Nutella Cheesecake
A creamy, rich, and indulgent no-bake Nutella cheesecake with a crunchy Oreo base, perfect for chocolate lovers.
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.
Notes
Store in the fridge for up to five days. Freeze for longer storage but thaw in the fridge before serving.