Nutella Greek Yogurt Cheesecake (No-Bake!)

Slice of no bake Nutella cheesecake with whipped cream.

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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 to 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!

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American, Italian

Keyword: chocolate cheesecake, chocolate pie, Dessert, Desserts, easy dessert, easy no bake dessert, Greek Yogurt, greek yogurt cheesecake, Italian, no bake cheesecake, no bake chocolate cheesecake, no bake dessert, Nutella, nutella cheesecake

Servings: slices

Calories: 474kcal

Author: Mari Betancourt

Equipment

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 crust 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.
Once 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

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