![To make this no-bake Nutella cheesecake, you will need: - 200g digestive biscuits, crushed - 100g unsalted butter, melted - 400g cream cheese, softened - 250g Nutella - 100g powdered sugar - 1 teaspoon vanilla extract - 250ml heavy cream - 50g hazelnuts, chopped (for garnish) - Cocoa powder (for dusting) Measuring your ingredients correctly is key. Use a kitchen scale for accuracy. For dry ingredients, like the biscuits and sugar, spoon them into your measuring cup and level off with a knife. For liquids, use a clear liquid measuring cup. Always check the measurements twice. This will help you get the best results. You can swap out some ingredients if needed. For the digestive biscuits, try graham crackers or oreo cookies for a twist. If you want a dairy-free option, use vegan cream cheese and coconut cream. You can also use maple syrup or honey instead of powdered sugar for sweetness. This makes the recipe flexible and easy to adapt. Making a no-bake Nutella cheesecake is easy and fun. You will create a delicious treat in just a few simple steps. The process involves making a biscuit base, mixing the creamy filling, and chilling the cheesecake to set. 1. Start with the biscuit base. In a mixing bowl, combine 200g of crushed digestive biscuits and 100g of melted unsalted butter. Stir until the mixture looks like wet sand. 2. Press the biscuit mix into the bottom of a springform cake tin. Make it firm and even. Place the tin in the refrigerator to set while you prepare the filling. 3. Next, make the filling. In a new bowl, beat 400g of softened cream cheese until smooth. Add 250g of Nutella, 100g of powdered sugar, and 1 teaspoon of vanilla extract. Mix until it’s creamy and well combined. 4. Now, whip 250ml of heavy cream in another bowl. Whip until soft peaks form. Gently fold this whipped cream into the Nutella mixture. Be careful to keep it light and airy. 5. Pour the creamy filling over your biscuit base. Use a spatula to smooth the top. Cover the tin with plastic wrap. Refrigerate for at least 4 hours, or overnight if you can wait. 6. After chilling, carefully remove the cheesecake from the springform tin. Dust the top with cocoa powder and sprinkle with 50g of chopped hazelnuts. This adds crunch and looks great. - Make sure to press the biscuit base firmly. This helps keep the cheesecake together. - When folding in the whipped cream, use a gentle hand. This keeps your filling light and fluffy. - Chill the cheesecake for the best texture. The longer it chills, the better it sets. - For a finishing touch, serve each slice with a drizzle of extra Nutella and a whole hazelnut on the side. Now you have all the steps to create a no-bake Nutella cheesecake. Enjoy this creamy dessert delight! For the full recipe, check out the section above. To get the best texture for your No Bake Nutella Cheesecake, make sure your cream cheese is soft. If it’s too cold, it won’t mix well. I suggest leaving it out for about 30 minutes before you start. When you mix, do it gently. This keeps the air in the whipped cream. Air makes it light and fluffy. One common mistake is rushing the chilling time. If you take it out too soon, it won’t set right. I recommend letting it chill overnight for the best results. Also, avoid overmixing the cheesecake filling. If you mix too hard, it can lose its lightness. Lastly, don’t skip the cocoa powder dusting. It adds a nice touch and balances the sweetness. For a stunning presentation, use simple decorations. You can drizzle some Nutella on top before serving. Sprinkle chopped hazelnuts for crunch and beauty. You can also add a dusting of cocoa powder. For an elegant look, serve slices on nice plates. Add a whole hazelnut or two beside each slice for charm. These little details make your cheesecake look professional and inviting. For the complete recipe, check out the Full Recipe. {{image_2}} You can play with flavors in your No Bake Nutella Cheesecake. Adding vanilla brings a sweet note. Just a teaspoon of vanilla extract can enhance the taste. If you like coffee, mix in some espresso powder. This gives a rich depth. A hint of sea salt can also brighten the flavors. Always taste as you go to find what you love best. To make it gluten-free, swap the digestive biscuits for gluten-free cookies. Many brands offer tasty options. You can also use ground almonds or oats. Just be sure to check the labels. Make sure the nut butter you use is also gluten-free. This way, everyone can enjoy a slice without worry. When serving, think about presentation. Slices look great on nice plates. Drizzle extra Nutella on the side for a treat. You can add whole hazelnuts for crunch and flair. Dusting cocoa powder on top adds a touch of elegance. For an added twist, serve with fresh berries or whipped cream. These little details make your dessert even more special. For the full recipe, check out the earlier section. To keep your No Bake Nutella Cheesecake fresh, cover it tightly with plastic wrap. You can also use an airtight container. Store it in the refrigerator. This will keep your cheesecake creamy and delicious. Enjoy it within three days for the best taste. You can freeze this cheesecake if you want to save some for later. First, let it chill completely in the fridge. Then, wrap it well in plastic wrap. Place the wrapped cheesecake in a freezer-safe container. It will stay good for up to three months. When you’re ready to eat it, let it thaw in the fridge overnight. This cheesecake tastes best in the first few days. After that, it can still be good for a week in the fridge. Check for any changes in smell or texture before eating. If it looks good and smells fresh, it’s safe to enjoy. Following these storage tips will help you savor every creamy bite of your No Bake Nutella Cheesecake. For the full details, see the [Full Recipe]. Yes, you can. Cream cheese gives a rich and smooth texture. You can try mascarpone for a lighter feel. Ricotta also works, but it may change the texture slightly. Adjust the sugar if you use ricotta because it is less sweet. Your cheesecake should chill for at least four hours. However, overnight is best for a perfect set. This gives the flavors time to blend well. A longer chill helps the cheesecake firm up nicely, making it easier to slice. If you want a different flavor, try peanut butter or almond butter. You can also use chocolate spread without hazelnuts. For a fruity twist, consider using a berry jam instead. Each option will change the taste, but they can still be delicious. This blog post covered key points for making a great cheesecake. We reviewed essential ingredients and how to measure them. You learned the best steps to prepare and assemble it perfectly. I shared tips for texture and common mistakes to avoid. We explored fun variations and storage advice to keep your cheesecake fresh. In closing, these tips can help you create a delicious dessert. Enjoy your cheesecake-making journey!](https://recipespursuit.com/wp-content/uploads/2025/06/654eb40b-c06e-46b3-944d-8aafe0ee8fc5-250x250.webp)
No Bake Nutella Cheesecake
Indulge in the rich flavors of this Decadent No-Bake Nutella Cheesecake! Perfect for any occasion, this simple recipe combines luscious cream cheese and Nutella with a crunchy biscuit base, all without the need for an oven. Ready in just 20 minutes plus chilling time, you’ll impress your guests with an irresistible dessert. Click to explore the full recipe and learn how to create this mouthwatering treat that everyone will love!