Why Make This Recipe
If you want a delicious dessert that requires no baking, this No Bake Nutella Cheesecake is perfect for you! It’s creamy, rich, and full of chocolatey goodness. Plus, it’s effortless to make and guarantees to impress your family and friends. Whether it’s for a special occasion or just a sweet treat, this cheesecake is sure to please everyone.
How to Make No Bake Nutella Cheesecake
Ingredients:
- 200 grams Oreos (18 whole Oreos)
- 45 grams melted butter
- 500 grams cream cheese
- 200 grams Nutella
- 50 grams powdered sugar
- 200 grams heavy whipping cream (35% fat)
- 150 grams Nutella
- 4 Oreos (for decoration)
Directions:
Prepare the Oreo Crust: Start by crushing the 200 grams of Oreos into fine crumbs. You can do this with a food processor or by placing them in a ziplock bag and smashing them. Once crushed, mix the crumbs with 45 grams of melted butter until well combined. Press this mixture into the bottom of a springform pan to form the crust.
Make the Nutella Cheesecake Filling: In a large mixing bowl, combine 500 grams of cream cheese, 200 grams of Nutella, and 50 grams of powdered sugar. Mix until smooth and creamy.
Combine the Filling: In another bowl, whip 200 grams of heavy whipping cream until stiff peaks form. Gently fold this whipped cream into the Nutella cream cheese mixture until everything is combined.
Assemble the Cheesecake: Spoon the Nutella cheesecake filling over the prepared Oreo crust. Spread it evenly with a spatula.
Chill the Cheesecake: Cover the cheesecake and place it in the refrigerator to chill for at least 4 hours, or overnight if possible. This will help it set properly.
Decorate with Nutella and Oreos: Once the cheesecake is set, drizzle the remaining 150 grams of Nutella on top. You can use a spoon or a piping bag for this. Crumble the 4 Oreos and sprinkle them over the cheesecake for decoration.
Slice and Serve: Carefully remove the cheesecake from the springform pan. Slice it into pieces and serve!
Store Leftovers: Keep any leftover cheesecake in the refrigerator, covered, for up to 5 days.
How to Serve No Bake Nutella Cheesecake
Serve this cheesecake chilled. You can add a dollop of whipped cream on top for an extra treat. It pairs nicely with a cup of coffee or tea, making it a wonderful dessert for any occasion.
How to Store No Bake Nutella Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. Avoid keeping it at room temperature for too long, especially if it’s warm outside.
Tips to Make No Bake Nutella Cheesecake
- Make sure to use room temperature cream cheese for easier mixing.
- For a lighter texture, whip the heavy cream until stiff peaks form before folding it into the filling.
- If you like a firmer cheesecake, let it chill overnight instead of just 4 hours.
Variation
You can add different toppings like chopped hazelnuts, chocolate shavings, or fresh berries to change the flavor. If you want to make it even more chocolatey, you can use chocolate cookies instead of Oreos for the crust.
FAQs
1. Can I use a different type of cookie for the crust?
Yes! You can use any type of chocolate cookie or even Graham crackers if you prefer a different flavor.
2. How do I know if the cheesecake is set?
The cheesecake should be firm and hold its shape when you cut into it. If it’s still too soft, let it chill longer in the refrigerator.
3. Can I freeze the No Bake Nutella Cheesecake?
Yes, you can freeze it! Just wrap it well in plastic wrap and foil. To serve, let it thaw in the refrigerator before slicing.
No Bake Nutella Cheesecake
Ingredients
For the crust
- 200 grams Oreos (18 whole Oreos)
- 45 grams melted butter
For the filling
- 500 grams cream cheese
- 200 grams Nutella
- 50 grams powdered sugar
- 200 grams heavy whipping cream (35% fat)
For decoration
- 150 grams Nutella
- 4 Oreos Oreos (for decoration)
Instructions
Preparation of the crust
- Crush the 200 grams of Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and smashing them.
- Mix the crumbs with 45 grams of melted butter until well combined.
- Press this mixture into the bottom of a springform pan to form the crust.
Making the filling
- In a large mixing bowl, combine 500 grams of cream cheese, 200 grams of Nutella, and 50 grams of powdered sugar. Mix until smooth and creamy.
- In another bowl, whip 200 grams of heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the Nutella cream cheese mixture until everything is combined.
Assembling the cheesecake
- Spoon the Nutella cheesecake filling over the prepared Oreo crust. Spread it evenly with a spatula.
- Cover the cheesecake and place it in the refrigerator to chill for at least 4 hours, or overnight if possible.
- Once set, drizzle 150 grams of Nutella on top and crumble 4 Oreos for decoration.
Serving
- Carefully remove the cheesecake from the springform pan.
- Slice it into pieces and serve chilled, optionally topped with whipped cream.
