No-bake Nutella Cheesecake


Nutella Cheesecake (after 5 hours without gelatin)
 Hi everyone! I hope you're doing well! So today I'm posting this extremely simple Nutella cheesecake recipe! It can be altered according to your liking and the size of your tin. Mine was
18cm × 18cm ×6.7cm.
You can replace Nutella with peanut butter or strawberries etc.


  1. 8 oz or 228 grams of cream cheese
  2. 1 can of condensed milk OR 200 grams of whipped cream with half cup of powered sugar.
  3. 250 grams or more of Nutella
  4. 120 grams of Oreo/Marie biscuits/graham crackers/digestives etc
  5. 80 grams of melted butter
  6. 1 tbsp of gelatin dissolved in warm water. (If you are in a hurry, tho I didn't use it)
  7. 3 drops of vanilla

After 18 hours

  1. Crush your biscuits into crumbs and then add melted butter to them.
  2. Now line the bottom of your springform pan with parchment paper or cling film.
  3. Rub some oil over the whole tin.
  4. Now add your crumbs and using the back of a glass or spoon or your hand, even it out.
  5. Refrigerate for half an hour while you prepare the filling.
  6. In a bowl loosen your cream cheese with a hand mixer or a stand mixer or a whisk if you have that elbow grease.
  7. Then add your whipped cream with sugar incorporated already OR use condensed milk which is easy but the mixture isn't that fluffy.
  8. Mix in the cream cheese, whipped cream/condensed milk, Nutella and gelatin+water mix(if u wish) with your mixer. 
  9. Now add this mixture to the tin over the base.
  10. Freeze this for 18-24 hours for best results without using gelatin. 5-6 hours with gelatin. (It can vary according to the season)

NOTE: You can change the amount of filling according to your tin size or according tour sugar requirements, just taste it while mixing!

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