No Bake Nutella Cheesecake

This No Bake Nutella Cheesecake is thick, creamy and silky smooth! It’s full of Nutella flavor and topped with crushed Ferrero Rocher chocolates. An easy no-bake recipe for a fantastic, mouth-wateringly delicious cake.

No Bake Nutella Cheesecake

So if you’ve hung around this blog long, you surely know that I love Nutella. Well, I actually love a lot of things, but Nutella is totally one of them. All I need is a jar, a spoon and about an hour. Nutella gone.

Ok, not really. I wouldn’t actually do that. But I totally want to.

So instead, I made a cheesecake. Then I licked the spoon. 🙂

Much like making a peanut buttery dessert, licking the spoon is the best part. Of course when I have a spoon covered in peanut butter, Jessie usually gets to lick it. With Nutella, I respond to her drooling by letting her know that chocolate is not good for her. Then I get it all to myself.

The cheesecake is super easy to make. It starts with an Oreo crust. The best kind of crust. Place the Oreos (filling and all) into a food processor and break them up until you are left with crumbs. Mix the crumbs with some melted butter and press it into a 9 inch springform pan. If you don’t have a springform pan, I highly recommend one. The way the sides can be removed makes life so much easier.

The base of the filling is cream cheese, at room temperature so that it’s easy to beat and combine with the other ingredients. Add some sugar, vanilla, Nutella and a touch of cocoa to add some additional chocolate flavor. Beat it all until smooth.

To finish the filling, stir in some Cool Whip. If you prefer, you can use homemade whipped cream. Either would work fine. I just make sure if I use homemade whipped cream that I use enough powdered sugar to make it a littler thicker, more like Cool Whip, so that I have a firmer cheesecake.

The hardest part of this recipe is waiting for the cheesecake to firm up in the fridge. Once firm, the cheesecake is topped with a delicious Nutella ganache and some Ferrero Rocher candies. It makes such a pretty presentation and is so good!

I wanted to eat the entire cheesecake myself. It was so silky smooth! And all the Nutella flavor – omg! I was good though, I shared. And it got glowing reviews from everyone! This is definitely a dessert you need to add to your must-make list.

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Recipe

No Bake Nutella Cheesecake

★★★★★ 5 from 7 reviews

• Author: Lindsay
• Prep Time: 15 minutes
• Total Time: 4 hours 15 minutes
• Yield: 12-14 Servings
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

This No Bake Nutella Cheesecake is thick, creamy and silky smooth! It’s full of Nutella flavor and topped with crushed Ferrero Rocher chocolates. An easy no-bake recipe for a fantastic, mouth-wateringly delicious cake.

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Ingredients

CRUST

• 2 cups (264g) Oreo crumbs (leave filling in Oreos)
• 4 tbsp (56g) butter, melted

FILLING 

• 24 oz (678g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 tsp vanilla extract
• 1 1/2 cups (470g) Nutella
• 3 tbsp (21g) cocoa powder
• 8 oz Cool Whip (or homemade whipped cream)

NUTELLA GANACHE

• 1/2 cup (157g) Nutella
• 1/4 cup (60ml) heavy cream
• 6 Ferrero Rocher, chopped

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Instructions

1. Combine Oreo crumbs with melted butter.

2. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.

3. Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined.

4. Gently stir in the Cool Whip (or homemade whipped cream).

5. Pour filling into crust and smooth the top.

6. Refrigerate for about 4-6 hours or until firm.

7. Remove cheesecake from springform pan and place on cake plate.

8. To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth.

9. Let the ganache to cool slightly and thicken before pouring over cheesecake.

10. Sprinkle chopped Ferrero Rocher over the top of the cheesecake.

11. Refrigerate until serving.

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Notes

If using homemade whipped cream, you’ll want to stabilize it like Cool Whip is stabilized. I’d suggest using 1 1/4 cups heavy whipping cream and 1/2 cup of powdered sugar.

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Enjoy!

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