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The Ultimate No Bake Nutella Cheesecake
I discovered this dreamy dessert when planning my daughter's birthday and now it's our most requested celebration cake. The moment you combine silky cream cheese with rich Nutella something magical happens. This no bake version gives you all that decadent chocolate hazelnut flavor wrapped in the smoothest cheesecake you've ever tasted.
A Showstopper Made Simple
What I love about this cheesecake is how it looks like it came from a fancy bakery but comes together so easily in your kitchen. That mousse like texture holds all the beautiful Nutella flavor while looking absolutely stunning. Every time I serve it people can't believe I made it without turning on the oven.
Your Shopping List
- Oreo biscuits: These make the perfect chocolatey base.
- Unsalted butter: Just enough to hold our crust together.
- Cream cheese: The brick style works best here.
- Nutella: Don't skimp this is our star ingredient.
- Heavy cream: Whips up to make everything light and airy.
- Gelatin powder: Our secret for perfect slices.
- Semi sweet chocolate chips: These make our ganache extra special.
- Powdered sugar: Just enough to balance everything.
- Hazelnuts: For that lovely crunch on top.
Creating Your Masterpiece
- Prepare the pan
- Get your springform ready with parchment this makes removing it later so easy.
- Make the crust
- Turn those Oreos into fine crumbs mix with melted butter and press into your pan.
- Prepare filling
- Bloom your gelatin then combine your cream cheese Nutella and sugar until silky smooth before folding in that lovely whipped cream.
- Assemble the cheesecake
- Pour your filling over the crust smooth it out and let it start setting up.
- Add ganache
- Make that beautiful glossy topping and pour it over everything then let the magic happen in the fridge.
Adding Those Final Touches
I love sprinkling those chopped hazelnuts around the edge they add such pretty texture. A few swirls of whipped cream and warm Nutella drizzles make it look like it came from a pastry shop. These little extras take just minutes but make such an impact.
Keeping It Perfect
This cheesecake tastes best straight from the fridge when it's nice and chilled. It stays beautiful for about 4 days in an airtight container or you can freeze it for up to 2 months. Just keep it cool especially on warm days to maintain that perfect texture.
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Frequently Asked Questions
- → Why does this recipe need gelatin?
Gelatin helps the cheesecake set properly without being dense. It creates the perfect mousse-like texture while keeping the structure stable. Without it, the cake won't hold its shape properly.
- → Can I use spreadable cream cheese instead of block?
If using spreadable cream cheese, add an extra 1/2 teaspoon gelatin to compensate for the softer texture. Block cream cheese is preferred as it's firmer.
- → How long does this cheesecake need to set?
The cheesecake needs at least 4 hours total setting time - 1 hour for the initial filling, then 3 more hours after adding the ganache. Overnight is even better.
- → Can I use other chocolate spreads instead of Nutella?
Yes, other hazelnut spreads work well. If using homemade Nutella, add extra gelatin as it's usually runnier than store-bought versions.
- → Why add hazelnuts after 3 hours of chilling?
Adding hazelnuts too early will make them sink into the ganache. Waiting ensures they stay on top for both decoration and texture.