Delicious no bake Nutella cheesecake topped with chocolate and hazelnuts

Nutella Cheesecake (No Bake)

ByCasey Monroe

Why Make This Recipe

No-bake desserts are a dream come true for those who love indulgence without the hassle. This Nutella Cheesecake is rich, creamy, and oh-so-delicious, perfect for any occasion. The combination of Oreo crust and Nutella filling makes it a heavenly treat that’s easy to whip up. Whether it’s a special event or just a cozy night in, this cheesecake will surely impress your family and friends.

How to Make Nutella Cheesecake

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:

  1. Prepare Pan: First, flip the base of a 20cm/8" springform pan upside down. This makes it easier to take the cheesecake out later. Butter the base and press on a square sheet of baking paper. Clip the sides of the pan onto the base, letting the paper hang over the sides. Butter and line the sides of the pan with more baking paper.

  2. Oreo Biscuit Base: Crush the Oreo cookies into fine crumbs. Mix with the melted butter until combined. Press this mixture firmly into the bottom of the prepared pan to create an even layer. Chill in the fridge to set while you prepare the filling.

  3. Nutella Mousse Filling: In a small bowl, combine the gelatine powder and water. Let it sit for a few minutes to bloom, then heat gently until dissolved. In a large mixing bowl, beat the softened cream cheese and icing sugar until smooth. Add in the Nutella and mix until well combined.

  4. Pour the dissolved gelatine into the cream cheese mixture and mix well. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Nutella mixture until combined. Pour this mousse over the chilled Oreo crust and spread evenly. Refrigerate for at least 4 hours, or until set.

  5. Decorating: Once set, melt the remaining Nutella and drizzle over the top of the cheesecake. Sprinkle with dark chocolate chips and chopped hazelnuts for an added crunch.

How to Serve Nutella Cheesecake

Slice the cheesecake into wedges and serve chilled. You can enjoy it plain, or top it with extra whipped cream and a sprinkle of nuts for a delightful treat.

How to Store Nutella Cheesecake

Store any leftovers in the fridge, covered tightly with plastic wrap or in an airtight container. It will stay fresh for about 3-4 days.

Tips to Make Nutella Cheesecake

  1. Make sure your cream cheese is softened enough to mix easily; leaving it out for about an hour will help.
  2. Don’t skip the chilling time! It’s essential for the cheesecake to set properly.
  3. If you like a firmer cheesecake, you can add an extra teaspoon of gelatine.

Variation

You can use different types of cookies for the crust, such as Digestive biscuits or chocolate chip cookies. For a lighter version, try using mascarpone cheese instead of cream cheese.

FAQs

Can I use a different type of chocolate spread?
Yes, you can substitute Nutella with any chocolate spread you like.

How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and not jiggle in the center when you shake it gently.

Can I freeze Nutella cheesecake?
Yes, you can freeze it for up to 2 months. Just make sure to wrap it well in plastic wrap and store it in an airtight container. Thaw in the fridge before serving.