Description
This Best Ever No Bake Nutella Cheesecake is a decadent and creamy dessert featuring a rich Oreo crust, luscious Nutella-infused cream cheese filling, and a fluffy Nutella chocolate whipped cream topping. Perfect for Nutella lovers seeking an easy yet indulgent treat that requires no baking, just chilling.
Ingredients
Crust
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
Nutella Chocolate Whipped Cream
- 2 ¼ cups cold heavy whipping cream (or 4 cups store-bought whipped topping)
- ¼ cup powdered sugar (add more to taste)
- ¼ cup unsweetened cocoa powder (adjust to taste)
- ½ cup Nutella hazelnut spread
Filling
- 1 cup milk chocolate chips
- 24 oz cream cheese, softened (3 packages)
- 1 teaspoon vanilla extract
- Optional: ¼ cup granulated sugar (for a sweeter filling)
- ½ cup Nutella hazelnut spread
- 2 cups Nutella Chocolate Whipped Cream (from above)
Topping
- ½ to 1 cup Nutella hazelnut spread (for the top layer)
- 2 cups Nutella Chocolate Whipped Cream (from above)
- 8 Ferrero Rocher candies
Instructions
- Prepare the Pan: Line the bottom of an 8-inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: Pulse the Oreo cookies, including the cream filling, into fine crumbs using a food processor. Stir in the melted butter until well combined. Press the mixture firmly into the bottom of the springform pan and slightly up the sides to create a firm crust. Chill the crust in the refrigerator while you prepare the filling.
- Prepare Nutella Chocolate Whipped Cream: In a mixing bowl, beat the cold heavy whipping cream, powdered sugar, and unsweetened cocoa powder to stiff peaks using a hand mixer or stand mixer. Gently beat in the Nutella until smooth and fully incorporated. Measure out a total of 4 cups of this whipped cream, reserving 2 cups for the filling and 2 cups for the topping.
- Melt Chocolate Chips: In short 30-second bursts in the microwave, melt the milk chocolate chips, stirring well between intervals until completely smooth. Let cool for 2 to 3 minutes to prevent melting the cream cheese when combined.
- Make the Filling: In a separate large bowl, beat the softened cream cheese, vanilla extract, and optional granulated sugar until smooth and creamy. Mix in ½ cup Nutella until evenly combined. Fold the cooled melted chocolate into the cream cheese mixture. Finally, gently fold in the 2 cups of reserved Nutella chocolate whipped cream until the mixture is silky and smooth.
- Assemble the Cheesecake: Spread the prepared filling evenly over the chilled Oreo crust. Smooth the top surface with a spatula for an even layer.
- Chill to Set: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.
- Finish and Serve: Carefully release the springform pan ring. Spread ½ to 1 cup Nutella over the top of the cheesecake. Pipe the remaining 2 cups of Nutella chocolate whipped cream around the edge decoratively. Garnish with 8 Ferrero Rocher candies on top. For clean slices, warm your knife with hot water, dry it off, and slice the cheesecake.
Notes
- Make sure the cream cheese is softened to room temperature for a smoother filling.
- For the best texture, chill the crust and assembled cheesecake thoroughly before serving.
- Use a warm, clean knife for slicing to get neat, clean cuts without cracking the cake.
- If you don’t have a food processor, place Oreo cookies in a sealed plastic bag and crush with a rolling pin.
- Adjust the powdered sugar and cocoa powder in the whipped cream to taste, depending on your preferred sweetness and chocolate intensity.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
