No-Bake Nutella Cheesecake
Make a rich no-bake Nutella cheesecake with an Oreo crust, mousse-like hazelnut filling, glossy ganache, and toasted hazelnuts for an elegant make-ahead dessert.
Servings: 12
slices
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 30 minutes
Total: 4 hours 30 minutes
Ingredients
Ingredients
- 200 g Oreo cookies crushed
- 60 g unsalted butter melted
- 3 teaspoons gelatine powder bloomed in water and melted
- 60 ml water for blooming gelatine
- 500 g cream cheese softened
- 100 g icing sugar sifted
- 240 ml Nutella divided
- 360 ml heavy cream divided, with some whipped
- 45 g semi-sweet chocolate chips for ganache
- 30 g hazelnuts toasted and chopped
Instructions
Instructions
- Line a 20 cm springform pan. Blitz the Oreos into fine crumbs, mix with melted butter, and press firmly into the base.
- Sprinkle gelatine over the water and leave for 5 minutes. Warm it briefly until liquid, then cool slightly.
- Beat cream cheese, icing sugar, and one cup of Nutella until smooth. Beat in the cooled gelatine.
- Whip one cup of cream to stiff peaks. Fold it gently into the Nutella mixture in thirds, then spread over the crust. Chill for at least 1 hour.
- Warm the remaining cream, Nutella, and chocolate chips in short bursts, stirring until smooth. Cool 5 minutes, pour over the cheesecake, and chill at least 3 hours.
- Sprinkle with hazelnuts, decorate with whipped cream and warmed Nutella, then slice and serve.
Notes
For clean slices, chill the cheesecake thoroughly and warm the knife between cuts.