Hey there, friends! So, picture this: I’m whipping up this No Bake Nutella Cheesecake while my kiddo’s trying to tackle math homework and the dog is barking at a squirrel like it’s the Super Bowl. You know, just your average chaotic afternoon at the Jason household. And let me tell you, THIS cheesecake is nothing short of UNREAL. Rich, creamy, and with an Oreo crust that has me questioning all my life choices regarding store-bought desserts.
You could say I got distracted, but then again, who wouldn’t when you’ve got a heavenly dessert waiting to be devoured? We’re talking about a no-bake Nutella cheesecake that combines the familiar flavor of Oreos with that oh-so-smooth Nutella. Anytime my family hears the clinking of mixing bowls, they come running, and this dessert is always a genuine crowd-pleaser. If you ask me, it’s so good it deserves a spot at every family gathering!
Why You’ll Love This Recipe
- Quick & Easy: No baking required, which means less time in the kitchen and more time enjoying with family.
- Budget-Friendly: Simple ingredients that won’t break the bank, yet still tastes like a million bucks.
- Kid-Approved: Trust me, this is a dessert your little ones (and not-so-little ones) will beg you to make again and again.
- Freezer Friendly: Make a double batch and stash one away for when chocolate cravings strike.
- Nostalgic Twist: Using Oreos brings back all those fun childhood memories of sneaking cookies before dinner!
And let’s be real—the combination of luscious Nutella with a smooth cream cheese filling takes it over the top. You’ll never want basic cheesecake again once you’ve tasted this beauty.
Ingredients Needed and How to Make It
Ingredients Needed
Let’s break it down:
For the Oreo crust:
- 200 grams Oreos (that’s about 18 whole Oreos)
- 45 grams melted butter (softened, so it creams easier)
For the cheesecake filling:
- 500 grams cream cheese (let it soften to room temperature)
- 200 grams Nutella (yes, please!)
- 50 grams powdered sugar (to add that yummy sweetness)
- 200 grams heavy whipping cream (35% fat, for the fluffiness)
- 150 grams Nutella (for later… can you even have enough Nutella?)
- 4 extra Oreos (for decoration, if you’re feeling fancy)
How to Make This Recipe?
Step 1: Prepare the Oreo Crust
Start by crushing those glorious Oreos into fine crumbs. You can use a food processor if you’re fancy or just pop them in a ziplock bag and smash away with a rolling pin—it’s pretty therapeutic! Mix the crumbs with melted butter until it resembles wet sand. Pack that mixture into the bottom of a springform pan. Make sure it’s compact! Then, pop it in the fridge to set while we get to the good stuff.
Step 2: Make the Nutella Cheesecake Filling
In a big mixing bowl, beat together the cream cheese and powdered sugar until it’s nice and smooth. Then, add in that glorious 200 grams of Nutella. Mix until those gorgeous chocolatey swirls are evenly combined and you’re left with a perfect creamy goodness that smells magnificent!
Step 3: Combine the Filling
In a separate bowl, whip up your heavy cream until soft peaks form. Gently fold the whipped cream into the Nutella mixture. Take your time here—it’s like a sweet cloud coming together. You want to keep as much fluffiness as possible, so don’t go overboard!
Step 4: Assemble the Cheesecake
Grab that Oreo crust out of the fridge and spread the Nutella filling evenly on top. Be generous—this is about to get YUM!
Step 5: Chill the Cheesecake
Cover it up and toss it in the fridge for about 4-6 hours, or just leave it overnight if you can resist. The wait is brutal, but it’s totally worth it.
Step 6: Decorate with Nutella and Oreos
Once it’s set, drizzle that remaining Nutella on top—we’re talking complete decadence. Crush the last four Oreos and sprinkle them on for a little extra flair.
Step 7: Slice and Serve
When it’s finally time to serve, slice it up with a warm knife (just dip it in hot water and wipe it clean between slices) for smooth cuts. Your taste buds are about to go on a wild adventure!
Step 8: Store Leftovers
If you somehow have leftovers (unlikely), keep them stored in an airtight container in the fridge. They’re good for about 3-4 days. Just be sure to savor that last slice—it’s a tough sacrifice, but someone’s gotta do it!
How to Store It & Expert Tips
How to Store It
To keep your cheesecake fresh, stick it in the fridge covered with plastic wrap or in a sealed container. If you’re feeling ambitious, you can freeze slices individually wrapped in foil or a freezer bag for up to a month. Just let it thaw in the fridge before diving back in!
Expert Tips
- Tempted to use other cookies? Trust me, there’s nothing like Oreos for this crust. But feel free to experiment if you’re feeling adventurous!
- For a flavor boost, consider adding a splash of vanilla extract or a pinch of sea salt to the cheesecake filling. It takes the flavor game up a notch.
- Don’t skip the chilling time! It lets all the flavors meld and gives you that perfect creamy texture that melts in your mouth.
Conclusion
This No Bake Nutella Cheesecake is just the type of comforting, easy recipe that makes you feel at home—whether you’re in Canton or somewhere else entirely. It’s the kind of dessert that sparks joy and conversation around the table. Give it a star rating and let me know how it turned out!
And, hey, share it with your cousin who never shows up empty-handed. Did you add your own spin? I wanna hear all about it!
FAQ Section
What’s the best way to crush Oreos?
Here’s the deal: If you’ve got a food processor, that’s your best bet! If not, just toss ‘em in a bag and smash away. It’s kinda fun, too.
How long will this cheesecake last in the fridge?
Real talk—it’ll last about 3-4 days, but don’t be surprised if it’s gone in one sitting.
Can I use a different flavor of Nutella?
Nutella is an iconic flavor for a reason! But feel free to tinker with it if you want some fruity or salted caramel vibes instead. Just know that the classic Nutella magic is hard to beat!
And if your sweet tooth isn’t done yet, my Dubai Chocolate Brownies are absolute chaos in the best way. Let’s keep that deliciousness rolling!
No Bake Nutella Cheesecake
Ingredients
For the Oreo crust
- 200 grams 200 grams Oreos about 18 whole Oreos
- 45 grams 45 grams melted butter softened for easier mixing
For the cheesecake filling
- 500 grams 500 grams cream cheese let it soften to room temperature
- 200 grams 200 grams Nutella for the filling
- 50 grams 50 grams powdered sugar for sweetness
- 200 grams 200 grams heavy whipping cream 35% fat, for fluffiness
- 150 grams 150 grams Nutella for later drizzling
- 4 pieces 4 extra Oreos for decoration
Instructions
Preparation of Oreo Crust
- Crush the Oreos into fine crumbs using a food processor or a rolling pin in a ziplock bag.
- Mix crumbs with melted butter until it resembles wet sand, then pack it into the bottom of a springform pan.
- Refrigerate the crust to set while preparing the filling.
Making the Cheesecake Filling
- In a large mixing bowl, beat together the cream cheese and powdered sugar until smooth.
- Add in 200 grams of Nutella and mix until combined.
- In a separate bowl, whip the cream until soft peaks form, then gently fold it into the Nutella mixture.
Assembling the Cheesecake
- Spread the Nutella filling evenly over the Oreo crust.
- Cover the cheesecake and refrigerate for 4-6 hours, or overnight for best results.
Decorating and Serving
- Once set, drizzle the remaining Nutella on top and crush the last four Oreos to sprinkle on top.
- Slice with a warm knife for smooth pieces and serve.
Storing Leftovers
- Store leftovers in an airtight container in the fridge for about 3-4 days.
