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Nutella Cheesecake

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

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:

  1. In a bowl, mix Oreo crumbs and melted butter until combined.
  2. Press mixture firmly into the bottom of a 9-inch springform pan.
  3. Refrigerate for 15 minutes while you prepare the filling.

Make the Nutella Cheesecake Filling:

  1. In a large bowl, beat cream cheese and powdered sugar until smooth.
  2. Add Nutella and vanilla extract, mixing until fully combined.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the Nutella mixture until smooth and fluffy.
  5. Pour the cheesecake filling over the Oreo crust and smooth the top.
  6. Refrigerate for at least 6 hours (or overnight) to set.

Make the Chocolate Ganache:

  1. Heat heavy cream in a microwave-safe bowl until hot but not boiling.
  2. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
  3. Let ganache cool slightly, then pour over the cheesecake, spreading evenly.

Final Touches:

  1. Top with chopped hazelnuts, Ferrero Rocher chocolates, or whipped cream, if desired.
  2. 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.

Find it online: https://quickbiteskitchen.com/nutella-cheesecake/