Rich and creamy, this no bake Nutella cheesecake is simple to make and tastes unbelievable. It’s light and fluffy with a mousse like texture. Everyone loves this cake and it’s great for any get together. You can’t go wrong with it!
I’m back with another Nutella recipe! This gorgeous cake looks like a lot of work, but it’s simpler than it looks. And the flavor is just amazing.
I made this cake for dinner with friends yesterday and they immediately asked for the recipe. I haven’t hosted at my home since I got pregnant, because I was just not in the mood to either eat or host. But now that my energy is back, I wanted to make a special dinner for our friends, and if there’s one thing I know that everyone likes is Nutella. There’s no doubt about it. So we had an Italian style dinner with lots of pasta, pizza, and Nutella! It was great.
This cake is a dream come true for Nutella lovers. It’s silky smooth and light with a mousse-like texture, and the flavors are delicious but subtle, so the cake isn’t too heavy although it might look that way. Or maybe it depends who you ask!
More Nutella Recipes:
- No Bake Nutella Peanut Butter Bites
- Super Creamy Nutella Tart
- Nutella Stuffed Cinnamon Sugar Muffins
- Nutella Cupcakes
- Nutella Swirl Cheesecake
- Two Ingredient Nutella Mousse
Check out my Instagram page, and go to my IGTV channel to watch how I make this cake step-by-step.
- 20 Oreo cookies (with their filling)
- 5 tablespoons (70 g) unsalted butter, melted
- 1 tablespoon unflavored powdered gelatin , optional
- 1/4 cup (60 ml) water (omit if you don’t use gelatin)
- 2 and 1/4 cups (500 g) cream cheese , at room temperature
- 3/4 cup (85 g) powdered sugar
- 2 tablespoons (12 g) cocoa powder
- 1 cup (320 g) Nutella
- 1 cup (240 ml) heavy cream
- 1/2 cup (160 g) Nutella
- 1/4 cup (60 ml) heavy cream
Make the crust: Pulse Oreos (the whole cookie, with the filling) in a food processor until finely ground. In a medium bowl, mix crumbs and melted butter until fully combined and crumbs are moistened. Press the mixture onto the bottom of a 9-inch or 8-inch springform pan using your fingers or the bottom of a cup to form a crust layer.
Make the filling: For the gelatin mixture, combine gelatin and water in a small bowl. Let stand for 10 minutes to soften. After 10 minutes, microwave gelatin for a few seconds, just until melted and syrupy (avoid heating it any more as that will ruin it).
Using an electric mixer fitted with the whisk or paddle attachment, combine cream cheese, powdered sugar and cocoa powder until smooth, then beat in Nutella. Add gelatin and whisk mixture until combined. Set aside.
Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for 2 hours before glazing with ganache.
Make the ganache: Place Nutella and heavy cream in a medium bowl. Heat in the microwave until melted. Whisk until smooth. Let cool slightly before pouring over cheesecake.
Cool cake completely before serving, at least 4 hours. Decorate cake with Ferrero Rocher or chopped hazelnuts , if desired. Serve cold.
Cheesecake will keep in the fridge for 5 days. It can also be frozen, wrapped tight, for 2 month. To thaw, place overnight in the fridge.
10 Comments
Nabila
October 11, 2018 at 8:54 pmHey shiran! Can you help me out? I’d like to make this nutella cheesecake in 4 oz cups instead like your layered biscoff cheesecake. I need to make 20 cups, should I double or triple this recipe to achieve my goal?
Thanks!
Shiran
October 14, 2018 at 7:56 amHi Nabila, I’m not sure how many cups the recipe yield. You can measure the capacity of a 9-inch pan and estimate it.
יסמין
October 16, 2018 at 5:52 amהיי שירן, תודה על מתכון מדהים. האם אני יכולה להשמיט את הג’לטין ולהמשיך באותו המתכון? ואם כן, כמה זמן העוגה תחזיק לדעתך?
תודה.
Shiran
October 16, 2018 at 1:35 pmI’m glad you like it 🙂 I recommend serving the cake cold straight from the fridge. It won’t melt but will become soft. If you want to transport it, refrigerate it again when you get to your destination or you can place it in the freezer before.
Anouk
November 10, 2018 at 8:54 amHi Shiran! I am planning on baking your amazing cheesecake, but would like to make it without the gelatine. Won’t there be an issue with the consistency of the cheesecake mixture if I leave it out? Thanks!
Shiran
November 11, 2018 at 8:51 amHi Anouk! The cake is quite soft like a mousse, but as long as you serve it cold and don’t leave it outside it will be ok. If you don’t use gelatin, I recommend using brick style cream cheese like Philadelphia brand, which is more stable.
Lia
February 24, 2019 at 11:44 pmHi there! I am making the cheesecake right now! It’s currently in the fridge chilling. I did stumble upon a small issue. My cream cheese was at room temp, but when I was mixing it, there were like white flakes and lumps left. My mixture ended up being really thick, so I added a few caps of milk. What can I do in the future?! I tasted the mix, and it is oh soooooooo wonderful!!
Thanks!
Shiran
March 5, 2019 at 4:19 amHi Lia, it sounds like the cream cheese was still a bit cold. Try to leave it for longer time at room temperature.
Nikki
March 12, 2019 at 8:59 pmHi,
Can i use mascarpone cheese instead of cream cheese? And another query which cream cheese do you use?
Thanks
Shiran
March 17, 2019 at 4:47 amYes, I recommend using half cream cheese and half mascarpone. I use Philadelphia cream cheese.