If you’re craving a dessert that looks elegant, tastes luxurious, and takes minimal effort, this No-Bake Hazelnut Chocolate Cheesecake is your dream come true. It’s a creamy, Nutella-infused chocolate cheesecake that requires no oven, no eggs, and no stress — just simple ingredients and a little chill time.
With its luscious chocolate-hazelnut filling and buttery biscuit base, this cheesecake is the perfect combination of convenience and indulgence. Whether you’re making it for a dinner party, a special celebration, or a weekend treat, this easy recipe proves that dessert perfection doesn’t have to be complicated.
Why You’ll Love This Recipe
This no-bake chocolate cheesecake recipe is everything you love about decadent desserts — creamy, smooth, and satisfyingly rich — without ever turning on the oven.
Here’s why this dessert is a keeper:
- No Baking Required: Ideal for summer or busy days when you want something special without the hassle.
- Creamy & Dreamy Texture: The combination of cream cheese and whipped cream creates the ultimate velvety filling.
- Nutella Heaven: The hazelnut chocolate flavor makes this cheesecake irresistible for any chocolate lover.
- Perfect for Entertaining: Looks professional but is simple enough for beginner bakers.
If you’ve been searching for easy chocolate desserts or cheesecake recipes easy homemade, this one will become your go-to favorite.
Ingredients You’ll Need
For the Crust:
- 2 cups crushed digestive biscuits or graham crackers
- ½ cup melted butter
- 2 tablespoons cocoa powder (optional, for extra chocolate flavor)
For the Filling:
- 1 cup Nutella or hazelnut chocolate spread
- 16 oz (450g) Philadelphia cream cheese, softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping (optional but highly recommended):
- ½ cup Nutella, gently melted
- Crushed toasted hazelnuts
- Chocolate shavings or curls
How to Make No-Bake Hazelnut Chocolate Cheesecake
Step 1: Make the Crust
In a bowl, combine the crushed biscuits, melted butter, and cocoa powder. Mix until well-coated and crumbly.
Press the mixture firmly into the base of a springform pan (8 or 9 inches). Smooth with a spoon to form an even layer.
Refrigerate while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened Philadelphia cream cheese and powdered sugar until smooth and creamy.
Add the Nutella, vanilla extract, and a pinch of salt, and continue beating until fully combined and silky.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Nutella mixture using a spatula until evenly blended — this gives your cheesecake its signature light and airy texture.
Step 3: Assemble the Cheesecake
Spoon the filling over the chilled crust, spreading it evenly with a spatula. Smooth the top and tap the pan lightly on the counter to remove air bubbles.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
Step 4: Add the Finishing Touches
Once the cheesecake is set, remove it carefully from the springform pan.
Spread a layer of melted Nutella over the top and sprinkle with crushed hazelnuts or chocolate curls for a stunning, glossy finish.
Slice and serve chilled — every bite melts in your mouth!
Tips for the Perfect No-Bake Cheesecake
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Chill thoroughly. No-bake cheesecakes need enough time to set; overnight is best.
- Don’t overmix once you fold in the whipped cream — keep it light and fluffy.
- Add texture! A sprinkle of crushed wafers or Ferrero Rocher pieces adds a fun twist.
- Storage: Keep refrigerated for up to 5 days or freeze slices for up to 2 months.
Serving Ideas
Pair your No-Bake Hazelnut Chocolate Cheesecake with:
- A drizzle of chocolate ganache or caramel sauce
- A dusting of cocoa powder for a minimalist, cheesecake aesthetic look
- Fresh raspberries or strawberries to balance the richness
- A cup of espresso or cappuccino for the ultimate indulgent moment
This dessert is perfect for any occasion — from cozy nights in to festive holiday gatherings. It’s elegant enough for special events, yet simple enough for casual weekends.
Why This Cheesecake Works So Well
Unlike baked cheesecakes that require precise timing and temperature, this no-bake version is practically foolproof. The combination of cream cheese and whipped cream creates a mousse-like texture, while the Nutella infuses deep, nutty chocolate flavor throughout.
It’s the ultimate dessert that delivers sophistication with minimal effort — a true win for any home baker. Whether you’re new to making easy cheesecake recipes no bake or just love quick and delicious sweets, this one will exceed expectations.
Variations to Try
- Nut-Free Version: Substitute Nutella with chocolate spread or melted milk chocolate.
- Oreo Crust: Swap graham crackers for crushed Oreos for an extra chocolatey base.
- Mini Cheesecakes: Use muffin tins for individual servings — perfect for parties.
- Layered Look: Add a thin chocolate ganache layer in the middle for an elegant twist.
No-Bake Hazelnut Chocolate Cheesecake
Ingredients
Method
- Make the Crust:
- Mix crushed biscuits, melted butter, and cocoa powder in a bowl until crumbly and evenly coated.
- Press the mixture firmly into the base of an 8- or 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
- Prepare the Filling:
- In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and fluffy.
- Add Nutella, vanilla extract, and a pinch of salt. Beat again until silky and fully combined.
- Whip the Cream:
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Nutella mixture until smooth and creamy — don’t overmix.
- Assemble the Cheesecake:
- Pour the filling over the chilled crust, smoothing the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
- Add the Topping:
- Once the cheesecake is set, remove it carefully from the springform pan.
- Spread melted Nutella on top and decorate with toasted hazelnuts and chocolate curls.
- Serve:
- Slice with a warm knife and serve chilled. Each bite is smooth, rich, and irresistibly creamy!
Notes
- For the smoothest filling, ensure cream cheese is at room temperature.
- Chill overnight for the best set and flavor.
- To make mini cheesecakes, use a muffin tin with cupcake liners.
- Freeze individual slices for up to 2 months for an easy make-ahead dessert.
