted and chopped hazelnuts for added crunch and nutty flavor. * Salted Caramel Sauce: A drizzle of salted caramel sauce complements the sweetness of the Nutella perfectly. * Individual Cheesecakes: For a more elegant presentation, you can make individual cheesecakes in small ramekins or glasses. * Nutella Swirl: Before chilling, swirl a little extra Nutella into the filling for a marbled effect. * Espresso Powder: Add a teaspoon of espresso powder to the filling for a mocha-inspired twist. I've personally tried many variations, and each one has been a winner! I encourage you to experiment and find your own favorite combination. Now, it's your turn! I'm so excited for you to try this recipe and experience the magic of this no-bake Nutella cheesecake for yourself. I truly believe you'll be amazed at how easy it is to create such a delicious and impressive dessert. Don't be afraid to get creative with the toppings and variations – the sky's the limit! Once you've made it, I'd absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavor? What were your favorite toppings? Please share your photos and comments in the comments section below. I can't wait to see your creations and hear your feedback! Happy baking (well, no-baking!), and enjoy every single bite! Let me know if you have any questions, and I'll do my best to help. I hope this becomes a go-to recipe for you, just as it has for me. Enjoy!