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No-Bake Hazelnut Chocolate Cheesecake

No-Bake Hazelnut Chocolate Cheesecake

This No-Bake Hazelnut Chocolate Cheesecake is a creamy, Nutella-infused dessert that’s pure chocolate bliss — no oven required! With a crunchy cookie base and a luscious hazelnut cheesecake filling, this easy no-bake recipe combines convenience and indulgence. Perfect for holidays, special occasions, or whenever you crave a luxurious treat without the baking fuss.
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Prep Time 20 minutes
Chill Time: 6 hours
Total Time 6 hours 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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:
  • 16 oz 450g Philadelphia cream cheese, softened
  • 1 cup Nutella or hazelnut chocolate spread
  • 1 cup heavy whipping cream
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Topping:
  • ½ cup Nutella gently melted
  • Crushed toasted hazelnuts
  • Chocolate curls or shavings

Method
 

  1. Make the Crust:
  2. Mix crushed biscuits, melted butter, and cocoa powder in a bowl until crumbly and evenly coated.
  3. Press the mixture firmly into the base of an 8- or 9-inch springform pan.
  4. Chill in the refrigerator while preparing the filling.
  5. Prepare the Filling:
  6. In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and fluffy.
  7. Add Nutella, vanilla extract, and a pinch of salt. Beat again until silky and fully combined.
  8. Whip the Cream:
  9. 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.
  10. Assemble the Cheesecake:
  11. Pour the filling over the chilled crust, smoothing the top with a spatula.
  12. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  13. Add the Topping:
  14. Once the cheesecake is set, remove it carefully from the springform pan.
  15. Spread melted Nutella on top and decorate with toasted hazelnuts and chocolate curls.
  16. Serve:
  17. 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.