Decadent Nutella Cheesecake Recipe: Creamy No-Bake Dessert

Y’all, this Nutella Cheesecake recipe features an Oreo crust with extra Nutella swirled throughout for a truly indulgent dessert. Rich and decadent, a small slice goes a long way.

Follow the directions below to achieve a super creamy, smooth cheesecake every time. If you enjoy chocolate cheesecakes, try the double chocolate cheesecake recipe from the same author.

…this was one of the most decadent desserts I have ever made, completely worth the effort and cooking it in the water bath makes all the difference!

Pinner Lindsay

What You’ll Learn If You Read the Whole Post

This post explains why cheesecake is essentially a baked custard and how to bake one that sets smooth and crack-free. You’ll also learn why lower oven temperatures and a water bath help produce the creamiest texture.

Cheesecake Is a Custard

Baked cheesecakes depend on eggs for thickening, so gradual, even heating is important to avoid curdling and cracking. A water bath slows the temperature rise and insulates the pan, producing a superior texture. It adds time, but the result is worth it.

How To Make a Nutella Cheesecake

Ingredients and Substitutions

Below are the ingredients with suggested substitutions where applicable.

• Chocolate sandwich cookies: I use regular Oreos (not Double Stuf). Chocolate wafer cookies or chocolate sable work too. If you prefer, graham crackers or vanilla wafers are fine. For weight, aim for about 9 1/2–10 oz of cookies.
• Melted butter: Use to bind the crumbs. Coconut oil or plant-based butter may be substituted.
• Salt: A pinch in the crust and some in the batter; kosher or fine salt both work.
• Cream cheese: 2 1/2 pounds (40 oz) total, softened. Neufchâtel can be used as a lower-fat substitute.
• Granulated sugar: 3/4 to 1 cup depending on desired sweetness. Light brown sugar can add depth of flavor.
• Vanilla extract: Use extract or paste to round out flavor.
• All-purpose flour: Optional; helps prevent weeping and adds stability. Cornstarch is an acceptable substitute.
• Sour cream: 1/2 cup at room temperature. Plain Greek yogurt can be used instead.
• Large eggs: Room temperature for best incorporation.
• Nutella: One large jar (about 26.5 oz), divided between the batters for the swirl.

Procedure

Keep refrigerated ingredients at room temperature before mixing (cream cheese, sour cream, eggs). This usually means removing them from the fridge 1–2 hours beforehand. Mix everything on low speed to minimize incorporated air and reduce the chance of cracks.

1. Beat the cream cheese on low until completely smooth.
2. Add sugar, vanilla, salt, and flour; mix until smooth.
3. Mix in sour cream, then add eggs one at a time, scraping the bowl between additions.
4. Mix in about half the jar of Nutella until incorporated.
5. Pour roughly 3/4 of the batter into the prepared pan. Stir the remaining batter with the rest of the Nutella, then dollop it over the base batter and use a knife to swirl.
6. Bake in a water bath at a low temperature until the center is mostly set but still slightly wobbly, about 1 1/2–1 3/4 hours depending on the oven.

Tips for Success with This Recipe

Do not skip the water bath: it insulates the pan and produces a creamier, crack-free cheesecake. Ensure the cream cheese is very soft to avoid lumps; if necessary, warm briefly in the microwave but do not melt. Add ingredients one at a time, mix on low speed, and scrape the bowl as needed to keep the batter lump-free.

Nutella Swirl Cheesecake FAQ

How to Tell When Your Cheesecake Is Done

Rather than relying only on the jiggle test, an instant-read thermometer is useful. Aim for about 160°F in the center. If you don’t have a thermometer, look for set edges with a slightly soft center.

Serving Suggestions

This Nutella cheesecake needs little embellishment. Consider hand-whipped cream, a light dusting of cocoa powder, or a drizzle of hot fudge for extra richness. For crunch, sprinkle crushed hazelnut praline on top.

Questions?

If you have questions about the recipe, leave a comment or email the author. The recipe author also invites readers to join their Facebook group for community discussion.

A Note About Measurements

These recipes are written by weight where possible. For accuracy and consistent results, a kitchen scale is recommended.

Love This Nutella Cheesecake? Please Rate and Review!

The Best Nutella Cheesecake Recipe

Author: Jennifer Field

Description: Rich, decadent Nutella cheesecake with a pronounced Nutella swirl. Perfect for Nutella lovers.

Equipment

• 9″ or 10″ springform pan (wrapped in foil for the water bath)
• Stand mixer or hand mixer
• Mixing bowls and spatulas
• Roasting pan large enough to hold the springform pan for the water bath
• Instant-read thermometer (optional but recommended)

Ingredients

For the Crust

• 24 regular Oreos (not Double Stuf)
• 4 Tablespoons melted butter
• Pinch of salt

For the Cheesecake

• 40 oz cream cheese (about 2 1/2 pounds), softened
• 3/4–1 cup granulated sugar
• 2 teaspoons vanilla
• 1 teaspoon fine sea salt
• 3 Tablespoons all-purpose flour (optional)
• 1/2 cup sour cream at room temperature
• 4 large eggs at room temperature
• One large jar Nutella, about 26.5 oz, divided

Instructions

For the Crust

• Preheat oven to 300°F. Wrap a 9″ or 10″ springform pan in two layers of heavy-duty foil and set aside.
• Crush the Oreos into fine crumbs. Combine crumbs with melted butter and a pinch of salt until evenly coated.
• Press crumbs into an even layer across the bottom and slightly up the sides of the pan. Freeze the crust while you prepare the batter.

For the Batter

• Place softened cream cheese in the mixer bowl and beat on low until completely smooth.
• Add sugar, vanilla, salt, and flour; mix on low until smooth. Keep the mixer speed low to avoid incorporating air.
• Beat in the sour cream, scraping the bowl as needed.
• Add eggs one at a time, incorporating each fully before adding the next. Keep mixing on low.
• Stir in about half the jar of Nutella until evenly distributed.
• Pour roughly 3/4 of the batter into the prepared pan. Mix the remaining batter with the rest of the Nutella, then drop spoonfuls over the base batter and swirl with a knife.
• Bring 1 to 1 1/2 quarts of water to a boil. Place the foil-wrapped springform pan in a larger roasting pan, put the pan in the oven, and carefully pour the hot water into the roasting pan to create the water bath.
• Bake until the edges are set and the center is slightly wobbly, about 1 1/2–1 3/4 hours depending on your oven. If using a thermometer, aim for 160°F in the center.
• When done, turn off the oven and crack the door open. Let the cheesecake sit in the cooling oven for another hour.
• Remove the springform pan to a cooling rack and cool for an additional hour. Chill in the refrigerator for at least 6 hours or overnight before serving.
• Serve small slices — this cheesecake is very rich. Enjoy!

Notes

Nutritional information is based on 16 slices. Adding flour is optional but helps reduce the risk of curdling and prevents the cheesecake from weeping if stored in the refrigerator for several days. If you omit the flour, be sure to bake in a water bath.

Baking at a low temperature yields a creamier texture but can lengthen bake time. The water bath prevents the sides from overcooking and ensures an even, tender texture.

Nutrition (per serving)

• Calories: 453 kcal
• Carbohydrates: 32 g
• Protein: 7 g
• Fat: 34 g (Saturated Fat: 19 g)
• Cholesterol: 130 mg
• Sodium: 474 mg
• Sugar: 24 g

And there you have it. Enjoy this decadent Nutella cheesecake responsibly!

Thanks for spending some time here. Take care, y’all.