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    Home » All Recipes » Vegetarian

    Nutella Cheesecake (no bake)

    Published: Feb 11, 2022 · Modified: May 9, 2022 by RichandDelish · This post may contain affiliate links ·

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    Jump to Recipe Print Recipe

    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.

    Bite missing from a slice of nutella cheesecake.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Faq's
    • Decoration tips
    • Freezing
    • 📖 Recipe
    Close up shot of a nutella cheesecake with slices missing.

    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.

    Slice of cheesecake on a plate next to the cheesecake.

    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.

    Oreo crust in the making.

    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. 

    Nutella cheesecake process shots.

    Add the Nutella and mix until the mixture is smooth and silky.

    Nutella cheesecake process shots.

    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.

    Nutella cheesecake process shots.

    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.

    Nutella cheesecake process shots.

    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.

    Nutella cheesecake process shots.

    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.

    Nutella cheesecake process shots.

    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.
    Slice of cheesecake on a plate.

    Faq's

    How long will this cheesecake last?

    This cake will last for up to 4 days stored in the fridge in an airtight container.

    Can I use another hazelnut spread 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 chocolate hazelnut spread.

    Can I skip the gelatin in this cheesecake?

    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

    Bite missing from a slice of nutella cheesecake.

    Nutella Cheesecake (no bake)

    Rich and delish
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Chill time 4 hrs
    Total Time 4 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 10 slices
    Calories 675 kcal

    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.

    Notes

    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.

    Nutrition

    Calories: 675kcalCarbohydrates: 52gProtein: 8gFat: 52gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 104mgSodium: 301mgPotassium: 331mgFiber: 3gSugar: 35gVitamin A: 1348IUVitamin C: 1mgCalcium: 126mgIron: 4mg
    Keyword No Bake Nutella Cheesecake, No Bake Nutella Cheesecake Recipe, nutella cheesecake, Nutella Cheesecake Recipe
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