This (EASY!!) no-bake Nutella cheesecake is so soft and creamy, oh my god. It has an Oreo cookie base, a Nutella ganache topping and is made of 3 layers: plain vanilla cheesecake, Nutella cheesecake and chocolate Nutella cheesecake.
Ingredients
- Base:
- 2 1/3 cups (400g) oreos or chocolate wafers
- 5 tbsp 130g unsalted butter, melted
- Filling:
- 3 ½ cups (800g) cream cheese, room temperature
- 13 tbsp (160g) granulated sugar
- 3 ½ cups (800ml) whipping cream
- ½ cup lemon juice
- 1 tsp vanilla extract
- 5 tsp powdered gelatin (skip for a gelatin-free cheesecake)
- 6 tbsp water (skip for a gelatin-free cheesecake)
- 1 cup Nutella
- ¼ cup dark chocolate, melted
- Nutella Cream Topping:
- 2/3 cup Nutella
- 1/3 cup whipping cream
Instructions
Make the base:
1. Place the oreos in a food processor and pulse until they resemble a fine crumb. Add the butter and pulse until fully incorporated.
2. Press into the bottom of a 9” round springform pan. Place in the fridge while you make the filling.
Make the filling:
1. Beat the cream cheese with an electric mixer until smooth. Add the sugar and mix to combine.
2. Add the whipping cream, lemon juice and vanilla extract and mix until combined.
3. Combine the gelatin and water in a small bowl and microwave for 30 seconds, or until the gelatin has fully melted. Add this to the cheesecake mixture and mix well until combined. For a gelatin-free cheesecake, simply skip this step!
4. Divide the cheesecake mixture between 3 bowls. Set one bowl aside. Divide the Nutella between the remaining bowls and mix well. Add the melted dark chocolate to one of the Nutella bowls and mix well.
5. Pour the Nutella and chocolate cheesecake into the springform pan and smooth the surface. Place in the freezer for 20 minutes, or until the surface is firm to the touch. Pour the Nutella-only cheesecake on top and smooth the surface. Freeze for 30 minutes. Lastly, pour the white cheesecake on top and smooth the surface. Place in the fridge overnight, or until firm. For a gelatin-free cheesecake, place the cheesecake in the freezer instead and chill for 2-3 hours.
To serve:
1. Pour the whipping cream into a small pot and bring to a simmer. Remove from the heat and add the Nutella. Whisk until fully combined. Set aside.
2. Run a warm towel around the outside of the cake pan and remove the sides. Pour the Nutella cream on top and gently spread over the entire surface. Slice and enjoy!
Notes
PRODUCTS MENTIONED: Rainbow Knife Set: https://amzn.to/2SXmMbn 9" Springform Pan: https://amzn.to/2XSpjY2 Springform Pan 3 Piece Set: https://amzn.to/2O13LE3 Brown Food Coloring: https://amzn.to/2O0sSqy
