Get ready to indulge in a No-Bake Nutella Cheesecake that is rich, creamy, and super easy to make! This delicious dessert combines the beloved flavors of Nutella and cream cheese, all atop a crunchy Oreo crust. Perfect for any occasion, this cheesecake doesn’t require oven time, making it a fantastic option for those hot summer days. With just a few simple steps, you can create a show-stopping cake that is sure to impress your family and friends.

Why Make This Recipe

There are plenty of reasons to whip up this No-Bake Nutella Cheesecake. First and foremost, it’s incredibly delicious! The combination of Nutella and cream cheese creates a smooth and rich filling that melts in your mouth. Additionally, the Oreo crust adds a delightful crunch. This recipe is also straightforward, making it suitable for bakers of all levels, from beginners to seasoned pros. Plus, it’s a crowd-pleaser, perfect for parties, potlucks, or just a sweet treat at home.

How to Make Nutella Cheesecake

Making your own No-Bake Nutella Cheesecake is a fun and rewarding experience! Follow the simple steps below to create this decadent dessert.

Ingredients:

200g / 7oz Oreo cookies (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 then 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. Butter the base and press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess overhang. Butter and line the pan sides with more baking paper.
Oreo Biscuit Base:
- Blitz Cookies: Break up Oreos and place them in a food processor. Blitz until they become fine crumbs. Add melted butter and blitz again until combined.
- Press into Pan: Transfer the crumbs into the prepared pan, pressing evenly to form the base.
Nutella Mousse Filling:
- Bloom Gelatine: Sprinkle gelatine powder over water in a small bowl. Stir to dissolve and let it sit for 5 minutes. Microwave for 15 seconds to fully dissolve it.
- Cream Cheese and Nutella Mixture: Beat cream cheese, Nutella, and icing sugar until smooth. Add the cooled gelatine and beat for another 30 seconds.
- Whip Cream: In a separate bowl, whip cream until stiff peaks form.
- Fold in Cream: Gently fold the whipped cream into the Nutella mixture until fully combined.
- Transfer to Cake Pan: Pour the mixture into the prepared pan and refrigerate for at least 1 hour to set.
Decorating:
- Nutella Ganache: In a heatproof bowl, combine cream, Nutella, and chocolate chips. Microwave in bursts, stirring until smooth.
- Pour Ganache: Cool the ganache for 5 minutes, then pour it over the cheesecake. Spread it evenly.
- Refrigerate: Chill the cheesecake for at least 3 hours before decorating with hazelnuts.
- Decorate: Sprinkle hazelnuts, pipe whipped cream around the edge, and drizzle with warm Nutella.

How to Serve Nutella Cheesecake

Serve your rich and creamy Nutella Cheesecake chilled, sliced into generous wedges. Garnish with extra hazelnuts and creamy dollops to make it look even more irresistible. You can also enjoy it with a scoop of vanilla ice cream for an extra treat!

How to Store Nutella Cheesecake

To store your cheesecake, keep it covered in the refrigerator. It can last for up to 5 days. For longer storage, you can freeze individual slices; wrap them well in plastic wrap and foil. Thaw in the fridge when ready to enjoy!

Tips to Make Nutella Cheesecake

Ensure the cream cheese is softened to avoid lumps in your mixture.
Use high-quality Nutella for the best flavor.
When folding in whipped cream, be gentle to maintain the light and airy texture of the filling.

Variation

If you want to switch it up a bit, swap the Nutella for peanut butter to create a Peanut Butter Cheesecake using the same method!

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can make it a day or two ahead. Just keep it refrigerated until you are ready to serve.

2. Can I use a different type of cookie for the crust?
Absolutely! You can use graham crackers or any favorite cookie you like instead of Oreos.

3. Is it possible to make this recipe without gelatine?
For a vegetarian option, you can try using agar-agar or look for a no-bake cheesecake recipe that does not require gelatine.

Create this delightful No-Bake Nutella Cheesecake for your next gathering, and watch it disappear!

No-Bake Nutella Cheesecake

A rich and creamy No-Bake Nutella Cheesecake with a crunchy Oreo crust, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Total Time 3

Course Dessert

Cuisine American

Servings 8 servings

Calories 450 kcal

Ingredients

For the crust

200 g Oreo cookies 1.5 standard packs
60 g unsalted butter melted

For the filling

3 tsp gelatine powder
1/4 cup water
500 g cream cheese softened, block form
1/2 cup soft icing sugar or powdered sugar
1 cup Nutella
1 cup heavy cream for mixing
1/2 cup heavy cream for whipping
3 tbsp Nutella warmed
1/4 cup dark chocolate chips semi-sweet
1/4 cup hazelnuts lightly toasted then chopped

Instructions

Prepare Pan

Flip the base of a 20cm / 8" springform pan upside down. Butter the base and press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess overhang. Butter and line the pan sides with more baking paper.

Oreo Biscuit Base

Break up Oreos and place them in a food processor. Blitz until they become fine crumbs. Add melted butter and blitz again until combined.
Transfer the crumbs into the prepared pan, pressing evenly to form the base.

Nutella Mousse Filling

Sprinkle gelatine powder over water in a small bowl. Stir to dissolve and let it sit for 5 minutes. Microwave for 15 seconds to fully dissolve it.
Beat cream cheese, Nutella, and icing sugar until smooth. Add the cooled gelatine and beat for another 30 seconds.
In a separate bowl, whip cream until stiff peaks form.
Gently fold the whipped cream into the Nutella mixture until fully combined.
Pour the mixture into the prepared pan and refrigerate for at least 1 hour to set.

Decorating

In a heatproof bowl, combine cream, Nutella, and chocolate chips. Microwave in bursts, stirring until smooth.
Cool the ganache for 5 minutes, then pour it over the cheesecake. Spread it evenly.
Chill the cheesecake for at least 3 hours before decorating with hazelnuts.
Sprinkle hazelnuts, pipe whipped cream around the edge, and drizzle with warm Nutella.

Notes

Ensure the cream cheese is softened to avoid lumps in your mixture. Use high-quality Nutella for the best flavor. When folding in whipped cream, be gentle to maintain the light and airy texture of the filling. For longer storage, freeze individual slices; wrap them well in plastic wrap and foil. Thaw in the fridge when ready to enjoy.

Keyword Chocolate Dessert, Easy Dessert, No-Bake Cheesecake, Nutella Cheesecake, Oreo Crust