Nutella Cheesecake (No Bake)
Nutella Cheesecake (No Bake) is the perfect indulgence for any chocoholic. Imagine sinking your fork into a blissfully creamy, rich dessert that melds the luxuriousness of cream cheese with the enchanting flavor of Nutella. Each bite offers a delightful crunch from the Oreo crust combined with the smooth, velvety texture of the filling, making it not only a feast for the taste buds but also a treat for the eyes. This recipe is incredibly easy to make, requiring no baking, which makes it ideal for those who may be intimidated by traditional baking. With step-by-step directions, you’ll find that this luxurious dessert comes together in no time, making it a wonderful option for gatherings or simply to indulge yourself.
Ingredients
To create this heavenly Nutella Cheesecake, you’ll need the following ingredients:
- 200g/7oz Oreo cookies (1.5 standard packs) – These iconic cookies provide a rich, chocolatey crust; their crunchy texture perfectly contrasts the creamy filling.
- 60g/4 tbsp unsalted butter, melted – The butter adds richness and helps bind the cookie crumbs together, creating a firm crust.
- 3 tsp gelatine powder – This is essential for setting your cheesecake without the need for baking.
- 1/4 cup water – To bloom the gelatine, ensuring it integrates smoothly into the mix.
- 500g/1 lb cream cheese, softened (block form) – The primary ingredient that contributes to the cheesecake’s creamy consistency.
- 1/2 cup soft icing sugar/powdered sugar – This adds sweetness and a velvety texture to the filling.
- 1 cup Nutella – The star of the show that gives the cheesecake its rich, chocolate-hazelnut flavor.
- 1 cup heavy/thickened cream – For that luxurious, light texture.
- 1/2 cup heavy/thickened cream (additional) – To whip and fold into the filling for extra lightness.
- 1/2 cup Nutella (for ganache) – A creamy layer to finish off the cheesecake.
- 1/4 cup dark chocolate chips/semi-sweet chocolate chips – These contribute an extra layer of chocolatey goodness.
- 1/4 cup hazelnuts, lightly toasted and chopped – They add a delightful crunch to the topping.
- 1/2 cup heavy/thickened cream (for whipping) – To create light whipped cream for decorating.
- 3 tbsp Nutella, warmed (for drizzling) – This gives a beautiful glossy topping.
Step-by-Step Directions
Prepare the Pan
Begin by flipping the base of a 20cm/8" springform pan upside down. This allows for easy removal after the cheesecake is set. Lightly butter the base, then press a square sheet of baking paper on top, letting some paper overhang the edges. Butter and line the sides of the pan with additional baking paper to ensure a smooth release.
Blitz the Cookies
Break the Oreo cookies into smaller pieces with your hands and place them in a food processor. Blitz until they are finely crushed. Next, add the melted butter and blitz again until the mixture is well combined, creating a crumbly texture.
Press Into the Pan
Transfer the cookie mixture into the prepared springform pan. Use the flat bottom of a straight-sided cup measure or your palm to press the crumbs evenly and firmly into the base. This will form a solid crust that will hold up against the creamy filling.
Bloom the Gelatine
In a small bowl, add water and sprinkle the gelatine powder across the surface. Allow it to sit for about 5 minutes to thicken. After this blooming period, microwave the gelatine for 15 seconds until it transforms into a liquid, then let it cool for another 5 minutes.
Make the Cream Cheese and Nutella Mixture
In a mixing bowl, beat together the softened cream cheese, Nutella, and powdered sugar until the mixture is smooth and well combined. Add the cooled gelatine and beat it for another 30 seconds to integrate everything thoroughly.
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. This whipped cream will give your cheesecake a light, airy texture.
Fold in the Cream
Take one-third of the whipped cream and gently fold it into the Nutella mixture, ensuring not to deflate it. Repeat the process with another third, then fold in the remaining whipped cream until just combined.
Transfer to the Cake Pan
Pour this delectable mixture into your prepared springform pan. Smooth the top with a spatula before placing it in the refrigerator. Allow it to chill for a minimum of 1 hour to set.
Prepare the Nutella Ganache
In a heatproof bowl, combine the heavy cream, Nutella, and chocolate chips. Microwave the mixture in two 30-second intervals, stirring in between until it becomes smooth and glossy.
Pour Ganache onto Cheesecake
Once your ganache has cooled for about 5 minutes, carefully pour it over the surface of the set cheesecake. Tilt the pan slightly to help the ganache spread evenly across the top.
Chill and Decorate
Refrigerate the cheesecake for at least 3 hours to ensure it is completely set. For the final touch, sprinkle chopped hazelnuts across the top. You can also pipe dollops of remaining whipped cream around the edge and drizzle with warm Nutella for a stunning presentation.
Serve and Enjoy!
Slice into generous wedges and treat yourself to this no-bake Nutella cheesecake. It’s perfect for special occasions, family gatherings, or simply when you’re looking for a decadent treat!
Tips & Tricks
- For added flavor, consider adding a splash of vanilla extract into the cream cheese mixture.
- To elevate your cheesecake, experiment with different toppings like crushed cookies, chocolate shavings, or fresh berries for a refreshing contrast.
Serving Suggestions & Pairings
This Nutella cheesecake pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. It’s perfect for birthday parties, potlucks, or cozy family dinners where everyone can appreciate a slice of this delightful dessert.
Nutritional Information
Enjoy this dessert in moderation, as it is rich in calories. A typical slice may contain approximately 400 calories, depending on portion sizes and specific ingredients used. Always remember to balance indulgent meals with healthy choices.
Storing Tips & Variations
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, the cheesecake can be frozen for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn. You can also customize the recipe by adding different flavors or toppings to suit your taste!
Conclusion
Give this Nutella Cheesecake (No Bake) a try and prepare for a chocolatey delight that is sure to impress your friends and family. Its creamy texture and rich flavor will undoubtedly leave everyone wanting more. Don’t forget to share your experience or variations in the comments!
FAQs
1. How long does it take to set?
The cheesecake needs at least 3 hours to set, but leaving it overnight is even better for optimal texture.
2. Can I make this cheesecake dairy-free?
Yes! You can substitute the cream cheese and heavy cream with dairy-free alternatives, and use non-dairy chocolate options for the ganache.
3. Can I add fruit to this cheesecake?
Certainly! Adding fresh raspberries or strawberries on top can introduce a lovely tartness that complements the sweetness.
4. How do I prevent the cheesecake from cracking?
Make sure to blend the ingredients gently and avoid over-mixing the cream, which can incorporate too much air and cause cracks.
5. Can I use a different type of cookie for the crust?
Absolutely! If you’re not a fan of Oreos, graham crackers or digestive biscuits can work wonderfully as alternatives.
Nutella Cheesecake (No Bake)
Ingredients
Method
- Flip the base of a 20cm/8″ springform pan upside down and butter it lightly. Line the base and sides with baking paper.
- Break Oreo cookies into pieces and crush them in a food processor. Add melted butter and blend until combined.
- Press the cookie mixture evenly into the base of the prepared springform pan.
- To bloom the gelatine, sprinkle it over water in a small bowl and let sit for 5 minutes. Microwave for 15 seconds and let cool.
- In a mixing bowl, combine softened cream cheese, Nutella, and powdered sugar, beating until smooth.
- Add the cooled gelatine to the mixture and beat for another 30 seconds.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Gently fold in one-third of the whipped cream to the Nutella mixture, then repeat with the remaining cream until just combined.
- Pour the mixture into the prepared springform pan and smooth the top. Refrigerate for a minimum of 1 hour.
- In a heatproof bowl, mix heavy cream, Nutella, and chocolate chips. Microwave in intervals, stirring until smooth.
- Pour the cooled ganache over the cheesecake and tilt the pan to spread evenly.
- Refrigerate for at least 3 hours to fully set. Top with chopped hazelnuts and dollops of whipped cream. Drizzle with warm Nutella before serving.
- Slice into wedges and serve.
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