Description
This no bake Nutella Cheesecake features a crunchy Oreo cookie base, a creamy Nutella mousse filling, and a luscious Nutella ganache topping. Topped with toasted hazelnuts and whipped cream, this decadent dessert is perfect for Nutella lovers looking for an easy and impressive treat without turning on the oven.
Ingredients
Scale
Base
- 200 g Oreo cookies (1.5 standard packs)
- 60 g unsalted butter, melted (4 tbsp)
Nutella Mousse Filling
- 3 tsp gelatine powder
- 1/4 cup water
- 500 g cream cheese, softened (block form)
- 1/2 cup soft icing sugar / powdered sugar
- 1 cup Nutella
- 1 cup heavy/thickened cream
Nutella Ganache Topping
- 1/2 cup heavy/thickened cream
- 1/2 cup Nutella
- 1/4 cup dark chocolate chips / semi-sweet chocolate chips
Toppings
- 1/4 cup hazelnuts, lightly toasted then chopped
- 1/2 cup heavy/thickened cream (for whipping)
- 3 tbsp Nutella, warmed
Instructions
- Prepare pan: Flip the base of a 20 cm (8 inch) springform pan upside down to ease cheesecake removal. Butter the pan base and press on a square sheet of baking paper. Clip the pan sides onto the base, letting excess paper overhang. Butter and line the pan sides with more baking paper.
- Blitz cookies: Roughly break Oreos and place them in a food processor. Blitz until fine crumbs form. Add melted butter and blitz until combined.
- Press into pan: Transfer the crumb mixture into the prepared pan, pressing evenly and firmly into the base using a flat-bottomed cup measure or your hands.
- Bloom gelatine: In a small bowl, sprinkle gelatine powder over the water. Stir to partly dissolve and set aside for 5 minutes to bloom. Microwave gelatine for 15 seconds to liquefy, stir, then allow to cool for 5 minutes.
- Cream cheese and Nutella mixture: Beat cream cheese, Nutella, and icing sugar until smooth. Add the cooled gelatine liquid and beat for another 30 seconds to combine.
- Whip cream: In a separate bowl, whip heavy cream until stiff peaks form.
- Fold in cream: Gently fold one third of the whipped cream into the Nutella mixture until just combined. Repeat folding with the second and third portions of cream until mixture is smooth and uniform.
- Transfer to cake pan: Pour the mousse mixture into the prepared pan and refrigerate for at least 1 hour until set.
- Prepare ganache: Place cream, Nutella, and chocolate chips in a heatproof bowl. Microwave in two 30-second intervals, stirring between bursts, until smooth and glossy.
- Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake evenly. Tilt the pan to spread the ganache smoothly over the surface.
- Refrigerate cheesecake: Chill the cheesecake for at least 3 hours to fully set before decoration.
- Decorate: Sprinkle chopped toasted hazelnuts over the ganache topping. Pipe whipped cream dollops around the edges and drizzle with warmed Nutella.
- Serve: Slice into 12 generous wedges and enjoy this rich, creamy Nutella cheesecake.
Notes
- You can substitute Oreo cookies with plain chocolate biscuits like Arnott’s Chocolate Ripple, adding 1.5 tbsp (20 g) extra butter to compensate for lack of filling.
- Gelatine can be found under brands like McKenzie’s in many grocery stores.
- Use block cream cheese rather than spreadable type for best texture. In the UK, if only spreadable cream cheese is available, add an extra 1/2 tsp gelatine during blooming.
- Soft icing sugar is preferred for a softer set; pure icing sugar will set harder.
- Non-Nutella hazelnut spreads are suitable substitutes for Nutella.
- Homemade Nutella may require an additional 1/2 tsp gelatine as it is runnier than store-bought versions.
- To toast hazelnuts, heat a dry pan on medium heat, tossing nuts regularly for about 3 minutes until fragrant. Let cool before chopping finely.
