Go Back Email Link
–+ servings

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.
5 from 4 votes
gluten free allergy icon
soy free allergy icon
Print Pin it
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

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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.