Description
This Nutella Cheesecake is a chocolate lover’s dream! Made with a crunchy Oreo crust, a smooth and creamy Nutella-infused cheesecake filling, and topped with silky chocolate ganache, this no-bake dessert is decadent and incredibly easy to make. Perfect for holidays, birthdays, or when you just need a chocolate-hazelnut fix!
Ingredients
Units
Scale
For the Oreo Crust:
- 24 Oreo cookies (crushed into crumbs)
- 5 tablespoons unsalted butter (melted)
For the Nutella Cheesecake Filling:
- 2 (8 oz) blocks cream cheese (softened)
- 1/2 cup powdered sugar
- 1 cup Nutella
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Optional Toppings:
- Chopped hazelnuts
- Ferrero Rocher chocolates
- Whipped cream
Instructions
Make the Oreo Crust:
- In a bowl, mix Oreo crumbs and melted butter until combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate for 15 minutes while you prepare the filling.
Make the Nutella Cheesecake Filling:
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add Nutella and vanilla extract, mixing until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Nutella mixture until smooth and fluffy.
- Pour the cheesecake filling over the Oreo crust and smooth the top.
- Refrigerate for at least 6 hours (or overnight) to set.
Make the Chocolate Ganache:
- Heat heavy cream in a microwave-safe bowl until hot but not boiling.
- Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
- Let ganache cool slightly, then pour over the cheesecake, spreading evenly.
Final Touches:
- Top with chopped hazelnuts, Ferrero Rocher chocolates, or whipped cream, if desired.
- Chill for another 30 minutes, then slice and serve!
Notes
- This cheesecake is no-bake, but make sure to let it chill fully before serving.
- If you prefer a baked cheesecake, you can bake the crust at 350°F (175°C) for 10 minutes before adding the filling.
- Store leftovers in the refrigerator for up to 5 days.