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No Bake Nutella Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 59 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Description

This no-bake Nutella cheesecake is a luscious and creamy dessert featuring a crunchy Oreo crust, a smooth Nutella cream cheese filling, and a delightful Nutella disk center. It requires no oven and sets effortlessly in the fridge, making it perfect for an indulgent treat without the hassle of baking. Topped with drizzled Nutella and crushed Oreos, this cheesecake delivers rich chocolate and hazelnut flavors in every bite.

Ingredients

Scale

Oreo Crust

  • 200 grams Oreos (about 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 and Topping

  • 150 grams Nutella (for Nutella disk)
  • additional melted Nutella for drizzling
  • 4 Oreos, crushed (for garnish)

Instructions

  1. Prepare Nutella Disk: Grab a sheet of parchment paper and place it on a flat surface. Scoop out 150 grams of Nutella and spread it into a circle about the same size as your cake pan, leaving space around the edges. Slide the parchment paper with the Nutella circle into the freezer and freeze until needed.
  2. Make Oreo Crust: Crush the Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin. Mix the crushed Oreos with melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of your cake pan to form an even crust.
  3. Prepare Cheesecake Filling: In a large bowl, combine room temperature cream cheese with 200 grams Nutella. Use a whisk or electric mixer to blend until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form, being careful not to overwhip.
  4. Combine Filling: Gently fold half of the whipped cream into the Nutella and cream cheese mixture using a spatula. Once mostly incorporated, fold in the remaining whipped cream carefully to keep the mixture light and fluffy.
  5. Assemble Cheesecake: Pour half of the filling over the Oreo crust and spread evenly. Remove the Nutella disk from the freezer and place it centered on top of the filling. Top with the remaining filling and smooth the surface with a spatula.
  6. Chill the Cheesecake: Cover the cake pan with plastic wrap or a baking tray to protect it from fridge odors. Refrigerate for at least 8 hours or overnight to allow it to set firmly.
  7. Decorate: Once set, melt some Nutella and drizzle it evenly over the cheesecake by tilting the pan gently. Sprinkle crushed Oreo biscuits along the sides for additional texture and decoration.
  8. Slice and Serve: Carefully remove the cheesecake from the springform pan, slice into 8 portions, and serve immediately to enjoy the creamy, chocolate-hazelnut delight.
  9. Store Leftovers: Store any leftover cheesecake in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices for up to 3 months and thaw overnight in the fridge before serving.

Notes

  • Ensure cream cheese is at room temperature before mixing for a smooth filling.
  • Do not overwhip the heavy cream to avoid turning it into butter.
  • Freezing the Nutella disk beforehand makes it easier to assemble the layers without Mess.
  • This cheesecake is best chilled overnight for full set and flavor development.
  • Use a springform pan for easy removal of the cheesecake.
  • Leftover cheesecake can be frozen to prolong shelf life.

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