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5 from 4 votes

You will not believe how easy this creamy, Gluten Free Nutella Cheesecake recipe is to make. This easy no-bake cheesecake has a gluten free cinnamon graham cracker crust and a creamy Nutella filling. Topped with whipped topping, it is a new family favorite.

A slice of Nutella cheesecake on a plate. The cheesecake is topped with whipped cream and mini chocolate chips.

This incredible, mouthwatering cheesecake is the cake I made last night for my son’s 18th birthday. I always feel bad for those with a summer birthday, especially if your birthday 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!

The top view of a whole whipped cream topped no-bake Nutella cheesecake.

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.

You can add a layer of my raspberry mousse or pumpkin mousse to make the cake even tastier!

Allergen Information:

This gluten free no-bake cheesecake is gluten-free, egg-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
A top view of a slice of gluten free nutella cheesecake.

Tips For Sucess:

  • Use a whipped topping like Cool Whip or TruWhip. They hold their form and don’t melt easily like freshly whipped cream.
  • Store the cheesecake in the freezer and then thaw it 30 minutes before you are ready to serve it.
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Recipe Step-By-Step Directions:

Let your bricks of cream cheese come to room temperature on the counter.

Crushed graham crackers in the food processor.

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.

Grind up an entire box of gluten free graham crackers in a food processor. Pulse it so it doesn’t make your cracker crumbs too fine. Add them to a large mixing bowl.

Step 2: Melt the butter in a microwave-safe dish for 30 seconds. Add the melted butter and mix.

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The flattened crust in the springform pan.

Step 3: Prepare your springform pan. I used the gluten free baking spray pictured above. Dump the crumbs into a greased springform pan and press the crumbs down flat.

Cream cheese and Nutella in a mixing bowl.

Step 4: Add the Nutella and room-temperature full-fat cream cheese to a standing mixer. Mix on low speed and then increase the speed to medium. It should become creamy.

Whipping Nutella and whipped topping in a stand mixer.

Step 5: Add the whipped cream into the standing mixer and whip until fluffy.

The Nutella layer in the springform pan.

Step 6: Pour the Nutella cheesecake mixture into the springform pan and spread it out.

The creamy layer on top of the Nutella.

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, try this no-bake gluten free breakfast tart recipe or 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 10-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 10-inch pan.

Recipe FAQ:

Can you make this no-bake gluten free cheesecake dairy free?

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.

Are chocolate chips gluten free?

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.

What gluten free graham crackers are best for crust?

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.

Can you use a different cookie for the crust?

Yes! I have also used gluten free vanilla wafers and gluten free Oreo cookies for my crusts.

Can you use homemade whipped cream?

Yes, you can definitely use homemade whipped cream, but I don’t advise it. It tends to melt quicker, which can make this cake soggy.

A top view of a slice of gluten free nutella cheesecake.

If you love Nutella as much as we do, try it in these Gluten Free Nutella Linzer Cookies.

More Gluten Free Cake Recipes:

Gluten Free No-Bake Nutella Cheesecake

Sandi Gaertner
If you love Nutella, you need to make this cheesecake! It is a creamy, delicious no-bake nutella cheesecake with a gluten free graham cracker crust.
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5 from 4 votes
gluten free allergy icon
soy free allergy icon
Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 638 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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

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

1. To make this Nutella cheesecake dairy-free, use vegan butter, dairy-free cream cheese, and dairy-free whipped cream.
2. You can vary the crust. Try using gluten free Oreo-style cookies or gluten free vanilla wafers.
3. I used TruWhip non-dairy sweetener. If you choose to use homemade whipped cream, you will need to add some sweetener to your whipped cream.
4. This cheesecake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

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

Serving: 1gCalories: 638kcalCarbohydrates: 50gProtein: 7gFat: 46gSaturated Fat: 30gTrans Fat: 1gCholesterol: 119mgSodium: 254mgPotassium: 277mgFiber: 2gSugar: 30gVitamin A: 1075IUCalcium: 160mgIron: 2mg
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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.

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18 Comments

  1. 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!

    1. 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.

  2. The perfect way to satisfy my sweet tooth! Love that I don’t even have to turn on the oven. The hardest part was waiting for an hour before digging in!

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