Cakes/ Cheesecakes/ Chocolate/ Dessert/ No-Bake Desserts/ Nutella

No Bake Nutella Cheesecake

August 17, 2018

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! 

No Bake Nutella Cheesecake

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.

No Bake Nutella Cheesecake

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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.

No Bake Nutella Cheesecake

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!

No Bake Nutella Cheesecake No Bake Nutella Cheesecake

More Nutella Recipes:


Check out my Instagram page, and go to my IGTV channel to watch how I make this cake step-by-step.

No Bake Nutella Cheesecake
No Bake Nutella Cheesecake
YIELD: 9 inch (23 cm) cake
 
I use gelatin to stabilize the cake but it’s optional. If you don’t use gelatin, omit the 1/4 cup of water as well, without changing anything else in the recipe. Let the cake chill in the fridge for several hours or overnight before serving so it’s completely set. Cut and serve while it’s cold. It becomes soft at room temperature. You can make the cheesecake 1-2 days ahead.

Ingredients
Crust:
  • 20 Oreo cookies (with their filling)
  • 5 tablespoons (70 g) unsalted butter, melted
Cake:
  • 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
Nutella Ganache:
  • 1/2 cup (160 g) Nutella
  • 1/4 cup (60 ml) heavy cream
Instructions
  1. 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.

  2. 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). 

  3. 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.

  4. 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.

  5. 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. 

  6. Cool cake completely before serving, at least 4 hours. Decorate cake with Ferrero Rocher or chopped hazelnuts , if desired. Serve cold.

  7. 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.

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6 Comments

  • Reply
    Nabila
    October 11, 2018 at 8:54 pm

    Hey 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!

    • Reply
      Shiran
      October 14, 2018 at 7:56 am

      Hi Nabila, I’m not sure how many cups the recipe yield. You can measure the capacity of a 9-inch pan and estimate it.

  • Reply
    יסמין
    October 16, 2018 at 5:52 am

    היי שירן, תודה על מתכון מדהים. האם אני יכולה להשמיט את הג’לטין ולהמשיך באותו המתכון? ואם כן, כמה זמן העוגה תחזיק לדעתך?
    תודה.

    • Reply
      Shiran
      October 16, 2018 at 1:35 pm

      I’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.

  • Reply
    Anouk
    November 10, 2018 at 8:54 am

    Hi 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!

    • Reply
      Shiran
      November 11, 2018 at 8:51 am

      Hi 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.

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