0 from 15 votes
No Bake Nutella Oreo Cheesecake
No Bake Nutella Oreo Cheesecake is full of delicious, fluffy, rich flavors and has a strong Oreo crumble crust. It’s easy to make and will wow anyone.
Prep Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 8 slices
Calories: 872 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 8 oz (225g) package of cream cheese, at room temperature
- 8 oz (225g) package of mascarpone cheese, at room temperature
- 8 Tablespoons of butter at room temperature
- ½ cup (120ml) of heavy whipping cream
- ½ cup (148g) of Nutella
- 1 cup (120g) of powdered sugar
- 2 teaspoons of vanilla extract
- 19 oz (180g) package of Oreo cookies
- Optional toppings: additional Oreo cookie crumbs fresh fruit
Instructions
- Start by removing the filling from the cookies and crushing them into a fine crumb. Melt the butter and mix it into the cookie crumbs. Add a pinch of salt.
- Press the Oreo crumb into a pie pan and refrigerate while you make the filling.
- Beat the whipping cream in a small bowl until it forms stiff peaks. Set aside.
- Beat the cream cheese, mascarpone cheese and butter together until smooth and fluffy.
- Whisk the powdered sugar into the cheese mixture, add in the whipping cream and beat again for thirty seconds, or until the cream is completely combined.
- Next, fold in the heavy cream and Nutella and stir until smooth.
- Pour the batter into the pie crust and spread it out evenly.
- Cover and refrigerate for 6 hours before serving.
Cup of Yum
Notes
- Using a food processor to break up the Oreo cookies helps break them down to a nice crumb size for your pie crust.
- Make sure your Cream Cheese is room temperature so it’s easy to beat and combine with other ingredients.
- If storing cheesecake in the fridge for a bit after it’s done setting, wait to add the toppings or garnishes, like fresh fruit or chocolate candies until you’re ready to eat.
- Don’t over mix your filling or it may have a hard time setting.
- Using a food processor to break up the Oreo cookies helps break them down to a nice crumb size for your pie crust.
- Make sure your Cream Cheese is room temperature so it’s easy to beat and combine with other ingredients.
- If storing cheesecake in the fridge for a bit after it’s done setting, wait to add the toppings or garnishes, like fresh fruit or chocolate candies until you’re ready to eat.
- Don’t over mix your filling or it may have a hard time setting.
Nutrition Information
Calories
872kcal
(44%)
Carbohydrates
79g
(26%)
Protein
9g
(18%)
Fat
59g
(91%)
Saturated Fat
29g
(145%)
Cholesterol
80mg
(27%)
Sodium
578mg
(24%)
Potassium
285mg
(8%)
Fiber
3g
(12%)
Sugar
55g
(110%)
Vitamin A
1497IU
(30%)
Calcium
117mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 872
% Daily Value*
| Calories | 872kcal | 44% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 59g | 91% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 80mg | 27% |
| Sodium | 578mg | 24% |
| Potassium | 285mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 55g | 110% |
| Vitamin A | 1497IU | 30% |
| Calcium | 117mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.