Description
This no-bake Nutella cheesecake is an indulgent, creamy dessert made with a crunchy Oreo crust, rich Nutella and cream cheese filling, topped with melted Nutella and Oreo crumbles. Perfect for Nutella lovers, it requires no baking and sets overnight in the fridge for a smooth, decadent finish.
Ingredients
Scale
Crust
- 200 grams Oreos (about 18 whole Oreos)
- 45 grams melted butter
Filling
- 500 grams cream cheese, room temperature
- 200 grams Nutella
- 50 grams powdered sugar
- 200 grams heavy whipping cream (35% fat)
Decoration and Nutella Disk
- 150 grams Nutella (for frozen Nutella disk)
- Additional melted Nutella for drizzling
- 4 Oreos (crushed biscuit only for garnish)
Instructions
- Prepare the Nutella Disk: Spread 150 grams of Nutella evenly on a sheet of parchment paper into a circle about the size of your cake pan. Freeze until firm to use later in the cheesecake assembly.
- Prepare the Oreo Crust: Crush Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a springform pan to form the crust.
- Make the Nutella Cheesecake Filling: In a large bowl, whisk together room temperature cream cheese and 200 grams Nutella until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar to soft peaks, being careful not to overwhip.
- Combine the Filling: Gently fold half of the whipped cream into the Nutella cream cheese mixture. Once mostly integrated, fold in the remaining whipped cream until the filling is light, fluffy, and smooth.
- Assemble the Cheesecake: Spread half of the filling evenly over the Oreo crust. Place the frozen Nutella disk in the center and top with the remaining filling. Smooth the top with a spatula for an even layer.
- Chill the Cheesecake: Cover the pan with plastic wrap or a baking tray and refrigerate for at least 8 hours or overnight to allow the cheesecake to fully set.
- Decorate with Nutella and Oreos: Melt some additional Nutella and drizzle evenly over the top of the chilled cheesecake. Crush 4 Oreo biscuits (biscuit only) and sprinkle on the sides for garnish.
- Slice and Serve: Remove the cheesecake from the springform pan carefully. Slice into portions and serve immediately to enjoy the creamy, chocolatey Nutella cheesecake.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices for up to 3 months and thaw in the fridge overnight before serving.
Notes
- Room temperature cream cheese helps achieve a smooth filling without lumps.
- Do not overwhip the heavy cream to avoid it turning grainy or butter-like.
- Freezing the Nutella disk makes it easier to assemble the layers evenly.
- Use a springform pan for easy removal of the cheesecake.
- For a stronger Nutella flavor, increase Nutella quantity slightly in the filling.
- Store cheesecake covered tightly to prevent it absorbing fridge odors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: Nutella cheesecake, no bake cheesecake, Oreo crust, Nutella dessert, easy cheesecake recipe
