Rich and Creamy Nutella Cheesecake (No Bake Recipe!)

5 stars from 2 reviews

Rich and Creamy Nutella Cheesecake (No Bake Recipe!)

Nutella Cheesecake is a chocolate-hazelnut lover’s dream! Smooth cheesecake filling is nestled between an Oreo cookie crust.

Author: Donna Elick

Servings: -14 slices

Prep Time20

chill time5

Total Time5 20

Ingredients

Oreo Crust

27 original Oreos crushed
1/4 cup butter
2 ounces melted cream cheese

Nutella Filling

16 ounces blocks cream cheese, softened at room temperature 2 8 ounce blocks
2 cups Nutella
2/3 cup powdered sugar
2 teaspoons vanilla extract
8 ounces Cool Whip thawed
2 tablespoons cocoa powder

Chocolate Ganache

16 ounces semi-sweet chocolate chips
8 ounces heavy cream

Nutella Whipped Cream

1 cup Nutella
2 cups Cool Whip
¼ cup powdered sugar
12 Ferrero Rocher candies to garnish
Chopped hazelnuts to garnish

Instructions

Make the crust: Mix together the Oreos, butter, and cream cheese and press the mixture into the bottom of a parchment paper lined springform pan. Let it chill in the fridge while you make the filling.
Make the filling: Whisk together the cool whip, cream cheese, Nutella, powdered sugar, vanilla, and cocoa powder. Pour the filling into the Oreo crust and smooth it out with a spatula. Place it in your refrigerator to set while you make the ganache.
Make the ganache: Heat the heavy cream in the microwave for 45 seconds (you can also heat it on the stovetop over medium-low heat until barely simmering). Place the chocolate chips in a mixing bowl and pour the hot heavy cream over them. Let the mixture sit for 2-3 minutes. Whisk until smooth. You can pop it back into the microwave for 10 seconds if needed. Make sure you are stirring very well after removing it from the microwave because chocolate tends to burn easily and become lumpy. Pour it over the cheesecake filling and spread evenly with a spatula or spoon.
Chill: Pop the cheesecake in the freezer to set for at least 3 hours. 2 hours before serving, remove the springform pan and thaw the cheesecake in your refrigerator. This will help the cheesecake keep its shape so you can remove the springform pan.
Make the whipped cream: whip the Nutella into the Cool Whip with the powdered sugar.
Decorate: Once the cheesecake filling has set, transfer it to a cake platter. Pipe the Nutella whipped cream over the top and decorate with Ferrero Rochers and chopped hazelnuts.
Chill: Return the cake to the refrigerator until you are ready to serve.

Notes

SLICING YOUR CHEESECAKE: The best tip for slicing is to use a sharp, thin-bladed knife that has been warmed under hot water and wiped clean between each cut. This method will give you clean and beautiful slices without damaging the cake's structure. Enjoy your perfectly sliced cheesecake!

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