No-Bake Nutella Cheesecake

Name: No-Bake Nutella Cheesecake
Prep time: 15 min
Cook time: 30 min
Yield: 8-10
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Rich, creamy no-bake Nutella cheesecake! Perfect for beginners, Nutella fans, and anyone craving a no-fuss dessert.

PREP TIME

15 minutes

COOK TIME

30 minutes

Set in the refrigerator

6-8 hours

SERVES

8-10

About this recipe

If you love Nutella as much as I do, then this No-Bake Nutella Cheesecake is the dessert for you! I’ll admit, I’ve gone through more jars of Nutella than I care to count, spoon in hand, eating it straight from the tub. So I thought, why not turn my Nutella obsession into something a little more practical – and equally delicious? This cheesecake is rich, creamy, and has that mousse-like texture my friend Paul perfectly described as ‘silky.’

This No-Bake Nutella Cheesecake is so easy, even beginners can whip it up with no trouble at all – and the best part? No oven is required! It’s great for planning ahead, whether you’re treating yourself or preparing for guests. And if you’re craving more no-bake indulgence, don’t miss my Pistachio and Coconut Chocolate Log, a simple yet decadent treat that’s perfect for sharing. Or try the Mars Bar Slice—a heavenly combo of caramel, crispy rice, and rich chocolate that’s absolutely irresistible. Both are guaranteed to satisfy your sweet tooth with minimal effort!

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Ingredients

Cheesecake Base

350m grams ripple chocolate biscuits
200 grams unsalted butter, melted

Filling

1 sachet gelatine (10 grams) mix with ¼ cup hot water
500 grams philadelphia cream softened
300 ml thickened cream
1 cup icing sugar
2 eggs (lightly beaten)
400 grams Nutella (reserve 2 tablespoons to garnish with)

Notes from Rouba

If you know you are making this ahead of time, leave the cheese cream cheese, at room temperature so that it’s easy to beat. Alternatively put in the microwave for approximately 50 seconds.
Use a knife dipped in hot water for the perfect slice.
Remember to set aside 2 tablespoons of the nutella before adding it to the mixture.

Method

Step 1.

Grease a 23 cm round spring-form tin with butter and line the bottom and sides with baking paper. To make the crust, add the biscuits to a food processor until they resemble fine crumbs. Transfer to a bowl and stir through the melted butter. Carefully press the biscuit crumb into the bottom and sides of your tin as evenly as you can to form a crust layer. Use the back of a
spoon to get a nice smooth finish. Set in the refrigerator.

Step 2.

To make the filling; In a small bowl add gelatine to ¼ cup of hot water and stir quickly until dissolved. Set aside.

Place cream cheese, thickened cream and icing sugar in a large bowl and beat with an electric mixer at a moderate speed until smooth and creamy.

Add eggs and continue to beat for 2-3 minute followed by the nutella until mixture slightly thickens. Add dissolved gelatine and beat for 1-2 minutes until well combined.

Step 3.

Pour Nutella filling into the prepared biscuit base and smooth the top. Gently warm 1-2 tablespoon of reserved Nutella in the microwave for approximately 40-50 seconds. Drizzle over the top.

Step 4.

Refrigerate for at least 4-5 hours (preferably overnight) to achieve the perfect texture. This cake is best served chilled. Use a knife dipped in hot water for the perfect slice.