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Nutella Cheesecake (No Bake) Recipe

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4.2 from 8 reviews

This no-bake Nutella Cheesecake features a rich and creamy Nutella mousse filling atop a crunchy Oreo cookie base, topped with a luscious Nutella ganache and toasted hazelnuts. Perfectly set in a springform pan, this indulgent dessert combines the smooth flavors of cream cheese, Nutella, and whipped cream for a decadent treat that requires no oven baking.

  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Ingredients

BASE:

  • 200g / 7oz Oreo cookies (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 TOPPING:

  • 1/2 cup heavy/thickened cream
  • 1/2 cup Nutella
  • 1/4 cup dark chocolate chips / semi-sweet chocolate chips

TOPPINGS:

  • 1/4 cup hazelnuts, lightly toasted then chopped
  • 1/2 cup heavy/thickened cream (for whipping)
  • 3 tbsp Nutella, warmed

Instructions

  1. Prepare pan: Flip the base of an 8" (20cm) springform pan upside down to make it easier to remove the cheesecake later. Butter the pan base and press a square sheet of baking paper on it. Clip the pan sides onto the base, letting excess paper overhang. Butter and line the pan sides with more baking paper.
  2. Make Oreo biscuit base: Roughly break up Oreo cookies and blitz them in a food processor until fine crumbs form. Add melted butter and blitz again to combine. Transfer crumbs into the prepared pan and press evenly and firmly onto the base using a flat-bottomed cup or similar tool.
  3. Bloom gelatine: Sprinkle gelatine powder over 1/4 cup water in a small bowl and stir to partially dissolve. Let stand for 5 minutes until thickened. Microwave for 15 seconds until liquid, stir, and let it cool for 5 minutes.
  4. Mix cream cheese and Nutella: Beat softened cream cheese, Nutella, and icing sugar in a bowl until smooth. Add the cooled liquid gelatine and beat for another 30 seconds to incorporate.
  5. Whip cream: In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Fold whipped cream: Gently fold one third of the whipped cream into the Nutella mixture until just combined. Repeat folding with the second and then the remaining third of whipped cream, maintaining the light airy texture.
  7. Chill mousse filling: Pour the Nutella mousse mixture into the prepared pan and place it in the fridge for at least 1 hour to set.
  8. Make Nutella ganache: Place cream, Nutella, and dark chocolate chips in a heatproof bowl. Microwave in two 30-second bursts, stirring between, until smooth and fully combined. Let cool for 5 minutes.
  9. Apply ganache topping: Pour the ganache over the set cheesecake surface, tilting the pan gently to spread it evenly. Refrigerate the cheesecake for at least 3 hours until fully firm.
  10. Toast and prepare toppings: Toast hazelnuts in a dry pan over medium heat for about 3 minutes, shaking regularly until aromatic. Cool and chop finely.
  11. Decorate cheesecake: Sprinkle chopped hazelnuts evenly over the cheesecake. Whip the additional 1/2 cup cream until stiff and pipe dollops around the edge. Drizzle warmed Nutella over the whipped cream dollops.
  12. Serve: Slice the cheesecake into generous wedges and enjoy immediately.

Notes

  • You can substitute Oreos with plain chocolate biscuits like Arnott’s Chocolate Ripple by adding 1 1/2 tbsp extra butter to compensate for the missing filling.
  • Use gelatine powder brand such as McKenzie’s, commonly available in grocery stores.
  • Ensure cream cheese is block form and not spreadable tub style for best texture. If using spreadable cream cheese, increase gelatine by 1/2 tsp.
  • Soft icing sugar (mixed with starch) is preferred over pure icing sugar for a softer set.
  • Non-Nutella hazelnut spreads can be used interchangeably.
  • To toast hazelnuts, use a dry pan and toast for 3 minutes until aromatic, then chop finely.
  • Homemade Nutella can be used but requires an additional 1/2 tsp gelatine due to softer consistency.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western

Find it online: https://recipesvibe.com/nutella-cheesecake-no-bake-recipe/