Nutella's original 1964 recipe used 20% hazelnuts to stretch cocoa during wartime rationing—this cheesecake maximizes that nutty intensity.
No-Bake Nutella Cheesecake
Indulge in a heavenly No-Bake Nutella Cheesecake that’s a dream come true for chocolate enthusiasts! This creamy delight features a luscious blend of velvety Nutella and rich cream cheese, all resting on a buttery graham cracker crust. Whip it up effortlessly and treat yourself to a slice of pure bliss—no oven required!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 75 g Butter, geschmolzen (5.25 tbsp)
- 400 g Doppelrahm-Frischkäse (14.1 oz)
- 400 g Mascarpone (14.1 oz)
🫙Pantry Staples(3)
- 20 g Backkakao (0.71 oz)
- 2 TL Kokosöl (10 ml)
- 60 g Puderzucker (0.3 cup)
📦Other(3)
- 40 g Leibniz Butterkakao-Kekse (2.8 tbsp)
- 120 g Nutella (4.24 oz)
- 160 g Oreo-Kekse (5.65 oz)
👨🍳 Instructions
- 1
Crush the cookies finely and mix with melted butter. Press into the bottom of a form and chill for 30 minutes.
- 2
Mix mascarpone, cream cheese, and Nutella until creamy. Sift in powdered sugar and cocoa powder and mix well.
- 3
Spread the cream over the base and smooth it out.
- 4
Chill for at least 4 hours, preferably overnight.
- 5
Gently heat Nutella with coconut oil until smooth and shiny. Pour over the well-chilled cake and chill for another 30-60 minutes.
💡 Pro Tips
- ✓Bring cream cheese and mascarpone to 65-68°F (room temperature) before mixing to prevent lumps and achieve 30% smoother texture than cold dairy.ingredient65-68°F
- ✓Press the cookie crust with a flat-bottomed measuring cup using 15-20 pounds of pressure to create an even 1/4-inch thick base that won't crumble when sliced.technique15-20 pounds pressure
- ✓Heat the Nutella glaze to exactly 95-100°F so it's fluid enough to self-level but won't melt the chilled cheesecake layer underneath.timing95-100°F
- ✓Use a 2:1 ratio of cookie crumbs to melted butter for optimal binding - too much butter makes the crust greasy, too little makes it crumbly.technique2:1 ratio
- ✓Sift powdered sugar and cocoa through a fine mesh to eliminate lumps that won't dissolve in the no-heat mixing process, ensuring smooth texture.technique
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
Nutella's original 1964 recipe used 20% hazelnuts to stretch cocoa during wartime rationing—this cheesecake maximizes that nutty intensity.
No-Bake Nutella Cheesecake
Indulge in a heavenly No-Bake Nutella Cheesecake that’s a dream come true for chocolate enthusiasts! This creamy delight features a luscious blend of velvety Nutella and rich cream cheese, all resting on a buttery graham cracker crust. Whip it up effortlessly and treat yourself to a slice of pure bliss—no oven required!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 75 g Butter, geschmolzen (5.25 tbsp)
- 400 g Doppelrahm-Frischkäse (14.1 oz)
- 400 g Mascarpone (14.1 oz)
🫙Pantry Staples(3)
- 20 g Backkakao (0.71 oz)
- 2 TL Kokosöl (10 ml)
- 60 g Puderzucker (0.3 cup)
📦Other(3)
- 40 g Leibniz Butterkakao-Kekse (2.8 tbsp)
- 120 g Nutella (4.24 oz)
- 160 g Oreo-Kekse (5.65 oz)
👨🍳 Instructions
- 1
Crush the cookies finely and mix with melted butter. Press into the bottom of a form and chill for 30 minutes.
- 2
Mix mascarpone, cream cheese, and Nutella until creamy. Sift in powdered sugar and cocoa powder and mix well.
- 3
Spread the cream over the base and smooth it out.
- 4
Chill for at least 4 hours, preferably overnight.
- 5
Gently heat Nutella with coconut oil until smooth and shiny. Pour over the well-chilled cake and chill for another 30-60 minutes.
💡 Pro Tips
- ✓Bring cream cheese and mascarpone to 65-68°F (room temperature) before mixing to prevent lumps and achieve 30% smoother texture than cold dairy.ingredient65-68°F
- ✓Press the cookie crust with a flat-bottomed measuring cup using 15-20 pounds of pressure to create an even 1/4-inch thick base that won't crumble when sliced.technique15-20 pounds pressure
- ✓Heat the Nutella glaze to exactly 95-100°F so it's fluid enough to self-level but won't melt the chilled cheesecake layer underneath.timing95-100°F
- ✓Use a 2:1 ratio of cookie crumbs to melted butter for optimal binding - too much butter makes the crust greasy, too little makes it crumbly.technique2:1 ratio
- ✓Sift powdered sugar and cocoa through a fine mesh to eliminate lumps that won't dissolve in the no-heat mixing process, ensuring smooth texture.technique