Ultra Creamy Nutella Cheesecake (No-Bake)
This rich and creamy No-Bake Nutella Cheesecake has a mousse-like filling on an Oreo crust and is drizzled with Nutella for the ultimate creamy dessert.
Ingredients
Oreo Crust
- 200 g Oreo cookies crushed
- 24 g hazelnuts toasted and crushed (optional)
- 60 g unsalted butter melted and cooled
Nutella Cheesecake Filling
- 500 g Philadelphia cream cheese blocks softened (see notes)
- 1 tsp vanilla extract
- 105 g caster sugar see notes
- 55 g milk powder
- 60 g sour cream or Greek yogurt chilled
- 160 g Nutella or hazelnut spread of choice
- 200 g dark cooking chocolate melted and cooled
- 250 g heavy cream cold from the fridge
Toppings
- 250 g heavy cream cold
- 80 g mascarpone cheese
- 7 g vanilla extract
- 160 g Nutella or hazelnut spread of choice
- 35 g hazelnuts chopped
Instructions
Oreo Crust
- Prepare springform pan - for this recipe you will need a 19cm / 7.5-inches wide springform pan that is 6.5cm / 2.5-inches high. Undo the clasp and remove the bottom. Place a sheet of baking paper on top and then place and tighten the top of the pan on top. You want some overhang of baking paper to make transferring the set cheesecake easier. This will also make taking the cheesecake off the springform pan easier when transferring to your serving pan.
- Pulse Oreos and hazelnuts - Add the Oreos and hazelnuts (optional) to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin.
- Add the butter - Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.
- Form and set crust in springform pan - Pour 3/4 of the mixture into the lined pan and use the back of a spoon to firmly press into the sides of the pan, all the way up to the top. Pour the remaining cookie mixture into the pan and press firmly into the bottom. Set in the fridge until ready to pour the filling in.
Nutella Cheesecake Filling
- Mix cream cheese and sugar - Add the cream cheese, vanilla extract, sugar and milk powder to a large mixing bowl. Use an electric hand mixer to beat until creamy, about 3 minutes. You can also use a stand mixer fitted with a paddle attachment)
- Add remaining ingredients - Next, add the sour cream, Nutella and melted chocolate and beat until well combined. Make sure you scrape the mixing bowl down at least once using a spatula to ensure the mixture mixes properly.
- Whip cream and fold into cheesecake mixture - In a separate bowl whip the cold cream until you reach stiff peaks. Add half the whipped cream to the cheesecake filling and gently fold through using a spatula. Then add the remaining cream and repeat until mixture is well combined and evenly mixed.
- Chill and set cheesecake filling - Pour the mixture into the chilled springform pan and use a spatula to spread evenly. Chill in the fridge for 4 hours or overnight. Once chilled, carefully run a sharp knife around the outside of the cheesecake before loosening the springform pan and taking out. Transfer to a serving plate.
To Decorate
- Whip Chantilly Cream - Add the cream, mascarpone and vanilla extract to a medium sized mixing bowl and whip until you reach stiff peaks. Add to a piping bag fitted with a star tip and set aside in the fridge.
- Nutella layer - for this layer you can either use a half batch of my Chocolate Sauce recipe OR use 160g of Nutella that’s been warmed in the microwave for 30 seconds to become spreadable. Pour on top of the chilled cheesecake and spread around using a spatula, allowing some to drip over the sides.
- Pipe Cream - Pipe swirls of cream on top along with crushed hazelnuts and an extra drizzle of Nutella or sauce.
Notes
Cream cheese - couple things about the cream cheese to use. I used the Philadelphia cream cheese blocks. Not the spreadable kind, those are too soft and won’t work for this recipe. Aussies: buy yours from a supermarket only when on special, otherwise they’re a rip off at full price. UK: I believe yours are sold in containers and not as blocks. Americans: you have blocks, but they’re slightly smaller than the ones we have in Australia. Buy 3 blocks if you like. Your cheesecake will still be light and delicious but just a little shorter in height. Otherwise, you can buy the correct amount needed in grams.
Chocolate sauce - I have a great one-bowl chocolate sauce recipe that would work really great for this recipe if you don’t want to use Nutella. It doesn’t have that rich chocolate hazelnut flavor but it’s certainly chocolatey!
Caster sugar - also known as superfine sugar is used because it dissolves quicker so that you don’t have a gritty sugar texture in your cheesecake. You can use granulated sugar if you wish, you may need to mix about 5 minutes longer to make sure it dissolves quicker.
Storage - Cheesecake can be stored in an airtight container for up to three days.
Nutrition - is based on per slice. The recipe makes 12 slices.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories:1131kcal | Carbohydrates:66g | Protein:15g | Fat:90g | Saturated Fat:55g | Polyunsaturated Fat:4g | Monounsaturated Fat:23g | Trans Fat:0.3g | Cholesterol:171mg | Sodium:363mg | Potassium:537mg | Fiber:6g | Sugar:49g | Vitamin A:2200IU | Vitamin C:1mg | Calcium:246mg | Iron:5mg
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