Introduction

This No-Bake Nutella Cheesecake is a rich and creamy dessert perfect for chocolate and hazelnut lovers. With a crunchy Oreo base and a smooth Nutella mousse filling, it’s an indulgent treat that requires no oven time. Easy to make and utterly delicious, it’s ideal for special occasions or any time you want a fuss-free dessert.

A slice of chocolate mousse cake with three clear layers is shown on a white plate. The bottom layer is dark, crumbly chocolate crust, while the middle layer is thick, smooth milk chocolate mousse. The top layer is a shiny, dark chocolate glaze. There is a swirl of white whipped cream on one side of the cake, drizzled with thick, dark chocolate sauce and sprinkled with small chopped nuts. A gold fork with a piece of hazelnut on it rests on the plate near the cake. The background and surface have a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g / 7oz Oreo cookies (about 1.5 standard packs)

60g / 4 tbsp unsalted butter, melted

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

1/2 cup heavy/thickened cream

1/2 cup Nutella

1/4 cup dark or semi-sweet chocolate chips

1/4 cup hazelnuts, lightly toasted and chopped

1/2 cup heavy/thickened cream (for whipping)

3 tbsp Nutella, warmed

Instructions

Step 1: Prepare your pan by flipping the base of a 20cm / 8″ springform pan upside down. Butter the pan base and press a square sheet of baking paper on it. Attach the pan sides, allowing the paper to overhang, and butter and line the sides with more baking paper.

Step 2: To make the Oreo biscuit base, break the cookies roughly by hand and place in a food processor. Blitz until fine crumbs form. Add melted butter and blitz again until combined.

Step 3: Transfer the cookie crumbs to the prepared pan and press evenly and firmly onto the base using the flat bottom of a cup or similar object.

Step 4: Bloom the gelatine by sprinkling the powder over the water in a small bowl. Stir lightly, then let sit for 5 minutes until thick. Microwave for 15 seconds until liquid, stir, and set aside to cool for another 5 minutes.

Step 5: Beat the cream cheese, 1 cup Nutella, and icing sugar until smooth. Add the cooled gelatine and beat for another 30 seconds to combine.

Step 6: In a separate bowl, whip 1 cup of heavy cream to stiff peaks.

Step 7: Gently fold one-third of the whipped cream into the Nutella mixture until just combined. Repeat with the second third, then fold in the remaining cream carefully.

Step 8: Pour the mixture into the prepared pan and refrigerate for at least 1 hour to set.

Step 9: To make the Nutella ganache, combine 1/2 cup cream, 1/2 cup Nutella, and chocolate chips in a heatproof bowl. Microwave in two 30-second bursts, stirring until smooth.

Step 10: Allow the ganache to cool for 5 minutes, then pour it evenly over the set cheesecake. Tilt the pan to spread it smoothly.

Step 11: Refrigerate the cheesecake for at least 3 more hours before decorating.

Step 12: Before serving, sprinkle chopped toasted hazelnuts over the top to prevent sinking. Whip the remaining 1/2 cup cream and pipe dollops around the edge. Drizzle warmed Nutella over the cream dollops.

Step 13: Slice into greedy-sized wedges and enjoy!

Tips & Variations

Use a good-quality Nutella or chocolate-hazelnut spread for the richest flavor.

For a crunchier base, add finely chopped hazelnuts to the Oreo crumbs before pressing.

If you don’t have gelatine, try using agar-agar as a vegetarian alternative, but adjust quantities as per package instructions.

To make this cheesecake gluten-free, substitute Oreos with gluten-free chocolate cookies.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can use gelatin sheets. Soften the sheets in cold water, then dissolve them in warm water or cream before adding to the mixture. Use about 3 sheets for this recipe.

How do I prevent the hazelnuts from sinking into the cheesecake?

Sprinkle the chopped hazelnuts on top only after the ganache has set, ideally after at least 3 hours in the fridge. This keeps them on the surface and maintains a nice crunch.