BURSTING WITH NUTELLA FROM THE FILLING TO THE SWIRLED BUTTERCREAM, THE NO-BAKE NUTELLA CHEESECAKE WILL SATISFY YOUR CRAVING FOR ALL THINGS HAZELNUT CHOCOLATE DURING THESE LAST DAYS OF SUMMER HEAT.
No-bake cheesecakes have taken over my site this summer, and I’m not the least bit perturbed about it. I made this recipe extra tall and it turned out so well! I sort of want to redo my other no-bakes to be just as tall, but that’s a convo for another day. 😉 For today, let’s focus on this buttery Oreo crust that is filled with Nutella-packed cheesecake and is topped with pure Nutella, Nutella-swirled buttercream, and Ferrero Rocher candies. This no-bake Nutella cheesecake is IT. Let’s make it.
What you’ll need to make this no-bake Nutella cheesecake:
Double-stuffed Oreo cookies
Granulated sugar
Salted butter
Cream cheese
Nutella, or alternate hazelnut spread (see dietary substitutions below for vegan options)
Heavy cream
Pure vanilla extract or vanilla bean paste
Powdered sugar
Ferrero Rocher, for topping
The crust
I created an ultra-thick Oreo cracker crust that is fully no-bake and requires only two ingredients: double-stuffed Oreo cookies and melted salted butter.
You can make this crust in a large food processor or by hand. For the food processor, add the cookies and the melted butter to the processor and blend until smooth. By hand, place the cookies in a large, sturdy ziplock bag and crush them into crumbs with a rolling pin. Add the crumbs and the butter to a medium sized bowl and mix with a fork. The crust should be buttery to the touch and roughly the texture of wet sand. It should also press easily into your parchment-lined 9-inch springform pan without flaking at all.
Press the crust into your parchment-lined 9-inch springform pan and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust aside while you make your filling.
Filling
So, is Nutella made of chocolate or nuts? This common question is answered simply: BOTH! Nutella is derived from roasted hazelnuts, milk, and cocoa. This dreamy cheesecake filling boasts a full ¾ cup of Nutella, and it really comes through in the final product.
Begin by creaming the cream cheese and sugar for one minute in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump-free. Add the Nutella and vanilla. Mix until combined. Set this aside while you whip the heavy cream.
Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the Nutella cream cheese mixture, blending until no whipped cream remains unmixed, and the cheesecake is lump-free. That should take about 1 to 2 minutes.
Pour or spoon the no-bake cheesecake filling into the prepared crust, smoothing the top with a spatula to ensure an even finish. Place the cheesecake in the refrigerator for 2 to 3 hours or overnight.
Toppings
This cheesecake is topped with melted Nutella, swirled Nutella buttercream, and chopped Ferrero Rocher candies. It’s as delicious as it is show-stopping, and it comes together so quickly too.
Begin by warming the Nutella in a microwave-safe bowl for 30 seconds. You'll want the Nutella to be pliable but not hot, so it doesn't melt the top of your cheesecake.
Drizzle the Nutella over your chilled cheesecake and gently spread it around the top evenly, stopping about an inch before the edge.
Pop the cheesecake back into the refrigerator while you make the buttercream.
Place the softened butter, powdered sugar, vanilla, and heavy cream into a medium-sized bowl and beat until smooth, about 60 seconds. Add the Nutella and gently mix until it is just swirled in.
Spread or pipe onto your cheesecake. Top with the chopped candy. Serve immediately. Store any leftovers in the refrigerator for up to four days.
The Products
Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), the piping bags, and piping tip.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
Dietary substitutions
I love providing gluten and dairy-free substitutions so that those with alternate dietary needs can enjoy my recipes to the fullest! These are substitutions 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.
Fine and Raw makes a vegan hazelnut spread that would sub perfectly in this recipe.
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 the cheesecake base and the whipped cream.
If you loved this no-bake Nutella cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS - Try some of my other no-baked cheesecake flavors:
No-Bake Peanut Butter Cheesecake
Classic No-Bake Vanilla Bean Cheesecake
No-Bake Nutella Cheesecake
Ingredients
For the Crust:
- 28 Double Stuffed Oreo Cookies, crushed to fine crumbs
- ¼ Cup Salted Butter, melted
For the Cheesecake Filling:
- 32 Ounces (4 8-ounce bricks), Cream Cheese, softened to room temperature
- 2 Cups Granulated Sugar
- ¾ Cup Nutella
- 1 Tablespoon Vanilla Bean Paste
- 1 Cup Heavy Cream, whipped to stiff peaks
For the Nutella Swirled Buttercream:
- ½ Cup Salted Butter, softened to room temperature
- 1 Cups Powdered Sugar
- 1-2 Tablespoons Heavy Cream
- ¼ Cup Nutella, gently swirled in
For the Toppings:
- ½ Cup Nutella, warmed, for drizzle
- 6 Ferraro Rocher candies, chopped
Instructions
- For the crust: You can make this crust in a large food processor or by hand. For the food processor, add the cookies and the melted butter to the processor and blend until smooth. By hand, place the cookies in a large, sturdy ziplock bag and crush them into crumbs with a rolling pin. Add the crumbs and the butter to a medium sized bowl and mix with a fork. The crust should be buttery to the touch and roughly the texture of wet sand. It should also press easily into your parchment-lined 9-inch springform pan without flaking at all.Press the crust into your parchment-lined 9-inch springform pan and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust aside while you make your filling.
- For the filling: Begin by creaming the cream cheese and sugar for one minute in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump-free. Add the Nutella and vanilla. Mix until combined. Set this aside while you whip the heavy cream.Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the Nutella cream cheese mixture, blending until no whipped cream remains unmixed, and the cheesecake is lump-free. That should take about 1 to 2 minutes.Pour or spoon the no-bake cheesecake filling into the prepared crust, smoothing the top with a spatula to ensure an even finish. Place the cheesecake in the refrigerator for 2 to 3 hours or overnight.
- The Toppings:Begin by warming the Nutella in a microwave-safe bowl for 30 seconds. You'll want the Nutella to be pliable but not hot, so it doesn't melt the top of your cheesecake.Drizzle the Nutella over your chilled cheesecake and gently spread it around the top evenly, stopping about an inch before the edge.Pop the cheesecake back into the refrigerator while you make the buttercream.Place the softened butter, powdered sugar, vanilla, and heavy cream into a medium-sized bowl and beat until smooth, about 60 seconds. Add the Nutella and gently mix until it is just swirled in.Spread or pipe onto your cheesecake. Top with the chopped candy. Serve immediately. Store any leftovers in the refrigerator for up to four days.
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