No Bake Nutella Almond Cheesecake Recipe For Chocolate Lovers

No bake Nutella almond cheesecake recipe is pure decadence that requires minimal effort but delivers maximum satisfaction when you need an impressive dessert.

Rich chocolate hazelnut flavor meets creamy smoothness in every bite of something truly special.

Setting up takes just minutes of hands-on work, and then patience does the rest while everything firms up beautifully in the fridge.

Perfect for warm days when turning on the oven feels impossible, holidays when oven space runs out, or any celebration deserving of something memorably delicious.

What makes it so appealing is how elegant it looks and tastes despite being surprisingly simple to put together.

You can have a showstopping centerpiece without spending hours in the kitchen or mastering complicated techniques.

Stop wondering what dessert will wow everyone at your next gathering and get moving on something guaranteed to impress.

What Makes No Bake Nutella Cheesecake a Solid Pick

• No Oven Required: Skipping the oven means your kitchen stays cool and you don’t have to worry about cracks or uneven baking.
• Rich Nutella Flavor: Nutella mixed into creamy filling gives a chocolatey-hazelnut taste that feels indulgent without needing fancy ingredients.
• Great For Entertaining: Making this ahead lets stress disappear – the cheesecake sits in the fridge while you handle other things, then comes together beautifully when guests arrive.
• Customizable Toppings: Decorating the whipped cream on top gives you space to make it your own, whether keeping it simple or adding extra flair.

Key Ingredients for No Bake Nutella Almond Cheesecake

• Raw Almonds (1/2 cup): Chop these to a semi-fine ground in a food processor for texture in the crust.
• Graham Crackers (1 sleeve, 9 full crackers): Grind these into crumb-sized pieces to combine with the almonds for a sturdy base.
• Melted Butter (6 tablespoons): Binds the almond and cracker mixture together so it holds its shape.
• Almond Butter (1 tablespoon): Adds richness and helps hold the crust together; any nut butter works, but almond butter is best and readily available at most supermarkets.

• Cream Cheese (2 8-ounce packages), softened: Softening it at room temperature ensures a smooth, lump-free filling; start with softened cream cheese so it blends easily with the other ingredients.
• Nutella (1 13-ounce jar): Use store-bought or make a homemade version if preferred.
• Almond Butter (2 tablespoons): Contributes depth and complements the Nutella flavor.
• Powdered Sugar (1/2 cup): Sweetens the filling to balance the richness of the Nutella.
• Vanilla Extract (1/2 teaspoon): Enhances the overall flavor profile.
• Almond Extract (1/2 teaspoon): Brings a subtle nod to the almond theme throughout the cheesecake.
• Heavy Cream (1 cup): Whipped and used as a topping for decoration after the cheesecake sets.

What Basic Tools Are Needed for Nutella Almond Cheesecake

• Food Processor: Grinds almonds and graham crackers into the right texture for the crust base.
• Medium Bowl: Holds the chopped almonds and crushed crackers before mixing with butter.
• 9-Inch Springform Pan: Creates the perfect container for pressing and setting the cheesecake crust and filling.
• Stand Mixer With Paddle Attachment: Combines all the filling ingredients into a smooth, creamy mixture.
• Rubber Spatula: Spreads the filling evenly into the pan and smooths the top surface.
• Pastry Bag With Star Tip: Pipes whipped cream decorations across the top of the finished cheesecake.

Step By Step Instructions For Nutella Almond Cheesecake

Easy Upgrades For Nutella Almond Cheesecake

• Grind Almonds And Crackers Separately: Processing them together can make the crust too fine and dense, so handle each one first then combine them together.
• Press The Crust Firmly: Using your thumb and index finger to push the mixture against the pan’s sides and bottom creates an even base that holds together when you slice.
• Chill The Crust First: Letting it sit in the fridge for a full hour helps it set properly so the filling doesn’t sink through or shift around.
• Mix The Filling Until Smooth: Beating the cream cheese, Nutella, and other ingredients thoroughly removes lumps and gives the cheesecake a creamy, consistent texture throughout.
• Fill To Just Below The Edge: Spreading the mixture almost to the rim but not over it makes unmolding easier and keeps the cheesecake looking neat when plated.

New Flavor Ideas for No Bake Nutella Cheesecake

• Chocolate Hazelnut Base: Swap half the almonds for chopped hazelnuts and add 2 tablespoons cocoa powder to the crust mixture for a deeper, nuttier foundation that pairs beautifully with the Nutella filling.
• Coconut Cream Topping: Replace the whipped cream decoration with sweetened coconut cream whipped to stiff peaks, then sprinkle toasted coconut flakes across the top for tropical flavor.
• Gluten-Free Version: Use gluten-free graham crackers in equal amounts and the cheesecake stays just as creamy without any texture changes.
• Oreo Cookie Crust: Mix crushed Oreos (about 15 cookies) with 3 tablespoons melted butter instead of the almond-cracker base for a chocolate cookie foundation that complements the Nutella layer.

Presenting No Bake Nutella Almond Cheesecake Beautifully

• Portion Control: This cheesecake serves 12 to 16 slices depending on how generous you cut, making it perfect for small gatherings or spreading across several desserts throughout the week.
• Pair With Fresh Berries: Raspberries or strawberries sit nicely alongside each slice, their tartness balancing the rich Nutella filling without competing for attention.
• Serve With Coffee Or Hot Chocolate: A warm cup brings out the hazelnut notes and cuts through the creamy sweetness naturally.
• Keep It Simple For Toppings: Whipped cream piped on top looks nice, but crushed almonds or a drizzle of chocolate work just as well if you prefer something quicker.

Easy Ways to Store Nutella Almond Cheesecake Properly

• Keep the crust in the springform pan until the filling sets completely; this makes it much easier to remove once everything is firm and stable.
• Store leftover slices covered with plastic wrap on a shelf in your refrigerator for up to three days, as the no-bake filling stays fresh longer than baked versions.
• If freezing, wrap individual slices tightly in plastic wrap then aluminum foil to protect them from freezer burn for up to two months.
• Make the crust a day ahead and refrigerate it; this gives you flexibility to prepare the filling whenever it works best for your schedule.

FAQs

No Bake Nutella Almond Cheesecake Recipe

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4.5 from 26 reviews

• Total Time: 5 hours 20 minutes
• Yield: 8 1x

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Description

This no bake nutella almond cheesecake sits somewhere between a dessert bar and pure indulgence, requiring nothing more than your mixing bowl and refrigerator to come together. Creamy filling meets a crunchy almond base while nutella swirls throughout, giving you a rich treat that’s ready whenever you need something special.

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Ingredients

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Crust:

• 1/2 cup raw almonds
• 9 graham crackers
• 6 tablespoons melted butter
• 1 tablespoon almond butter

Filling:

• 2 8-ounce packages cream cheese, softened
• 1 13-ounce jar Nutella
• 2 tablespoons almond butter
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Topping:

• 1 cup heavy cream

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Instructions

1. Pulse 1/2 cup raw almonds in your food processor until they reach a semi-fine consistency, then transfer to a medium bowl.
2. Process 9 graham crackers in the same food processor until they break down into crumb-sized pieces.
3. Add the graham cracker crumbs to your almonds and stir them together.
4. Pour 6 tablespoons melted butter and 1 tablespoon almond butter into the bowl, mixing until everything holds together when pressed.
5. Transfer your mixture into a 9-inch springform pan and press it firmly across the bottom and slightly up the sides to about 3/4 inch high, using your thumb and index finger to create an even, compact crust.
6. Refrigerate your crust for 1 hour at 40°F.
7. In a stand mixer with the paddle attachment, combine 2 8-ounce packages softened cream cheese, 1 13-ounce jar Nutella, 2 tablespoons almond butter, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon almond extract, beating until smooth and fully incorporated.
8. Spread the filling over your prepared crust with a spatula, bringing it to the edges without going over the rim, then smooth the top surface.
9. Cover the pan with plastic wrap and chill at 40°F for 4 hours or overnight until the filling sets completely.
10. Run a thin knife around the edges and release the springform pan carefully.
11. Whip 1 cup heavy cream until stiff peaks form, then pipe it across the top of your cheesecake using a pastry bag fitted with a star tip in whatever pattern appeals to you.
12. Slice with a clean, warm knife between cuts and serve your cheesecake right away.

Notes

• Pulse your almonds and graham crackers separately in the food processor so each ingredient reaches the right texture-almonds should be grainy and crackers should resemble breadcrumbs, not powder.
• Press your crust mixture firmly into all corners and sides of the pan using your thumb and fingers; a loose crust will crumble when you slice, so take time with this step.
• Let the filling set overnight rather than just four hours if your kitchen is warm, since no-bake cheesecakes need extra time to firm up properly in heat.
• Make the whipped cream topping just before serving and use a cold bowl and beaters so it holds its shape longer, especially if your kitchen isn’t cool.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: No-Bakes
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 452 kcal
• Sugar: 28 g
• Sodium: 142 mg
• Fat: 36 g
• Saturated Fat: 14 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.5 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 72 mg