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Delicious No-Bake Nutella Cheesecake topped with chocolate and nuts

Nutella Cheesecake (No Bake)

A blissfully creamy dessert that combines the rich flavors of Nutella and cream cheese, set atop a crunchy Oreo crust, perfect for any chocolate lover.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g Oreo cookies (1.5 standard packs) for a rich chocolatey crust
  • 60 g unsalted butter, melted adds richness and binds the cookie crumbs
For the filling
  • 500 g cream cheese, softened (block form) for creaminess
  • 1 cup Nutella the star of the cheesecake
  • 1/2 cup powdered sugar adds sweetness and texture
  • 3 tsp gelatine powder sets the cheesecake without baking
  • 1/4 cup water to bloom the gelatine
  • 1 cup heavy cream for a light texture
  • 1/2 cup heavy cream (additional) for folding into the filling
For the ganache and decoration
  • 1/2 cup Nutella (for ganache) to finish off the cheesecake
  • 1/4 cup dark chocolate chips adds chocolatey goodness
  • 1/4 cup hazelnuts, lightly toasted and chopped for crunch on top
  • 1/2 cup heavy cream (for whipping) for decorative whipped cream
  • 3 tbsp Nutella, warmed (for drizzling) for a glossy topping

Method
 

Preparation
  1. Flip the base of a 20cm/8" springform pan upside down and butter it lightly. Line the base and sides with baking paper.
  2. Break Oreo cookies into pieces and crush them in a food processor. Add melted butter and blend until combined.
  3. Press the cookie mixture evenly into the base of the prepared springform pan.
  4. 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.
  5. In a mixing bowl, combine softened cream cheese, Nutella, and powdered sugar, beating until smooth.
  6. Add the cooled gelatine to the mixture and beat for another 30 seconds.
  7. Whip heavy cream in a separate bowl until stiff peaks form.
  8. Gently fold in one-third of the whipped cream to the Nutella mixture, then repeat with the remaining cream until just combined.
  9. Pour the mixture into the prepared springform pan and smooth the top. Refrigerate for a minimum of 1 hour.
Making the Ganache
  1. In a heatproof bowl, mix heavy cream, Nutella, and chocolate chips. Microwave in intervals, stirring until smooth.
  2. Pour the cooled ganache over the cheesecake and tilt the pan to spread evenly.
Chill and Decorate
  1. Refrigerate for at least 3 hours to fully set. Top with chopped hazelnuts and dollops of whipped cream. Drizzle with warm Nutella before serving.
  2. Slice into wedges and serve.

Notes

For added flavor, consider a splash of vanilla extract in the cream mixture. This cheesecake pairs well with coffee or vanilla ice cream.