This Nutella cheesecake has been my answer to every celebration when I want something that looks special but doesn’t demand hours in the oven. I first made it on a rainy afternoon when I had jars of Nutella in the pantry and a request from my partner for “something chocolatey, not too fussy.” The result was rich, silky and impossibly easy: a chocolate-cookie base, a featherlight Nutella mousse, and a glossy ganache that sets into a thin mirror. The texture combines a buttery, slightly crunchy base with an airy, creamy filling and a glossy topping that yields a delicious contrast in every forkful.

What makes this version stand out is the balance—Nutella’s hazelnut-chocolate intensity is mellowed by whipped cream and cream cheese for a mousse-like lift, while the Oreo base adds a familiar, slightly bitter cocoa note. I love how it holds together when chilled, making clean slices for guests. The recipe has become my go-to when friends drop by unexpectedly because it’s fast to assemble, travels well, and elicits the kind of delighted silence that only a well-executed dessert can produce.

Ingredients

• Base — Oreos: 7 oz Oreo cookies (about 1.5 standard packs), blitzed to fine crumbs. Use a full-flavor Oreo rather than a light version for best chocolate balance; the cream filling can be left in for extra sweetness.
• Base — Butter: 4 tablespoons (1/4 cup) unsalted butter, melted. Salted works in a pinch but reduce any additional salt; butter helps bind the crumb and gives a glossy finish to the base.
• Gelatin: 3 teaspoons powdered gelatin, sprinkled over 1/4 cup cold water and bloomed. This stabilizes the mousse so the slices hold tidy edges after chilling.
• Cream cheese: 16 ounces (1 pound) block-style cream cheese, softened. Full-fat delivers a creamier mouthfeel; let it come to room temperature for smooth mixing.
• Powdered sugar: 1/2 cup sifted powdered sugar for gentle sweetness and a silky texture—adjust if your Nutella is very sweet.
• Nutella: 1 cup (about 10–12 ounces) of Nutella for the mousse, plus 3 tablespoons warmed for drizzling. Use any hazelnut-spread you love.
• Heavy cream: 1 cup for the mousse, plus 1/2 cup for the ganache and an extra 1/2 cup for piping whipped cream on top. Use cold cream and chill your bowl for faster whipping.
• Dark chocolate chips: 1/4 cup (for ganache) to add structure and a slightly less sweet finish.
• Hazelnuts: 1/4 cup lightly toasted and chopped for crunch and visual pop; toast in a dry pan until fragrant.

Instructions

Prepare the pan: Flip the base of an 8-inch (20 cm) springform pan upside down to remove the lip from the final release. Butter the base lightly and press a square of baking paper so it sits flat; clip the sides onto the base and allow excess paper to overhang for easier removal. Butter and line the sides too so the cake slips out cleanly. Make the Oreo base: Break 7 oz of Oreo cookies roughly and blitz in a food processor to fine crumbs. Add 4 tablespoons melted butter and pulse until the mixture resembles wet sand. Transfer to the prepared pan and press evenly and firmly across the base using the flat bottom of a measuring cup or the back of a spoon. Chill while you prepare the filling so it firms up. Bloom and melt gelatin: Pour 1/4 cup cold water into a small bowl and sprinkle 3 teaspoons gelatin across the surface. Let it sit 5 minutes until thickened. Microwave in 15-second bursts until fully liquid, stir to combine and allow to cool slightly but not set—a warm liquid gel joins the filling without clumping. Blend cream cheese, Nutella and sugar: Beat 16 ounces softened cream cheese with 1 cup Nutella and 1/2 cup powdered sugar until completely smooth. Add the cooled gelatin liquid and continue beating for 30 seconds to incorporate; the gelatin helps the mousse keep structure while still soft. Whip the cream: Whip 1 cup cold heavy cream to stiff peaks in a chilled bowl. Stiff peaks give the filling body; under-whipping will make it runny, over-whipping can break the emulsion. Keep an eye on the texture and stop when peaks stand tall. Fold to create the mousse: Fold one-third of the whipped cream into the Nutella mixture to lighten it, then gently fold in the next third, and finally fold in the remainder until even streaks disappear. Work gently to preserve air for a light mousse texture. Chill to set: Pour the mousse onto the chilled Oreo base and smooth the top. Refrigerate for at least 1 hour to allow the mousse to firm before adding the ganache. Chilling helps the ganache sit cleanly on top without sinking in.

Decorating

Make the ganache: Combine 1/2 cup heavy cream, 1/2 cup Nutella and 1/4 cup dark chocolate chips in a microwave-safe bowl. Heat in two 30-second bursts, stirring between each, until fully melted and glossy. Let cool for 5 minutes so it thickens slightly but is still pourable. Top and finish: Pour the ganache over the set mousse and tilt the pan to spread it evenly. Return to the fridge for at least 3 hours—this longer chill prevents hazelnuts from sinking into the surface. Before serving, pipe whipped cream dollops around the edge using the extra 1/2 cup heavy cream, sprinkle chopped toasted hazelnuts, and drizzle 3 tablespoons warmed Nutella in thin ribbons.

Storage Tips

Keep the cheesecake covered with plastic wrap or in an airtight cake keeper in the refrigerator for up to 4 days. For longer storage, cut into individual slices and wrap each in plastic followed by foil before freezing; they keep well for up to one month. Thaw frozen slices in the refrigerator overnight for best texture. When transporting, set the cake on a flat surface and refrigerate as close to serving time as possible to avoid the ganache softening in warm conditions. If the ganache loses gloss, a short 10–15 minute chill revives the surface.

Ingredient Substitutions

Swap Oreos for gluten-free chocolate sandwich cookies if you require a gluten-free base; reduce the butter slightly if crumbs seem overly greasy. Use mascarpone instead of cream cheese for a silkier filling, but reduce added sugar by one to two tablespoons since mascarpone is milder. For a vegetarian gel, use agar-agar—follow package instructions carefully as it sets firmer and requires boiling to activate. If hazelnuts aren’t available, toasted almonds or chopped toasted pecans make excellent alternatives.

Serving Suggestions

Serve slices with a scattering of extra toasted hazelnuts and a few raspberries or a spoonful of salted caramel for contrast. For an elegant finish, add a small quenelle of whipped cream and a curl of dark chocolate. Pair with espresso or a nutty dessert wine—both complement the hazelnut-chocolate profile. Because the cheesecake is rich, small slices work well when plated with a bright fruit coulis to cut the richness.

Cultural Background

This dessert takes inspiration from European hazelnut-chocolate traditions—Nutella itself is an Italian innovation influenced by the Piedmont region’s hazelnut culture. Combining a mousse-like filling with a biscuit base nods to classic continental chilled desserts. While not traditional cheesecake in the New York sense, the no-bake style is popular in many countries for its convenience and creamy texture, blending familiar bakery techniques with a spreadable chocolate-hazelnut twist.

Seasonal Adaptations

In winter, fold a tablespoon of espresso into the ganache for depth and serve with spiced poached pears. In summer, lighten the topping with a citrus-macerated berry mix to add acidity and freshness. For holiday occasions, sprinkle with edible gold leaf on the ganache or add crushed candy canes for a peppermint variation—adjust Nutella amount slightly to keep sweetness balanced.

Meal Prep Tips

Make the base and the Nutella mousse a day ahead; keep covered in the fridge. Prepare the ganache the morning of serving and pour it an hour before guests arrive, giving enough time for the ganache to set. If you need to save time on the day, toast and chop hazelnuts up to three days ahead and store in an airtight container. For parties, slice the cheesecake and arrange wedges on a chilled platter for easy self-service.

This no-bake Nutella cheesecake is a reliable, crowd-pleasing centerpiece—easy to assemble, effortless to scale, and a guaranteed smile-maker. Give it a try, make it your own with different toppings, and enjoy the delighted reactions when you bring it to the table.