Creamy Nutella Cheesecake
Indulge in pure dessert decadence with this no-bake Creamy Nutella Cheesecake, a rich and velvety treat that combines your favorite hazelnut-chocolate spread with tangy cream cheese for the ultimate flavor experience. Built on a buttery Oreo cookie crust, this easy cheesecake features a luscious Nutella-infused filling that’s lightened with whipped cream for an irresistibly airy texture. With just 25 minutes of prep time and no oven required, it’s the perfect dessert for beginners and seasoned bakers alike. Chill it overnight, then finish with a sprinkle of chocolate shavings or crunchy hazelnuts for an elegant touch. Ideal for dinner parties, birthdays, or simply satisfying your chocolate cravings, this cheesecake is guaranteed to impress!
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy whipping cream
- 1.25 cups Nutella
- optional Chocolate shavings or hazelnuts (optional garnish)
Instructions
Prepare the crust by crushing the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
Mix the crushed Oreos with the melted butter in a medium-sized bowl until the mixture resembles wet sand.
Press the Oreo mixture into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a glass or measuring cup to compact it. Place the pan in the fridge to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a handheld or stand mixer until smooth and creamy.
Add the vanilla extract and Nutella to the cream cheese mixture and beat again until fully incorporated.
In a separate mixing bowl, whip the heavy whipping cream until stiff peaks form. This may take 3-4 minutes using an electric mixer.
Gently fold the whipped cream into the Nutella filling mixture using a spatula until no streaks remain.
Spread the Nutella filling evenly over the chilled Oreo crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set.
Once set, carefully remove the sides of the springform pan before serving. Garnish the cheesecake with chocolate shavings or chopped hazelnuts, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 34.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
