No Bake Nutella Cheesecake Recipe with Food Processor

Have you ever had that specific, late night craving where only a jar of Nutella and a spoon will do? I once tried to make a "fancy" baked version of this for a birthday, and honestly, it was a total disaster because the eggs masked the hazelnut and the texture turned out weirdly rubbery.

This recipe features a spectacular, no bake Nutella cheesecake, easily made in your food processor.

It is basically the ultimate "impressive but secret effort" dessert for those of us who love a kitchen shortcut that doesn't taste like one. We aren't just stirring things together in a bowl here, because using a Cuisinart is the real secret weapon.

It creates a level of emulsification you simply cannot reach by hand, especially when you are dealing with thick spreads and heavy fats that want to stay separate.

The first time I got this right, the aroma of the crushed Oreo base hitting the melted butter was enough to make me want to eat the crust with a spoon. But hold firm, because the filling is where the real innovation happens.

We are going for a texture that is closer to a dense truffle than a jiggly pudding, and I’m going to show you exactly how to get there.

Perfect No Bake Nutella Cheesecake with Food Processor

When we talk about making a No Bake Nutella Cheesecake Recipe with Food Processor, we are really talking about the physics of fat. Unlike a traditional baked cake, we aren't relying on protein strands to hold everything up.

Instead, we are using temperature and high speed blades to create a stable, airy structure that feels like silk on the tongue.

Science of Cold Emulsification

The rapid rotation of the food processor blades forces the cocoa solids and hazelnut oils in the spread to bond with the lactic acid fats in the cream cheese. This creates a "fat in-water" emulsion that stays stable even at room temperature, provided you don't overwork it and cause the friction to melt the fats. It is a similar logic to how we handle the base in The Classic New recipe, though we are skipping the oven entirely here.

The Sour Cream Tang

Adding sour cream isn't just about flavor, it’s about chemistry. The acidity in the sour cream helps to "cut" through the heavy oiliness of the Nutella, preventing the cheesecake from feeling cloying or too heavy.

It also helps the cream cheese stay pliable during the mixing phase, ensuring you don't end up with those tiny, annoying white lumps of unmixed cheese.

Achieving the Shattering Crust

The secret to a crust that doesn't turn into a soggy mess lies in the sugar to fat ratio of the cookies. By using Oreo cookies, you are getting a pre baked, high crunch component that has its own internal cream filling.

When you pulse these with melted butter, that internal cream acts as a secondary binder, creating a base that stays crisp even after 24 hours in the fridge.

The Science of Why it Works

• Fat Crystallization: As the cheesecake chills, the saturated fats in the Philadelphia Cream Cheese and the cocoa butter in the Nutella realign into a solid matrix, providing the "set" without gelatin.
• Starch Stabilization: The cornstarch found in the 1/2 cup Powdered Sugar absorbs residual moisture from the sour cream, preventing the filling from weeping.
• Aromatic Preservation: Because we aren't heating the Nutella, the volatile hazelnut aromatics remain intact, resulting in a more intense "Nutella" scent than a baked version.
• Air Incorporation: The food processor pulses introduce micro bubbles into the mixture, giving it a lighter, mousse like mouthfeel compared to hand stirring.

Precise Measurements for Your Satin Filling

Choosing Components for Maximum Cocoa Depth

For this No Bake Nutella Cheesecake Recipe with Food Processor, you need to be picky about your brands. I’ve found that generic hazelnut spreads often have a higher oil to cocoa ratio, which can lead to a runny filling. Stick with the name brand Nutella if you can.

Similarly, 16 oz Full Fat Cream Cheese is non negotiable, honestly, don't even bother with the low-fat stuff unless you want a dessert that collapses into a puddle.

If you are looking for a fruitier twist on this concept, you might find some inspiration in my How to Make recipe, which uses a similar no bake philosophy but with a lighter profile. But for today, we are leaning into the dark, rich world of chocolate and nuts.

• 24 Oreo Cookies: These provide the chocolate punch and the necessary "grit" for a solid base.
• 5 tbsp Unsalted Butter: I prefer Land O'Lakes for its consistent moisture content. Melt it but let it cool for a minute so it doesn't "cook" the cookie crumbs.
• 1/4 tsp Sea Salt: A tiny pinch of Diamond Crystal Kosher salt makes the chocolate flavor pop.
• 16 oz Full Fat Cream Cheese: Make sure it is truly at room temperature. If it's cold, it will never get smooth. Why this? Provides the essential structure and creamy tang for the filling.
• 1 1/2 cups Nutella (400g): The star of the show. Why this? Adds sweetness, color, and that iconic hazelnut aroma.
• 1/2 cup Sour Cream: This adds a sophisticated depth. Why this? Softens the sweetness and adds a silky texture.
• 1 tsp Pure Vanilla Extract: Use the good stuff, like Nielsen Massey.
• 1/2 cup Powdered Sugar: Sift this first to avoid any grit.

Essential Tools for a Silky Finish

The most important tool is your food processor. I use a 14 cup Cuisinart, which has the power to whip the cheese without overheating. You also want a 9 inch springform pan. I once tried to make this in a regular pie dish, and getting it out was a nightmare.

The removable sides of a springform pan are what give you those clean, professional looking edges.

Chef's Note: Before you start, freeze your butter for 10 minutes before melting it. It sounds weird, but it helps the butter stay emulsified with the cookie crumbs rather than just soaking into them.

Walking Through the Simple Assembly Steps

1. Pulse the cookies. Place 24 Oreo Cookies into the food processor. Pulse until you see fine, uniform crumbs that smell like dark cocoa.
2. Bind the base. Pour in 5 tbsp melted Unsalted Butter and 1/4 tsp Sea Salt. Pulse 3 or 4 times until the mixture looks like wet sand.
3. Set the foundation. Press the crumbs into the bottom of a 9 inch springform pan. Use the bottom of a heavy glass to pack it tight, especially around the edges.
4. Cream the cheese. Wipe the processor bowl clean. Add 16 oz Cream Cheese and process for 1 minute until it looks like thick satin.
5. Incorporate the Nutella. Add 1 1/2 cups Nutella and 1/2 cup Sour Cream. Process until the color is a perfectly even, light mahogany brown.
6. Sweeten the mix. Add 1/2 cup Powdered Sugar and 1 tsp Pure Vanilla Extract. Pulse 5 times just until the white streaks disappear.
7. Fill the pan. Pour the mixture over the crust. Use an offset spatula to smooth the top, making a slight swirl if you're feeling fancy.
8. Cold set. Refrigerate for at least 6 hours until the center barely wobbles when you tap the side.
9. Release the sides. Run a thin knife under hot water, wipe it dry, and trace the edge of the pan before opening the springform.
10. Final garnish. Top with crushed hazelnuts or a light dusting of cocoa powder.

Solving Common Texture and Filling Flaws

Runny Cheesecake Issues

If your cheesecake is too soft, it’s usually because the cream cheese was too warm or you over processed the mixture. The blades generate heat, and if you let it run for five minutes straight, you’ll melt the fats.

Lumpy Cream Cheese Fix

This happens when you add the cold Nutella to the cheese before the cheese is fully smooth. You can't fix it once the Nutella is in, so you must ensure the cheese is processed alone first.

Adjusting Yield for Large Batches

If you want to scale this No Bake Nutella Cheesecake Recipe with Food Processor up for a big party, you can double the ingredients, but do not double the processing time. Work in two batches.

If you put 32 oz of cream cheese in a standard processor at once, the motor will struggle and the bottom will get hot while the top stays lumpy.

For scaling down, you can use a 6 inch springform pan. Use exactly half the ingredients. You only need to reduce the chill time by about 1 hour. Just remember that with smaller batches, the "pulse" function is your best friend to avoid over mixing.

Debunking Beliefs About Unbaked Stability

One big myth is that no bake cheesecakes are just "thick pudding." That isn't true if you use the right fat ratios. The high fat content of the Nutella and the cream cheese creates a solid structure through crystallization. It is quite different from the marshmallow based "fluff" recipes.

Another misconception is that you need gelatin for a clean slice. You don't. If you chill this for the full 6 hours, the fats will be firm enough to cut with a hot knife, giving you that sharp, professional edge you see in bakeries.

Maximizing Shelf Life and Using Scraps

Store your cheesecake in the fridge for up to 5 days. I actually think it tastes better on day two because the hazelnut flavor has time to fully permeate the cream cheese matrix. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then foil.

To serve, let it thaw in the fridge for 4 hours.

Zero Waste Tip: If you have leftover cookie crumbs or filling that didn't fit in the pan, don't toss them! Roll the leftover filling into small balls, coat them in the extra cookie crumbs, and freeze them. They make incredible "Nutella Cheesecake Truffles" for a quick snack later.

Creative Touches for Visual Impact

To make this look like it came from a high end patisserie, try the "Hazelnut Crown." Take whole toasted hazelnuts and place them in a ring around the edge. If you want to go further, a drizzle of melted Nutella (thinned with a teaspoon of coconut oil) creates a glossy finish that looks stunning under dining room lights.

I’ve found that serving this on a dark slate board really makes the chocolate colors pop. It’s a far cry from the messy "inexpensive desserts" of my college days, yet it’s just as easy to pull off.

Whether you’re a pro or a beginner, this food processor method is a total game changer for your dessert rotation. Trust me, once you smell that hazelnut and cocoa aroma filling your kitchen, you’ll be making this every single weekend.