This Easy Nutella Cheesecake is rich, velvety, and effortlessly impressive. A crisp Oreo cookie crust supports a smooth Nutella-swirled cheesecake filling, finished with softly whipped cream and toasted hazelnuts for contrast. It’s indulgent without being overwhelming—perfect for holidays, celebrations, or when you want a bakery-quality dessert at home.

Balanced sweetness, deep chocolate flavor, and a classic cheesecake texture make this recipe a repeat favorite.

Why You’ll Love This Recipe

• No water bath required – simple and stress-free
• Ultra-creamy texture with a light, mousse-like finish
• Make-ahead friendly – tastes even better the next day
• Crowd-pleasing flavor (Nutella + cheesecake = always a yes)
• Beginner-friendly with clear, forgiving steps

Jump to Recipe

Prep: 35 minutes

Bake: 1¼ hours

Makes: 16 servings

Ingredients

Oreo Crust

• 2½ cups lightly crushed Oreo cookies (about 24 cookies)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Nutella Cheesecake Filling

• 4 packages (8 oz each) cream cheese, softened
• ½ cup granulated sugar
• 2 jars (26½ oz each) Nutella
• 1 cup heavy whipping cream
• 1½ teaspoons vanilla extract
• 4 large eggs, room temperature, lightly beaten
• ½ cup chopped toasted hazelnuts

How to Make Nutella Cheesecake

1. Prepare the Pan

Preheat oven to 325°F (165°C). Wrap the outside of a 10-inch springform pan with heavy-duty foil to prevent leaks.

2. Make the Crust

In a food processor, pulse Oreo cookies and sugar until fine crumbs form. Gradually add melted butter and pulse until evenly moistened. Press firmly into the bottom of the prepared pan.

3. Mix the Filling

In a large bowl, beat cream cheese and sugar until completely smooth. Add Nutella and vanilla, mixing until fully incorporated. Blend in heavy cream, then gently mix in eggs on low speed just until combined.

4. Assemble

Pour filling over the crust and smooth the top. Sprinkle chopped hazelnuts evenly across the surface.

5. Bake

Bake for 1¼ hours, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and allow cheesecake to cool gradually for 1 hour.

6. Chill

Refrigerate for at least 4 hours, preferably overnight, for best texture and flavor.

Serving Suggestions

• Add a light dusting of cocoa powder
• Drizzle with warm Nutella or chocolate ganache
• Serve with fresh berries to balance richness
• Finish with whipped cream and shaved chocolate

Storage & Make-Ahead Tips

• Refrigerator: Store covered for up to 5 days
• Freezer: Freeze slices tightly wrapped for up to 2 months
• Thaw overnight in the refrigerator before serving

Expert Tips for Perfect Cheesecake

• Use room-temperature ingredients for a silky batter
• Mix gently once eggs are added to avoid air bubbles
• Chill fully before slicing for clean, bakery-style slices
• Wipe knife between cuts for sharp presentation

Frequently Asked Questions

Can I use a different crust?

Yes—graham crackers or chocolate wafer cookies work beautifully.

Can this be made ahead?

Absolutely. Cheesecake improves after resting overnight.

Is this overly sweet?

No—the cream cheese balances the Nutella for a smooth, rich but not cloying flavor.

Nutrition Snapshot (Approx. Per Slice)

• Calories: ~900
• Fat: ~62g
• Carbohydrates: ~71g
• Protein: ~12g

(Values are estimates and will vary.)

Final Thought

This Easy Nutella Cheesecake is the kind of dessert that looks impressive, tastes indulgent, and still feels approachable. It’s luxurious without being fussy—perfect for home bakers who want reliable, show-stopping results every time.