This no-bake Coffee and Nutella Cheesecake is a dream dessert for coffee lovers and Nutella fans alike. With its rich, creamy filling and a crunchy chocolate biscuit base, this cheesecake is both indulgent and easy to make. Let’s walk through the steps to create this deliciously satisfying treat.

Creating the Perfect Biscuit Base for the Coffee and Nutella Cheesecake

Start by preparing the base, which provides the perfect crunchy contrast to the creamy filling.

Crush 200 g of chocolate biscuits into fine crumbs. You can do this easily using a food processor or place the biscuits in a plastic bag and crush them with a rolling pin until they resemble sand.
Mix the biscuit crumbs with 100 g of melted butter until evenly coated. This buttery base will hold the layers together.
Line a 20 cm round cake tin with baking paper to prevent sticking, and press half of the biscuit mixture firmly into the base of the tin to form a compact layer.
Chill the base in the fridge for about 30 minutes, allowing it to set while you prepare the creamy filling.

Whipping Up the Coffee Cream for the Cheesecake

Now, we’ll infuse rich coffee flavors into the mascarpone mixture for a smooth and flavorful filling.

Dissolve 2–3 teaspoons of instant coffee in 200 ml of fresh cream, stirring until fully combined. This will give the cream its coffee kick.
In a separate bowl, mix 200 g of mascarpone cheese, 80 g of icing sugar, and 1 vial of rum flavoring. The mascarpone adds a light, creamy texture to balance the coffee’s boldness.
Gradually pour the coffee-flavored cream into the mascarpone mixture, whisking until smooth.
Use an electric whisk to beat the mixture until it becomes firm and creamy. This step ensures the cheesecake has the perfect texture—light yet firm enough to hold its shape.

Assembling the Layers of the Coffee and Nutella Cheesecake

This is where the magic happens—layering the coffee cream and Nutella to create a rich, decadent cheesecake.

Take the chilled biscuit base out of the fridge and pour half of the coffee mascarpone cream over the base. Smooth it out with a spatula to create an even layer.
Add dollops of Nutella on top of the cream layer, swirling it lightly into the cream to create a marbled effect. Add as much or as little Nutella as you prefer—this is your chance to make the cheesecake as indulgent as you like!
Spread the remaining coffee cream over the top, ensuring the surface is smooth and even. This final cream layer will hold the decoration.

Decorating and Chilling the Coffee and Nutella Cheesecake

To finish off this stunning cheesecake, it’s time to decorate and chill.

Drizzle extra Nutella on top for an eye-catching finish, and for a bit of texture, you can sprinkle some of the reserved biscuit crumbs over the top.
If you want to elevate the coffee theme, garnish with coffee beans (optional).
Place the cheesecake in the fridge for at least a few hours—overnight is best—to allow it to fully set and develop its flavors.

Time to Serve Your Coffee and Nutella Cheesecake

Once the cheesecake has set, it’s ready to serve. Slice and enjoy this delightful combination of rich coffee cream, Nutella swirls, and a crunchy biscuit base. It’s a refreshing and indulgent dessert, perfect for any occasion.

This no-bake Coffee and Nutella Cheesecake combines the bold flavor of coffee with the creamy sweetness of Nutella, creating a dessert that’s both satisfying and easy to prepare. Whether you’re a fan of coffee desserts or just love a no-fuss cheesecake, this recipe is sure to impress!

Coffee and Nutella Cheesecake (No Bake)

This indulgent no-bake Coffee and Nutella Cheesecake combines the rich flavors of coffee, Nutella, and mascarpone to create a creamy and refreshing dessert. Perfect for coffee lovers, this easy-to-make treat is ideal for warm weather or any occasion when you crave something decadent.

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Prep Time 20

Chilling Time 4

Total Time 4 20

Course Dessert

Cuisine European

Servings 8 slices

Calories 420 kcal

Ingredients

For the Base

200 g chocolate biscuits crushed, for base
100 g butter melted, for base

For the Cream

200 g mascarpone cheese for cream
200 ml fresh cream for cream
80 g icing sugar for cream
1 vial rum flavoring for cream
2-3 tsp instant coffee dissolved in fresh cream
Nutella to taste, for cream

For Decoration

Nutella to taste, for decoration
coffee beans optional, for decoration

Instructions

Prepare the Biscuit Base

Crush the chocolate biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
Mix the crushed biscuits with the melted butter until well combined.
Line the base of a 20 cm round cake tin with baking paper.
Press half of the biscuit mixture evenly into the bottom to form the base.
Place the tin in the refrigerator to chill for about 30 minutes to set.

Prepare the Coffee Cream

Dissolve the instant coffee in the fresh cream by stirring until fully combined.
In a separate bowl, mix the mascarpone, icing sugar, and rum flavoring.
Gradually add the coffee-flavored cream to the mascarpone mixture.
Using an electric whisk, beat the mixture until it becomes firm and creamy.

Assemble the Cheesecake

Remove the chilled biscuit base from the fridge.
Pour half of the mascarpone coffee cream over the base and smooth it out with a spatula.
Add dollops of Nutella on top of the cream layer, swirling it slightly into the cream.
Add the remaining coffee cream on top and spread it evenly.
Finally, sprinkle the reserved biscuit crumbs over the top to create a crumbly topping.

Decorate and Chill

Drizzle Nutella over the top of the cheesecake for decoration and garnish with coffee beans (optional).
Let the cheesecake rest in the fridge for at least a few hours, preferably overnight, to allow it to set fully.

Notes

Ensure the coffee is fully dissolved in the cream before mixing to avoid lumps.
Chilling the cheesecake overnight helps it set properly and enhances the flavors.

Keyword No-bake cheesecake, Coffee Nutella cheesecake, Mascarpone dessert, No-bake coffee cake, Nutella dessert