No-Bake Nutella Swirl Cheesecake Recipe

The best Nutella Swirl Cheesecake you’ll ever taste: an ultra-smooth no-bake cheesecake on a crunchy graham crust, topped with rich Nutella and chocolate swirls.

Nutella Swirl Cheesecake for fans of Nutella

If you love velvety, no-bake cheesecakes with a buttery graham cracker base and a generous Nutella swirl on top, this recipe is for you. Because it’s no-bake, you skip the water bath and avoid cracked tops, making it simple and reliable. It’s an ideal dessert for birthdays, holidays, Mother’s Day—or National Nutella Day.

This cheesecake is surprisingly easy and requires just a few ingredients: graham crackers, butter, sugar, cream cheese, whipping cream, Nutella, confectioners’ sugar, and vanilla. I use an 8″ (20 cm) springform pan and line the bottom and sides with parchment for a clean release.

Ingredients

• Graham crackers (or graham crumbs)
• Butter, melted
• Granulated sugar
• Cream cheese, room temperature
• Whipping cream (heavy cream), cold
• Confectioners’ (icing) sugar
• Nutella hazelnut spread
• Vanilla extract
• Chocolate chips, melted (for topping)

How to make Nutella Swirl Cheesecake

Prepare the pan: cut a parchment circle to fit the bottom of your 8″ (20 cm) springform pan and a 2″ wide strip long enough to line the sides. This keeps the sides smooth and makes removal easier.

Make the crust by combining graham crumbs with granulated sugar and melted butter. Press the mixture firmly into the bottom of the pan using the back of a cup or measuring cup for an even layer. Chill while you prepare the filling.

Graham cracker crust tips

Press the crust tightly and evenly; because this is a no-bake cheesecake, the crust sets in the refrigerator rather than the oven. If you only have graham crackers, pulse them in a food processor until fine crumbs.

Whipping the filling

Beat room-temperature cream cheese with confectioners’ sugar and vanilla until silky and smooth—about 4–6 minutes with a stand or hand mixer. In a separate chilled bowl, whip cold heavy cream to soft peaks; cold cream and a cold bowl help it thicken properly. Fold the whipped cream gently into the cream cheese mixture using a spatula.

Nutella swirl

Divide the combined filling in half. Stir about 1/2 cup (140 g) of Nutella into one half to make the chocolate-hazelnut layer. Spread the plain filling into the chilled crust, then spoon the Nutella filling on top. Tap the pan gently on the counter to even the layers.

Chocolate drizzle and swirl

Melt chocolate chips in the microwave at 70% power, stirring every 30 seconds until smooth. Pour the melted chocolate in a circular motion over the top, then drag a knife or toothpick through the chocolate and Nutella layers to create attractive swirls.

Refrigerate for at least 6 hours or overnight to allow the cheesecake to set. When chilled, release the springform, remove parchment, slice into 8 portions, and serve cold.

Storage: keep leftovers covered in the refrigerator for 3–5 days or freeze in an airtight container for up to 3 months.

Recipe details

Equipment

• 8 inch (20 cm) springform pan and parchment paper

Detailed ingredients (for reference)

• 2 cups graham crumbs (or about 25 graham crackers, crushed)
• 2 tbsp granulated sugar
• 5 tbsp melted butter
• 750 g (3 packages) cream cheese, room temperature
• 1 cup (200 ml) whipping cream (35% fat), cold
• 1/2 cup (140 g) Nutella
• 2 tsp (10 g) vanilla extract
• 1/2 cup (65 g) confectioners’ sugar
• 1 cup chocolate chips, melted for topping

Step-by-step instructions

1. Prepare the pan: Line the bottom and sides of the springform with parchment.
2. Make the crust: Combine graham crumbs and sugar, add melted butter, press into the pan, and chill.
3. Make the filling: Beat cream cheese with confectioners’ sugar and vanilla until smooth. Whip cold cream to soft peaks and fold into the cream cheese.
4. Create the Nutella layer: Split the filling in two and stir Nutella into one half. Spread plain filling into the crust, then add the Nutella filling on top and smooth.
5. Topping: Melt chocolate chips, drizzle in a circular pattern, and swirl with a toothpick or knife for a marbled look.
6. Chill: Refrigerate at least 6 hours or overnight until fully set. Slice and serve chilled.

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