Delicious No-Bake Chocolate ‘Nutella’ Cheesecake Bars with a buttery chocolate biscuit base, rich chocolate cheesecake filling with swirls of vegan ‘Nutella’, topped with a layer of vegan ‘Nutella’ and chocolate whipped cream swirl. Vegan, No-Egg, No-Dairy and No-Bake!
No-Bake Chocolate ‘Nutella’ Cheesecake Bars
Indulge in these rich Vegan and No-Bake Chocolate ‘Nutella’ Cheesecake Bars. A deliciously dreamy dessert that’s decadent and creamy. Made with a luscious hazelnut-chocolate swirled filling, a chocolate crust, and thick layer of gooey vegan Nutella, it’s completely dairy-free, these bars are perfect for satisfying your sweet tooth while keeping things completely plant-based. Whether you’re treating yourself, sharing with loved ones for Valentines, or or a special occasion, this easy no-bake recipe is a guaranteed crowd-pleaser! You wont be able to tell they’re vegan!
Looking for more chocolate desserts? Check out my:
- Vegan Triple Chocolate Mousse Cake
- Viral Vegan Bourbon Brick Brownies
- Vegan White Chocolate Raspberry Cookies
- Mini No-Bake Chocolate Orange Cheesecakes
Why you’ll love this recipe
- No-bake: No oven required, just blend, layer, and chill!
- Easy to make: These no-bake chocolate ‘Nutella’ cheesecake bars contain simple, easy to follow steps which can be made by any baker / skill level!
- Rich & creamy: A rich, creamy, smooth, chocolate-hazelnut filling that melts in your mouth. It’s super indulgent.
- Vegan friendly: Made without the use of any animal products/ ingredients!
- Easily made gluten-free: Simply use gluten-free / wheat-free biscuits or cookies for the base to make this recipe gluten-free! This recipe is easily adaptable.
- Perfect for any occasion: Great for a simple yet delicious dessert, parties, or a indulgent snack.
Ingredients you’ll need
- Chocolate cookies / biscuits – To keep with the rich chocolate flavour of these no-bake chocolate ‘nutella’ cheesecake bars, I use Vegan friendly Bourbon biscuits which I picked up from Tesco. Alternatively you could use Oreo cookies or a gluten-free cookie!
- Dairy-free butter – My go-to’s are Naturli Vegan Block, Flora Plant Butter, Miyokos and Forager!
- Cashew nuts – Be sure to soak then drain the nuts before blending. It allows them to blend smooth with ease.
- Dairy-free cream cheese – Dairy-free / vegan cream cheese I recommend are Violife Original Cream Cheese,
- Icing / powdered sugar – Make sure to sieve to remove any lumps.
- Cocoa powder – Use a high quality, dark cocoa for best, indulgent flavour.
- Coconut cream – Use the thick white cream from a can of coconut milk.
- Vegan friendly ‘Nutella’ – Regular Nutella isn’t vegan as it contains cows milk (dairy), so we use a vegan alternative! My favourites are Rhythm 108 Chocolate Hazelnut Spread or Natures Store.
- Dairy-free whipping cream – I recommend using a vegan cream which whips up to a good soft peak. My go-to dairy-free whipping creams are The Coconut Collaborative Double Cream and Flora Plant Cream.
- Hazelnut’s – Roughly chop some whole hazelnuts and sprinkle over the top of each cheesecake bar. This is completely optional.
Tools you’ll need for No-Bake Chocolate’Nutella’ Cheesecake Bars
- High speed blender
- 8 x 8 square tin
- Off-set spatula
- Piping bags
- Star tip nozzle
- Mini blender / food processor
- Saucepan
- Bowl
- Sharp knife
- Kitchen scales
- Measuring spoons
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Chocolate Cheesecake Bars
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
No-Bake Chocolate ‘Nutella’ Cheesecake Bars, with a biscuit base, chocolate cheesecake filling and even more chocolate on top! Easy to make and deliciously indulgent.
Ingredients
Ingredients for the base
- 300g of chocolate cookies / biscuits (I use vegan friendly Bourbons)
- 100g of dairy-free butter
Ingredients for the cheesecake filling
- 200g of cashew nuts (see step 1 for prep details)
- 500g of dairy-free cream cheese
- 150g of icing / powdered sugar
- 50g of cocoa powder
- 20g of coconut cream (See notes)
- 50g of vegan friendly ‘Nutella’ (I use Natures Store Cocoa Hazelnut Spread)
Ingredients for the topping
- 220ml of dairy-free whipping cream
- 30g of cocoa powder
- 80g of vegan ‘Nutella’
- Hazelnut’s (for decoration)
Instructions
Method (base)
- Line the base of a loose base, 8×8 square cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits to a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, cocoa powder, coconut cream and vegan nutella. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour half of the chocolate mixture into the tin, swirling in some vegan nutella before pouring the remaining cheesecake mixture over the top. Tap the cheesecake onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
Method (toppings)
- With the set cheesecake still in the tin, pour over the vegan nutella and level out using the back of a spoon or off-set spatula until an even layer. It’s best if it’s a thin layer as it wont be as messy when cutting and serving.
- In a stand mixer with balloon whisk attachment or using an electric hand whisk, whip up the whipping cream along with the cocoa powder until thick and holds a peak. Transfer the cream into a piping bag fitted with a star tip nozzle.
- Carefully lift the cheesecake out of the loose base tin, and place on your worktop.
- Use a sharp knife to cut the cheesecake into servings / bars (see video for example).
- Pipe a swirl of the chocolate cream to the top of each cheesecake slice.
- Finish it ha sprinkle of roughly chopped hazelnuts.
- Serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
What is coconut cream? Only use the thick white cream from a can of coconut milk. Drain the liquid and only use the white cream.
- Prep Time: 2 hours
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
