No Bake Nutella Cheesecake: Without Gelatine

Some desserts are so simple yet so indulgent, they feel almost too good to be true. This No Bake Nutella Cheesecake is exactly that. It’s rich, creamy, and chocolatey with a hazelnut twist, all sitting on a buttery biscuit base—and the best part? There’s no gelatine and no oven involved. Just chill, slice, and watch it disappear.

Behind the Recipe

This dreamy dessert came about on a warm afternoon when baking just wasn’t an option. A jar of Nutella was sitting on the counter and cream cheese was in the fridge, begging to be turned into something delightful. With a few easy steps and no gelatine required, this cheesecake quickly earned its place in the “make this again” list. It’s become a regular star at birthdays, gatherings, and lazy weekends.

Recipe Origin or Trivia

Nutella, the iconic hazelnut spread from Italy, is the star ingredient here. Pairing it with cream cheese and whipped cream is inspired by American-style no-bake cheesecakes that rely on air and chilling rather than gelatine for firmness. These types of cheesecakes gained popularity in the mid-20th century, offering a quick and foolproof dessert for home cooks.

Why You’ll Love No Bake Nutella Cheesecake: Without Gelatine

If you’re looking for a dessert that feels luxurious but is a breeze to make, this one’s for you.

Versatile: Dress it up with chocolate curls, hazelnuts, or fresh berries.
Budget-Friendly: Uses just a few ingredients you likely already have.
Quick and Easy: No oven, no gelatine, no stress.
Customizable: Try it with a chocolate crust or layer with ganache.
Crowd-Pleasing: Creamy, chocolatey, and rich—what’s not to love?
Make-Ahead Friendly: Perfect to prepare the night before.
Great for Leftovers: Keeps its shape and flavor beautifully.

Chef’s Pro Tips for Perfect Results

This cheesecake is easy, but a few tips will help you master the texture and flavor.

1. Whip the cream properly: Soft to medium peaks give structure without deflating.
2. Use full-fat cream cheese: For best firmness and taste.
3. Let Nutella sit at room temp: It blends easier and gives a smoother result.
4. Chill overnight: It really does help it set perfectly and slice cleanly.
5. Use a hot knife for slicing: Wipe between each cut for bakery-level presentation.

Kitchen Tools You’ll Need

All you need are a few trusty tools from your kitchen drawer.

Springform pan: For easy release and clean edges.
Mixing bowls: To separate base, filling, and whipped cream steps.
Electric mixer or whisk: Essential for whipping the cream and combining ingredients.
Spatula: For folding and smoothing out the filling.
Measuring cups and spoons: Keep proportions perfect.
Offset spatula (optional): Helps create a smooth top layer.

Ingredients in No Bake Nutella Cheesecake: Without Gelatine

These ingredients are simple but each one plays a key role in that decadent final bite.

1. Crushed biscuits: 1 ½ cups (180g), finely ground for a crunchy, buttery crust.
2. Melted butter: 3 tablespoons (37g), binds the crust and adds richness.
3. Cream cheese: 2 ¼ cups (350g), soft and tangy, forms the base of the filling.
4. Icing sugar: ¾ cup (37g), sweetens without graininess.
5. Nutella: 1 cup (300g), creamy hazelnut-chocolate heaven.
6. Whipping cream: 2 ½ cups (290g), adds volume and lightness to the filling.

Ingredient Substitutions

Need a quick switch? Here’s what you can use instead.

Crushed biscuits: Graham crackers, chocolate cookies, or digestive biscuits.
Melted butter: Coconut oil works in a pinch for the crust.
Icing sugar: Powdered erythritol for a lower sugar option.
Nutella: Any chocolate-hazelnut spread or even a chocolate peanut butter.
Whipping cream: Heavy cream is a perfect stand-in.

Ingredient Spotlight

Nutella: This smooth, sweet spread blends hazelnuts and cocoa for a rich, indulgent flavor. It’s the star of the cheesecake, giving it that signature taste and creamy texture.

Whipping Cream: Lightens the cheesecake without needing gelatine. Properly whipped cream holds the structure and creates that mousse-like finish.

Instructions for Making No Bake Nutella Cheesecake: Without Gelatine

Let’s get into it. With a few easy steps, you’ll have a no-bake masterpiece ready to chill.

1. Preheat Your Equipment:
   No baking needed, but line the base of a springform pan with parchment paper and lightly grease the sides.
2. Combine Ingredients:
   Mix crushed biscuits and melted butter in a bowl. Press firmly into the base of the pan. Place in the fridge to set while you make the filling.
3. Prepare Your Cooking Vessel:
   In a large bowl, beat the cream cheese and icing sugar until smooth and creamy. Add Nutella and continue beating until fully incorporated.
4. Assemble the Dish:
   In a separate bowl, whip the cream until soft to medium peaks form. Gently fold into the Nutella-cream cheese mixture using a spatula, being careful not to deflate the air.
5. Cook to Perfection:
   Pour the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, until set.
6. Finishing Touches:
   Once firm, optionally top with extra Nutella, chocolate shavings, or crushed hazelnuts.
7. Serve and Enjoy:
   Use a warm knife to slice cleanly. Serve chilled for the best texture and flavor.

Texture & Flavor Secrets

This cheesecake is all about the melt-in-your-mouth texture. The whipped cream gives it a light, airy structure, while the cream cheese and Nutella combine for a dense, creamy bite. The crust adds that buttery, crunchy base to balance every forkful.

Cooking Tips & Tricks

Make your no-bake cheesecake shine with these helpful tips.

• Chill your mixing bowl before whipping cream for best results.
• Use room temperature ingredients to prevent lumps.
• Let the crust chill at least 15 minutes before adding the filling.

What to Avoid

It’s a no-fail dessert, but avoid these little mistakes.

• Overwhipping cream—it turns grainy and separates.
• Adding warm melted butter to cold crumbs—it won’t bind properly.
• Rushing chill time—patience makes perfect slices.

Nutrition Facts

Servings: 10
Calories per serving: 470
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes (including chill time)

Make-Ahead and Storage Tips

This cheesecake is a dream for prepping ahead. Make it a day in advance and let it chill overnight. Store leftovers covered in the fridge for up to 5 days. It can also be frozen—just thaw overnight in the fridge before serving.

How to Serve No Bake Nutella Cheesecake: Without Gelatine

Serve chilled with extra Nutella drizzled on top or a sprinkle of toasted hazelnuts for crunch. A shot of espresso or a glass of cold milk makes it even better.

Creative Leftover Transformations

Turn leftovers into fun, new desserts with these ideas.

• Spoon into jars for cheesecake parfaits with whipped cream.
• Freeze slices and dip in melted chocolate for frozen treats.
• Crumble and layer in a trifle with berries or whipped cream.

Additional Tips

• Add a pinch of salt to the crust for flavor contrast.
• Decorate with gold dust or edible glitter for special occasions.
• Keep the cheesecake in the fridge until ready to serve—it softens quickly.

Make It a Showstopper

Pipe Nutella rosettes around the edge, add a drizzle of ganache, or sprinkle chopped hazelnuts in the center. Use a cake stand for height and serve with dessert forks on vintage plates for added elegance.

Variations to Try

• Oreo Crust: Swap biscuits for crushed Oreos for double chocolate flavor.
• Nut-Free Version: Use chocolate spread without nuts.
• Mini Cheesecakes: Use cupcake liners in a muffin tin for individual servings.
• Layered Cheesecake: Add a second layer of plain vanilla filling under the Nutella one.
• Topped with Berries: Add fresh strawberries or raspberries for a fruity contrast.

FAQ’s

Q1: Can I freeze the whole cheesecake?
A1: Yes, wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Q2: Can I make this dairy-free?
A2: Use dairy-free cream cheese, Nutella alternative, and coconut cream.

Q3: How long should I chill it?
A3: At least 6 hours, but overnight is best for clean slices.

Q4: Can I use granulated sugar instead of icing sugar?
A4: No, icing sugar dissolves better and gives a smooth texture.

Q5: What kind of biscuits work best?
A5: Digestive, graham crackers, or vanilla cookies all work well.

Q6: Can I add cocoa powder to the filling?
A6: Yes, a tablespoon will deepen the chocolate flavor.

Q7: Do I need gelatine for this to set?
A7: Not at all. Whipped cream and chilling do the trick!

Q8: Can I make this in a regular pie dish?
A8: Yes, but the slices may not be as neat as with a springform pan.

Q9: Will it melt if left out too long?
A9: It softens at room temp, so serve chilled for best texture.

Q10: Can I use Nutella straight from the fridge?
A10: Let it sit at room temp for easier mixing and smoother filling.

Conclusion

No Bake Nutella Cheesecake is everything a dessert should be—easy, creamy, rich, and indulgent. With no oven or gelatine needed, it’s the kind of recipe that quickly becomes a favorite. Trust me, this one’s worth every bite.

Print