No Bake Nutella Cheesecake

Name: No Bake Nutella Cheesecake
Prep time: 23 min
Total time: 6 h 43 min
Ingredients: 220 g Biscuit base, crushed; 90 g Butter, melted; 1 pinch Salt; 240 ml Cream, cold; 500 g Cream cheese, softened; 400 g Nutella; 1 tsp Vanilla extract

No Bake Nutella Cheesecake · ready in 6 h 43 min · 8 servings · 799 kcal per serving · easy · 7 ingredients

This rich chilled cheesecake sets in the refrigerator, pairing tangy cream cheese with glossy Nutella and a buttery biscuit base.

Prep: 23 min
Total: 6 h 43 min
Serves: 8
kcal: 799
Difficulty: easy

Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

220 gBiscuit base, crushed
90 gButter, melted
1 pinchSalt
240 mlCream, cold
500 gCream cheese, softened
400 gNutella
1 tspVanilla extract

Equipment

refrigerator, 20 cm springform pan, parchment paper, mixing bowl, spatula, whisk, knife, serving plate

Instructions

Prepare Equipment
Gather and weigh all ingredients, then line a 20 cm springform pan with parchment and set out a bowl, spatula, whisk, and scale. · 5 min
What to look for: All ingredients are measured and the pan is neatly lined.
Mix Base
Mix the biscuit base with melted butter and salt until every crumb looks glossy and clumps when pressed between your fingers. · 4 min
What to look for: The crumbs look evenly moistened and hold together when squeezed.
Chill Crust
Press the crumbs firmly into the pan in an even layer, then chill the base until it feels set and the surface no longer shifts. · 20 min
What to look for: The base is compact, level, and firm to the touch.
Whip Cream
Whip the cold cream in a bowl until it holds soft peaks that bend at the tip and still look smooth and shiny. · 4 min
What to look for: Soft peaks form and the cream remains glossy.
Beat Filling
Beat the cream cheese until smooth, then add Nutella and vanilla extract and beat until the filling is even and glossy. · 5 min
What to look for: The mixture is smooth, thick, and evenly chocolate colored.
Fold Cream
Fold the whipped cream into the Nutella mixture in 3 additions, using broad strokes to keep the filling light and uniform. · 3 min
What to look for: No white streaks remain and the filling looks airy.
Set Cheesecake
Spread the filling over the chilled base, smooth the top, cover the pan, and refrigerate until fully firm for at least 6 hours. · 6 h
What to look for: The top is smooth and the center barely wobbles.
Serve Cold
Release the springform ring, slice with a warm clean knife, and serve the cheesecake cold for the neatest creamy texture. · 2 min
What to look for: Slices hold clean edges with a creamy set center.

Nutrition (per serving)

kcal	799
Protein	10 g
Carbohydrates	51 g
of which sugars	37 g
Fat	62 g
of which saturated	32 g
Fibre	3 g
Sodium	444 mg

Nutri-ScoreE

Allergens

Contains: gluten, milk, tree nuts, soybeans

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 1 months
Serve chilled directly from the refrigerator; thaw frozen slices overnight in the refrigerator.

Ingredient substitutions

Biscuit base

Digestive biscuit crumb: Use a plain crumb so the Nutella flavor stays dominant.

Butter

Unsalted butter: Add the listed salt to keep the base balanced.

Salt

Fine salt: Use a small pinch to sharpen the sweetness.

Cream

Whipping cream: Choose cream that can whip to soft peaks.

Cream cheese

Full fat cream cheese: Full fat cream cheese gives the most stable chilled texture.

Nutella

Chocolate hazelnut spread: Use a smooth spread with a similar chocolate hazelnut profile.