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 this combo, see another great cheesecake combo with this Oreo Cheesecake recipe.
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.