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Nutella Cheesecake
This Nutella Cheesecake is an indulgent and heavenly no-bake dessert that combines a luscious chocolate hazelnut filling made with Nutella, dreamy cream cheese, and an irresistible Oreo crust, delivering a taste sensation you won't be able to resist.
Prep Time 25 minutes
Resting Time 4 hours
Total Time 4 hours 25 minutes
Servings 8 servings
Calories 474 kcal
Ingredients
Oreo Crust:
- 18 Oreo-style chocolate sandwich cookies , crushed into crumbs (use gluten-free Oreos, Simple Mills, Glutino, K-Toos, or Catalina Crunch for gluten-free)
- 1/4 cup melted butter , use vegan butter or unsalted butter
Filling:
- 1/2 cup preferred chocolate hazelnut spread such as Nutella , if you're looking for a healthier alternative, try Artisana Organic Hazelnut Cacao Spread, which is both paleo and vegan-friendly.
- 1/2 cup heavy cream or whipping cream , can also use coconut cream or vegan coffee creamer such as Nutpods. For an easier alternative, you can also substitute with whipping topping like Cocowhip.
- 4 ounce dairy-free or regular cream cheese , softened - we like KiteHill, Miyokos or Violife for dairy-free.
- 1/4 cup powdered organic sugar or powdered sweetener of choice , use Lakanto or Swerve for a lower sugar option
- 1 teaspoon pure vanilla extract
Whipped Cream Layer:
- 1/2 cup heavy cream or whipping cream , can also use coconut cream or vegan coffee creamer such as Nutpods. For an easier alternative, you can also substitute with whipping topping like Cocowhip (for dairy-free) or Cool Whip for regular
Garnish (optional):
- 4-5 Oreo-style chocolate sandwich cookies , crushed into crumbs (use gluten-free Oreos, Simple Mills, Glutino, K-Toos, or Catalina Crunch for gluten-free)
- shaved chocolate of choice
Instructions
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Crush the sandwich cookies and soften the cream cheese. In a medium bowl, use a fork to combine the crushed cookie crumbs and melted butter until moistened.
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Using a six-inch spring form pan, press the cookie crumbs into the bottom of the pan and about 1-inch up the sides. Place the cookie crust into the freezer to chill while the next steps take place.
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Using an electric mixer with a whisk attachment and medium-high speed, whip the heavy cream needed for both the chocolate hazelnut and whipped cream filling. Whip the cream until stiff peaks form, and refrigerate until ready to use.
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Next, while using a hand mixer or stand mixer with the paddle attachment with medium speed, cream together the chocolate hazelnut spread, softened cream cheese, and vanilla extract until light and fluffy. Reduce the speed to low and gradually add the powdered sugar.
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Fold in half of the whipped cream with a rubber spatula until incorporated. Put remaining half of whipped cream back in the refrigerator for the next layer.
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Add the cream cheese batter to the chilled cookie crust while making sure to smooth out the top with a spatula. Refrigerate for about 20 minutes for the Nutella filling to firm up a bit.
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Next, transfer the other half of the whipped cream mixture to the pie. Smooth it out with a spatula.Refrigerate the pie until firm, at least 2-3 hours prior to serving.
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For best results, place in the fridge overnight to set. Sprinkle with shaved chocolate and more crushed cookie crumbs if desired.
Recipe Notes
Leftovers can be stored in the refrigerator stored in an airtight container for up to 3 days.
Nutrition Facts
Nutella Cheesecake
Amount Per Serving (1 slice (1/8 cake))
Calories 474
Calories from Fat 297
% Daily Value*
Fat 33g51%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Iron -0.3mg-2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.