A buttery oreo hazelnut crust, creamy cheesecake nutella filling, melted nutella topping, and nutella whipped cream make up this decadent nutella cheesecake tart. It’s deceptively easy, incredibly flavorful, and it’s waiting for you to bake up as we speak.
Ok, so I know Nutella is a basically a love language for some people, but I’ve only ever liked it a little bit. I mean, don’t get me wrong, it’s good… but I’m not a FREAK about it. But after this nutella cheesecake tart? It has changed my mind completely. Nutella makes it’s way into ¾ of the layers here, and we blend some raw hazelnuts right into that Oreo crust to bring the flavor combo home. It’s a total win, and I’m officially a newfound Nutella fan.
Here’s what you need to make this nutella cheesecake tart:
Crushed Oreo cookies (with the fillings removed)
Chopped hazelnuts
Salted butter
Granulated sugar
Cream cheese
Heavy cream
Nutella
Pure vanilla extract
A large egg
Powdered Sugar
The Crust
This crust is made from oreo cookies (with the fillings removed), hazelnuts, granulated sugar, and melted butter. It’s the perfect crust to compliment the three layers of nutella-spiked goodness that come after the crust. If I were you, I’d save a little to spoon right into your mouth…. But you do you.
The Filling + Toppings
This nutella cheesecake filling is basically the same base as my biscoff cookie cheesecake filling, but nutella is swapped in for the cookie butter (another example of find a good base recipe and stick with it!). The cream cheese is blended with Nutella, granulated sugar, heavy cream, pure vanilla extract, and a large egg. The results is a creamy cheesecake texture that embodies the hazelnut cocoa flavors of nutella.
If that wasn’t enough, we melt another half cup of nutella and drizzle it right over the baked and slightly cooled cheesecake. It’s is then topped with a nutella whipped cream once it has cooled completely. This four layer dream dessert is sure to inspire happiness in every nutella lover you know.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Nutiva makes a vegan hazelnut spread that would make a a great sub for the Nutella.
Lastly, these gluten free Oreos are already dairy free and vegan, but you can swap them in if you need a gluten free option for the crust.
I’ve been on a cheesecake tart kick, and I have more flavor combinations coming in the next few months. I hope you love this nutella version, and if you do, definitely tag me in your creation!
XO,
Heather
Nutella Cheesecake Tart
Ingredients
- FOR THE CRUST:
- 1 ¾ Cups Crushed Oreo Cookies (with the fillings removed, about 25 cookies)
- ½ Cup Chopped Hazelnuts
- 1 tablespoon Granulated Sugar
- ½ Cup Salted Butter, melted
- FOR THE FILLING:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Graulated Sugar
- ⅓ Cup Heavy Cream
- 2 tablespoon Nutella, or alternate chocolate hazelnut spread
- 2 teaspoon Pure Vanilla Extract
- 1 Large Egg
- FOR THE TOPPING:
- ½ Cup Nutella, melted
- FOR THE WHIPPED CREAM:
- ½ Cup Heavy Cream
- 2 tablespoon Nutella
- 1 tablespoon Powdered Sugar
Instructions
- Make the crust: in a food processor or in a heavy duty plastic bag with a rolling pin, blend Oreo cookies and hazelnuts until fine crumbs form. Mix in the butter and granulated sugar until the texture of coarse sand forms. Press crust into tart pan. Use the back end of a measuring cup to ensure crust is firmly and evenly covering the bottom and sides of the tart pan. Set aside.
- Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix. Add heavy cream, nutella, and vanilla and mix for about 30 seconds. Add egg and whisk until incorporated, about ten seconds. Do not overmix, as over- mixing can cause the cheesecakes to sink in the middle, though the flavor and texture will remain unaffected.
- Pour batter into tart pan. Bake at 350° for 25-30 minutes. Remove from oven and cool on counter for 10 minutes. Move the tart to the refrigerator to cool for another 30 minutes. Melt Nutella in a microwave safe bowl for 30 seconds. Drizzle onto the tart, leaving a bit of room around the edges. Refrigerate for 1 hour, or until completed cooled and slightly chilled.
- Make the whipped cream by beating the heavy cream, sugar, and Nutella on high until soft peaks form. Spread or pipe onto cheesecake tart. Top with crushed hazelnuts and Oreo cookie crumbs desired. Serve immediately. Store covered in the refrigerator for up to three days {best stored without whipped cream}. Makes 1 9” tart or 4-5 mini 4” tarts. Enjoy!
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