Description
This no-bake Nutella cheesecake is a luscious, creamy dessert featuring a rich Oreo crust, a smooth and fluffy Nutella-infused cream cheese filling, and a Nutella center that freezes perfectly to add a delightful surprise in each bite. Easy to prepare without any baking, this cheesecake is ideal for chocolate lovers looking for a decadent yet simple treat.
Ingredients
Scale
Crust
- 200 grams Oreos (18 whole Oreos)
- 45 grams melted butter
Cheesecake Filling
- 500 grams cream cheese
- 200 grams Nutella
- 50 grams powdered sugar
- 200 grams heavy whipping cream (35% fat)
Nutella Center
- 150 grams Nutella
Decoration
- 150 grams Nutella
- 4 Oreos (for crushing)
Instructions
- Prepare Nutella Disk: Place a sheet of parchment paper on a flat surface. Scoop 150 grams of Nutella and spread it into an even circle about the size of your cake pan, leaving some space around the edges to prevent overflow. Slide the parchment with Nutella into the freezer and leave until needed.
- Prepare the Oreo Crust: Crush the Oreos into fine crumbs using a food processor or a rolling pin and a ziplock bag. Mix the crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your cake pan, creating an even crust layer.
- Make the Nutella Cheesecake Filling: In a large bowl, combine room-temperature cream cheese and Nutella. Use a whisk or electric mixer to blend until smooth and creamy. In a separate chilled bowl, whip the heavy cream and powdered sugar to soft peaks, careful not to overwhip.
- Combine the Filling: Gently fold half of the whipped cream into the Nutella and cream cheese mixture. When almost fully incorporated, fold in the remaining whipped cream. Use a spatula to fold gently until the mixture is light, fluffy, and uniform in texture.
- Assemble the Cheesecake: Pour half of the filling over the prepared Oreo crust and spread evenly. Remove the Nutella disk from the freezer and place it gently in the center of the filling. Cover with the remaining filling and smooth the surface with a spatula for an even layer.
- Chill the Cheesecake: Cover the cake with plastic wrap or a baking tray to prevent absorption of odors. Refrigerate the cheesecake for at least 8 hours, preferably overnight, to allow it to set firmly.
- Decorate with Nutella and Oreos: Melt 150 grams of Nutella and drizzle it evenly over the surface. Tilt the pan to spread the Nutella over the top. Crush 4 Oreos (biscuit part only) and sprinkle around the sides of the cheesecake as decoration.
- Slice and Serve: Carefully remove the cheesecake from the springform pan. Slice into 8 portions and serve immediately, enjoying the creamy, chocolatey flavors.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze slices up to 3 months. Thaw frozen slices overnight in the fridge before serving.
Notes
- Don’t overwhip the cream – whip only to soft peaks as it will thicken further when folded into the filling.
- Use room temperature cream cheese and Nutella for easier blending and smoother texture.
- Ensure the bowl used for whipping cream is cold, clean, and dry to achieve best whipping results.
- Chill the cheesecake overnight for optimal setting and flavor development.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 480
- Sugar: 33g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
