No-Bake Nutella Swirl Cheesecake

No-Bake Nutella Swirl Cheesecake

Watch the video for this recipe:

I have been asked for so many times how to make Nutella Cheesecake without baking, and not involve eggs. So I finally came up with this delicious no-bake Nutella Swirl Cheesecake recipe which is very easy and quick to prepare, and looks quite impressive.


The oreo crust is pressed on the bottom and up the sides which creates a wonderful edge and a great presentation, not to mention it has a wonderful texture as well. The filling is divided in two, one of cream cheese and one with Nutella,  swirled from top to bottom. 


The cheesecake is decadent, rich and smooth with a crispy Oreo crust, full of nutella flavor and completely addictive. A perfect treat for special occasions or for whenever you are craving a quick nutella dessert.


Related Posts:
Baked Nutella Cheesecake
Nutella Ice Cream
Marbled Chocolate Pumpkin Cheesecake



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  • Makes about 8-10 servings
  • Crust
  • 12 oz (340g) oreo cookies
  • 1 stick (110g) unsalted butter, melted
  • Filling
  • 26 oz (750g) cream cheese, room temperature
  • 7 oz (200g) whipping cream (35% fat), cold
  • 1/2 cup (140g) Nutella
  • 2 tsp (10g) vanilla extract
  • 1/2 cup (65g) powdered sugar
  1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
  2. Press the mixture into the bottom and up the sides of a greased 8 inch (20 cm) springform pan using the back of a spoon and your fingers where necessary.  Refrigerate until the filling is prepared.
  3. Prepare the filling. In a mixing bowl place the cream cheese, powdered sugar and vanilla extract and mix until smooth.
  4. In another bowl mix the cream until soft peaks form. Gradually fold the whipped cream into cream cheese mixture.
  5. Divide the mixture in two. Fold Nutella in one half of the mixture.
  6. Place the mixtures into the prepared pan on two layers. Start with 3 large spoons of cream cheese mixture with space between them and them fill the gaps with 3 large spoons of Nutella mixture. Repeat for the second layer. Slam the sprinform pan on the counter top to spread the mixture.  Use a knife to create swirls on top and bottom as well.
  7. Refrigerate for 6 hours or even overnight to set.



No-Bake Nutella Swirl Cheesecake-1
No-Bake Nutella Swirl Cheesecake-2
Nutrition facts 1 Serving (160g) - Calories:656, Fat:51.7g, Saturated Fat:31.1g, Unsaturated Fat:1.8g, Carbohydrates: 41.7g, Sugar:27.6g, Fiber: 1.8g, Protein: 8.7g, Cholesterol: 127mg, Calories from Fat 465, Sodium 460mg, Potassium 232mg, Vitamin A 30%, Vitamin C 0%, Calcium 10%,Iron 16%, Nutrition Grade F,
On November 13, 2015 at 08:26 pm, Liz said...
Such a stunning dessert! I love an Oreo crust---and the filling of Nutella, cream cheese and whipped cream must be sublime!!!
On November 14, 2015 at 10:48 am, mira said...
Your cakes are always beautiful Ella! This looks rich and delicious! Pinned!
On December 04, 2015 at 05:01 am, conchi said...
I'm going to do your recipe for my birthday next week. I saw your video and I think it wil be easy for doing. Regards

Great.. let m know if you enjoyed it:)

On December 11, 2015 at 05:34 am, conchi said...
Hello, all my guests liked very much, but for my taste, the cheese was very strong (I used philadelphia). I'll try it again with mascarpone cheese, that it is ligther. what's your opinión? Regards

yes.. you can try with a lighter version of cream cheese.. I am sure you will love it 

On September 06, 2016 at 07:40 am, neo said...
t looks beautiful. how it differs from the gelatin based?
On July 26, 2017 at 12:21 pm, Alice said...
Hi Ella I have made quite a few of your recipes and they are always so yummy !! Can you please tell me what brand of cream cheese did you use in this cake? In the video it doesn't seem to be the Philadelphia type which is in a tub (the spreadable type). It looks different. Thank you. Alice

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