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This is the ULTIMATE No Bake Nutella Cheesecake. Incredibly easy and utterly delicious. This chocolate and hazelnut delight is a must make for Nutella fans! Light and creamy, with a buttery biscuit base and roasted hazelnut topping.


The consistency should be sliceable but not solid. It will be a lot less solid than a baked cheesecake. Something like room temperature butter, it will give a little quiver if you wobble it gently.
To maintain the texture of this cheesecake it is best to freeze it as mentioned in the recipe for it to set. Then it’s fine kept in the fridge (if you have any leftovers!)

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.

An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife. I use this to smooth the sides of the cheesecake after it comes out of the tin.
Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!

I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.

Use a tin with either a springform (the type where the side unclips) or a removable base.
Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.

The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.nd roasted hazelnut topping.

No Bake Nutella Cheesecake Recipe

This is the ULTIMATE No Bake Nutella Cheesecake. Incredibly easy and utterly delicious. This chocolate and hazelnut delight is a must make for Nutella fans.


  • 280 g Digestive Chocolate Biscuits
  • 120 g Butter Unsalted, melted
  • 600 ml Double cream lightly whipped until it forms soft peaks
  • 400 g Philadelphia Cream Cheese Full fat
  • 75 g Icing Sugar sifted
  • Juice of half a lemon
  • 600 g Nutella
  • To decorate
  • 150 g Nutella
  • 100 g Roasted chopped hazelnuts
  • Instructions

How To Make

  1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
  2. Mix with the melted butter and press into your 7" tin.
  3. Combine the whipped cream, icing sugar, cream cheese, lemon juice. Fold in gently until fully combined.
  4. Add the 600g Nutella and stir in thoroughly.
  5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  6. Put into the freezer for 2 hours.
  7. Gentle warm the 150g Nutella (I pop it into the microwave for 20 seconds) and pour over the top. Cover with the chopped hazelnuts.
  8. Pop back into the freezer for an hour.
  9. Use my knife tip (above) to remove the cheesecake from the tin.
  10. Leave to stand for about 30 minutes at room temperature before serving.

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