Welcome to the ultimate indulgence for every Nutella enthusiast! This incredibly creamy, lush, and undeniably decadent no-bake Nutella cheesecake redefines dessert perfection. Crafted with just 7 simple, wholesome ingredients, it’s naturally dairy-free and vegan, yet so rich and satisfying, even the most discerning palates won’t suspect a thing. Featuring a effortlessly crafted 2-ingredient Oreo cookie crust and a velvety smooth Nutella cheesecake filling, this recipe promises ease, speed, and absolutely no baking fuss. Get ready to impress yourself and your loved ones with a dessert that tastes like a dream!
The Ultimate Easy No-Bake Vegan Nutella Cheesecake: A Deceptively Dairy-Free Delight
If you’re anything like me, the mere mention of Nutella conjures visions of creamy, hazelnut-chocolate bliss. And if you also happen to be a fan of plant-based desserts, then this easy no-bake Nutella cheesecake is about to become your new obsession. Forget complicated baking steps or stressing over whether your cheesecake will crack; this recipe is designed for pure enjoyment from start to finish. It’s a game-changer for anyone seeking a rich, chocolatey treat that also happens to be completely vegan and dairy-free.
Much like my popular no-bake Biscoff cheesecake and its adorable mini Biscoff cheesecake counterparts, this Nutella version is a testament to simplicity and speed. There’s no oven involved, which means less time worrying about baking times and more time anticipating that first magnificent bite. It’s the perfect dessert for any occasion, from casual gatherings to elegant dinner parties.
Drawing inspiration from the luxurious textures of my baked vegan chocolate cheesecake and the playful decadence of my vegan cookie dough cheesecake, this no-bake Nutella creation boasts an unparalleled richness and velvety smoothness. Each spoonful offers a symphony of flavors and textures, ensuring that stopping at just one slice will be an impossible feat. Prepare for an experience that will leave you utterly captivated and craving more!
The journey to this extraordinary dessert begins with a quick and straightforward Oreo cookie crust, providing the perfect crunchy foundation. Then, we dive into creating the star of the show: a soft, fluffy, and intensely flavorful vegan Nutella cheesecake batter that achieves its perfect set in the freezer. No need to stress about oven temperatures or complicated water baths here! To elevate this masterpiece, I’ve crowned it with a simple yet elegant vegan chocolate ganache and a sprinkle of perfectly crushed toasted hazelnuts. This combination is truly heavenly, adding layers of texture and an extra dimension of nutty, chocolatey goodness.
What’s truly remarkable about this recipe is its uncanny ability to fool even the most dedicated dairy-lovers. I guarantee that absolutely no one will believe that this luscious no-bake Nutella cheesecake is both dairy-free and vegan. It’s a next-level dessert that consistently receives rave reviews, easily earning its place as one of my all-time favorite cheesecake recipes. (And for more incredible no-bake creations, be sure to check out my cookbook!). This recipe isn’t just a dessert; it’s an experience, a delightful surprise that proves vegan baking can be just as, if not more, indulgent.
The Only 7 Simple Ingredients You Need for This Vegan Nutella Dream
One of the many charms of this no-bake Nutella cheesecake lies in its minimal ingredient list. You only need 7 staple ingredients to create this show-stopping dessert, with just two of those dedicated to the irresistible crust! This simplicity ensures that the recipe is accessible for all skill levels and doesn’t require a specialty grocery run.
For the Irresistible Oreo Cookie Crust:
- Oreos: The classic choice for a reason! You can opt for traditional store-bought Oreos, or if you’re aiming for a gluten-free Nutella cheesecake, easily substitute with store-bought gluten-free Oreos. For an even more homemade touch, feel free to use my recipe for homemade vegan and gluten-free Oreos, which adds an extra layer of love to your crust.
- Vegan Butter: This is key for binding the cookie crumbs and creating a firm, flavorful crust. My personal favorites for this recipe are Om Sweet Dairy Free or Miyoko’s Kitchen vegan butter, as they offer excellent flavor and texture. For an added depth of flavor that perfectly complements the rich Nutella, I highly recommend using a salted vegan butter.
For the Velvety Vegan Nutella Cheesecake Batter:
- Vegan Cream Cheese: The backbone of any great cheesecake! For an exceptional homemade experience, I highly recommend my homemade vegan cream cheese recipe. If you prefer store-bought, Tofutti and Kite Hill are my top recommendations. They consistently deliver the best texture and a subtly tangy flavor that mimics traditional cream cheese beautifully. Remember, room temperature is crucial here for a smooth batter!
- Organic Granulated Sugar: Essential for sweetness and structure. Opt for a high-quality, organic granulated sugar like Florida Crystals. Not only does it provide a pure sweetness, but it’s also certified vegan, ensuring your dessert is entirely plant-based.
- Vegan Heavy Cream: This ingredient is vital for achieving that luscious, airy, and incredibly rich cheesecake texture. I’ve had great success with several brands, including Silk, Califia Farms vegan heavy cream, Plant Crock, and Edward & Sons heavy coconut cream. Any of these options will work wonderfully to create a thick, decadent filling. If using coconut cream, make sure to use the thick cream from the top of a chilled can of full-fat coconut milk.
- Vegan Nutella: The star flavor! To simplify things, I used Nocciolata Dairy Free by Rigoni di Asiago – an exquisite Italian brand that is fully vegan and absolutely divine. Its rich hazelnut and cocoa notes are perfectly balanced. Alternatively, for a healthier and equally delicious option, you can easily swap in my homemade vegan Nutella recipe.
- Cocoa Powder: A touch of cocoa powder enhances the chocolate depth and richness of the cheesecake, making it even more decadent. You can use cacao powder, Dutch-processed cocoa powder, or natural cocoa powder. Since this is a no-bake recipe, there’s no need to worry about the leavening agent interaction, so choose whichever you prefer for flavor.
Overview: How to Make a No-Bake Nutella Cheesecake Step-by-Step
Creating this spectacular no-bake Nutella cheesecake is a straightforward and enjoyable process. Below, you’ll find a visual guide with photo references to help you along each step. While the comprehensive recipe with precise measurements is located in the recipe card further down, these images and brief descriptions are designed to ensure you’re on the right track and build your confidence in the kitchen!
Pro Tip for Making This Vegan Nutella Cheesecake Truly Irresistible
Because this is a chocolate cheesecake (with a delightful hazelnut twist!), the consistency of your cheesecake base is paramount. The secret to achieving that ultra-smooth, clump-free texture lies in the initial creaming of your vegan cream cheese. If this step is rushed or incomplete, you might unfortunately find small lumps of cream cheese in your otherwise perfect Nutella cheesecake when you cut into it.
To guarantee a flawlessly smooth and silky filling, dedicate ample time – about 3 to 5 minutes – to thoroughly cream together the vegan cream cheese (and the dairy-free yogurt mentioned in the recipe card if using) until it transforms into a light, airy, and whipped consistency. You’ll know it’s ready when the cream cheese is no longer in its stiff, block form and instead appears beautifully fluffy and spreadable.
Additionally, it is absolutely critical to use room temperature vegan cream cheese. Just as with traditional baking, cold cream cheese will be difficult to combine smoothly, leading to lumps. I have a detailed post on achieving room temperature butter, and the same principles apply here for vegan cream cheese: planning ahead to let it soften is crucial for proper integration into the batter and achieving that signature creamy texture. This simple step makes all the difference in the final outcome of your magnificent vegan Nutella cheesecake!
Dazzling Topping Ideas for Your Vegan Nutella Cheesecake
While this no-bake vegan Nutella cheesecake is absolutely divine on its own, adding a creative topping can elevate it to an even greater level of culinary artistry. Here are some of my favorite ways to garnish and enhance this already spectacular dessert, adding extra flavor, texture, and visual appeal:
- Luxurious Vegan Chocolate Ganache: A smooth, glossy chocolate ganache is always a winner. It adds an extra layer of chocolate richness and a beautiful sheen that makes the cheesecake look incredibly professional.
- Crushed Toasted Hazelnuts: A classic pairing with Nutella, toasted hazelnuts provide a delightful crunch and intensify the nutty flavor. Toast them lightly in a dry pan for a few minutes until fragrant, then crush for the perfect sprinkle.
- Silky Easy Vegan Chocolate Buttercream: For those who love a fluffy, piped topping, a light and airy vegan chocolate buttercream is an excellent choice. It adds a different texture and a sweet, creamy contrast to the dense cheesecake.
- Homemade Vegan Ferrero Rocher Candies: For an ultra-indulgent and gourmet touch, top your cheesecake with homemade vegan Ferrero Rocher candies. These add an incredible layer of hazelnut-chocolate bliss and make the dessert truly extraordinary.
- Elegant Homemade Vegan Chocolate Curls: Simple yet sophisticated, chocolate curls add a touch of elegance and an additional chocolatey element. You can easily make these by scraping a block of tempered vegan chocolate with a vegetable peeler.
- Fresh Raspberries or Strawberries: For a burst of freshness and a beautiful color contrast, scatter some fresh berries on top. Their slight tartness cuts through the richness of the cheesecake beautifully.
Frequently Asked Questions (FAQ) About No-Bake Vegan Nutella Cheesecake
Here are answers to some common questions you might have while making or enjoying this delightful dessert:
- Can I make this cheesecake ahead of time? Absolutely! This cheesecake is perfect for making in advance. In fact, it needs at least 3-4 hours to chill and firm up in the freezer, but it can be made up to 2-3 days ahead of time and stored in the refrigerator, or even a week in the freezer. Just let it thaw slightly before serving.
- How long does it last? Stored properly in an airtight container in the freezer, this cheesecake will last for up to 3 months. In the refrigerator, it will keep well for 5-7 days.
- Can I use a different type of cookie for the crust? Yes! While Oreos provide a classic flavor, you can certainly experiment. Graham crackers (ensure they are vegan), digestive biscuits, or even shortbread cookies would make delicious alternatives. Adjust the amount of vegan butter as needed to achieve a sticky crumb.
- What if I don’t have a food processor? No problem! For the crust, you can place the Oreos in a sealed plastic bag and crush them using a rolling pin until fine crumbs are formed. For the filling, a powerful hand mixer and a large bowl will work just as well as a stand mixer to cream the ingredients until fluffy.
- My cheesecake batter isn’t getting fluffy. What went wrong? The most common reason for this is using cold vegan cream cheese or heavy cream. Ensure all your ingredients, especially the cream cheese, are at room temperature. Also, be sure to beat for the full 3-5 minutes as recommended.
- Is this cheesecake truly dairy-free and vegan? Yes! Every ingredient listed in this recipe is plant-based, making this cheesecake entirely dairy-free and vegan. It’s perfect for those with allergies or dietary preferences, without compromising on taste or texture.
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If you make this irresistible recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback truly helps others discover and enjoy these recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well! Happy baking (or rather, no-baking)!
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7-Ingredient Easy No-Bake Vegan Nutella Cheesecake (Dairy-Free!)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 6 reviews
Author: Britt Berlin
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 1 8-inch cheesecake (serves 16) 1x
Category: Dessert, Cheesecake
Method: No Bake
Cuisine: American
Diet: Vegan, Dairy-Free, Plant-Based
Description
For all the Nutella lovers, this incredibly rich, smooth, and lush no-bake Nutella cheesecake is a dream come true! Made with just 7 simple, naturally dairy-free and vegan ingredients, it features an easy 2-ingredient Oreo cookie crust and the creamiest Nutella cheesecake filling you can imagine. You’ll adore how quick and easy this vegan Nutella cheesecake is to prepare – and trust me, absolutely no one will believe it’s dairy-free! It’s the perfect dessert for any occasion, offering pure indulgence without the fuss.
Ingredients
Scale
For the Oreo Cookie Crust:
- 1 sleeve (approx. 250 g) Oreo cookies (use store-bought gluten-free Oreos for a vegan gluten-free crust!)
- 1/3 cup (76 g) vegan butter, melted (salted recommended)
For the Vegan Nutella Cheesecake Batter:
- 32 ounces (904 g) vegan cream cheese, softened to room temperature
- 1 cup (200 g) organic granulated sugar
- 1 cup (240 g) vegan heavy cream or thick full-fat coconut cream (chilled overnight, use only the thick cream)
- 1 cup (250 g) vegan Nutella (store-bought like Nocciolata Dairy Free, or homemade)
- 1/3 cup (35 g) unsweetened cocoa powder (any variety)
Instructions
- Prepare Your Pan & Ingredients: Begin by gathering and measuring all your ingredients to ensure a smooth process. Line the bottom of an 8-inch springform pan with a circle of parchment paper. This will greatly assist in easy removal later.
- Make the Irresistible Cookie Crust: In a food processor, pulse the entire sleeve of Oreo cookies until they are transformed into very fine, uniform crumbs. Next, add the melted vegan butter to the food processor and pulse again until the mixture comes together into a cohesive, yet still slightly crumbly, dough. It should hold together when pressed.
- Form and Chill the Crust: Carefully press the cookie crumb mixture evenly into the bottom of your prepared springform pan. Work the crumbs up the sides of the pan to create a beautiful and sturdy crust. To achieve a perfectly flat and even crust, use the bottom of a flat-bottomed measuring cup or a glass to gently press down. Once the crust is formed, place the pan into the freezer to chill and firm up while you prepare the creamy Nutella cheesecake batter. This chilling step is crucial for a stable crust.
- Create the Dreamy Nutella Cheesecake Batter: In a large mixing bowl, using either a stand mixer with a whisk attachment or a hand mixer, start by creaming together the room-temperature vegan cream cheese until it is wonderfully light, fluffy, and completely smooth (this should take about 3-5 minutes). This step is key to avoiding lumps. Then, gradually add in the organic granulated sugar and the vegan heavy cream. Continue to mix on medium-high speed for another 3-5 minutes, until the mixture is visibly lightened, airy, and the heavy cream is fully integrated, forming a thick, cloud-like consistency. Finally, add the vegan Nutella and cocoa powder to the bowl. Mix again on low speed until these are thoroughly combined and evenly distributed throughout the cheesecake batter. You may need to stop the mixer a few times and use a silicone spatula to scrape down the bottom and sides of the bowl, ensuring there are no unmixed streaks.
- Pour, Smooth & Chill: Once your luxurious vegan Nutella cheesecake batter is perfectly mixed, carefully pour it over the chilled Oreo cookie crust in the springform pan. Use your spatula or the back of a spoon to gently smooth the top surface of the batter, creating an even and professional finish. Cover the pan loosely with plastic wrap to prevent freezer burn and transfer the cheesecake to the freezer to chill for a minimum of 3-4 hours, or until it is completely firm and set.
- Top and Release: When you’re ready to serve this delectable dessert, remove the cheesecake from the freezer. To easily release the cheesecake from the pan, run a thin, sharp butter knife along the inner edges of the springform pan. Then, unlatch and carefully remove the springform collar. Now for the creative part: you can top your cheesecake with a rich vegan chocolate ganache drizzle and a generous sprinkle of crushed toasted hazelnuts for an elegant presentation and an extra layer of flavor and texture.
- Slice and Savor: Allow the cheesecake to sit at room temperature for 10-15 minutes before slicing. This brief resting period helps it soften slightly, resulting in perfect, clean slices and a wonderfully creamy texture. Slice into generous portions and enjoy every single bite of this incredible no-bake vegan Nutella cheesecake! Store any leftovers in an airtight container in the freezer for up to 3 months, or in the refrigerator for up to 5-7 days.
Notes
Gluten-Free Option: To make this a gluten-free vegan Nutella cheesecake, simply swap out regular Oreos for certified gluten-free Oreos available in most stores. You can also use my homemade vegan gluten-free Oreo recipe for an extra special touch. (Please note: even if gluten-free, some store-bought Oreos may still be manufactured in facilities that process dairy, so always check labels if you have severe allergies.)
Store-Bought Vegan Nutella Recommendations: For this recipe, I achieved fantastic results using Nocciolata Dairy Free by Rigoni di Asiago, an excellent Italian vegan hazelnut spread. However, there are many great vegan hazelnut spreads on the market. Feel free to use your favorite brand, or for a homemade and healthier alternative, try my homemade vegan Nutella recipe – it’s incredibly delicious and easy to make!
Consistency Tip for Coconut Cream: If using heavy coconut cream, ensure your cans of full-fat coconut milk have been chilled in the refrigerator overnight. This allows the thick cream to separate and solidify at the top. Scoop out only the thick cream, leaving the watery liquid behind. This ensures the correct consistency for your cheesecake batter.