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I love my no bake Oreo cheesecake, so I tried to make a Nutella version of it. So here it is, the no bake Nutella cheesecake. A super creamy Nutella filling, reminding of a Nutella mousse. Rich in flavour, and perfect for all Nutella lovers out there. The crust is made of Oreos, but the brownie flavour. If you can’t find the brownie flavour, go on with the regular one.
This time I felt for creating another look on the cheesecake, so I skipped the part where I smooth the filling out. So, the top is asymmetric and shows how creamy the cheesecake is. But just use a spatula and smooth it out if you want a flat top. I like tall cakes, so I always use my adjustable cake ring when I make no bake cheesecakes. By using it, I can choose the width of my cake. Less width means taller cake. I place the ring on aluminium foil (on a flat plate) and use the foil as a bottom. I don’t need different pans for different sizes of cakes.
Garnish with anything you like together with Nutella, fruits and berries maybe, or go on with fererro rocher like me. Don’t forget to follow me on Instagram: fikawithm
20 min + chill time
20 min
0 min
10 portions
Recipe for the best no-bake Nutella cheesecake
- 2 pack of Oreos (a 154g) (I used brownie flavour)
- 100 g salted butter, melted
- 3 dl whipping cream
- 600 g cream cheese (I use Philadelphia)
- 2 dl icing sugar
- 2 tbsp cocoa powder
- 400 g Nutella (approx. 3 dl)
Grease a pan (I chose 20 cm this time, by using my adjustable cake ring) with butter and line the edges with parchment paper if you want to make it easier for you to remove the cheesecake. Melt the butter, and mix the Oreos in a blender. Add the butter and stir until evenly mixed. Press the cookie crumbs out on the pan and up on the edges (easier with the bottom of a glass). Place in the freezer while you make the filling.
Whip the cream thick. In a separate bowl, stir the cream cheese, icing sugar, cocoa powder and Nutella together. Add the whipped cream to the cream cheese mixture and fold it together gently.
Take the crust out from the freezer and pour the filling in it. Cover the cheesecake with plastic wrap and let it chill in the fridge for at least 12 hours.
Before serving, top the cake with anything you like. I topped with some fererro rocher, but berries would be lovely too!
Skip the topping, or add anything you like for topping. Fruits, berries, chocolate?
