Description
This luscious no-bake Nutella cheesecake combines a rich Oreo crust with a creamy Nutella and cream cheese filling. With a smooth Nutella center and decorative Oreo accents, it’s a perfect indulgent dessert that requires no oven baking and is chilled to perfection for a velvety texture.
Ingredients
Scale
Crust
- 200 grams Oreos (18 whole Oreos)
- 45 grams melted butter
Cheesecake Filling
- 500 grams cream cheese (room temperature)
- 200 grams Nutella (room temperature)
- 50 grams powdered sugar
- 200 grams heavy whipping cream (35% fat)
Nutella Center
- 150 grams Nutella
Decoration
- 150 grams Nutella (melted for drizzling)
- 4 Oreos (for crushing and sprinkling)
Instructions
- Prepare Nutella Disk: Place a sheet of parchment paper on a flat surface and scoop 150 grams of Nutella, spreading it into an even circle about the size of your cake pan. Freeze until solid to create the Nutella center.
- Prepare the Oreo Crust: Crush Oreos finely using a food processor or rolling pin and ziplock bag. Mix the crumbs with melted butter until the texture is like wet sand. Press firmly into the bottom of your pan to form an even crust layer.
- Make the Nutella Cheesecake Filling: In a large bowl, blend room-temperature cream cheese and Nutella until smooth and creamy using a whisk or electric mixer. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form, taking care not to overwhip.
- Combine the Filling: Gently fold half the whipped cream into the Nutella and cream cheese mixture until almost integrated, then fold in the other half. Continue folding carefully until the filling is light, fluffy, and smooth.
- Assemble the Cheesecake: Pour half of the filling evenly over the Oreo crust in your pan. Place the frozen Nutella disk on top as the center layer, then cover it with the remaining filling. Smooth the surface with a spatula for an even finish.
- Chill the Cheesecake: Cover the cheesecake with plastic wrap or a baking tray and chill in the refrigerator for at least 8 hours or preferably overnight to allow it to set completely.
- Decorate with Nutella and Oreos: Once set, melt some Nutella and drizzle it over the cheesecake surface, tilting the pan to spread evenly. Crush a few Oreos (using only the biscuit parts) and sprinkle around the sides for decoration.
- Slice and Serve: Remove the cheesecake from the springform pan carefully and slice into portions. Serve immediately and enjoy the creamy, chocolatey dessert.
- Store Leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days. You may also freeze slices up to 3 months; thaw overnight in the fridge before serving.
Notes
- Don’t overwhip the cream: Whip heavy cream to soft peaks to avoid over-thickening when mixed.
- Use room temperature cream cheese and Nutella for smooth mixing.
- Chill the bowl used for whipping cream and ensure it’s clean and dry to get perfect whipped cream.
- Chill cheesecake overnight for best texture and set.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 480
- Sugar: 30g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
