For the Nutella obsessed, this ultra creamy and lush no bake Nutella cheesecake is made with just 8 simple ingredients that are all naturally dairy free and vegan! With a 2 ingredient Oreo cookie crust, and the creamiest Nutella cheesecake batter filling, y0u’ll love how easy and quick this Nutella cheesecake is to make (and no one will know it’s vegan!).

sliced vegan Nutella cheesecake

The ultimate easy no bake Nutella cheesecake recipe that you won’t know is vegan:

If you’re like me, and could easily eat a jar of (vegan) Nutella in one sitting, then you must try this unbelievably easy no bake Nutella cheesecake.

Like my no bake Biscoff cheesecake and its mini version, mini no bake Biscoff cheesecakes, this Nutella cheesecake super simple and quick to make (plus no need to worry about baking times or whether it’s done!).

And like my deliciously decadent vegan chocolate cheesecake and vegan cookie dough cheesecake, this ultra rich and velvety cheesecake is decadent, creamy, and so lush. Basically you won’t be able to stop at one bite.

slice of no bake Nutella cheesecake on a plate

We have a quick and simple Oreo cookie crust, and then we dive right into our soft and fluffy Nutella cheesecake batter that sets perfectly in the freezer. No fuss about the oven! Of course, you can’t go without topping the cheesecake, so I opted for a simple vegan chocolate ganache and crushed toasted hazelnuts. Heaven.

And you better believe that no one- absolutely no one– will believe that this no bake Nutella cheesecake is in fact both dairy free and vegan. I mean, it’s truly next level, and might just be one of my all time favorite cheesecake recipes (but I do have some great no bake cheesecakes in my cookbook!).

The only 8 Ingredients you need:

Let’s get into just how simple this no bake Nutella cheesecake is. For starters, you only need 8 ingredients, 2 of which are for the crust!

Oreo cookie crust:

  • Oreos: You can use store bought Oreos, store bought gluten free Oreos (to make this Nutella cheesecake gluten free), or even make your own homemade Oreos using my recipe!
  • Vegan butter: I like to use Om Sweet Dairy Free or Miyoko’s. I recommend using salted vegan butter here!

Nutella cheesecake batter:

  • Vegan cream cheese: I love my homemade vegan cream cheese here. For brands, I recommend Tofutti or Kite Hill. They have the best texture AND flavor that I’ve found.
  • Dairy free yogurt: I love using Forager Project unsweetened plain. You can also use their unsweetened vanilla!
  • Sugar: I recommend using a high quality, organic sugar, like Florida Crystals. It’s certified vegan too!
  • Vegan heavy cream: For this recipe, I’ve made it with Califa’s vegan heavy cream, Plant Crock, and Edward & Sons heavy coconut cream. Any of those options works!
  • Vegan Nutella: To make matters simpler, I used Nocciolata Dairy Free by Rigoni di Asiago. It’s an Italian brand, all vegan, and so delicious! You can also swap in my homemade vegan Nutella. So good!
  • Cocoa powder: For extra richness, I added in some cocoa powder. You can use cacao powder, dutch-processed, or all natural cocoa powder. Because we’re not baking this cheesecake, there’s no preference here!
sliced no bake Nutella cheesecake

Overview: How to make a no bake Nutella cheesecake step-by-step

Below are photo references for how to make this no bake Nutella cheesecake. The full recipe is found down below in the recipe card, however, these images are to help you ensure that you’re on the right track!

Pro tip for making this vegan Nutella cheesecake:

Because this is primarily a chocolate cheesecake, you’ll really want to focus on creaming together that vegan cream cheese. If you don’t, you might see clumps of cream cheese in the final Nutella cheesecake when you slice into it.

To ensure this doesn’t happen, spend about 3-5 minutes first creaming together the vegan cream cheese and the dairy free yogurt until the cream cheese appears whipped and fluffy. That means that it’s no longer in its stiff, block form!

Additionally, make sure that you’re using room temperature vegan cream cheese. I have a whole post on room temperature butter, but the same rules apply here! It’s crucial for integrating the cream cheese properly into the batter.

sliced vegan nutella cheesecakae

Topping ideas:

Here are a few of my favorite ways to top this vegan Nutella cheesecake:

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

8 Ingredient Easy No Bake Nutella Cheesecake (Vegan + Dairy Free!) pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of no bake Nutella cheesecake on a plate

8 Ingredient No Bake Nutella Cheesecake (Vegan + Dairy Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 15
  • Chilling Time: 240
  • Total Time: 4 hours 15 minutes
  • Yield: 16 1x
  • Category: Cheesecake
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


For the Nutella obsessed, this ultra creamy and lush no bake Nutella cheesecake is made with just 8 simple ingredients that are all naturally dairy free and vegan! With a 2 ingredient Oreo cookie crust, and the creamiest Nutella cheesecake batter filling, y0u’ll love how easy and quick this Nutella cheesecake is to make (and no one will know it’s vegan!).



Oreo cookie crust:

Vegan Nutella Cheesecake Batter:

  • 32 ounces (904 g) vegan cream cheese, room temperature
  • 1/2 cup (120 g) dairy free unsweetened plain yogurt, room temperature
  • 1 cup (200 g) organic granulated sugar
  • 1 cup (240 g) vegan heavy cream or coconut cream
  • 1 cup (250 g) vegan Nutella (store bought or homemade)
  • 1/3 cup (35 g) cocoa powder


  1. Prep: Measure out all ingredients. Line an 8″ springform pan with parchment paper on the bottom.
  2. Make the cookie crust: In a food processor, pulse the Oreos whole into a fine cookie crumb. Add in the melted vegan butter, and pulse again until a sticky dough forms. It’ll still be very crumbly.
  3. Form the crust:  Press the cookie crumbs into the bottom of the pan, working them up the sides of the walls. Use a flat bottomed measuring cup to help achieve a flat crust. Place the crust into the freezer to chill while you make the Nutella batter.
  4. Make the Nutella cheesecake batter: In a food processor with whisk attachment, or in a large bowl with a hand mixer, cream together the vegan cream cheese and dairy free yogurt until the cream cheese is fluffy. Add in the sugar and heavy cream, and mix again until fluffy and the heavy cream is integrated, about 3-5 minutes. Then add in the Nutella and cocoa powder, and mix again to integrate the Nutella into the cheesecake batter. You might need to stop the mixer a few times and scrape the bottom of the bowl with a silicone spatula to ensure everything is integrated.
  5. Pour & Chill: Pour the vegan Nutella cheesecake batter into the Oreo cookie crust. Smooth the batter on top. Place the cheesecake into the freezer to chill for 3-4 hours.
  6. Top: When ready to serve, remove the cheesecake from the freezer. Run a butter knife along the sides of the springform pan to release the cheesecake from the walls, then remove the springform pan. You can top with ganache and crushed hazelnuts for decoration.
  7. Serve: Allow the cheesecake to sit at room temperature for 10-15 minutes. Then slice and serve! Enjoy! Store any leftovers in an airtight container or wrapped tightly to be stored in the freezer for up to 3 months.


Gluten free: Swap in my vegan gluten free Oreo recipe, or use the gluten free Oreos in stores (though please keep in mind, if you have a dairy allergy, the Oreos are still made in a facility that processes milk).

Store bought vegan Nutella: I used Nocciolata dairy free here, but you can make your own as well!