This no-bake Nutella cheesecake pie is so creamy, rich, and super easy to make without having to turn on the oven! This cheesecake recipe makes the ultimate decadent treat while being filled with smooth flavors of chocolate and cream cheese.
Crush the Oreos and soften the cream cheese. In a medium bowl, use a fork to combine the Oreo crumbs and melted butter until moistened.
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.
Using an electric mixer with a whisk attachment and medium-high speed, whip the heavy cream needed for both the Nutella and whipped cream filling. Whip the cream until stiff peaks form, and refrigerate until ready to use.
Next, while using a hand mixer or stand mixer with the paddle attachment with medium speed, cream together the Nutella, softened cream cheese, and vanilla extract until light and fluffy.Reduce the speed to low and gradually add the powdered sugar.
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.
Add the cream cheese batter to the chilled Oreo 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.
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.
The best results will be from placing in the fridge overnight. Sprinkle with shaved chocolate and more Oreo cookie crumbs if desired.
Leftovers can be stored in the refrigerator stored in an airtight container for up to 3 days.