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No bake Nutella cheesecake Recipe

No bake Nutella cheesecake Recipe
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★★★★★

5.1 from 17 reviews

This no-bake Nutella cheesecake is a luscious, creamy dessert that combines a crunchy Oreo crust with a smooth Nutella and cream cheese filling, topped with a decorative Nutella drizzle and crushed Oreos. Perfect for chocolate lovers and easy to prepare without an oven, this cheesecake is chilled overnight to set and delivers a rich, indulgent flavor with minimal effort.

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 Extras

  • 150 grams Nutella (for freezing as a Nutella disk)
  • Additional melted Nutella for drizzling (about 50 grams)
  • 4 Oreos, crushed (only the biscuit part)

Instructions

  1. Prepare the Nutella Disk: Place a sheet of parchment paper on a flat surface. Scoop 150 grams of Nutella onto the parchment and spread into a circle roughly the size of your cake pan, leaving some edges to prevent leaking. Slide the parchment with Nutella into the freezer and leave it until needed.
  2. Prepare the Oreo Crust: Crush the Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and crushing 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 Nutella until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form; be careful not to overwhip.
  4. Combine the Filling: Gently fold half of the whipped cream into the Nutella and cream cheese mixture until mostly incorporated. Then fold in the remaining whipped cream until the filling is light, fluffy, and well combined.
  5. Assemble the Cheesecake: Pour half of the filling over the prepared Oreo crust, spreading evenly. Place the frozen Nutella disk in the center, then cover with the remaining filling and smooth the surface carefully with a spatula.
  6. Chill the Cheesecake: Cover the cake with plastic wrap or a baking tray to protect it from fridge odors. Refrigerate for at least 8 hours, preferably overnight, to allow the cheesecake to set firmly.
  7. Decorate with Nutella and Oreos: Once set, melt additional Nutella and drizzle it over the top, tilting the pan to spread evenly. Sprinkle crushed Oreo biscuits (not the cream) on the sides of the cheesecake for an attractive finish.
  8. Slice and Serve: Carefully remove the cheesecake from the springform pan. Slice into portions and serve immediately to enjoy the rich, creamy Nutella flavor.
  9. Store Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 3 months; thaw overnight in the fridge before serving.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • Do not overwhip the cream; it should hold soft peaks before folding into the filling.
  • Press the crust firmly and evenly for best texture and structure.
  • Freezing the Nutella disk beforehand helps create a neat Nutella center without melting.
  • Use parchment paper to make removing the Nutella disk easier.
  • Serve chilled for the best texture and flavor.
  • Can be made a day ahead to save time for events or gatherings.

Nutrition

Keywords: Nutella cheesecake, no bake cheesecake, Oreo crust, easy dessert, chocolate dessert, no bake Nutella dessert

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