This Nutella cheesecake is my go-to dessert for celebrations, last-minute guests and lazy weekend baking. I discovered this combination during a family gathering when I wanted something indulgent but quick: a silky Nutella mousse set on a crunchy Oreo base, finished with a shiny ganache and toasted hazelnuts. The first time I made it, my skeptical aunt asked for the recipe after the second slice, and it’s been a requested addition to every holiday table ever since. The texture is what hooks people—the base gives a sturdy, chocolatey snap while the Nutella filling is cloud-like yet dense enough to slice perfectly.

What makes this version special is the balance of richness and lightness. Using full-fat cream cheese and whipped cream creates a mousse-like lift, while the gelatin gives clean slices without any baking. Nutella brings that beloved roasted-hazelnut flavor and just enough sweetness; the ganache on top amplifies the chocolate notes and offers a glossy finish that photographs beautifully. If you like combination desserts that feel luxurious without complicated technique, this one will become a favorite fast.

Ingredients

• Oreo cookie base: Use about 7 ounces of sandwich cookies (roughly 1½ standard 14.3 oz packs). I prefer original Oreos for the sweet cream contrast, but chocolate wafer cookies will work too. The cookies should be blitzed into fine crumbs so the butter binds them evenly.
• Unsalted butter: 4 tablespoons, melted. Use real butter for the best flavor and mouthfeel. Salted butter will make the base slightly savory—reduce any added salt elsewhere if you choose it.
• Gelatin: 3 teaspoons powdered gelatin to stabilize the mousse for clean slices. Bloom in 1/4 cup water and gently warm to dissolve—don’t boil, or it will affect texture.
• Cream cheese: 1 pound (block-style), softened to room temperature. Full-fat block cream cheese gives the creamiest texture; do not use spreadable tubs for best results.
• Powdered sugar: 1/2 cup, sifted if lumpy. This sweetens and helps the filling set smoothly.
• Hazelnut spread: 1 cup Nutella. Natural or store-brand alternatives work, but consistency can vary slightly.
• Heavy cream: 1 cup plus extra for whipping and ganache—use full-fat heavy cream for stability and richness.
• Ganache chocolate: 1/4 cup dark or semi-sweet chocolate chips for shine and depth when combined with cream and Nutella.
• Toppings: Toast and roughly chop 1/4 cup hazelnuts, whip an extra 1/2 cup cream for piping, and warm 3 tablespoons Nutella to drizzle.

Instructions

Prepare the pan: Place the base of an 8-inch (20 cm) springform pan upside down so the lip won’t block removal. Butter the base lightly and press a square of parchment over it. Clip the pan sides on and let the parchment overhang. Butter the sides and line them with parchment as well; this makes unmolding neat and simple. Make the Oreo base: Break the cookies by hand into chunks and pulse in a food processor until fine crumbs form. Add the 4 tablespoons melted butter and pulse until evenly moistened. Press the crumb mixture firmly into the prepared pan using the flat bottom of a measuring cup or a tamper—compact it well so the base holds together. Refrigerate while you prepare the filling. Bloom and dissolve gelatin: Place 1/4 cup cold water in a small bowl and sprinkle 3 teaspoons gelatin over the surface. Let it sit 4–5 minutes until plumped. Microwave in 10–15 second bursts just until liquid and stir smooth; allow to cool slightly so it isn’t hot when mixing with dairy. Make the Nutella mixture: Beat 1 pound softened cream cheese with 1 cup Nutella and 1/2 cup powdered sugar until glossy and smooth, scraping down the bowl. Slowly drizzle in the cooled gelatin and beat another 20–30 seconds to incorporate evenly—this helps the filling set reliably. Whip and fold: Whip 1 cup heavy cream to stiff peaks. Fold one-third of the whipped cream into the Nutella mixture to loosen it, then fold in the remaining cream in two additions using a spatula. Fold gently to keep the mousse airy but fully combined. Assemble and chill: Pour the filling over the chilled cookie base, smooth the top with an offset spatula, and return to the refrigerator for at least 1 hour to set the mousse before topping. For best results chill 3–4 hours or overnight so the flavor develops.

Decorating

For the ganache, place 1/2 cup heavy cream, 1/2 cup Nutella and 1/4 cup dark chocolate chips in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until smooth and glossy. Let the ganache cool about 5 minutes so it is pourable but not hot, then pour onto the chilled cheesecake and tilt the pan to coat evenly. Chill at least 3 hours more before adding chopped toasted hazelnuts—this prevents them from sinking into the ganache. Whip an additional 1/2 cup cream to soft peaks and pipe dollops around the edge, then warm 3 tablespoons Nutella briefly and drizzle over the top. Slice into generous wedges and serve slightly chilled for best texture.

Storage Tips

Keep the cake covered in the refrigerator for 3–4 days; use a cake carrier or press a large sheet of plastic wrap onto the surface to prevent odors from transferring. For longer storage, cut into individual slices and wrap each in plastic followed by foil before freezing—this reduces freezer burn. To reheat frozen slices, thaw in the refrigerator overnight and bring to room temperature for 20–30 minutes before serving; a quick 10–15 second microwave burst can soften the ganache if needed.

Ingredient Substitutions

To make the crust gluten-free, swap Oreos for certified gluten-free chocolate sandwich cookies or use 2 cups of gluten-free chocolate crumbs. For a dairy-free version, use dairy-free cream cheese and coconut cream, and replace gelatin with agar-agar (note: agar sets differently—use manufacturer ratios and bring to a boil to activate). If Nutella isn’t available, any chocolate-hazelnut spread will work; reduce additional sugar if your substitute is very sweet. For a lighter version, substitute half the cream cheese with mascarpone for a silkier flavor, though this will slightly change the set and richness.

Serving Suggestions

Serve slices chilled with a dollop of whipped cream and a sprinkle of toasted hazelnuts. Fresh raspberries or a few salted caramel shards pair beautifully with the chocolate-hazelnut flavors. For a party, set up a topping station with extra chopped nuts, flaked sea salt, berry coulis and chocolate shavings so guests can customize their slice. The cake also pairs well with strong coffee or espresso to cut the richness.

Cultural Background

While this particular format is modern and no-bake, it blends traditions: the classic European use of mousse and ganache with an American-style cookie crumb base. Nutella, invented in Italy, has become a global pantry staple and melds especially well with cream cheese in refrigerated desserts. This recipe is a contemporary hybrid that celebrates convenience without sacrificing the layered textures of traditional chilled confections.

Seasonal Adaptations

In winter, add a pinch of cinnamon or espresso powder to the filling for depth. In summer, top with fresh stone fruit slices or a chilled berry compote to brighten the richness. For holiday occasions, fold in 2 tablespoons of orange liqueur into the ganache or sprinkle the top with edible gold dust for a festive look. Small adjustments like swapping hazelnuts for toasted almonds will shift the profile subtly to match seasonal produce.

Meal Prep Tips

Make the crust and filling a day ahead to save time—prepare the ganache just before serving for best gloss. Store whipped cream separately and pipe onto each slice as you serve to maintain texture. If transporting, keep the cheesecake chilled in a cooler with ice packs and assemble final garnishes on-site to prevent smearing.

This Nutella cheesecake is one of those desserts that makes hosting feel effortless and special. Give it a try for your next gathering—you’ll likely find, as I did, that it becomes a regular request from friends and family.