Chocolate, hazelnut and cheesecake are a magical combination. This No Bake Nutella Cheesecake is an easy Nutella dessert recipe with just 20 minutes of active prep time!
Prep Time20 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Pies and Tarts
Cuisine: American
Keyword: no bake nutella pie, nutella cheesecake, nutella pie
1 ¼cupsgraham cracker crumbsabout 9 full size crackers
2Tablespoonsgranulated sugar
⅓cupunsalted buttermelted
For the Filling
2packagescream cheese, softened8 ounce each
2teaspoonsvanilla extract
1jarNutella or hazelnut spread13 ounce
1containerCool Whip, thawed8 ounce
For the garnish
Whipped Creamor Cool Whip
1Tablespooncocoa powder
Instructions
Start by making the crust. Place the graham crackers and sugar in a food processor and blend at high speed until they are fine crumbs. Slowly pour in the melted butter while running the processor at low speed until the crumbs pull away from the edges.
Pour the graham crackers into a 9-inch pie dish and press them firmly into the bottom and sides. Place in the freezer while making the filling.
While the crust is freezing, make the pie filling. In a large bowl, beat together the cream cheese and vanilla extract until smooth.
Add in the hazelnut spread, and continue beating at medium speed until well combined.
Fold in the thawed Cool Whip with a spatula.
Pour the filling into the chilled pie crust, and smooth out the top of the pie.
Chill in the refrigerator for at least 3 hours or until the filling has set.
Top with whipped cream and sprinkle with cocoa powder, if desired, and serve.
Notes
Can use our stabilized whipped cream in place of the Cool Whip.
Also delicious with our Oreo Crust instead of graham cracker crust.
Store covered in refrigerator for up to 7 days. Or freeze for up to 3 months. Thaw in refrigerator overnight before serving.