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No-Bake Nutella Cheesecake

BURSTING WITH NUTELLA FROM THE FILLING TO THE SWIRLED BUTTERCREAM, THIS NO-BAKE NUTELLA CHEESECAKE WILL SATISFY YOUR CRAVING FOR ALL THINGS HAZELNUT CHOCOLATE DURING THESE LAST DAYS OF SUMMER.
Course: Dessert, Snack
Cuisine: American
Keyword: 9-inch, cheesecake, no bake, nutella, nutella cheesecake
Servings: 12

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.

Notes

See blog for dietary substitutions on dairy and gluten.