Description
This indulgent Nutella Cheesecake is a no-bake dessert featuring a crunchy Oreo cookie base, a creamy Nutella-infused cream cheese mousse filling, and a luscious Nutella ganache topping. Topped with toasted hazelnuts and whipped cream, it’s a heavenly treat that requires no oven, perfect for any occasion.
Ingredients
Scale
Base
- 200g / 7oz Oreo cookies (approximately 1.5 standard packs)
- 60g / 4 tbsp unsalted butter, melted
Nutella Mousse Filling
- 3 tsp gelatine powder
- 1/4 cup water
- 500g / 1 lb cream cheese, softened (block form)
- 1/2 cup soft icing sugar / powdered sugar
- 1 cup Nutella
- 1 cup heavy/thickened cream
Nutella Ganache and Decoration
- 1/2 cup heavy/thickened cream
- 1/2 cup Nutella
- 1/4 cup dark chocolate chips / semi-sweet chocolate chips
- 1/4 cup hazelnuts, lightly toasted and chopped
- 1/2 cup heavy/thickened cream (for whipping)
- 3 tbsp Nutella, warmed
Instructions
- Prepare pan: Flip the base of a 20cm / 8″ springform pan upside down to make it easier to remove the cheesecake. Butter the pan base and press a square of baking paper over it. Attach the pan sides and butter and line them with baking paper, allowing excess paper to overhang.
- Make the Oreo biscuit base: Break Oreos into pieces and pulse in a food processor until fine crumbs. Add melted butter and pulse again until combined.
- Press base into pan: Transfer crumbs to the prepared pan. Use a flat-bottomed cup measure to press the crumbs evenly and firmly onto the base.
- Bloom gelatine: Sprinkle gelatine powder over water in a small bowl, stir, and let stand for 5 minutes until thickened. Microwave for 15 seconds to dissolve and stir; let it cool for 5 minutes.
- Mix cream cheese and Nutella: Beat cream cheese, Nutella, and icing sugar until smooth. Add cooled gelatine liquid and beat for another 30 seconds.
- Whip cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold cream into Nutella mixture: Gently fold one third of the whipped cream into the Nutella mixture. Repeat with the second third, then fold in the remaining cream until just combined.
- Chill the filling: Pour the mousse mixture into the pan over the Oreo base. Refrigerate for at least 1 hour to set.
- Prepare Nutella ganache: In a heatproof bowl, combine cream, Nutella, and chocolate chips. Microwave in two 30-second increments, stirring between bursts until smooth.
- Pour ganache on cheesecake: Cool ganache for 5 minutes, then pour over the set cheesecake. Tilt pan to spread evenly. Refrigerate at least 3 hours.
- Decorate: Sprinkle chopped toasted hazelnuts over the ganache. Whip the remaining heavy cream and pipe dollops around the edge. Drizzle warmed Nutella over the top.
- Serve: Slice into generous wedges and enjoy this rich, creamy Nutella cheesecake!
Notes
- Note 1: Use approximately 1.5 standard packs of Oreo cookies to reach 200g.
- Note 2: Blooming the gelatine ensures a smooth mousse texture without lumps.
- Note 3: Softened block cream cheese works best for a smooth filling.
- Note 4: Soft icing sugar blends easily into the cream cheese without graininess.
- Note 5: Nutella is key for the rich hazelnut-chocolate flavor in both filling and ganache.
- Note 6: Lightly toast hazelnuts to bring out their flavor before chopping to sprinkle on top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Nutella cheesecake, no bake cheesecake, Oreo crust, Nutella mousse, easy dessert, no-bake dessert, chocolate hazelnut dessert
