No-Bake Nutella Cheesecake with Only 6 Ingredients

This No-Bake Nutella Cheesecake is a dream come true for every Nutella fan. A crunchy Oreo crust pairs perfectly with a creamy Nutella-infused cheesecake filling, topped with a rich Nutella glaze. The secret ingredient? A frozen Nutella layer that adds an extra chocolatey surprise! Made with only six ingredients and requiring no baking, this cheesecake is effortless to prepare but delivers a luxurious taste experience. Perfect for special occasions or simply to satisfy your sweet cravings!

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Ingredients

For the Nutella Layer:

150g Nutella

For the Crust:

200g Oreos (about 18 cookies)

45g melted butter

For the Cheesecake Filling:

500g cream cheese

200g Nutella

50g powdered sugar

200g whipping cream

For the Topping

150g Nutella

4 Oreos

Instructions

1. Spread 150g Nutella on a piece of parchment paper to form a disc slightly smaller than your cake pan.Freeze until firm.
2. Separate the Oreo cookies from their filling and set the filling aside. Crush the cookies into fine crumbs and mix with melted butter.

3. Press the mixture into the bottom of a cake pan and chill in the refrigerator.

4. In a bowl, mix cream cheese, 200g Nutella and the reserved Oreo filling until smooth.

5. In a separate bowl, whip the cream and powdered sugar until stiff peaks form.

Gently fold the whipped cream into the Nutella-cream cheese mixture.

6. Spread half of the filling over the Oreo crust. Place the frozen Nutella disc on top and gently press it down.

7. Add the remaining filling and smooth the top. Refrigerate for at least 8 hours or overnight.

8. Melt 150g Nutella and spread it evenly over the cheesecake.

9. Remove the cheesecake from the pan and decorate with crushed Oreo cookies. Slice into 12 pieces and serve while the Nutella is still soft.

Enjoy this easy, creamy and utterly delicious no-bake Nutella cheesecake!

Tips for the Perfect No-Bake Nutella Cheesecake

1. Use Room-Temperature Cream CheeseFor a smooth and creamy cheesecake texture, let the cream cheese soften at room temperature for about 30 minutes before mixing. This prevents lumps and makes blending easier.
2. Chill for the Right Amount of TimeA no-bake cheesecake needs at least 4-6 hours in the fridge, but overnight chilling will give the best results. This helps it firm up properly and enhances the flavors.
3. Choose the Right Biscuit Base. Use digestive biscuits, graham crackers, or Oreos for different flavor variations. For extra crunch, add a tablespoon of chopped hazelnuts to the crust.
4. Prevent a Soft or Soggy CrustTo keep the crust firm, press the biscuit mixture down tightly using the bottom of a glass or measuring cup. If you want an even firmer base, refrigerate it for 15-20 minutes before adding the filling.
5. Cut Clean SlicesFor neat and smooth slices, run a knife under hot water, wipe it dry, and then slice the cheesecake. Repeat this step for each cut to avoid messy edges.