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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
Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
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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