A dreamy and ulta creamy no-bake, 6 ingredient Nutella Oreo Cheesecake! It starts with a crisp Oreo cookie crust, a mousse-like Nutella cheesecake filling and finished with a decadent Nutella ganache! I meeeeaaann…
Seriously, one bite and you will be in Nutella Chocolate heaven!
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You have probably noticed by now how much I adore Nutella, and today, I’m sharing another delicious recipe with you. These are some of my favorite Nutella recipes, Nutella Linzer Cookies, Nutella Stuffed Chocolate Chip Cookies and Nutella Donuts and this Nutella Cheesecake will be added to my list as well!
Nutella Oreo Cheesecake Ingredients
Oreo Crust
- Oreo Cookies – Use regular oreos not double stuffed. Alternatively, you can use any cookies such as chocolate graham crackers or gluten-free crackers.
- Unsalted Butter – We will be using melted butter to bind the no-bake crust.
Cheesecake Filling
- Cream Cheese – Use a block of cream cheese, not whipped cream cheese.
- Nutella – We are keeping this recipe simple by using store-bought Nutella.
- Confectioners’ Sugar – Helps thicken the filling.
- Heavy Whipping Cream – Whipped to stiff peaks. Gives the cheesecake structure and it’s mouselike texture.
Nutella Ganache (optional)
- Nutella – You can’t have Nutella Ganache without Nutella!
- Heavy Whipping Cream – Thickens and adds richness to the ganache.
Nutella Oreo Cheesecake Instructions
Step 1 – Make Oreo Crust – In the bowl of your food processor fitted with an ‘S’ blade, pulse whole oreo cookies with the filling into fine crumbs. Add melted butter and pulse until well combined. Crumbs should resemble wet sand and when you squeeze the crumbs, it should hold together.
Step 2 – Transfer crust to an 8-inch (23 cm) springform pan and firmly press into the bottom and up the sides of the pan. For best results use a drinking glass with straight sides. Place in the fridge while we work on the filling.
Step 3 – Make the Cheesecake Filling – In a large bowl, whisk room temperature cream cheese until smooth. You can use a stand mixer fitted with a paddle attachment or hand-held mixer. Add your Nutella and mix until smooth.
Step 4 – Add sifted confectioners’ sugar and mix until combined and set aside.
Step 5 – Add heavy cream to a large bowl. With a hand-held mixer, whisk the cream on medium speed until you get stiff peaks. Do not over whip it!
Step 6 – In 2 additions and with a rubber spatula, gently fold your whipped cream into your cheesecake mixture just until combined. Do not overmix as this can deflate your whipped cream.
Step 7 – Remove the crust from the fridge and transfer the cheesecake filling into the crust. Use an offset spatula to help spread the filling. Cover with cling wrap and refrigerate until firm, about 6 hrs. Can be made 1 to 2 days in advance, making it the perfect make-ahead dessert.
Step 8 – Make your Nutella ganache – In a small saucepan, bring cream to a simmer over medium-low heat. Turn heat off and add your Nutella and slowly stir until combined. Pour the ganache into a small measuring cup and allow to cool slightly.
Hint – Stir your ganache slowly and use a rubber spatula (not a whisk) to ensure a smooth ganache. Mixing it too quickly can create air bubbles and make the texture grainy. If your ganache is lumpy, don’t fret, you can strain it!
Step 9 – Remove the cheesecake from the fridge and pour the glaze over the cheesecake. Swirl the pan to help distribute and spread the ganache evenly. Return back to the fridge and chill for an additional hour. Gently remove from the springform pan, serve and enjoy!
Tips For Success!
- Use cream cheese blocks, not cream cheese spread. Make sure your cream cheese is at room temperature as well. This will ensure a smooth and lump free filling.
- Before whipping the cream, I like to freeze the bowl and beaters for 10 minutes. Keeping everything cold helps the fat in the cream to stabilize. Additionally, it’s important to whip your heavy cream to stiff peaks as it adds structure to this no-bake cheesecake.
- Use all the butter that the recipe calls for in the crust. Six tablespoons may seem like a lot, but the high amount of butter is needed to help the crust set as it does not require any baking.
- Use a springform pan for easy removal.
- Chill for at least 6 hours before serving. The longer the better as it will help the cheesecake set more firmly.
Storage
- Store in the refrigerator and enjoy for up to 5 days!
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Recipe
Nutella Oreo Cheesecake
- Total Time: 30 Mins Prep + 7 Hrs Chill
- Yield: 8-inch Cheesecake 1x
Description
A dreamy and ulta creamy no-bake, 6 ingredient Nutella Oreo Cheesecake! It starts with a crisp Oreo cookie crust, light-as-air Nutella cheesecake filling and finished with a decadent Nutella ganache!
Ingredients
Oreo Crust
- 25 Oreo Cookies (287g), crushed
- 6 Tbsp (85 g) Unsalted Butter, melted
Nutella Cheesecake Filling
- 8 Oz (227g) Block Cream Cheese, room temp
- 1 Cup (270g) Nutella
- ⅓ Cup (37 g) Confectioners’ Sugar, sifted
- 2 Cups (454g) Whipping Cream, cold
Nutella Ganache
- ¼ Cup (57g) Heavy Cream
- ½ Cup (135g) Nutella
Instructions
- Make Oreo Crust – In the bowl of your food processor fitted with an ‘S’ blade, pulse whole oreo cookies with the filling into fine crumbs. Add melted butter and pulse until well combined. Crumbs should resemble wet sand and when you squeeze the crumbs, it should hold together.
- Transfer crust to an 8-inch (23 cm) springform pan and firmly press into the bottom and up the sides of the pan. For best results use a drinking glass with straight sides. Place in the fridge while we work on the filling.
- Make the Nutella Cheesecake Filling – In a large bowl, whisk room temperature cream cheese until smooth. You can use a stand mixer fitted with a paddle attachment or hand-held mixer. Add your Nutella and mix until smooth.
- Add sifted confectioners’ sugar and mix until combined and set aside.
- Add heavy cream to a large bowl. With a hand-held mixer, whisk the cream on medium speed until you get stiff peaks. Do not over whip it!
- In 2 additions and with a rubber spatula, gently fold your whipped cream into your cheesecake mixture just until combined. Do not overmix as this can deflate your whipped cream.
- Remove the crust from the fridge and transfer the cheesecake filling into the crust. Use an offset spatula to help spread the filling. Cover with cling wrap and refrigerate until firm, about 6 hrs. Can be made 1 to 2 days in advance, making it the perfect make-ahead dessert.
- In a small saucepan, bring cream to a simmer over medium-low heat. Turn heat off and add your Nutella and slowly stir until combined. Pour the ganache into a small measuring cup and allow to cool slightly.
- Remove the cheesecake from the fridge and pour the glaze over the cheesecake. Swirl the pan to help distribute and spread the ganache evenly. Return back to the fridge and chill for an additional hour. Gently remove from the springform pan, serve and enjoy!
Notes
- Store in the refrigerator and enjoy for up to 5 days!
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