No Bake Nutella Cheesecake

Easy No Bake Nutella Cheesecake is silky smooth, rich and creamy with an Oreo cookie crust. Cream cheese and real whipped cream are combined with Nutella to create the delicious no bake cheesecake filling.

Author Amber Brady

Prep Time 30

Chill Time 4

Total Time 4 30

Yields Servings

Ingredients

Oreo Crust

25 Oreo cookies, original (NOT double stuf)
5 Tbsp (71 g) unsalted butter, melted

Nutella Cheesecake Filling

1 cup (296 g) Nutella chocolate hazelnut spread
8 oz (226 g) cream cheese, block (not tub); room temperature
1 ½ cups (355 ml) heavy whipping cream, cold
½ cup (60 g) powdered sugar
2 Tbsp chocolate curls, optional for garnish

Instructions

Place the Oreo cookies (filling and all) inside of a food processor. Pulse or run the machine until cookies resemble fine crumbs.
Empty crumbs into a 9-inch pie dish. Add the melted butter. Mix the crumbs and butter together, then press evenly on the bottom and up the sides of the pie dish. Chill the Oreo crust in the freezer while making the filling.
In a large bowl, beat together the Nutella and cream cheese with an electric hand mixer until smooth.
Whip the heavy cream and powdered sugar together until stiff peaks form using an electric stand mixer with the whisk attachment. Set aside one-third of the whipped cream (about 1 cup) for topping the pie with. Cover and place it in the refrigerator.
Add the remaining two-thirds of whipped cream (about 2 cups) to the Nutella cream cheese mixture. Use the electric hand mixer to beat the two mixtures together. Mixture should be very thick. Spread the Nutella cheesecake filling evenly into the chilled Oreo crust.
Lightly cover the no bake Nutella cheesecake with plastic wrap and chill in the fridge for a minimum of 4 hours to overnight. The longer it’s chilled, the better the whipped texture gets.
Before serving, top the cheesecake with the leftover whipped cream and sprinkle with chocolate shavings. NOTE: I piped the whipped cream with a Wilton 2D tip and used a vegetable peeler to make chocolate shavings from a chocolate candy bar.
To Cut: Run a knife under hot water and dry it off with a towel before making each cut. This recipe will serve 8-12 people, depending on the size of the slice.

Notes

TO STORE: Cover and store cheesecake in fridge for up to 5 days.
TO FREEZE: Don’t add toppings. Cover the cheesecake tightly with plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw cheesecake in the refrigerator overnight or slice and serve it from frozen, if desired. Allow frozen cheesecake to sit at room temperature for at least 10 minutes before slicing from frozen.

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