There’s a moment—usually around 3 p.m. on a rainy Tuesday—when only the silkiest, most outrageously hazelnut-forward slice of cheesecake will do. I created this no-bake beauty after my nephew begged for “something that tastes like the inside of a Nutella jar, but fancier” for his 14th birthday. Challenge accepted. What emerged from my test kitchen was a cloud-light cheesecake that captures everything we adore about chocolate-hazelnut spread, yet feels elegant enough for a wedding-shower dessert table. No water bath, no cracked tops, no oven heat blasting through the house. Just pure, spoon-licking bliss that slices like a dream after a quick chill. Whether you’re celebrating a special occasion or simply rewarding yourself for surviving Monday, this recipe is your golden ticket.

Why This Recipe Works

Oven-Free: Summer-proof dessert that keeps your kitchen cool.
Triple Hazelnut Hit: Hazelnut crust, Nutella-infused filling, and crunchy praline topping.
Make-Ahead Magic: Flavors meld and texture firms up beautifully overnight.
Beginner-Friendly: No gelatin, no eggs, no worries—just whip, fold, chill.
Slice-Smooth: A quick hot-knife trick guarantees Instagram-worthy wedges.
Easily Gluten-Free: Swap in GF cookies for the crust—nobody notices.
Customizable: From mini jars to a 9-inch showstopper, adapt to any party size.

Ingredients You'll Need

Great cheesecake starts with great building blocks. Below is every component, plus insider notes on sourcing and swaps.

Chocolate-Hazelnut Cookie Crust: I use 250 g of chocolate-coated hazelnut biscuits (think Italian Loacker or Oreo-adjacent wafers). Blitzed into fine crumbs, they deliver built-in nutty depth. If you can’t find them, substitute equal parts chocolate grahams and roasted hazelnuts. The butter binds the sandy particles; choose European-style (82 % fat) for the richest flavor.

Cream Cheese: Full-fat, brick-style only. The whipped tub variety contains too much air, which deflates once folded with chocolate. Pull it from the fridge 30 minutes early so it whips silk-smooth.

Nutella or Equivalent: Generic brands work, but check the sugar content. Overly sweet spreads make the final dessert cloying. Stir the jar first to reincorporate separated oils.

Heavy Cream: 35 % fat minimum. Chill your bowl and beaters for fastest peaks. Under-whipped cream yields a dense cheesecake; over-whipped grainy. Aim for soft billows that hold a gentle ridge.

Mascarpone: Adds Italian flair and a buttery mouthfeel. In a pinch, swap with more cream cheese plus two tablespoons melted butter for richness.

Powdered Sugar: Dissolves instantly, keeping the filling cloud-soft. If you only have granulated, blitz it in a blender first.

Hazelnut Praline: Optional but show-stopping. Make a quick stovetop caramel, toss in hazelnuts, cool, then chop into glittery shards. Store-bought brittle works too.

Chocolate Ganache Drizzle: Equal parts bittersweet chocolate and heavy cream. A touch of hazelnut liqueur (Frangelico) amplifies the nutty bouquet.

How to Make No-Bake Chocolate Hazelnut Cheesecake for a Nutella Lover

Prep Your Pan

Lightly grease the base and sides of a 9-inch (23 cm) springform pan. Line the bottom with a round of parchment; the overhang helps you transfer the finished cheesecake later. Slide pan into a loose freezer bag to catch any rogue crumbs while you press the crust.

Make the Crust

Pulse cookies in a food processor until fine, sandy crumbs form. Drizzle in melted butter and a pinch of sea salt; pulse until the mixture resembles wet sand. Tip into prepared pan. Press firmly with a straight-sided glass, working from center outward and up the sides 1 inch. Chill 15 minutes while you mix the filling.

Whip Cream Cheese Base

In the bowl of a stand mixer fitted with the paddle, beat cream cheese on medium-high until completely lump-free, about 2 minutes. Scrape bowl twice. Add Nutella, mascarpone, powdered sugar, vanilla, and a pinch of salt. Beat until homogenous and fluffy, another 2 minutes. Switch to whisk attachment.

Fold in Whipped Cream

In a separate chilled bowl, whip heavy cream to soft peaks—when the whisk leaves faint trails but peaks curl over. Gently fold one-third of the cream into the Nutella mixture to loosen, then add remaining cream in two additions. Use a balloon whisk; large, airy strokes prevent deflation.

Fill & Smooth

Scrape filling into chilled crust. Hold an offset spatula at a 45° angle, starting from center and spiraling outward to eliminate air pockets. Finish by skimming the top flat. Cover loosely with plastic wrap (tent so it doesn’t stick) and refrigerate at least 8 hours, preferably overnight.

Next day, heat 120 g heavy cream until steaming. Pour over 120 g chopped bittersweet chocolate. Let sit 2 minutes, then whisk from center outward until glossy. Stir in 1 tablespoon Frangelico. Cool 5 minutes until slightly thickened but still pourable. Remove plastic wrap, pour ganache over cheesecake, and tilt pan to create a thin, even layer. Return to fridge 30 minutes to set.

Unmold Like a Pro

Run a thin, flexible knife between cheesecake and pan sides. Release springform clasp; leave ring in place for presentation or remove entirely. For restaurant-clean edges, warm a long chef’s knife under hot tap water, wipe dry, and slice with gentle sawing motions. Clean blade between cuts.

Garnish & Serve

Just before serving, shower top with chopped hazelnut praline and tiny cocoa nibs for crunch. Add a rosette of whipped cream if you’re feeling extra. Slice with confidence; this cheesecake holds its shape yet melts on the tongue.

Expert Tips

Ingredient Temperature

Room-temp cream cheese blends seamlessly, preventing stubborn lumps that never disappear once cold cream is added.

Whipped Cream Checkpoint

Stop whisking when peaks flop over at the tip. Over-whipped cream thins when folded, yielding a dense final texture.

Chill Time = Insurance

If you’re short on time, freeze 2 hours instead of refrigerating overnight. Return to fridge 30 minutes before serving.

Plastic Wrap Trick

Cut a circle of wrap larger than the pan. Lightly spritz with cooking spray, then lay sprayed-side down to prevent sticking.

Even Ganache Edge

Pour ganache starting at center; use an offset spatula to nudge to edges, letting excess drip naturally for a sharp border.

Travel-Friendly

Place springform on a cardboard cake round, then inside a clean pizza box. It’s sturdy, level, and fits in car cup holders.

Variations to Try

Mini Jars

Layer crust + filling in 4-oz jam jars. Perfect for picnics and bake-sale grab-and-go. Chill 3 hours.
Midnight Mocha

Dissolve 1 tsp espresso powder into Nutella before mixing for a coffee-house vibe.
Vegan Makeover

Sub vegan cream cheese, coconut cream, and certified-vegan choc-hazelnut spread. Agar-set crust optional.
Frozen Trifecta

Freeze slices, then dip edges in magic-shell chocolate. Instant Nutella-sea ice-cream bars.
Berry Halo

Top with fresh raspberries; their tang cuts sweetness and adds jewel-tone glamour.
Salted Caramel Swirl

Marble 3 tbsp chilled caramel sauce into filling before chilling for ribbons of gooey delight.

Storage Tips

Refrigerator: Once ganache is set, cover with plastic wrap pressed gently to surface to prevent skin. Keeps 4 days optimum texture; flavor peaks on day 2 as hazelnut deepens.

Freezer: Slice, then place pieces on parchment-lined tray. Freeze until solid, wrap each in two layers of plastic plus foil. Up to 2 months. Thaw overnight in fridge or 30 minutes at room temp for a semifreddo vibe.

Leftover Ganache: Warm gently and pour over ice cream or stir into hot milk for instant hazelnut hot chocolate.

Make-Ahead: Cheesecake base can be prepared through step 5, refrigerated 48 hours. Add ganache and garnishes the day of serving for maximum shine.

Frequently Asked Questions

Yes, but the texture will be lighter and slightly less rich. Fold 1½ cups thawed topping in place of whipped cream; omit powdered sugar and reduce Nutella by 2 tablespoons to balance sweetness.

Either the ganache was too hot when poured, or the cheesecake surface was too cold. Aim for ganache just above body temp (35 °C / 95 °F) and let the cheesecake stand 10 minutes from fridge before glazing.

Absolutely. Halve all ingredients and assemble in a 6-inch springform or eight 2-oz mini glasses. Chill time remains the same.

Replace Nutella with cookie butter (speculoos) and use chocolate wafer crust. Garnish with crushed cookies instead of praline.

Place the springform on a non-slip cake board, then inside a cooler bag with two ice packs. Drive with AC on; avoid stacking items on top.

This recipe sets without gelatin, but for outdoor summer events, bloom 1 tsp powdered gelatin in 2 Tbsp water, melt, cool slightly, and fold into filling before adding whipped cream.