Nutella Cheesecake (No Bake)
User Reviews
5
Nutella Cheesecake (No Bake)
Description
This no-bake Nutella Cheesecake begins with a crust made from finely crushed Oreo cookies blended with melted unsalted butter, pressed firmly into a springform pan prepared with baking paper and butter. The Nutella mousse filling incorporates softened block cream cheese, Nutella spread, icing sugar, and thickened heavy cream, with gelatine used to provide structure without baking. The gelatine is first bloomed in water and heated before being mixed into the filling.
The topping, a Nutella ganache, combines heavy cream, Nutella, and semi-sweet or dark chocolate chips melted together until smooth. The finished cheesecake is decorated with toasted chopped hazelnuts, whipped cream, and a drizzle of warmed Nutella to add texture and enhance the nutty chocolate flavors.
Key to this recipe is the use of block cream cheese instead of spreadable varieties, as it holds the mousse's shape better. The careful preparation of the gelatine ensures the cheesecake sets firmly. Different chocolate biscuits can be substituted for Oreos, although adjustments to butter quantities may be necessary due to filling content. Toasting hazelnuts in a dry pan intensifies their flavor for the topping, and chilling the cheesecake thoroughly is important for firm slicing.
Ingredients
Base:
- 200g/ 7oz Oreo cookies (1.5 standard packs, Note 1)
- 60g / 4 tbsp butter melted, unsalted
Nutella mousse filling:
- 3 tsp gelatine powder (Note 2)
- 1/4 cup water
- 500g / 1 lb cream cheese , softened (block form, Note 3)
- 1/2 cup icing sugar Note 4, soft, aka powdered sugar
- 1 cup Nutella (Note 5)
- 1 cup heavy cream thickened
Nutella ganache topping:
- 1/2 cup heavy cream thickened
- 1/2 cup Nutella
- 1/4 cup dark chocolate chips or semi-sweet chocolate chips
Toppings:
- 1/4 cup hazelnut lightly toasted then chopped (Note 6
- 1/2 cup heavy cream for whipping, thickened
- 3 tbsp Nutella , warmed
Instructions
- Prepare pan: Flip the base of a 20cm / 8" springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.
Oreo biscuit base:
- Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.
- Press into pan: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).
Nutella mousse filling:
- Bloom gelatine: Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn thick; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 5 minutes to cool.
- Cream cheese and Nutella mixture: Beat cream cheese, Nutella and icing sugar until smooth. Add the cooled gelatine liquid and beat another 30 seconds.
- Whip cream: In a separate bowl, whip the cream until stiff peaks form.
- Fold in cream: Add one third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.
- Transfer to cake pan: Pour the mixture into the prepared tin and place back in the fridge for at least 1 hour to set.
Decorating
- Nutella ganache: Place cream, Nutella and chocolate chips into a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.
- Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake base. Tilt pan to spread it over the surface evenly.
- Refrigerate cheesecake at least 3 hours before sprinkling with hazelnuts (otherwise they sink into the cake!)
- Decorate: Sprinkle over hazelnuts. Pipe dollops of whipped cream around the edge, then drizzle with warm Nutella. Slice greedy-sized wedges and devour!
Notes
- For the crust, plain chocolate biscuits may be used instead of Oreos, but add additional butter to compensate for the lack of filling in the biscuit.
- Block cream cheese is essential for proper setting; spreadable cream cheese may require extra gelatine to compensate.
- The gelatine brand used was McKenzie's and must be bloomed before adding to the filling.
- To toast hazelnuts, heat them in a dry pan over medium heat for a few minutes until fragrant, then let cool before chopping.
- Soft icing sugar is preferred for the filling, as it doesn't set as hard as pure icing sugar.
- Homemade Nutella can be used but may require extra gelatine due to its runnier consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 16
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635cal | 32% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 50g | 77% |
| Saturated Fat | 33g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 205mg | 9% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 1271IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 130mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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