Print

No bake Nutella cheesecake Recipe

No bake Nutella cheesecake Recipe
Print Recipe

★★★★★

4.9 from 15 reviews

This no-bake Nutella cheesecake is a creamy, indulgent dessert featuring a crunchy Oreo crust, smooth Nutella-infused cream cheese filling, and a luscious Nutella disk center. Perfect for chocolate lovers, it requires no oven and sets overnight, making it an easy yet impressive treat.

Ingredients

Scale

Crust

  • 200 grams Oreos (approx. 18 whole Oreos)
  • 45 grams melted butter

Cheesecake Filling

  • 500 grams cream cheese, room temperature
  • 200 grams Nutella
  • 50 grams powdered sugar
  • 200 grams heavy whipping cream (35% fat)

Nutella Disk

  • 150 grams Nutella

Decoration

  • Additional melted Nutella for drizzling
  • 4 Oreos, crushed (only the biscuit part)

Instructions

  1. Prepare the Nutella Disk: Grab a sheet of parchment paper and place it on a flat surface. Scoop out 150 grams of Nutella and spread it in a circle about the size of your cake pan, leaving some space to prevent spilling. Place the parchment with Nutella disk into the freezer and freeze until needed.
  2. Prepare the Oreo Crust: Crush the Oreos into fine crumbs using a food processor or place in a ziplock bag and crush with a rolling pin. Mix the crumbs with melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of your cake pan to form the crust.
  3. Make the Nutella Cheesecake Filling: In a large bowl, whisk together the room-temperature cream cheese and 200 grams of Nutella until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form, taking care not to overwhip.
  4. Combine the Filling: Gently fold half of the whipped cream into the Nutella and cream cheese mixture using a spatula. When nearly combined, gently fold in the remaining whipped cream until the filling is light, fluffy, and well blended.
  5. Assemble the Cheesecake: Pour half of the cheesecake filling over the Oreo crust and spread evenly. Carefully place the frozen Nutella disk on top of this first layer, then cover with the remaining filling. Smooth the top layer evenly with a spatula.
  6. Chill the Cheesecake: Cover the cheesecake with plastic wrap or a baking tray to prevent odors and chill it in the refrigerator for at least 8 hours or overnight to allow it to set.
  7. Decorate with Nutella and Oreos: Once set, melt a little extra Nutella and drizzle it evenly over the top of the cheesecake by tilting the pan. Sprinkle crushed Oreo biscuit pieces around the sides for decoration.
  8. Slice and Serve: Remove the cheesecake carefully from the springform pan. Slice into portions and serve immediately to enjoy the creamy, chocolatey flavor.
  9. Store Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices for up to 3 months. Thaw overnight in the fridge before serving.

Notes

  • Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
  • Do not overwhip the heavy cream; soft peaks are sufficient for folding into the filling.
  • Freezing the Nutella disk separately helps create a distinct creamy layer and eases assembly.
  • Use a springform pan for easy removal of the cheesecake.
  • The crust can be made with more or fewer Oreos depending on your preference for thickness.
  • Leftover cheesecake can be frozen; just thaw overnight before enjoying.

Nutrition

Keywords: Nutella cheesecake, no-bake cheesecake, Oreo crust, Nutella dessert, easy cheesecake recipe

Find it online: https://ricoloranz.com/no-bake-nutella-cheesecake-recipe/