Description
This no-bake Nutella Cheesecake is a luscious, creamy dessert blending a crunchy Oreo cookie base with a smooth Nutella mousse filling, topped with a rich Nutella ganache and toasted hazelnuts. Perfect for chocolate and hazelnut lovers, it requires no oven and is easy to prepare in advance.
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
- 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 removal later. Butter the pan base, place a square sheet of baking paper on top, then clip the pan sides onto the base allowing excess paper to overhang. Butter and line the pan sides with more baking paper.
- Blitz cookies: Roughly break Oreo cookies by hand and pulse them in a food processor until fine crumbs form. Add melted butter and blitz again until fully combined.
- Press into pan: Transfer the cookie mixture into the prepared pan and press evenly and firmly onto the base using the underside of a flat-bottomed cup or similar tool.
- Bloom gelatine: Sprinkle gelatine powder over 1/4 cup water in a small bowl and stir lightly. Let it sit for 5 minutes to bloom, then microwave for 15 seconds until liquid. Stir and let cool for another 5 minutes.
- Cream cheese and Nutella mixture: Beat softened cream cheese, Nutella, and icing sugar together until smooth. Add the cooled gelatine liquid and beat again for 30 seconds.
- Whip cream: In a separate 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 just combined. Repeat folding in the second third, then the final third of whipped cream carefully.
- Transfer to cake pan: Pour the finished mousse mixture into the prepared pan and refrigerate for at least 1 hour to set.
- Prepare Nutella ganache: Combine 1/2 cup heavy cream, 1/2 cup Nutella, and 1/4 cup dark chocolate chips in a heatproof bowl. Microwave in two 30-second bursts, stirring between, until the ganache is smooth.
- Pour ganache onto cheesecake: Let the ganache cool for 5 minutes, then pour it evenly over the set mousse in the pan, tilting to spread.
- Refrigerate: Place the cheesecake back in the fridge for at least 3 hours to fully set before decorating.
- Decorate: Sprinkle toasted, chopped hazelnuts over the surface to avoid sinking. Whip 1/2 cup heavy cream and pipe dollops around the edge, then drizzle with warmed Nutella. Slice into generous wedges and enjoy.
Notes
- Oreo cookies: You may substitute with plain chocolate biscuits (e.g., Arnott’s Chocolate Ripple) by adding an extra 1 1/2 tbsp (20g) butter since Oreo filling helps bind the crust.
- Gelatine: Use quality gelatine such as McKenzie’s, widely available in Australia.
- Cream cheese: Use block cream cheese, as it is firmer than spreadable tub styles. If unavailable (e.g., UK), add 1/2 tsp extra gelatine for stability.
- Icing sugar: Soft icing sugar is preferred for a softer set; pure icing sugar may harden the filling.
- Nutella: Any good hazelnut spread works. For homemade Nutella, add 1/2 tsp extra gelatine as it is runnier.
- Toasting hazelnuts: Toast hazelnuts in a dry pan over medium heat for approximately 3 minutes, shaking frequently until fragrant. Cool and chop finely.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 410
- Sugar: 30g
- Sodium: 170mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
