Description
A creamy and indulgent No Bake Nutella Cheesecake with a crunchy Oreo crust, perfect for any occasion.
Ingredients
Scale
- 200 grams Oreos (about 18 whole Oreos)
- 45 grams melted butter
- 500 grams cream cheese
- 200 grams Nutella
- 50 grams powdered sugar
- 200 grams heavy whipping cream (35% fat)
- 150 grams Nutella for decoration
- 4 Oreos for garnish
Instructions
- Prepare the Oreo Crust: Finely crush the Oreos in a food processor and mix with melted butter. Press firmly into the bottom of a springform pan.
- Make the Nutella Cheesecake Filling: Beat cream cheese until smooth, then gradually add Nutella and powdered sugar until fluffy.
- Combine the Filling: Whip heavy cream until stiff peaks form and gently fold into the Nutella mixture.
- Assemble the Cheesecake: Pour filling over the crust and smooth out.
- Chill the Cheesecake: Cover and refrigerate for at least 4 hours, ideally overnight.
- Decorate: Melt remaining Nutella and drizzle over the cheesecake, then crush and sprinkle 4 Oreos on top.
- Slice and Serve: Remove from the pan and serve with optional toppings like berries or whipped cream.
Notes
Use room temperature ingredients for a smoother mix and allow enough chill time for the best texture and flavor. Leftovers can last 4 to 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg