No Bake Easter Egg Nutella Cheesecake

Whether it’s my Easter Rocky Road or Chocolate Crackles, no-bake desserts are perfect for Easter!

Unlike traditional cheesecakes that require baking, this easter egg Nutella cheesecake is a no-bake dessert, just like my No-Bake Biscoff Cheesecake!

And no, you don’t need a hollow chocolate easter egg to make this cheesecake.

Instead, it’s a classic whole-sized cheesecake.

Made with a buttery biscuit crust, a smooth, creamy filling infused with Nutella and studded with mini easter eggs.

🎂 Why You Will Love This Recipe

• Festive Easter dessert.

• No-bake cheesecake.

• Nutella infused.

• Mini Easter egg surprise.

• Family-friendly recipe.

• Delicious crowd-pleaser.

• Can be made ahead.

The filling of this no-bake Nutella cheesecake is like a dreamy cloud of creamy, chocolatey goodness.

It’s made with cream cheese, Nutella, whipped cream, and sugar, which creates a smooth and velvety texture that melts in your mouth.

Whether you’re a seasoned baker or a novice in the kitchen, this no-bake dessert is easy to make and is sure to be a hit at any Easter gathering.

📋 Ingredient Notes & Substitutions

• Small Easter eggs: Use the mini/small Cadbury solid chocolate Easter eggs. To get more creative, substitute with mini/small filled or crunchy eggs.

• Plain arrowroot biscuits: Use plain sweet arrowroot biscuits or plain Marie, Digestive or any plain sweet biscuits. For a gluten-free cheesecake, substitute with their gluten-free alternatives.

• Cocoa powder: Use unsweetened natural cocoa powder. It may also be substituted with Dutch-process cocoa powder.

• Butter: May use either unsalted or salted block cooking butter.

• Cream cheese block: Use the blocks of cream cheese, not the spreadable cream cheese. This recipe has not been tested using mascarpone.

• Nutella spread: Other chocolate hazelnut spread products have not been tested in this recipe.

• Caster sugar: Do not substitute with granulated sugar or any other type of sugar. Either golden/raw or white caster sugar can be used.

• Double cream: Double cream works best. Pre-whipped cream should not be used because it contains ingredients that will change the texture. Thickened cream from Australia, heavy cream/whipping from the US or fresh cream from New Zealand that can be beaten to firm peaks may be substituted, but the texture will be much softer and won’t set as firm.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: Line a round 8-inch (20cm) springform cake tin with a circle of parchment paper to line the base. There is no need to grease or line the sides. Here’s how to do line just the base:

Step two: On a chopping block, cut easter eggs in half and then half again or roughly chopped into smaller pieces. Set aside. 

Step three: In a high-speed food processor, crush biscuits to a fine crumb. Transfer the crumbs to a large mixing bowl. 

Step four: Stir through cocoa powder.

Step five: Pour in melted butter and mix until well combined. 

Step six: Spoon the mixture into the lined springform tin. 

Using the back of a spoon, rubber spatula or a drinking glass with a flat bottom, spread biscuits out and firmly press them into the base to create the crust, you may also use your hands.

Transfer to the refrigerator to chill while you make the filling.

Step seven: In a clean large mixing bowl, add softened cream cheese, Nutella and sugar.  Using electric hand beaters, beat for 3 minutes until well combined and fluffy. Set aside. 

Step eight: In a separate medium-sized mixing bowl, add the double cream and beat on medium speed until it reaches medium-firm peaks, about 20-30 seconds, avoid it separating by not over-whipping. 

Step nine: Spoon whipped double cream into Nutella mixture and beat on low-medium speed until incorporated, do not over-beat, just until it’s combined. 

Step ten: Gently fold through the chopped easter eggs. 

Step eleven: Remove the base from the fridge. Pour filling over the base and spread out evenly with a rubber spatula or the back of a spoon. 

Refrigerate cheesecake for 8+ hours, ideally overnight, until set and firm to the touch. 

Step eleven: Once set, remove from fridge. Using a butter knife, gently and slowly run it around the edges, between the tin and the cake.

Gently unclip the latch on the tin and remove the outside rim. TIP: it’s easiest to lift the base up and out through the rim using your hands. 

Decorate with extra whole and halved Easter eggs. Serve immediately and enjoy! Remember that the cheesecake will soften the longer it’s left out of the fridge. 

💭 Expert Tips

• Use a springform tin: A springform tin is ideal for making a no-bake cheesecake, as it makes it easy to remove the cheesecake from the tin once it’s set.

• Use double cream: For this to set correctly, double cream is required. See the ingredient notes above for more details.

• Cream cheese must be at room temperature: To ensure a smooth and creamy texture, it’s important to let your cream cheese come to room temperature before beginning the recipe. This will also prevent lumps from forming.

• Chop up the Easter eggs first: Roughly chop them up and set them aside so you can quickly and easily add them when required.

• Whip the cream cheese, Nutella and sugar thoroughly: For a smooth and creamy texture, be sure to whip these ingredients together for the full 3 minutes.

• Chill the cheesecake for a minimum of 8 hours: It’s important to chill it in the refrigerator for at least 8 hours (or ideally overnight) before serving. This will help to ensure that the filling is firm and holds its shape.

⏲️ Storage Instructions

Store cheesecake in an airtight container or loosely wrapped in plastic wrap or aluminum foil, in the refrigerator for 3-4 days.

To freeze this cheesecake:

1. First, allow it to set for 8 hours or overnight in the fridge. 
2. Remove it from the springform tin following the recipe.
3. Leave it whole or cut it into individual slices. 
4. While it’s firm straight from the fridge, wrap it tightly in one layer of plastic wrap and then in one layer of aluminum foil. Alternatively, wrap each individual slice.
5. Label it with the date so you know when you put it in the freezer. 
6. To thaw, simply remove it from the freezer and let it thaw in the refrigerator overnight. 
7. Alternatively, thaw individual slices at room temperature until just soft enough to eat. 

💬 Recipe FAQ’s

🥄 Best Easter Recipes