Mini Nutella Cheesecake {No Bake}

This post may contain affiliate links. Please read my disclosure policy.

The best quick and easy no bake Nutella cheesecake recipe with Oreo crust, homemade with simple ingredients. Loaded with a decadent, rich, creamy, mousse-like Nutella filling.

I love Nutella so much that I can eat it straight out of the jar by the spoonfuls. It tastes amazing as a spread, dip or even a filling in cakes, cupcakes and cookies but my favorite way to use it is in this cheesecake, hands down!

More Nutella Desserts

Easy Nutella Cheesecake With Oreo Crust

Today’s recipe is one of the most requested from my family and friends. It looks and tastes as if it may have taken hours of work but in reality, it’s super fast to prepare. You can even make it a few days in advance of a party and kids can also help.

First things first, this is not a Nutella swirl cheesecake nor is it a baked Nutella cheesecake. Those are different recipes and require turning on the oven and baking.

Nutella Cheesecake Bite

How to make Nutella cheesecake?

  1. Prepare Oreo pie crust mixture.
  2. Spread it tightly at the base of a muffin pan.
  3. Chill.
  4. Remove from pan and keep aside.
  5. Prepare cheesecake filling by mixing together Nutella, cream cheese, powdered sugar, cocoa powder.
  6. Fold in whipped cream.
  7. Pipe filling onto individual mini pie crust.
  8. Decorate with sprinkles.
  9. Enjoy!


  • Make a large cheesecake– Spread cookie mixture in a 9 inch round pan. Then, spread cheesecake mixture on top. Chill. Cut slices and enjoy.
  • Cheesecake bars or bites– Spread cookie crust mixture in an 8 inch rectangle pan. Spread cheesecake mixture on top. Chill. Then, cut small bite-sized slices.
  • Cheesecake dip– Omit the crust and serve the cheesecake mixture in a bowl with Oreo cookies on the side.
Best Homemade Nutella Cheesecake

Tips and Techniques

  • Can I use whipped cream instead of Cool Whip? Yes, make Homemade Whipped Cream and when stiff peaks form, fold it into the Nutella filling.
  • What to do if filling is too thin to pipe? Chill the cheesecake mixture in the fridge for 20-30 minutes so that it firms up a bit and then you can easily pipe.
  • Add cheesecake toppings– I used chocolate sprinkles but you can also use other types or colors of sprinkles, chopped nuts (especially hazelnuts), shredded chocolate, chocolate curls, chopped up candy bars, whipped cream or Dulce De Leche. A light drizzle of ganache or warm Nutella is also delicious or you can even try this Nutella Syrup.
  • Try a different crust– Instead of making an Oreo Nutella cheesecake, use a Graham Cracker crust.
  • Measure properly- This is especially with regards to Nutella. It is 3/4 cup, NOT 1 cup. Adding a whole cup will make the mixture thin and you will have to fix it by adding more powdered sugar to thicken it. That will obviously change the flavor and make the filling sweeter.

More No Bake Cheesecake Recipes

Mini No Bake Nutella Cheesecake Recipe
Print Recipe Pin Recipe
5 from 1 rating
Rate this Recipe »

Mini No Bake Nutella Cheesecake

Prep Time: 20 minutes
Chill time: 1 hour
Total Time: 1 hour 20 minutes
The best quick and easy no bake Nutella cheesecake recipe, homemade with simple ingredients. An Oreo crust is topped off with rich, creamy Nutella filling.
Yield: 12 Cheesecakes



  • Prepare the Oreo pie crust mixture and spoon it into 12 cavities of a lightly greased muffin pan or cupcake pan.
  • Press it down with your fingers or the base of a shot glass. The more packed down it is, the more secure it will be, when you remove it from the pan. 
  • Chill tray in the freezer for 15 minutes or until crust has firmed up. 
  • While the Oreo crust is chilling, prepare the filling by mixing together cream cheese, Nutella, powdered sugar, cocoa powder in a large bowl until smooth.
  • Fold in the whipped cream until smooth and creamy.
  • Attach the star tip to a piping bag and fill it with this cheesecake mixture.
  • Remove pan from freezer. Gently tun it over to a sheet of wax paper or parchment paper and tap the pan until the mini crusts come out.
  • Pipe the cheesecake filling on top of each mini Oreo crust. 
  • Sprinkle chocolate sprinkles.
  • Chill in the fridge for at least 2 hours so that it firms up even further. Enjoy!


  • Read all my tips above.
  • In the pictures, you will notice that I used a combination of graham cracker crumbs and Oreo crumbs but you can just use Oreo crumbs. 
  • If you like a thick crust, make 2 batches of my Oreo crust.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 157kcal, Carbohydrates: 23g, Protein: 1g, Fat: 6g, Saturated Fat: 6g, Cholesterol: 3mg, Sodium: 22mg, Potassium: 103mg, Fiber: 1g, Sugar: 19g, Vitamin A: 35IU, Calcium: 41mg, Iron: 0.9mg
Course: Dessert
Cuisine: American
Calories: 157
Author: Abeer Rizvi

Until next time, tata my lovelies!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating