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No bake creamy and easy Nutella cheesecake Recipe

No bake creamy and easy Nutella cheesecake Recipe
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★★★★★

5.1 from 24 reviews

This no-bake creamy and easy Nutella cheesecake combines a rich Oreo crust with a smooth and fluffy Nutella cream cheese filling, topped with a luscious Nutella center and decorated with melted Nutella and Oreo crumbs. Perfect for Nutella lovers looking for a simple yet indulgent dessert that requires no oven!

Ingredients

Scale

Crust

  • 200 grams Oreos (about 18 whole Oreos)
  • 45 grams melted butter

Cheesecake Filling

  • 500 grams cream cheese, room temperature
  • 200 grams Nutella
  • 50 grams powdered sugar
  • 200 grams heavy whipping cream (35% fat)

Nutella Center

  • 150 grams Nutella

Decoration

  • 150 grams Nutella, melted
  • 4 Oreos (for crushing and sprinkling)

Instructions

  1. Prepare the Nutella Disk: Place a sheet of parchment paper on a flat surface. Scoop 150 grams of Nutella onto the paper and spread it into a circle roughly the size of your cake pan, leaving a small margin to prevent overflow. Freeze this Nutella disk until you need it later.
  2. Prepare the Oreo Crust: Crush the Oreos finely using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the Oreo crumbs with melted butter until the texture resembles wet sand. Firmly press this mixture evenly into the bottom of your cake pan to form the crust.
  3. Make the Nutella Cheesecake Filling: In a large mixing bowl, whisk together the room temperature cream cheese and Nutella until smooth and creamy. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form, taking care not to overwhip.
  4. Combine the Filling: Gently fold half of the whipped cream into the cream cheese and Nutella mixture until almost fully combined. Then fold in the remaining whipped cream until the mixture is light, fluffy, and smooth.
  5. Assemble the Cheesecake: Pour half of the filling into the pan over the Oreo crust, spreading it evenly. Place the frozen Nutella disk in the center as a rich layer, then cover with the remaining filling. Smooth the top with a spatula for an even surface.
  6. Chill the Cheesecake: Cover the pan with plastic wrap or a baking tray and refrigerate for at least 8 hours or preferably overnight to allow the cheesecake to fully set.
  7. Decorate with Nutella and Oreos: Once set, melt 150 grams of Nutella and drizzle it over the top of the cheesecake, tilting the pan to spread evenly. Crush 4 Oreos (biscuit part only) and sprinkle around the sides to garnish.
  8. Slice and Serve: Carefully remove the cheesecake from the springform pan, slice into portions, and serve immediately for a creamy, chocolatey treat.
  9. Store Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 3 months. Thaw in the fridge overnight before serving.

Notes

  • Use room temperature cream cheese for a smoother filling and easier mixing.
  • Do not overwhip the cream to prevent it from turning grainy or butter-like.
  • The Nutella disk adds a delightful creamy center and helps prevent Nutella from sinking into the cheesecake.
  • You can substitute regular Oreos with gluten-free Oreo-style cookies for a gluten-free version.
  • Allow the cheesecake to chill overnight for best texture and flavor.
  • Use a sharp, warm knife to slice the cheesecake cleanly for neat servings.

Nutrition

Keywords: Nutella cheesecake, no bake cheesecake, easy Nutella dessert, Oreo crust cheesecake, creamy cheesecake, Nutella dessert recipe

Find it online: https://topreci.com/no-bake-creamy-and-easy-nutella-cheesecake-recipe/