Bursting with Nutella from the filling to the topping to the smooth buttercream, this 6-inch ultimate Nutella cheesecake will satisfy your craving for all things hazelnut chocolate.
My 6-inch cheesecake collection is growing splendidly, and this 6-inch ultimate Nutella cheesecake recipe is the latest addition to the lineup! A buttery Oreo crust is filled with Nutella-packed cheesecake batter and is topped with pure Nutella, Nutella buttercream, and Ferrero Rocher candies. This delightful chocolate-hazelnut cheesecake will be a new favorite in your cheesecake repertoire. Let’s make it.
What you’ll need to make this 6-inch ultimate Nutella cheesecake:
Oreo cookies, fillings removed
Granulated sugar
Salted butter
Cream cheese
Nutella, or alternate hazelnut spread (see dietary substitutions below for vegan option)
Heavy cream
Pure vanilla extract
A large egg
Powdered sugar
Ferraro Rocher, for topping
The Crust
This glorious crust is made of three ingredients: Oreo cookie shells, granulated sugar, and melted salted butter. Now I know it can be a little tedious scraping 28 Oreo fillings out of the cookies. I promise you that it’s worth it because the crust is crunchier, more stable, and just has a better all-around texture without the fillings. I have tested this both ways and much prefer the filling-less crust. Think of it as a chocolate cookie version of your good old graham cracker crust (which would also be fabulous in this recipe, but the use of Oreos in every layer is pretty epic). My Easy Oreo Crust has its own blog if you want to bookmark it for future use (it’s the best base in many semi-no-bake pies, including this Peanut Butter Chocolate Pie, which is unbelievably good).
I like to use my large food processor for this crust, as it makes it so easy to whip up. Simply add all of the ingredients to it, blend, and you’re done! If you don’t have a food processor, it’s still fairly simple to make. Place your cookie crumbs in a large ziplock baggie, and using a rolling pin, roll the cookies until fine crumbs are left. Place the crumbs in a bowl with the granulated sugar, and give it a quick toss to combine. Add the melted butter, and mix with a fork until a wet sand-like consistency forms.
Prepare the pan by placing a 6-inch parchment round at the bottom of the pan. Press the crust into the prepared 6-inch spring foam pan, using the bottom of a tall glass if needed to press the crust into place. Ensure that you work the crust up the sides for a nice thick crust all around the cheesecake. You will not bake the crust before baking the cheesecake. You generally only blind bake crusts for fillings that require no baking (or are cooked separately on the stovetop, like cream pies). Set this aside while you make the filling.
The Cheesecake Filling
This creamy cheesecake filling is superb. It’s a simple blend of cream cheese, granulated sugar, heavy cream, pure vanilla extract, a large egg, and wonderful Nutella. Additionally, Nutella is swirled into the cheesecake, because one can truly never have enough Nutella.
Begin by creaming the cream cheese and sugar by hand or with a mixer for about two minutes. This will allow the mixture to become nice and smooth. Add the heavy cream, Nutella, and vanilla, and mix until incorporated, about 10 seconds. Finally, add the room temperature egg and mix until just incorporated, about 10 more seconds.
Pour the filling into the prepared crust. Drop spoonfuls of the ¼ cup Nutella and swirl it into the cheesecake batter with a butter knife. Wrap the bottom of the pan with tinfoil to create a barrier for the water bath. Place the cheesecake in to a larger pan, like an 8-inch or 10-inch cake pan. Fill with about an inch of water. Bake at 350° for 60-70 minutes, or until top is a bit golden and the cheesecake is only slightly jiggly in the center.
Allow the cheesecake to cool at room temperature for about 15 minutes. Remove the cheesecake from the water bath, and allow it to cool in the pan in the refrigerator for 3-4 hours or overnight until completely chilled. I have personally found that overnight is best.
The Toppings
This Nutella cheesecake is topped with pure Nutella, Nutella buttercream, and Ferrero Rocher candies. You could also add some roasted hazelnuts or fresh whipped cream.
Heat the Nutella in a small bowl on high for 30 seconds in the microwave. It should be warm, smooth. Pour the Nutella onto the chilled cheesecake and smooth all over the top. Chill while you make the buttercream.
Place the ingredients for the buttercream in a medium sized bowl. Beat with a standing or hand mixer until smooth, about 30 seconds. Pipe or spread onto the cooled Nutella topped cheesecake. Top with chopped Ferrero Rocher candies.
Serve immediately. Store any leftovers in the refrigerator for up to five day.
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 used 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.
Oreo makes a gluten free cookie that is also dairy free.
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 buttercream.
Rigoni di Asiago makes a dairy free / gluten free Hazelnut spread.
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XO,
Heather
Enjoy my 6-Inch Oreo Cheescake as well!
6-Inch Ultimate Nutella Cheesecake
Ingredients
For the Oreo Crust:
- 1 ¾ Cups Oreo Cookies, crushed (with the fillings removed, about 28 cookies)
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Nutella Cheesecake Filling:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Granulated Sugar
- ½ Cup Nutella
- ⅓ Cup Heavy Cream
- ½ Tablespoon Pure Vanilla Extract
- 1 Large Egg, room temperature
- ¼ Cup Nutella, for the swirl
For the Nutella Buttercream:
- ¼ Cup Salted Butter, softened to room temperature
- ½ Cup Powdered Sugar, sifted
- 2 Tablespoons Nutella
- 1 Teaspoon Pure Vanilla Extract
- 1-2 Tablespoons Heavy Cream
Toppings:
- ¼ Cup Nutella
- 6 Ferraro Rocher Candies, chopped
Instructions
- For the Crust: To begin, scrape the filling out of 28 Oreos cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the professor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). Press the crust into a 6” spring foam pan. Set aside while you make the filling.
- For the Filling: Begin by creaming the cream cheese and sugar by hand or with a mixer for about two minutes. This will allow the mixture to become nice and smooth. Add the heavy cream, Nutella, and vanilla, and mix until incorporated, about 10 seconds. Finally, add the room temperature egg and mix until just incorporated, about 10 more seconds. Pour the filling into the prepared crust. Drop spoonfuls of the ¼ cup Nutella and swirl it into the cheesecake batter with a butter knife. Wrap the bottom of the pan with tinfoil to create a barrier for the water bath. Place the cheesecake in to a larger pan, like an 8-inch or 10-inch cake pan. Fill with about an inch of water. Bake at 350° for 60-70 minutes, or until top is a bit golden and the cheesecake is only slightly jiggly in the center. Allow the cheesecake to cool at room temperature for about 15 minutes. Remove the cheesecake from the water bath, and allow it to cool in the pan in the refrigerator for 3-4 hours or overnight until completely chilled. I have personally found that overnight is best.
- For the Toppings: This Nutella cheesecake is topped with pure Nutella, Nutella buttercream, and Ferrero Rocher candies. You could also add some roasted hazelnuts or fresh whipped cream. Heat the Nutella in a small bowl on high for 30 seconds in the microwave. It should be warm, smooth. Pour the Nutella onto the chilled cheesecake and smooth all over the top. Chill while you make the buttercream. Place the ingredients for the buttercream in a medium sized bowl. Beat with a standing or hand mixer until smooth, about 30 seconds. Pipe or spread onto the cooled Nutella topped cheesecake. Top with chopped Ferrero Rocher candies.
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