Indulge in the creamy, chocolatey delight of this No Bake Nutella Cheesecake Recipe! It’s the ultimate treat that doesn’t require an oven, making it perfect for those who want something sweet without the fuss. This recipe is incredibly simple, delicious, and can be customized to your heart’s content for any occasion.
Recipe Information
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 8 hours 30 minutes (including chilling)
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 520
Protein: 6g
Carbohydrates: 43g
Fat: 36g
Fiber: 2g
Sugar: 27g
Sodium: 180mg
Why Make No Bake Nutella Cheesecake Recipe
The No Bake Nutella Cheesecake Recipe is a win-win for dessert lovers! Not only is it easy to prepare, but it also delivers intense flavors without the need for baking. This cheesecake allows for plenty of customization; you can tweak the ingredients or garnish to match your personal preferences. Plus, it’s perfect for busy days when you want to impress guests without spending hours in the kitchen!
How to Make No Bake Nutella Cheesecake Recipe Step by Step
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 crushing)
Directions
- 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.
- 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.
- 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, being careful not to overwhip.
- 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.
- 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.
- 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.
- 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.
- Carefully remove the cheesecake from the springform pan. Slice into 8 portions and serve immediately, enjoying the creamy, chocolatey flavors.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze slices for up to 3 months. Thaw frozen slices overnight in the fridge before serving.
How to Serve No Bake Nutella Cheesecake Recipe
Serve your No Bake Nutella Cheesecake with fresh berries for a delightful contrast in flavors. A dollop of whipped cream on top can enhance its creaminess, and you can also pair it with a rich espresso or a cup of hot cocoa for a cozy dessert experience. For a decadent taste, a side of chocolate or caramel sauce works wonders too!
How to Store No Bake Nutella Cheesecake Recipe
Store your No Bake Nutella Cheesecake covered in an airtight container in the refrigerator for up to 4 days. If you want to keep slices for longer, wrap them tightly and place them in the freezer, where they can last for up to 3 months. To enjoy, simply thaw overnight in the fridge for a delightful treat that tastes as good as fresh!
Expert Tips for Cooking No Bake Nutella Cheesecake Recipe
- Make sure to use room-temperature cream cheese for smooth blending.
- Opt for full-fat cream cheese and heavy cream for that rich, velvety texture.
- Don’t skip chilling the cheesecake for at least 8 hours to ensure it sets perfectly.
Delicious Variations of No Bake Nutella Cheesecake Recipe
- Add layers of crushed hazelnuts to the filling for extra crunch and flavor.
- Incorporate a little coffee or espresso powder for a mocha-inspired cheesecake.
- Swap Nutella for cookie butter for a different yet equally sumptuous flavor profile!
Conclusion
The No Bake Nutella Cheesecake Recipe is sure to become a favorite in your dessert repertoire. Its lush chocolate flavor combined with the ease of preparation makes it a delightful choice for any occasion. Give it a try and indulge in this creamy treat that everyone will love!
No Bake Nutella Cheesecake
Ingredients
For the crust
- 200 grams 200 grams Oreos (18 whole Oreos)
- 45 grams 45 grams melted butter
For the filling
- 500 grams 500 grams cream cheese Room temperature for easy blending
- 200 grams 200 grams Nutella
- 50 grams 50 grams powdered sugar
- 200 grams 200 grams heavy whipping cream (35% fat) Chilled for optimal whipping
For decoration
- 150 grams 150 grams Nutella Melted for drizzling
- 4 Oreos 4 Oreos (for crushing) For topping decoration
Instructions
Preparation
- 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.
- 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.
Mixing the 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, being careful not to overwhip.
- Gently fold half of the whipped cream into the Nutella and cream cheese mixture. When almost fully incorporated, fold in the remaining whipped cream until the mixture is light, fluffy, and uniform in texture.
Assembling and Chilling
- 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.
- 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.
Finishing Touches
- 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.
- Carefully remove the cheesecake from the springform pan. Slice into 8 portions and serve immediately, enjoying the creamy, chocolatey flavors.
