No Bake Nutella Cheesecake
Indulge in a rich and creamy No Bake Nutella Cheesecake with an Oreo crust that's easy to prepare and perfect for any occasion.
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.
Notes
For a flavor boost, add a splash of vanilla extract or a pinch of sea salt to the filling. Make sure not to skip the chilling time to achieve the desired texture.