These No-Bake Nutella Cheesecake Bars are the ultimate treat for chocolate-hazelnut lovers. With a crunchy Oreo base and a creamy Nutella-infused filling, they deliver indulgent flavor without the need for an oven or gelatin.
This Nutella cheesecake is rich, creamy, and packed with irresistible chocolate-hazelnut flavor—like a bakery-style dessert made right at home.
No Bake Nutella Cheesecake Bars
Nutella Cheesecake with Oreo Crust
If Nutella is your weakness, these no-bake Nutella cheesecake bars are about to become your new favorite treat. They’re every bit as luscious as my Nutella cheesecake.
With a smooth blend of cream cheese and Nutella, the filling turns out irresistibly rich, yet perfectly balanced—not too sweet, just decadently creamy. Because this dessert sets in the fridge, not the oven, you get that silky, mousse-like texture in every bite.
These Nutella bars are simple, stunning, and guaranteed to impress whether you’re making them for a gathering or a cozy night in.
Grab These Ingredients
- Oreo cookies – Crushed into fine crumbs, these form a rich, chocolatey base with just the right amount of crunch.
- Unsalted butter – Melted and mixed with the Oreo crumbs to hold the crust together and add depth of flavor.
- Full-fat cream cheese – This gives the bars their signature smooth and velvety texture. Let it soften at room temperature so it blends easily.
- Nutella spread – The heart of this dessert! It delivers that indulgent chocolate-hazelnut taste in every bite.
- Icing sugar – Gently sweetens the filling while keeping it smooth and creamy.
- Whipping cream (at least 35% fat) – Beaten to soft peaks, it adds airiness and helps the cheesecake set without the need for baking.
You can use Biscoff biscuits, graham crackers, chocolate biscuits or even digestive biscuits for the crust.
Yes! You can swap Nutella for Biscoff spread, peanut butter, or even white chocolate spread. Each variation will give the cheesecake a unique flavor.
No. If you do, you’ll need to use Gelatin.
Special Tools ٠࣪⭑
Before you start making these easy no bake dessert, make sure you have the following tools on hand:
- Food processor or zip-top bag with a rolling pin: For crushing the Oreos into a fine crumb base.
- Digital kitchen scale or measuring cups: To ensure every ingredient is accurately measured.
- Electric mixer or whisk: Useful for whipping the cream and blending the filling until smooth.
- Square or rectangular pan: A lined dish makes it easier to slice and lift the bars cleanly.
- Mixing bowls: One for whipping the cream, another for combining the cheesecake mixture.
- Spatula: Great for folding ingredients and spreading the filling evenly in the pan.
How To Make No Bake Nutella Cheesecake Bars
If you’re not using a pan with a removable bottom (like a springform or loose-base tin), line it with parchment paper. Leave some overhang on the sides—this makes it much easier to lift the bars out cleanly once they’re set.
A square or rectangular pan works best for neat cheesecake bars.
Crush the Oreos (cream and all) into fine crumbs using a food processor. If you don’t have one, place the cookies in a ziplock bag and crush them using a rolling pin until very fine.
Transfer the crumbs to a bowl and mix in the melted butter.
Stir until the mixture resembles wet sand and holds together when pressed.
Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or the bottom of a flat glass.
Pack it down well so it forms a sturdy base. Place the pan in the fridge to chill while you prepare the filling.
In a large mixing bowl, add the softened cream cheese and room-temperature Nutella. Use a spatula or hand mixer to mix them together until the mixture is completely smooth and creamy with no lumps. Room temperature ingredients are key to achieving that silky texture.
To avoid lumps, make sure your cream cheese and Nutella are at room temperature before mixing. This ensures they blend smoothly into the filling.
In a separate clean, cold bowl, pour in the heavy whipping cream (at least 35% fat) and add the powdered sugar. Use an electric mixer to whip the cream until soft peaks form. Do not overbeat—the cream should hold its shape but still be soft and airy.
If you forget about adding the sugar to the cream it’s okay! You can add it later.
Gently fold the whipped cream into the Nutella–cream cheese mixture in two stages. Start by folding in half of the whipped cream using a spatula, turning and scooping from the bottom up to keep the mixture light.
Once that’s almost fully combined, fold in the remaining whipped cream.
You should end up with a smooth, airy, mousse-like filling.
Take the crust from the fridge and spread the filling evenly on top. Use an offset spatula or the back of a spoon to smooth out the surface.
Cover the pan with plastic wrap or a tray and refrigerate for at least 8 hours, but overnight is best. This allows the bars to firm up enough to slice cleanly.
Once set, melt a little Nutella (you can microwave it in 10-second intervals) and drizzle it over the top of the cheesecake layer. Tilt the pan gently to spread the drizzle for an elegant look.
If desired, crush a few extra Oreos (just the biscuit part, not the cream) and sprinkle them along the edges or over the top for crunch and decoration.
If using parchment paper, lift the cheesecake bars out of the pan carefully using the overhanging edges. Place on a cutting board and slice into bars using a sharp knife. For cleaner slices, wipe the knife between cuts.
Serve chilled and enjoy these rich, creamy no-bake Nutella cheesecake bars that taste just as indulgent as a bakery treat!
My Best Tips
- Whip with care: Beat the heavy cream just until soft peaks form—it will firm up more once combined with the rest of the filling.
- Soften your ingredients: Bring the cream cheese and Nutella to room temperature so they blend together smoothly.
- Prep your mixing bowl: Use a cold, dry, and spotless bowl for whipping the cream to help it whip up properly.
- Give it time to set: Refrigerate the cheesecake bars for a minimum of 8 hours, ideally overnight, to ensure clean slices and the perfect creamy texture.
- Runny cream cheese: To prevent your no-bake cheesecake from turning out runny or too soft, avoid using a whisk to mix the cream cheese. Instead, use a spatula or the back of a spoon to gently work the cream cheese until smooth. Whisks can incorporate too much air and may break down the cream cheese, leading to a looser, melted texture in your final filling.
Yes, you can! In fact, this cheesecake is perfect for making ahead. It needs at least 8 hours to set in the fridge, so preparing it the night before is ideal. It will stay fresh in the refrigerator for up to 3-4 days, making it a great dessert for parties or special occasions
How to Store No bake Nutella Cheesecake Bars
- Refrigerate: Store any leftover cheesecake in an airtight container for up to 3-4 days to maintain its freshness.
- Freeze: To freeze, slice the cheesecake and place the slices on a tray in a single layer. Once frozen, transfer the slices to a freezer-safe bag or container. They will keep for 2-3 months. When ready to enjoy, thaw the slices overnight in the fridge before serving.
This cheesecake will stay fresh in the fridge for 3-4 days when stored in an airtight container. Make sure to keep it covered to prevent it from absorbing any odors.
No Bake Nutella Cheesecake Bars
- Prep Time: 30
- Refrigerate: 8h
- Total Time: 8h 30 min
- Yield: 9 1x
- Category: cheesecake
- Method: no bake
- Cuisine: american
Description
Here’s a simple and easy recipe for No-Bake Nutella Cheesecake Bars — super creamy, rich, and totally addictive, all without using gelatin!
Ingredients
Crust
Cheesecake filling
- 500 grams cream cheese
- 200 grams Nutella
- 50 grams powdered sugar
- 200 grams heavy whipping cream (35%)
decorate
Instructions
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Crush the Oreo cookies (with filling) into fine crumbs using a food processor or by smashing them in a bag with a rolling pin.
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Mix the Oreo crumbs with melted butter until the texture feels like wet sand.
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Press the mixture into a lined square pan, smoothing it into an even base. Chill the crust in the fridge while you make the filling.
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Beat the cream cheese with the Nutella until smooth and creamy using a spatula
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Whip the cold heavy cream in another bowl until soft peaks form.
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Gently fold the whipped cream into the cream cheese mixture until combined and fluffy. Don’t overmix.
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Spread the filling evenly over the chilled crust. Smooth out the top with a spatula.
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Chill the cheesecake in the fridge for at least 8 hours or overnight until set and firm.
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Once set, spread the Nutella gently over the top of the cheesecake to create a smooth topping. Crush some oreos and sprinkle them on the edges.
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Slice into bars using a sharp knife. Wipe the knife between each slice for clean edges.
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Serve chilled and enjoy!
Archersfood
Recipes from my family to yours
