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No Bake Easter Egg Nutella Cheesecake

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This No-Bake Easter Egg Nutella Cheesecake boasts a velvety smooth texture and indulgent Nutella flavor, perfect for impressing your loved ones this Easter!

No Bake Easter Egg Nutella Cheesecake on plate decorated with small Easter eggs.

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.

Overhead shot of Nutella Easter Cheesecake with small eggs as decoration on top.

🎂 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.
Slice of Nutella Cheesecake on plate decorated with small Easter eggs.

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

Ingredients to make Easter Nutella No Bake Cheesecake is cream cheese block, plain sweet biscuits, butter, cocoa powder, small easter eggs, double cream, caster sugar and nutella.
  • 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:

Lining the springform tin base with a circle of parchment paper.
Separate the rim from the base and place a sheet of parchment paper over the top of the base.
Lining the springform tin base with a circle of parchment paper.
Secure the outside rim back onto the base with the paper still in place and close the side latch.
Lining the springform tin base with a circle of parchment paper and trimming the excess with scissors.
Trim the excess paper with scissors so the paper sits flush with the tin.
Lining the springform tin base with a circle of parchment paper.
The base is now lined with parchment paper.

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. 

Plain biscuits before and after being crushed to a fine crumb.

Step four: Stir through cocoa powder.

Stirring cocoa powder through biscuit crumbs.

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

The melted butter mixed through crushed biscuits with cocoa powder.

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.

Pressing biscuit base into base of springform tin with flat bottom glass.
The biscuit base pressed into base of tin.

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. 

In a mixing bowl, beating together the cream cheese, nutella and caster sugar.

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. 

Beating double cream in mixing bowl to stiff peaks.

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. 

Gently beating through whipped double cream.

Step ten: Gently fold through the chopped easter eggs. 

Folding chopped easter eggs through filling.

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. 

Spread filling out in tin over base.

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.
No Bake Easter Egg Nutella Cheesecake on plate decorated with small Easter eggs.

⏲️ 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. 
Slice of No Bake Easter Egg Cheesecake on plate decorated with small Easter eggs and bite taken out.

💬 Recipe FAQ’s

Can I make this in a larger 10-inch (25cm) springform tin?

Yes, but your cheesecake won’t be as tall and thick.

Do I have to add the Easter eggs?

No, if you would like a non-Easter cheesecake, this works great without the Easter eggs as a plain no-bake Nutella cheesecake.

Can I use plain chocolate biscuits for the crust instead?

I have not tested this, but yes, I think that should work, just leave out the cocoa powder and use the same quantity as the plain biscuits.

Would a Nutella alternative work?

Other chocolate hazelnut spread products have not been tested in this recipe. My only suggestion is to test it out.

Can I use thickened cream instead of double cream?

I’ve made this cheesecake using both and the best results come with using double cream. If you can only use thickened cream, beat it to firm peaks. Keep in mind it won’t set as firm and will be softer than using the double cream.

🥄 Best Easter Recipes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

No Bake Easter Egg Nutella Cheesecake on plate decorated with small Easter eggs.

No Bake Easter Egg Nutella Cheesecake 

Samantha Pickthall
This No-Bake Easter Egg Nutella Cheesecake boasts a velvety smooth texture and indulgent Nutella flavor, perfect for impressing your loved ones this Easter!
5 from 1 vote
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American, Australian, Italian
Servings 10 slices
Calories 498 kcal

Ingredients
 
 

  • 150 g mini or small plain chocolate Easter eggs, plus extra to decorate

Base

  • 200 g plain arrowroot biscuits, or plain Marie or Digestive biscuits
  • 1 Tbsp unsweetened cocoa powder
  • 100 g unsalted butter, melted

Filling

  • 400 g full-fat cream cheese block, at room temperature
  • 3/4 cup Nutella spread
  • 3 Tbsp caster sugar, golden/raw or white
  • 200 ml full-fat double cream, see notes

Instructions
 

Base

  • Line a round 8-inch (20cm) springform cake tin with a circle of parchment paper to line the base. Refer to by step photos in blog post above to see how to do this. There is no need to grease or line the sides. Once lined, set aside.
  • On a chopping block, cut easter eggs in half and then half again or roughly chopped into smaller pieces. Set aside.
  • In a high-speed food processor, crush biscuits to a fine crumb.
  • Transfer biscuit crumbs into a large mixing bowl.
  • Stir through cocoa powder.
  • Pour in melted butter and mix until well combined.
  • Spoon 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.

Filling

  • 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.
  • In a separate medium-sized mixing bowl, add double cream and beat on medium speed until it reaches medium-firm peaks, about 20-30 seconds, avoid it separating by not over-whipping.
  • Spoon whipped double cream into Nutella mixture and beat on low-medium speed until incorporated, do not over-beat, just until it’s combined.
  • Gently fold through chopped easter eggs.
  • Remove base from fridge.
  • Pour filling over 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.

Remove From Tin

  • Once set, remove from fridge.
  • Using a butter knife, gently and slowly run it around the outer edges to loosen it from the tin.
  • 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.
  • While holding the cheesecake in your palm with the base still intact, maneuver it to slide the cake off to then peel away the parchment circle underneath.
  • Place cheesecake on a plate or serving board/platter.
  • Decorate with extra whole and halved Easter eggs.
  • Serve immediately and enjoy! Keep in mind the cheesecake will soften the longer it’s left out of the fridge.

Notes

  • Use double cream: For this to set properly, double cream is required. See ingredient notes in the blog post above for more details.
 
  • 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.
 
  • Store cheesecake in an airtight container or loosely wrapped in plastic wrap or foil, in the refrigerator for 3-4 days.
 
  • Freeze the cheesecake whole or in slices by tightly wrapping it in plastic wrap and then in foil. Label with the date and freeze for 1-2 months.
 
  • Thaw in the refrigerator overnight or individual slices at room temperature until soft.

Nutrition

Calories: 498kcalCarbohydrates: 43gProtein: 10gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 51mgSodium: 379mgPotassium: 250mgFiber: 2gSugar: 31gVitamin A: 623IUVitamin C: 1mgCalcium: 214mgIron: 2mg
Keyword Cheesecake, Nutella
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