If you’re looking for a sweet treat that’s simple to make and sure to impress, look no further than this No Bake Nutella Cheesecake! Creamy, rich, and completely indulgent, this dessert is a chocolate lover’s dream come true. With a crunchy Oreo base and a smooth Nutella filling, every bite is pure bliss.
Why Make This Recipe
Making this No Bake Nutella Cheesecake is a fantastic choice for several reasons. First of all, it requires no baking, which means you don’t have to heat up your kitchen. It’s perfect for warm days or when you’re short on time. Secondly, the combination of Nutella and cream cheese creates a deliciously creamy texture that can’t be beaten. Lastly, this cheesecake is a showstopper! It’s great for gatherings, celebrations, or simply when you want to treat yourself.
How to Make Nutella Cheesecake
Ingredients:
- 200g/7oz Oreo cookies (about 1.5 standard packs, Note 1)
- 60g/4 tbsp unsalted butter (melted)
- 3 tsp gelatine powder (Note 2)
- 1/4 cup water
- 500g/1 lb cream cheese (softened, block form, Note 3)
- 1/2 cup soft icing sugar/powdered sugar (Note 4)
- 1 cup Nutella (Note 5)
- 1 cup heavy/thickened cream
- 1/2 cup heavy/thickened cream
- 1/2 cup Nutella
- 1/4 cup dark chocolate chips/semi-sweet chocolate chips
- 1/4 cup hazelnuts (lightly toasted and chopped, Note 6)
- 1/2 cup heavy/thickened cream (for whipping)
- 3 tbsp Nutella (warmed)
Directions:
Prepare pan: Flip the base of a 20cm/8″ springform pan upside down. This helps you remove the cheesecake easily later on. Butter the pan base and press a square sheet of baking paper down. Clip the sides of the pan onto the base, allowing the paper to overhang. Also, butter and line the sides with more baking paper.
Oreo biscuit base: Crush the Oreo cookies and mix them with the melted butter. Press this mixture into the bottom of your prepared pan to create the base.
Nutella mousse filling: In a small bowl, dissolve the gelatine powder in water. Set it aside to cool. In a large bowl, beat the softened cream cheese and icing sugar until smooth. Add in the Nutella and mix well. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture. Finally, stir in the cooled gelatine until combined.
Decorating: Pour the filling over the Oreo base and smooth the top. Drizzle the remaining Nutella, dark chocolate chips, and chopped hazelnuts on top. Chill the cheesecake in the refrigerator for at least four hours, or overnight until set.
How to Serve Nutella Cheesecake
When it’s time to serve, carefully remove the cheesecake from the springform pan. You can slice it into wedges and serve with a drizzle of chocolate syrup or some extra whipped cream for a delightful treat.
How to Store Nutella Cheesecake
To store your Nutella Cheesecake, cover it with plastic wrap or keep it in an airtight container. It will stay fresh in the fridge for up to five days. If you want to keep it for longer, you can freeze it for a month—just remember to let it thaw in the fridge before serving.
Tips to Make Nutella Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- Whip the heavy cream until stiff peaks form so your cheesecake is light and fluffy.
- Experiment by adding different toppings like fresh berries or a drizzle of caramel sauce.
Variation
You can substitute the Oreos with graham crackers for a different flavor and texture. Additionally, try adding chunks of your favorite chocolate or putting a layer of fruit in between the cheesecake and crust for a fruity twist!
FAQs
1. Can I use another type of cookie for the base?
Yes! You can use any cookie you like, such as digestive biscuits or chocolate chip cookies, in place of Oreos.
2. How can I make a vegan version of this cheesecake?
To make a vegan version, use a vegan cream cheese replacement and a plant-based butter. Also, find gelatine alternatives, such as agar-agar.
3. Can I make this cheesecake in advance?
Absolutely! This cheesecake keeps well in the fridge for up to five days, making it an ideal make-ahead dessert for parties or gatherings.
Nutella Cheesecake
Ingredients
For the crust
- 200 g Oreo cookies about 1.5 standard packs
- 60 g unsalted butter melted
For the filling
- 3 tsp gelatine powder
- ¼ cup water
- 500 g cream cheese softened, block form
- ½ cup soft icing sugar also known as powdered sugar
- 1 cup Nutella
- 1 cup heavy cream for mixing
- ½ cup heavy cream for whipping
- ¼ cup dark chocolate chips or semi-sweet chocolate chips
- ¼ cup hazelnuts lightly toasted and chopped
- 3 tbsp Nutella warmed for drizzling
Instructions
Preparation
- Flip the base of a 20cm/8″ springform pan upside down, butter the base, and press a square sheet of baking paper down. Clip the sides of the pan onto the base, allowing the paper to overhang. Butter and line the sides with more baking paper.
Making the crust
- Crush the Oreo cookies and mix them with the melted butter. Press this mixture into the bottom of your prepared pan to create the base.
Making the filling
- In a small bowl, dissolve the gelatine powder in water and set it aside to cool.
- In a large bowl, beat the softened cream cheese and icing sugar until smooth. Add in the Nutella and mix well.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture.
- Finally, stir in the cooled gelatine until combined.
Assembly and chilling
- Pour the filling over the Oreo base and smooth the top. Drizzle with remaining Nutella, dark chocolate chips, and chopped hazelnuts.
- Chill the cheesecake in the refrigerator for at least four hours, or overnight until set.
