Chocoholics, rejoice! This creamy, no bake Nutella Greek Yogurt Cheesecake is the answer to your decadent dessert needs. We use nonfat greek yogurt as a not-so secret ingredient deliver tang while keeping the cheesecake creamy and delicious. This is the perfect dessert to make ahead or even same day as it only needs 4 hours in the fridge to set. Move over, pies, no-bake cheesecakes are here to stay!
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Why You'll Love This Recipe
- No baking required. Turn the oven off because this cheesecake comes together with only a freezer and a fridge - easy peasy!
- Rich & chocolate-y. Crave-worthy chocolate and hazelnut Nutella packs a punch throughout this dessert.
- Greek yogurt goodness. The tanginess in the greek yogurt cuts the sweetness in this recipe, delivering the perfect balance in the cheesecake.
Ingredients You'll Need
- Graham crackers. For that quintessential cheesecake crust.
- Unsalted butter. The glue for this no-bake crust.
- Brown sugar. The moisture in brown sugar also helps keep the crust together so it doesn't crumble as easily.
- Cream cheese. What's a cheesecake without cream cheese?
- Nutella. The star ingredient in this recipe!
- Greek yogurt. Lightens up the recipe while providing a welcome tang. I like using nonfat greek yogurt in this recipe to balance the richness of the rest of the ingredients.
- Gelatin powder. This is what will help make this dessert set in the fridge.
Scroll to the recipe card below to find the remaining ingredients and quantities!
Step-by-Step Instructions
- Make the crust. Using a mallet or a rolling pin, crush the graham crackers in a zip top bag until you have a fine powder. Pour the powder into a bowl and add the melted butter and brown sugar, stirring together until you have a mixture that resembles sand. Pour this into a parchment-paper lined spring form pan and press down into the sides and bottom of the pan, making sure everything is compact and smooth. Bonus tip - use a glass to really press the crust into the pan. Set the prepared pan in the freezer while you prepare the cheesecake filling - this will help the
- Make the cheesecake filling. In a medium bowl, add the room temperature cream cheese, Nutella, Greek yogurt and vanilla, mixing together with an electric handheld mixer until all combined. Heat the water in the microwave for 10-15 sec and add in the gelatin powder, stirring quickly to combine. Add the water + gelatin mixture into the Nutella mixture and mix together until well-combined and pour the mixture into the prepared springform pan.
- Chill the cheesecake. Gently drop the pan onto your counter to remove as many air bubbles as possible - totally okay if your cheesecake still has some small air bubbles at the end! Cover the top of the cheesecake gently with plastic wrap - this will prevent any condensation from forming on top of the cheesecake. Chill for at least 4 hours or overnight. Once you remove the cheesecake from the springform pan, the top edges may be unleveled - this is also totally okay!
Variations
- Chocolate cookie crust. For a double chocolate treat, swap graham crackers for your favorite chocolate cookies, like these chocolate hazelnut ones or classic chocolate cookies, like the ones from this dirt cup recipe.
- Crust-less. To make this recipe even easier, remove the crust altogether. Simply pour the prepared cheesecake mixture into ramekins and serve individually for an easy dessert whenever you want. Serve this lightened up version with something heartier, like this delicious bolognese lasagna.
Equipment
- Zip top bag. You'll place the graham crackers in this bag in order to crumble the cookies for the crust.
- Mallet (meat tenderizer) or rolling pin. Either of these work to crush the graham crackers inside the zip top bag.
- Parchment paper. You'll need this to help you easily remove the cheesecake from the pan.
- 9-inch springform pan. So easy to pop out the lined cheesecake.
- Bowls. Just one to mix the batter.
- Electric handheld mixer. Make it easy for yourself to mix up the cheesecake batter.
- Plastic wrap. To prevent condensation to pool on top of the cheesecake.
Storing
Store this Nutella Greek yogurt cheesecake in the fridge, ideally in an airtight container, for up to 5 days. Making sure to cover with plastic wrap to prevent as much condensation as you can in the fridge while storing.
Top tip for no bake Nutella Cheesecake!
Press the crust evenly against the sides and the bottom of the springform pan! The more compact and even this is, the less likely it will fall apart.
FAQ
Why do I need to line the springform pan with parchment?
The parchment will help remove the cheesecake easily from the pan once chilled. Without it, the crust may be extra crumbly and difficult.
Why is my cheesecake batter is lumpy?
No worries if your batter is lumpy when you first start to mix. Once you pour in the warm water and gelatin mixture into the cheesecake batter, this should help smooth it out. Keep mixing until smooth.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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Nutella Greek Yogurt Cheesecake (No-Bake!)
Chocoholics, rejoice! This Nutella Greek Yogurt Cheesecake is the answer to your decadent dessert needs. We use nonfat greek yogurt as a not-so secret ingredient deliver tang while keeping the cheesecake creamy and delicious. This is the perfect dessert to make ahead or even same day as it only needs 5 hours in the fridge to set. Move over, pies, no-bake cheesecakes are here to stay!
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Servings: slices
Calories: 474kcal
Equipment
- Mallet (meat tenderizer) or rolling pin
Ingredients
For the Crust
- 2 cups graham crackers about 16 full sheets
- 8 tablespoons unsalted butter melted
- ¼ cup brown sugar packed
For the Cheesecake Filling
- 8 ounces cream cheese 1 bar, room temperature
- 1 ¾ cups Nutella
- 1 ½ cups greek yogurt
- 28 grams unflavored gelatin powder 1 packet
- ½ cup water
- 1 teaspoon vanilla extract
Instructions
To Make the Crust
- Place the graham crackers in a zip top bag and crush with a mallet or rolling pin to create a fine powder/dust. Add the graham cracker powder into a bowl and add in the melted butter and sugar. Mix together until a sand-like texture forms.
- Line the base and sides of the springform pan with parchment paper. Pour the curst mixture into the lined pan and press together onto the base and sides of the pan. You may want to use a flat-bottomed glass to make sure the crust is evenly distributed. Carefully place in the freezer while you assemble the cheesecake filling.
To Make the Cheesecake Filling
- In a medium bowl, beat together the room temperature cream cheese, Nutella, Greek yogurt and vanilla with an electric handheld mixer. The mixture may be a bit lumpy - that's okay.
- Warm the water in the microwave for about 10-15 seconds and then whisk in the unflavored gelatin powder. If the powder doesn't mix well in the water, heat the liquid in the microwave for another 10 seconds and whisk again.
- Add in the water + gelatin mixture into the bowl with the cheesecake filling and mix together until combined. The mixture should no longer be lumpy.
- Remove the pan from the freezer and pour in the cheesecake filling. Gently drop or tap the pan onto the counter to remove any air bubbles. Place plastic wrap over the top of the cheesecake - this will help prevent condensation from forming on top of the cheesecake and chill in the refrigerator. Chill for at least 4 hours or overnight.
- One you remove the cheesecake from the springform pan, the top edges of crusts may be a bit unleveled. This is totally okay and happens because of how fragile the crust is. You may still have some small air bubbles remaining once you slice the cheesecake - this is also okay! Serve and enjoy.
Nutrition
Serving: 1 slice | Calories: 474kcal | Carbohydrates: 45g | Protein: 9g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 193mg | Potassium: 274mg | Fiber: 3g | Sugar: 33g | Vitamin A: 489IU | Calcium: 113mg | Iron: 3mg
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