No-Bake Nutella Cheesecake with Oreo Crust
This no-bake Nutella cheesecake layers a crisp Oreo crust with a light mousse-like filling, glossy ganache, toasted hazelnuts, and a final Nutella drizzle.
Prep: 30 minutes
Cook:
Total: 4 hours 30 minutes
Ingredients
Ingredients
- 200 g Oreo cookies broken into pieces
- 60 g unsalted butter melted
- 3 teaspoons gelatine powder
- 1/4 cup water
- 500 g cream cheese softened
- 1/2 cup icing sugar
- 1 cup Nutella
- 1 1/2 cups heavy cream divided
- 1/2 cup dark chocolate chips
- 1/4 cup hazelnuts toasted and chopped
- 3 tablespoons Nutella warmed for drizzling
Instructions
Instructions
- Prepare and line an 8-inch springform pan.
- Blitz the Oreo cookies into fine crumbs, combine with melted butter, and press firmly into the pan.
- Bloom the gelatine in water, microwave briefly until liquid, and cool it.
- Beat cream cheese, icing sugar, and Nutella until smooth, then beat in the cooled gelatine.
- Whip one cup of cream to stiff peaks and fold it gently into the Nutella mixture in three additions.
- Pour the filling over the crust and refrigerate for at least one hour.
- Warm the remaining cream with Nutella and chocolate chips in short bursts, stirring until smooth; cool five minutes and pour over the cheesecake.
- Refrigerate at least three hours, then decorate with hazelnuts, whipped cream, and warmed Nutella before slicing.
Notes
The gelatine helps the mousse-like filling set cleanly without making it dense.