You will not believe how easy this creamy, Gluten Free Nutella Cheesecake recipe is to make. This is a delicious no-bake cheesecake that has a gluten free cinnamon graham cracker crust and a creamy Nutella filling. Topped with whipped topping, it is a new family favorite. It is perfect when you don’t want to use the oven!
This post may contain affiliate links. Please read our Disclosure Policy.
Would you like to save this recipe?
I will email this recipe to you, so you can come back to it later!
I made this incredible, mouthwatering cheesecake last night for my son’s 18th birthday. I always feel bad for those with summer birthdays, especially if theirs falls during a heatwave.
Who wants to use the oven when it is over 100 degrees? Luckily for him, I had this delicious gluten free, no-bake cake recipe ready! I made it ahead, then froze it. I set it out on the counter for about an hour to thaw it out.
If it is too hot to use your oven, or if you are looking for a simple gluten free cheesecake recipe, this is the recipe you need to try next! If you love dessert as much as we do, you will want to check out all of my delicious gluten free dessert recipes!
Made this tonight and from licking the spoon i can tell it’s delicious! It’s not too sweet and it is so light and refreshing. Very easy to make and definitely kid approved.”
norma b., blog comment
You can add a layer of my raspberry mousse or pumpkin mousse to make the cake even tastier!
I am so excited to share this recipe with you!! It is an adaptation of a Nutella cake recipe that is not gluten free, but it was one of my first introductions to gluten free, no-bake desserts.
Allergen Information:
This gluten free no-bake cheesecake is gluten-free, egg-free, oat-free, and soy-free.
Ingredient Notes:
- Nutella – Or a Nutella copycat brand. There are several that contain healthier ingredients.
- Cream Cheese – I used full-fat cream cheese.
- Whipped Topping – I used the TruWhip brand.
- Vanilla Extract – Use pure vanilla extract or imitation vanilla in this recipe.
- Gluten Free Graham Crackers – Any brand is fine.
- Unsalted Butter
Tips For Success
1. Use a whipped topping like Cool Whip or TruWhip. They hold their form and don’t melt easily like freshly whipped cream.
2. Store the cheesecake in the freezer and then thaw it 30 minutes before you are ready to serve it.
Step-By-Step Photos and Directions:
Let your bricks of cream cheese come to room temperature on the counter.
Step 1: If you are not using store-bought gluten free graham cracker crumbs, you must prepare graham crackers to make the crust. I used Pamela’s GF Cinnamon Graham Crackers to create this recipe.
Grind up an entire box of gluten free graham crackers in a food processor. I love my Hamilton Beach Food Processor. It is a workhorse, and it was way cheaper than most. Pulse it so it doesn’t make your cracker crumbs too fine. Add them to a large
Step 2: Melt the butter in a microwave-safe dish for 30 seconds. Add the melted butter to the graham cracker crumbs and mix.
Step 3: Prepare your 9-inch springform pan. I used this gluten free baking spray. Please note PAM Baking Spray is not gluten-free! Dump the crumbs into a greased springform pan and press the crumbs down flat.
Step 4: Add the Nutella and room-temperature full-fat cream cheese to a stand mixer with a paddle attachment. Mix on low speed and then increase the speed to medium. Whip it until it is nice and creamy.
Step 5: Add the whipped cream into the stand mixer and whip until fluffy.
Step 6: Pour the Nutella cheesecake mixture into the springform pan and spread it out.
Step 7: Add the whipped cream layer on top of the Nutella layer. Use a large spoon to spread the topping over the entire surface of the cake.
Feel free to add chocolate chips, chocolate shavings, or chopped nuts to the top. Cover the springform pan in plastic wrap and freeze. You can thaw out the cake by placing it on the counter for 30-45 before you need it.
If you hate using your oven in the summer too, make one of my incredible gluten free mug cake recipes like this gluten free lemon mug cake.
What size springform pan?
You can make this recipe in a standard 9-inch springform pan, or if you love a tall slice of cheesecake, use a smaller 6 or 7-inch springform pan. The main difference will be the height of your cheesecake. I knew our family would want smaller pieces, so I used the 9-inch pan.
Frequently Asked Questions:
Yes! I already use dairy-free whipped cream so to make this recipe 100% dairy-free, use non-dairy cream cheese and vegan butter or coconut oil.
Most chocolate chips are gluten free, but always read the ingredients. I used Enjoy Life Mini Chocolate Chips. They are free of the top 8 allergens.
You can use any gluten free graham crackers to make your crust. I used Pamela’s brand cinnamon graham crackers. The cinnamon flavor complements the chocolate and hazelnut flavors.
Yes! I have also used gluten free vanilla wafers and gluten free Oreo cookies for my crusts.
Yes, you can definitely use homemade whipped cream, but I don’t advise it. It tends to melt quicker than stabilized brands like Cool Whip and Tru Whip, which can make this cake soggy.
If you love Nutella as much as we do, try it in these Gluten Free Nutella Linzer Cookies.
More Gluten Free Cake Recipes:
- The Best Gluten Free Tiramisu
- Gluten Free Pineapple Upside Down Cake
- Gluten Free Lemon Pound Cake
- Easy Gluten Free Hummingbird Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which brand of gluten free graham crackers you used. This will help others know this recipe is delicious. Thank you!
Gluten Free No-Bake Nutella Cheesecake
Ingredients
For Crust:
- 1 ½ cups gluten free graham crackers * see note
- 2 tablespoons butter melted
For Cheesecake:
- 12 ounces Nutella
- 16 ounces full fat cream cheese room temperature
- 3 cups whipped cream See note
Optional:
- 3 cups additional whipped cream
- Chocolate shavings or chips
Would you like to save this recipe?
I will email this recipe to you, so you can come back to it later!
Instructions
- Place the graham crackers into a food processor and pulse until you have fine crumbs.
- Add melted butter and mix well.
- Pour the crumb mixture into a greased springform pan and press to flatten along the bottom.
- Add Nutella and cream cheese to a standing mixer. Whip until mixed.
- Next, add the 3 cups of whipped cream. Mix until fluffy.
- Pour the Nutella mixture onto the crust in the springform pan and spread to cover the bottom.
- Optional, add additional whipped cream on top of the Nutella mixture.
- Optional, sprinkle chocolate chips or chocolate shavings on top.
- Cover the springform pan with plastic wrap and freeze for 1 hour.
Notes
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older June 2020 post with a lot more recipe details.
Made this tonight and from licking the spoon i can tell it’s delicious! It’s not too sweet and it is so light and refreshing. Very easy to make and definitely kid approved.
I am so glad you enjoyed this cake. My husband has to get chased out of the kitchen when I make it LOL. We all love it.
Is TruWhip replaceable with CoolWhip?
Yes, you can easily use CoolWhip :-).
Question: By whipped cream are you talking about cream that you have whipped or are you talking about frozen whipped topping? You referred to choosing a particular brand that did not have corn syrup so I was a bit confused. Thanks!
Hi JoEllyn, I actually used TruWhip in the purple container. I made this a few weeks before writing it up and so I corrected this. I also clarified the recipe so you know if you use homemade fresh whipped cream that it will need to be sweetened a bit. Thank you so much for pointing this out.