This no bake Nutella cheesecake is rich in Nutella flavor, creamy silky smooth with a texture that is melt in your mouth delicious. This cheesecake is extremely easy to make and requires simple ingredients.
This cheesecake is made with an oreo crust, topped with a light fluffy creamy cheesecake. This cake looks complicated to make, but it's actually one of the easiest cakes I've ever made.
Ingredients
Oreo cookies- we used Oreo cookies for this cake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Butter- melt the butter in the microwave. We used unsalted butter for this recipe.
Nutella- you will need 1 ½ cups of Nutella for this recipe. We like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.
Heavy whipping cream- make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.
Cream cheese- use full-fat cream cheese, and make sure that it's at room temperature.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Gelatin powder- we use gelatin powder to stabilize the cake. You will need 5 grams of gelatin powder.
Cold water- we mix the gelatin powder with cold water in order to activate the gelatin. You will need 20 grams of cold water.
Hazelnuts- we like to top the cake with chopped hazelnuts, make sure that you use toasted hazelnuts.
Instructions
Start by making the crust: pulse Oreo cookies in a food processor until fine crumbs form.
Into a medium mixing bowl, add the Oreo crumbs, and the melted butter, and mix with a spoon until the ore crumbs are covered with the melted butter evenly.
Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
Add the Nutella and mix until the mixture is smooth and silky.
In a separate bowl, whip together the heavy whipping cream and the powder sugar until stiff peaks form.
Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
Make the Nutella ganache: into a medium mixing bowl, add heavy whipping cream and Nutella. Melt it in the microwave and mix with a spoon until it's creamy.
Release the cheesecake from the pan and top the cheesecake with the Nutella ganache. For decoration, sprinkle crushed hazelnuts around the edges of the cake.
Expert tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not collapse.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.
Faq's
This cake will last for up to 4 days stored in the fridge in an airtight container.
We like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use chocolate hazelnut spread.
We use gelatin to stabilize this cake. If you don't use the gelatin, keep in mind that the cake will be more on the loose side.
Decoration tips
We like decorating this cheesecake with Nutella ganache on top, and crushed hazelnut around the edge of the cake.
Another option for decoration is to pipe dollops of whipped cream around the edges of the cake and top each whipped cream dollop with Ferrero Rocher candy.
Freezing
This cheesecake freezes great! to freeze this cheesecake, make it according to the instructions, then chill it according to the instructions in the fridge.
When the cheesecake is completely chilled, you can freeze it covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
More cheesecake recipes:
Mango cheesecake– This no-bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.
Oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops, and more Oreos!
Mini burnt basque cheesecake- Yes, this cake is intentionally "burnt" with a slightly burnt caramelly flavor that adds so much to this cheesecake.
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📖 Recipe
Nutella Cheesecake (no bake)
Ingredients
Oreo crust:
- 200 g Oreo cookies
- 60 g Butter
Nutella cheesecake filling:
- 1 cup Nutella
- 500 g Cream cheese
- ½ cup Powder sugar
- 1 cup Heavy cream
- 5 g Gelatin powder
- 20 g Cold water
Nutella ganache:
- ½ cup Nutella
- ½ cup Heavy cream
Instructions
Make the crust:
- pulse Oreo cookies in a food processor until fine crumbs form.
- Into a medium mixing bowl, add the Oreo crumbs, and the melted butter, and mix with a spoon until the ore crumbs are covered with the melted butter evenly.
- Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Make the filling:
- Into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
- In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
- Add the Nutella and mix until the mixture is smooth and silky.
- In a separate bowl, whip together the heavy whipping cream and the powder sugar until stiff peaks form.
- Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
- Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
- Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
Make the Nutella ganache:
- into a medium mixing bowl, add heavy whipping cream and Nutella. Melt it in the microwave and mix with a spoon until it’s creamy.
- Release the cheesecake from the pan and top the cheesecake with the Nutella ganache. For decoration, sprinkle crushed hazelnuts around the edges of the cake.
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