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No Bake Nutella Almond Cheesecake - Outrageously good and simple to make! Enough said.

Earlier this month, we hosted a Super Bowl party to cheer on our hometown team, the New England Patriots. We had a group of about fourteen people at our house – a mix of kids and adults – and this No Bake Nutella Almond Cheesecake was on the party menu.

Let’s just say….You know you’ve come up with a winning recipe when you see your guests sneaking into the kitchen for more slices of this cheesecake – even during a nail-biting-close football game like this year’s Super Bowl!

No Bake Nutella Almond Cheesecake - Outrageously good and simple to make! Enough said.

This No Bake Nutella Almond Cheesecake has a thick but crispy no bake cookie crust made from raw almonds, almond butter, graham crackers, and melted butter. Then it’s topped with a rich cream cheese, Nutella (see our homemade recipe here) and almond butter filling that is sweet – but not too sweet.

No Bake Nutella Almond Cheesecake - Outrageously good and simple to make! Enough said.

We topped this cheesecake with unsweetened whipped cream – simply piping the cream in a decorative pattern over the top with a large star tip.

Our No Bake Nutella Almond Cheesecake was the hit of our Super Bowl party – and I predict you and your guests will love it too!

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No Bake Nutella Almond Cheesecake

  • Prep Time: 5 hours 20 mins
  • Total Time: 5 hours 20 minutes
  • Yield: 8-10 servings


For the Crust

  • ½ cup raw almonds (1/2 cup after chopped)
  • 1 sleeve graham crackers (9 full crackers)
  • 6 tablespoons melted butter
  • 1 tablespoon almond butter (or any nut butter such as cashew or peanut but almond butter is best. Available in any average supermarket)

For the Filling

  • 2 8-ounce packages cream cheese, softened
  • 1 13-ounce jar Nutella, or make our homemade version
  • 2 tablespoons almond butter
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

For the Topping

  • 1 cup heavy cream


  1. In a food processor, chop almonds to a semi fine ground. Remove to a medium bowl.
  2. In the food processor, grind graham crackers to a crumb size. Add to almonds in bowl.
  3. Stir almonds and crackers then add butter and almond butter. Mix to combine.
  4. In a 9 inch spring form pan, press mixture into bottom working a little up the sides (about ¾ of an inch high). Use thumb and index finger to push it against the sides and bottom to make a nice neat crust. Refrigerate for one hour.
  5. In the bowl of a stand mixer with paddle attachment, add all filling ingredients and mix to combine.
  6. Scrape into center of prepared crust and with a spatula, work to the edge but not over the top of the edge. Smooth the top, cover with plastic and refrigerate for four hours or overnight.
  7. Once set, remove from spring form pan.
  8. Whip cream and place in pastry bag with star tip. Decorate top of cheesecake in your own design, cut and serve.

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  • Thalia @ butter and brioche wrote:

    Craving a slice right now – this nutella almond cheesecake looks divine!

    • Martha wrote:

      Thanks Thalia!

  • Angie | Big Bear’s Wife wrote:

    I would totally be sneaking into the kitchen for another slice of this cheesecake! It’s beautiful!

  • Nutmeg Nanny wrote:

    This cheesecake looks amazing! Love that you used nuts and nut butter….yum!

  • Anita wrote:

    Beautiful cheesecake! Love the combination of Nutella and almond!

  • Erin @ Texanerin Baking wrote:

    I’m not normally a crust person but… that crust! It looks PERFECT. As does the filling!

  • Angie wrote:

    I know if I make this I would eat the whole thing by myself. Man this is so indulgent I’m drooling all over my keyboard, time to click away!

  • Cookin Canuck wrote:

    I can see why your guests were sneaking into the kitchen for more! From the crust to the filling, this looks irresistibly good.

  • Alice @ Hip Foodie Mom wrote:

    Martha! this cheesecake is gorgeous!!! and oh my goodness! you made homemade Nutella. . just pinned that. . I have never seen a homemade version before!! love this!

    • Martha wrote:

      Thanks so much Alice! You can taste much more of the hazelnuts in the homemade version – hope you enjoy it!

  • Heather / girlichef wrote:

    This looks so creamy and dreamy, I can’t believe it’s no-bake! Plus, that crust…mmmmmm….

  • Medeja wrote:

    The filling sounds amazing! And looks so yummy too!

    • Martha wrote:

      Thanks Medeja!

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