Nutella Cheesecake (No Bake) is an irresistible dessert for anyone who loves chocolate and cream cheese. Not only is it rich and creamy, but it also brings the delightful flavors of Nutella into a simple cheesecake that requires no baking. This makes it a perfect treat for hot days when you don’t want to turn on the oven. Plus, it can be made ahead of time, so it’s great for parties, special occasions, or just a sweet indulgence at home.
how to make Nutella Cheesecake (No Bake)
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. This makes it easier to remove the cheesecake later. Butter the base and press a square sheet of baking paper on it. Clip the sides of the pan to the base, letting the excess paper hang over. Butter and line the sides of the pan with more baking paper.
- Oreo biscuit base: Crush the Oreo cookies into fine crumbs. Mix with the melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Chill in the fridge while you prepare the filling.
- Nutella mousse filling: In a small bowl, mix the gelatine powder with water and let it sit for about 5 minutes to bloom. After that, gently heat it until it dissolves. In a large bowl, beat the cream cheese and powdered sugar together until smooth. Mix in the Nutella until fully combined.
- In another bowl, whip the 1 cup of heavy cream until soft peaks form. Fold this into the Nutella mixture gently. Finally, stir in the dissolved gelatine.
- Pour the Nutella filling over the chilled Oreo base. Smooth the top and refrigerate for at least 4 hours, or overnight until set.
- Decorating: When ready to serve, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Spread or pipe this whipped cream on top of the cheesecake. Drizzle with the warmed Nutella, then sprinkle the dark chocolate chips and chopped hazelnuts on top for decoration.
how to serve Nutella Cheesecake (No Bake)
To serve your Nutella Cheesecake, carefully remove it from the springform pan. Slice it into pieces and enjoy this luxurious dessert as a delightful end to any meal. Pair it with a scoop of vanilla ice cream for extra indulgence!
how to store Nutella Cheesecake (No Bake)
Store any leftover cheesecake in the refrigerator. It should be covered with plastic wrap or kept in an airtight container. Enjoy within 3-4 days for the best flavor and texture.
tips to make Nutella Cheesecake (No Bake)
- Make sure the cream cheese is well softened to mix easily without lumps.
- Chill the cheesecake for a proper amount of time to achieve a perfect set.
- You can adjust the sweetness by adding or reducing the icing sugar according to your taste.
- For a more intense chocolate flavor, use dark chocolate in the decoration.
variation
If you want to change up the flavors, you can substitute Nutella with other spreads like peanut butter or cookie butter. You can also add flavor extracts like vanilla or coffee to elevate the taste.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, you can prepare this cheesecake a day in advance. Just keep it stored in the fridge until it’s ready to be served.
Q: Is it necessary to use gelatine?
A: Gelatine is used to help the cheesecake set without baking. If you prefer a vegetarian option, you can use agar-agar as a substitute.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze the cheesecake for up to a month. Just make sure to wrap it well to avoid freezer burn. Let it thaw in the refrigerator before serving.
Nutella Cheesecake (No Bake)
Ingredients
For the base
- 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 / powdered sugar
- 1 cup Nutella
- 1 cup heavy/thickened cream
For decoration
- 1/2 cup heavy/thickened cream for whipping
- 1/4 cup dark chocolate chips semi-sweet
- 1/4 cup hazelnuts lightly toasted then chopped
- 3 tbsp Nutella warmed
Instructions
Preparation
- Flip the base of a 20cm / 8″ springform pan upside down and butter the base. Press a square sheet of baking paper on it and clip the sides of the pan to the base, letting the excess paper hang over. Butter and line the sides of the pan with more baking paper.
- Crush the Oreo cookies into fine crumbs and mix with the melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan and chill in the fridge.
Filling
- In a small bowl, mix the gelatine powder with water and let it sit for about 5 minutes to bloom. Then gently heat it until it dissolves.
- In a large bowl, beat the cream cheese and powdered sugar together until smooth. Mix in the Nutella until fully combined.
- In another bowl, whip the 1 cup of heavy cream until soft peaks form. Gently fold this into the Nutella mixture. Stir in the dissolved gelatine.
- Pour the Nutella filling over the chilled Oreo base, smooth the top, and refrigerate for at least 4 hours, or overnight until set.
Decorating
- When ready to serve, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Spread or pipe this whipped cream on top of the cheesecake.
- Drizzle with the warmed Nutella and sprinkle dark chocolate chips and chopped hazelnuts on top for decoration.
Serving
- Carefully remove the cheesecake from the springform pan, slice into pieces, and enjoy with a scoop of vanilla ice cream if desired.
