Welcome to cheesecake heaven! This No Bake Oreo Nutella Cheesecake combines two of the world’s most beloved treats – creamy Nutella and crunchy Oreo cookies – into one irresistible dessert that requires zero oven time. It’s the perfect balance of chocolate intensity and silky cheesecake texture that will have everyone asking for seconds.
What makes this recipe truly special is how impressive it looks and tastes despite being surprisingly simple to make. The contrast between the dark Oreo crust and the smooth Nutella-infused filling creates a dessert that’s as beautiful as it is delicious – perfect for special occasions or whenever you need a chocolate fix!
Why You’ll Love This
- No baking required – perfect for hot summer days or when you don’t want to turn on the oven
- Only takes about 45 minutes of active preparation time
- Makes just 4 servings – ideal for small gatherings or avoiding too many tempting leftovers
- Combines two beloved flavors – Oreos and Nutella – for universal appeal
- Can be made ahead of time, making it perfect for entertaining
Ingredients
- 200g crushed Oreos
- 50g melted butter
- 500g cream cheese, softened
- 200g Nutella
- 200g heavy whipping cream (35%)
- 50g sugar
- 100g chopped Oreos
- 100g Nutella
- 100g Nutella, warmed for drizzling
- 5 crushed Oreos (no filling)
- 6 whole Oreos for garnish
Instructions
- Crush Oreos into fine crumbs. Mix with melted butter until the texture resembles wet sand. Press into a springform pan and freeze while preparing the filling.
- Soften the cream cheese and mix in the Nutella until smooth. In a clean, chilled bowl, whip the heavy cream and sugar until soft peaks form. Gently fold the whipped cream into the Nutella and cream cheese mixture.
- Carefully fold in the chopped Oreos.
- Pour half of the filling mixture onto the crust and smooth it out. Drizzle Nutella for the middle layer, then top with the remaining filling. Smooth the surface again.
- Refrigerate the cheesecake for at least 8 hours or overnight.
- Spread a thin layer of warmed Nutella on top. Sprinkle with crushed Oreos and add whole Oreos as garnish. Drizzle more Nutella before serving.
Tips & Variations
- For a firmer cheesecake, add 1 tablespoon of unflavored gelatin (bloomed in 3 tablespoons of water) to the cream cheese mixture
- Try using different cookie bases like graham crackers or chocolate chip cookies for a different flavor profile
- Add a teaspoon of espresso powder to enhance the chocolate flavor
- Make mini versions in small jars or glasses for individual servings at parties
- For a lighter version, substitute Greek yogurt for half of the cream cheese
- Add a pinch of sea salt to the filling to enhance the chocolate flavors
Serving Suggestions
This decadent cheesecake pairs beautifully with fresh berries, especially raspberries or strawberries, which provide a tart contrast to the rich chocolate. A dollop of lightly sweetened whipped cream on the side adds an extra touch of luxury.
For a coffee shop experience at home, serve with a shot of espresso or a cappuccino. The bitter notes in coffee complement the sweet, chocolatey richness of the cheesecake perfectly.
Notes
- Store covered in the refrigerator for up to 3 days
- The cheesecake can be frozen for up to 1 month – thaw overnight in the refrigerator
- For clean slices, dip your knife in hot water and wipe dry between cuts
- The cheesecake is ready when it’s firm to the touch but still has a slight jiggle in the center
FAQs
Can I make this cheesecake without a springform pan?
Yes! You can use a regular pie dish or make individual servings in glasses, jars, or ramekins.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the texture may be slightly different and not as rich. Full-fat cream cheese gives the best results.
My cheesecake didn’t set properly. What went wrong?
This typically happens if the cheesecake hasn’t chilled long enough. Make sure to refrigerate for at least 4 hours, preferably overnight.
Can I substitute the Nutella with another spread?
Absolutely! Any chocolate-hazelnut spread will work, or try cookie butter or peanut butter for a different flavor profile.
[recipe_card]
