This easy no-bake Nutella cheesecake is a rich, creamy dessert made with digestive biscuits, full-fat cream cheese, Nutella, icing sugar, vanilla, and whipped double cream. It takes about 25–35 minutes to prepare, needs no cooking, and must chill for at least 6 hours, with an overnight rest giving the cleanest slices.
Each slice has a buttery biscuit base and a smooth, mousse-like Nutella filling with deep chocolate-hazelnut flavor. Finish it with whipped cream, a drizzle of gently warmed Nutella, and roasted hazelnuts for a bakery-style dessert that serves 10–12 people.
Jump to RecipeWhy You’ll Love This Recipe
This cheesecake delivers the indulgent flavor of a baked chocolate dessert without turning on the oven. The filling is soft, creamy, and intensely nutty, while the digestive biscuit base adds a lightly salty, buttery contrast.
It is also a practical make-ahead dessert. Prepare it the day before a celebration, let the refrigerator do the work, and add the decoration shortly before serving.
- No baking required: Ideal when you want a chilled dessert without heating the kitchen.
- Simple ingredients: Every component is easy to find in a standard supermarket.
- Party-friendly: One 20cm/8-inch cake makes 10–12 generous slices.
- Flexible decoration: Use all three toppings or keep the finish simple with a little Nutella drizzle.
If you enjoy chilled desserts with bright fruit flavors too, our raspberry lemon tartlets make a lovely lighter option for another occasion.
Ingredients You’ll Need
The crust begins with 250g of finely crushed digestive biscuits and 100g of melted unsalted butter. The crumbs should be fine enough to press into a solid layer, but they do not need to be processed into flour.
For the filling, use 500g of full-fat cream cheese, 400g of room-temperature Nutella, 100g of sifted icing sugar, one teaspoon of vanilla extract, and 200ml of cold double cream or heavy whipping cream. Full-fat cream cheese is important because reduced-fat varieties contain more water and can leave the finished cheesecake too soft.
The topping is optional but especially attractive: whip 100–150ml of double cream, gently warm 2–3 tablespoons of Nutella for drizzling, and prepare 40–50g of roasted, chopped hazelnuts. Let the warmed Nutella cool slightly before drizzling so it does not melt the cream decoration.
For another easy treat to add to a dessert table, you can also try these caramel apples for a chewy, fruity contrast to the creamy cheesecake.
How to Make It Step-by-Step
Step 1: Line the base of a 20cm/8-inch springform pan with baking parchment, leaving the sides unlined so the cheesecake can release cleanly. Crush the digestive biscuits into fine crumbs using a food processor or a sealed bag and rolling pin.
Step 2: Pour the melted unsalted butter over the biscuit crumbs and stir until every crumb looks evenly moistened. Tip the mixture into the pan and press it firmly into an even layer with the bottom of a glass or measuring cup.
Step 3: Refrigerate the biscuit base while mixing the filling. This brief chill gives the butter time to firm, helping the crust stay compact when the creamy mixture is added.
Step 4: Place the slightly softened full-fat cream cheese, room-temperature Nutella, sifted icing sugar, and vanilla extract in a large bowl. Beat just until the mixture is smooth and completely combined, scraping down the sides once or twice and avoiding unnecessary overbeating.
Step 5: Pour the cold double cream into a separate bowl and whip it to soft or medium peaks. The cream should hold its shape but still look smooth rather than grainy, so watch it closely near the end of whipping.
Step 6: Add the whipped cream to the Nutella mixture in two or three additions. Fold gently with a spatula, lifting from the bottom of the bowl, until the filling is evenly blended and no white streaks remain.
Step 7: Spoon the filling over the chilled biscuit base and spread it into the corners. Smooth the top with a spatula, cover the pan, and refrigerate for at least 6 hours; overnight is preferable for the firmest texture.
Step 8: Keep the cheesecake cold while removing it from the pan. For easier release, wrap the outside of the springform tin briefly with a warm towel before unclipping it, then finish with whipped cream, warmed Nutella, and chopped hazelnuts if desired.
Chef’s Tips for a Firm, Creamy Cheesecake
Room-temperature Nutella is one of the most useful details in this recipe. Cold Nutella can stiffen the cream cheese mixture and make it harder to fold in the whipped cream evenly.
Do not substitute reduced-fat cream cheese if you want dependable slices. Full-fat cream cheese provides the structure needed for a no-bake filling, while cold double cream whips more successfully and gives the dessert its light, creamy body.
Press the base firmly, particularly around the edges, but do not pack it so aggressively that it becomes hard to cut. A flat-bottomed glass gives you excellent control and helps produce a level crust.
Keep the mixer speed moderate and stop once the cream cheese mixture is smooth. Overbeating can loosen the mixture, and over-whipping the double cream can make the finished filling heavy or slightly grainy.
If you are planning a full spread, pair this rich dessert with a savory main such as this cream of mushroom chicken bake. For a holiday table, our easy bread stuffing is another comforting make-ahead choice.
Chilling, Decorating, and Serving
The cheesecake needs at least 6 hours in the refrigerator so the butter in the crust can firm and the whipped cream can stabilize the filling. An overnight chill is the best choice when you want slices with especially clean edges.
Decorate just before serving if possible. Pipe or spoon small swirls of whipped cream around the edge, drizzle with gently warmed Nutella, and scatter roasted chopped hazelnuts over the top for crunch.
For neat portions, use a sharp knife dipped in hot water and wiped dry between cuts. Slice while the cheesecake is cold, then allow each portion to stand for a few minutes before eating so the filling becomes wonderfully creamy.
Cover leftovers and refrigerate them promptly. The cheesecake is best served chilled and should not be left at room temperature for extended periods because the dairy-based filling will soften.
Common Questions and Easy Variations
Can I make it ahead? Yes. This is an excellent make-ahead dessert, and preparing it the night before gives the filling plenty of time to set.
Can I use another biscuit? Digestive biscuits provide the classic UK-style base specified here, but a similar plain crumb biscuit can work if it has a comparable dry, crisp texture. Keep the quantities of biscuits and butter the same when making a direct substitution.
Can I skip the topping? Certainly. The cheesecake is already rich and attractive without decoration, or you can use only a thin Nutella drizzle for a simpler finish.
How do I make the hazelnuts taste their best? Use roasted chopped hazelnuts and add them shortly before serving. Their toasted aroma and crisp texture balance the smooth filling beautifully.
For a playful crunchy snack alongside your dessert spread, these no-bake Frito bars offer a completely different sweet-and-salty bite.
Easy No-Bake Nutella Cheesecake
Ingredients
Method
- Line the base of a 20cm/8-inch springform pan with baking parchment. Crush the digestive biscuits into fine, even crumbs, then stir them into the melted butter until thoroughly coated.
- Press the biscuit mixture firmly into the prepared pan, using the bottom of a glass or measuring cup to create a compact, level layer. Refrigerate the base while you prepare the filling.
- Beat the slightly softened cream cheese, room-temperature Nutella, sifted icing sugar, and vanilla extract until smooth and fully combined. Stop mixing as soon as the mixture is creamy to avoid overbeating.
- Whip the cold double cream in a separate bowl to soft or medium peaks. Fold it gently into the Nutella mixture in batches until no pale streaks remain.
- Spoon the filling over the chilled biscuit base and smooth the surface with a spatula. Cover the pan and refrigerate for at least 6 hours, preferably overnight.
- Remove the cheesecake from the pan while it is cold. If needed, briefly warm the outside of the springform pan with a warm towel before unclipping it, then decorate with whipped cream, warmed Nutella, and chopped hazelnuts.
Notes
Final Thoughts
This easy no-bake Nutella cheesecake is a dependable dessert for birthdays, dinner parties, holidays, and relaxed weekend gatherings. With a crisp buttery base, creamy chocolate-hazelnut center, and optional crunchy topping, it feels special while requiring no oven and only a short preparation period.
Remember the essentials: choose full-fat cream cheese, keep the Nutella at room temperature, whip the double cream while cold, fold gently, and allow at least 6 hours of chilling. Make it the night before, decorate it when cold, and serve each slice with a little extra Nutella drizzle if you want maximum indulgence.
Once you taste the contrast between the firm biscuit crust and the silky filling, this simple cheesecake is likely to become one of your most requested desserts. It is easy to prepare, generous enough for a crowd, and wonderfully rich without being complicated.