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