Nutella Cheesecake Squares are the ultimate no-bake creamy dessert. They’re perfect for any chocolate lover, as they are rich and delicious.

With a layer of Oreo cookies, a Nutella cheesecake filling, and topped with even more Nutella, these squares are pure indulgence—and guess what? There’s no gelatin added!

I recently decided to turn my bedroom into my filming studio. I added five shelves at $25 each, bought a second-hand table, and moved all my baking supplies into the room. Making recipes isn’t easy when you don’t have much space, but we’re doing our best to provide the best content for everyone.

We prepared this recipe because it was something we were craving and something we knew you would love. Everyone adores Nutella and delicious chocolate desserts, so we created a version inspired by our Nutella cheesecake and Nutella pie—resulting in the most delicious Nutella Cheesecake Squares.

We have shared a Nutella Cheesecake Bar recipe in the past, which was delicious and beautiful. This is a slightly different version of that recipe.

The perfect no-bake cheesecake

To make a perfect no-bake cheesecake, you need the following:

A creamy texture
Delicious and rich Nutella flavor
Simple, uncomplicated steps
A luxurious feel
No oven required, just chilling time

Why this cheesecake works without gelatin

Creating no-gelatin desserts has been a challenge we’ve perfected over time. After countless experiments and some failed attempts, we realized that the secret lies in texture, technique, and patience.

While we used to include gelatin in our recipes, we discovered that true creaminess and structure can be achieved without it when handled correctly.

Skip the whisk for the cream cheese. Using a whisk incorporates too much air and can break down the structure, leaving the filling too soft to set properly. A spatula helps maintain a thick, stable texture.
Pick the right cream cheese. Whenever possible, use cream cheese blocks instead of the soft, spreadable variety. The blocks have a higher fat content, which helps the cheesecake set beautifully.
Give it enough chill time. Patience is essential for a perfect no-bake cheesecake. It needs to rest in the refrigerator for at least 8 hours, though chilling overnight gives the most luxurious texture and flavor.

By following these tips, you’ll end up with a firm, creamy, and perfectly sliceable cheesecake every time—no gelatin needed.

Oreo cookie crust

Whenever we make a Nutella-chocolate cheesecake, we love using Oreos for the base. They have a delicious, rich chocolate flavor and a beautiful dark color that contrasts perfectly with the brownish cheesecake. If you prefer, you can use any other chocolate cookie brand you love!

To create the crust:

Blend the cookies in a food processor or blender until a fine powder. When using Oreos, we blend the whole cookie, cream included.
If using another type of cookie, you may need to add more butter. Mix the cookie crumbs with melted butter, then press them firmly into the bottom of a square pan.
For extra stability, we like to slightly chill the crust in the freezer before adding the filling. This makes it easier to manage and prevents it from crumbling.

The texture should resemble wet sand; it should crumble slightly, but not too much, as it needs to hold its shape when pressed together.

Ingredients and why they work

Oreos: They provide a beautiful contrast to the Nutella cheesecake filling and add a rich chocolate flavor.
Butter: Melted butter is combined with the cookies to create the perfect crust that holds together.
Cream Cheese: Make sure it’s at room temperature. We work it with a spatula until smooth and creamy.
Heavy Whipping Cream: Use cream with at least 35% fat so it whips to soft peaks.
Powdered Sugar: Added to the whipped cream to help maintain structure and add sweetness.
Nutella: We use plenty, in the filling, middle layer, and on top for rich, indulgent chocolate-hazelnut flavor.

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Chocolate hazelnut

For this recipe, we are using Nutella, but you can use any chocolate-hazelnut spread you like; it will work just fine.

If you don’t want to use Nutella or any spread, you can substitute it with melted chocolate instead. Keep in mind, you may need to adjust the sugar quantities if you’re not using Nutella, as it already adds sweetness.

Pro tips for the best cheesecake

Choose high-fat cream. Use heavy whipping cream with at least 35% fat to ensure a creamy, stable texture.
Keep your bowl chilled. A cold, dry, and clean bowl helps the cream whip perfectly to soft peaks.
Whip with care. Stop whipping once the cream reaches soft peaks. Overwhipping can make it difficult to fold into the cream cheese mixture.
Work the cream cheese correctly. Always use room-temperature cream cheese and a spatula. Avoid a whisk, which can introduce too much air and make the filling too soft.
Give it enough chilling time. Let the cheesecake set for at least eight hours, though chilling overnight provides the creamiest texture and best flavor.

Special tools

Mixing Bowls: Various sizes for easily combining ingredients and keeping elements separate when needed.
Spatula (Silicone or Rubber): Perfect for folding the cream into the cream cheese mixture and scraping bowls clean.
Whisk or Electric/Stand Mixer: For whipping the cream to soft peaks. A stand mixer with a whisk attachment works best for a smooth, airy texture.
Measuring Cups or Kitchen Scale: For accurate measurements, ensuring consistent results.
Food Processor: For crushing the cookies finely and evenly to create a smooth, sturdy crust.
Square Pan with Removable Bottom: Essential for easy removal and clean edges. A pan with a removable base ensures your cheesecake releases perfectly without cracking or breaking.

Removable square pan

We recently bought new pans with a removable bottom for easier cheesecake removal. After trying it out, we recommend lining the sides with parchment paper or using a cake ring—this makes removing the cheesecake much easier and helps prevent damage.

Be careful not to apply too much pressure when taking the cake out, as this can cause cracks or breakage. Try to avoid putting your fingers directly into the cake to prevent dents.

We’re still getting used to these pans, but with practice, removal will become much easier. For now, we’ll keep experimenting to make the process smoother and perfect every cheesecake.

The perfect topping

Melt the Nutella and pour it over the set cheesecake, tilting the pan to cover the entire top evenly. Place the cheesecake in the freezer for 10 minutes so the top layer sets perfectly.

Step by step overview

Crush Oreos with melted butter and press into the square pan.

Mix cream cheese and Nutella in a bowl until smooth.

Whip heavy cream with powdered sugar to soft peaks.

Fold whipped cream into the Nutella mixture gently.

Layer half the filling over the crust and smooth.

Add melted Nutella in the middle as a swirl or layer.

Add the remaining cheesecake filling and smooth the top.

Refrigerate 8 hours or overnight to set.

Pour melted Nutella on top and tilt to spread evenly. Chill or freeze briefly.

Slice into squares and serve.

How to get the perfect slice

Always use a sharp knife to achieve smooth, clean cuts. After each slice, rinse the knife under hot water, wipe it dry with a clean towel, and then make the next cut. Repeat this process for every slice to keep the edges neat and even.

For the best results, serve the cheesecake chilled—once it softens too much, the slices may lose their shape. Use gentle, steady pressure while cutting to avoid dragging or tearing the cheesecake.

Storage and serving tips

Refrigeration: Keep the cheesecake covered and refrigerated. It will stay fresh for up to 3–4 days.
Freezing: You can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and place it in an airtight container. Thaw overnight in the refrigerator before serving.
Serving: For the best texture, remove the cheesecake from the fridge 5–10 minutes before slicing.
Transport: If you’re taking the cheesecake elsewhere, keep it chilled in a sturdy container to maintain its shape and prevent the topping from sliding.

If you make these Nutella Cheesecake Squares, we’d love to see your results! Leave a review below and tell us what you thought—did you try any variations or add your own twist? Don’t forget to share your photos and tag us so we can celebrate your beautiful creations. Your feedback helps us keep creating delicious recipes for you!