No bake creamy and easy Nutella cheesecake (6 ingredients) Recipe
This no-bake creamy and easy Nutella cheesecake features a rich Oreo crust paired with a smooth and fluffy Nutella cream cheese filling. With just six main ingredients, this dessert is simple to prepare, requires no baking, and is perfect for Nutella lovers looking for a decadent yet effortless treat.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no bake)
- Total Time: 8 hours 25 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Oreo 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)
Decoration
- 150 grams Nutella (for the Nutella disk and drizzle)
- 4 Oreos (for crushing and garnish)
Instructions
- Prepare the Nutella Disk: Place a sheet of parchment paper on a flat surface. Scoop out 150 grams of Nutella and spread it evenly into a circle about the size of your cake pan. Freeze this Nutella disk until you’re ready to assemble the cheesecake.
- Make the Oreo Crust: Crush 18 Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the crumbs with 45 grams of melted butter until well combined and resembling wet sand. Firmly press this mixture into the bottom of your cake pan to form an even crust.
- Prepare the Nutella Cheesecake Filling: In a large bowl, whisk together 500 grams of room-temperature cream cheese and 200 grams of Nutella until smooth and creamy. In a separate bowl, whip 200 grams of heavy cream with 50 grams of powdered sugar until soft peaks form.
- Combine the Filling: Gently fold half of the whipped cream into the Nutella and cream cheese mixture using a spatula. Once partially incorporated, fold in the remaining whipped cream until the filling is light, fluffy, and smooth.
- Assemble the Cheesecake: Pour half of the filling evenly over the prepared Oreo crust. Place the frozen Nutella disk in the center, then spread a generous layer of Nutella over it if desired. Top with the remaining filling and smooth the surface with a spatula.
- Chill the Cheesecake: Cover the assembled cheesecake with plastic wrap or a baking tray to protect it from fridge odors. Refrigerate for at least 8 hours, preferably overnight, to allow the cheesecake to set completely.
- Decorate and Serve: Once set, melt some of the reserved Nutella and drizzle it over the top of the cheesecake, tilting the pan to spread it evenly. Crush 4 Oreos (just the biscuit part) and sprinkle them around the sides for a beautiful finishing touch. Slice and enjoy your creamy Nutella cheesecake.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling without lumps.
- Be careful not to overwhip the heavy cream; it should reach soft peaks before folding.
- Freezing the Nutella disk beforehand helps to create a beautiful layered effect in the cheesecake.
- This cheesecake is best kept refrigerated and consumed within 3 days.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
Nutrition
- Serving Size: 1 slice (1/8th of cheesecake)
- Calories: 470 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg
Keywords: Nutella cheesecake, no bake cheesecake, easy cheesecake, Oreo crust, creamy dessert, Nutella dessert, no bake Nutella cake
