Description
This luscious Nutella Cheesecake is a no-bake delight combining a crunchy Oreo cookie base with a silky Nutella cream cheese mousse filling, topped with a rich Nutella ganache and toasted hazelnuts. Perfectly creamy and indulgent, it’s an effortless dessert that sets in the fridge and requires no oven baking, making it ideal for any occasion.
Ingredients
Scale
Base:
- 200g / 7oz Oreo cookies (1.5 standard packs)
- 60g / 4 tbsp unsalted butter, melted
Nutella Mousse Filling:
- 3 tsp gelatine powder
- 1/4 cup water
- 500g / 1 lb cream cheese, softened (block form)
- 1/2 cup soft icing sugar / powdered sugar
- 1 cup Nutella (or any hazelnut spread)
- 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 20cm (8″) springform pan upside down to ease cheesecake removal. Butter the base and press a square sheet of baking paper on it. Clip the pan sides onto the base allowing excess paper to overhang, then butter and line the pan sides with more baking paper.
- Blitz Cookies: Roughly break up Oreo cookies and pulse them in a food processor until fine crumbs form. Add melted butter and pulse again until combined thoroughly.
- Press Into Pan: Transfer the cookie crumbs into the prepared pan and press them firmly and evenly onto the base using the flat underside of a cup measure or similar tool.
- Bloom Gelatine: Sprinkle gelatine powder evenly over 1/4 cup of water and stir gently. Let it sit for 5 minutes until thickened, then microwave for 15 seconds to melt. Stir and let it cool for 5 minutes.
- Mix Cream Cheese and Nutella: Beat the softened cream cheese, Nutella, and soft icing sugar together until smooth. Add the cooled liquid gelatine and beat for another 30 seconds until combined.
- Whip Cream: In another clean bowl, whip the heavy cream until stiff peaks form.
- Fold in Cream: Gently fold one-third of the whipped cream into the Nutella mixture until combined. Repeat folding in the second third and then the final third of whipped cream carefully to maintain airiness.
- Set Mousse: Pour the mousse into the prepared springform pan and refrigerate for at least 1 hour to set.
- Prepare Nutella Ganache: Combine heavy cream, Nutella, and dark chocolate chips in a heatproof bowl. Microwave in two 30-second bursts, stirring between intervals, until smooth and glossy.
- Pour Ganache on Cheesecake: Allow the ganache to cool for 5 minutes, then pour it evenly over the set mousse. Tilt the pan gently to spread the ganache to the edges.
- Chill Cheesecake: Refrigerate the cheesecake for at least 3 more hours to fully set before topping.
- Add Toppings and Serve: Sprinkle toasted chopped hazelnuts over the ganache layer. Whip the remaining heavy cream until stiff, pipe dollops around the edge, and drizzle with warmed Nutella. Slice into generous wedges and enjoy!
Notes
- Oreo cookies: You may substitute plain chocolate biscuits like Arnott’s Chocolate Ripple, adding 1 1/2 tbsp (20g) extra butter to compensate for the lack of filling in the cookies.
- Gelatine: Use a quality brand such as McKenzie’s. If using softer spreadable cream cheese (common in the UK), increase gelatine to 3 1/2 tsp for proper set.
- Cream Cheese: Always use block form cream cheese for firmness, avoid tub/spreadable varieties for best texture.
- Icing Sugar: Opt for soft icing sugar when possible, as it produces a softer set than pure icing sugar.
- Nutella: Any hazelnut spread can be used. Homemade Nutella requires an extra 1/2 tsp gelatine due to being runnier.
- To Toast Hazelnuts: Place in a dry pan over medium heat for about 3 minutes, shaking frequently until fragrant. Cool then chop finely.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
