No Bake Nutella Cheesecake (Printer-Friendly)
Creamy Nutella and Oreo layers with a hazelnut garnish. Easy, rich, and served perfectly chilled.
# What You’ll Need to Cook:
→ Crust
01 -
12 Oreo cookies, crushed with filling
02 -
15 grams unsalted butter, melted
→ Cheesecake Filling
03 -
226 grams cream cheese, room temperature
04 -
150 grams Nutella
05 -
227 grams whipped topping (fat free or regular), thawed
→ Optional Garnish
06 -
120 grams whipped topping
07 -
20 grams hazelnuts, chopped
08 -
10 grams dark chocolate, shaved
# Steps to Prepare:
01 -
Place crushed Oreo cookies, including the cream, into a mixing bowl. Add melted butter and combine until mixture resembles wet sand. Evenly press the mixture into the base of 4 individual serving dishes to form a firm crust.
02 -
In a stand mixer or with a hand mixer, beat cream cheese and Nutella together until fully smooth. Add the whipped topping and mix again until fully incorporated with no white streaks remaining.
03 -
Transfer the cheesecake mixture to a piping bag or a zip-top bag with a corner cut. Pipe the filling evenly over the prepared crusts, or spoon with a tablespoon for an even layer.
04 -
Refrigerate the assembled cheesecakes for a minimum of 2 hours to set.
05 -
Just before serving, top each cheesecake with extra whipped topping, a sprinkle of chopped hazelnuts, and shaved dark chocolate as desired.
# Extra Cooking Tips:
01 -
For a smooth filling, ensure cream cheese is at room temperature before mixing.
02 -
Avoid freezing to set as this will alter the creamy texture; chill in the refrigerator instead.
03 -
Store leftovers tightly covered in the refrigerator for up to 5 days.
04 -
If freezing after setting, wrap individual portions well; thaw in the fridge overnight and add garnish just before serving.