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
Scale
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
- 1/3 Cup (37 g) Confectioners’ Sugar, sifted
- 2 Cups (454g) Whipping Cream, cold
Nutella Ganache
- 1/4 Cup (57g) Heavy Cream
- 1/2 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!