Pin it
Dreamy No Bake Nutella Delight
I came across this awesome dessert while planning a party for my kid, and it’s instantly become our go-to for special days. When you mix creamy cheese with Nutella, it’s like magic in a bowl. Skip the oven and you still get all that rich chocolate hazelnut taste in the creamiest, smoothest cheesecake you'll ever try.
Stunning and Simple Treat
What’s great about this cheesecake is that it looks super fancy but you can whip it up at home in a snap. The fluffy, mousse-like texture really shows off the Nutella flavor and looks gorgeous too. Every time I serve it, people always ask how I did it without baking.
What You’ll Need
- Hazelnuts: Sprinkle these on top for crunch and extra flavor.
- Semi sweet chocolate chips: Use these to make the shiny ganache on top.
- Powdered sugar: Adds just the right touch of sweetness to balance things out.
- Gelatin powder: This is our secret trick for getting perfect slices every time.
- Heavy cream: Whip it up to make everything fluffy and light.
- Nutella: Use lots—this is the main star.
- Cream cheese: Get the block kind for best texture.
- Unsalted butter: Melt it to bring the crust together.
- Oreo biscuits: Crush them for a chocolatey, crunchy base.
How To Pull It All Together
- Add ganache
- Let’s melt some chocolate chips and cream until smooth, then pour that glossy layer over the top. Chill it again and let it get firm in the fridge.
- Assemble the cheesecake
- Spread that creamy filling onto your Oreo crust and give it a quick smooth over. Now, pop it in the fridge so it can set up.
- Prepare filling
- Start by blooming the gelatin then blend together Nutella, cream cheese, and powdered sugar until it’s totally smooth. Gently mix in the whipped cream at the end.
- Make the crust
- Smash up the Oreos into tiny pieces, stir in melted butter, and press the mix into your prepared pan.
- Prepare the pan
- Line your springform cake pan with parchment—that way it comes out without a mess later.
Finishing Touches For Wow Factor
Scatter those chopped hazelnuts around the edge for texture and a pop of pretty. Add some whipped cream swirls and drizzle warmed Nutella on top. It only takes a minute or two but makes it look so fancy.
How To Keep It Awesome
Eat it straight from the fridge for the best experience—it’ll be nice and cool. It’ll stay great in a closed container for about four days, or you can stash it in the freezer for up to a couple of months. Just make sure to keep it chilled, especially if it’s warm out, so the texture stays just right.
Pin it
Frequently Asked Questions
- → Why do I need to use gelatin here?
Using gelatin makes your dessert light but still firm enough to slice. Without it, the whole thing would just fall apart on your plate.
- → Can I swap block cream cheese for the spreadable one?
If all you've got is the soft spread, toss in half a teaspoon more gelatin to keep things solid. The hard block type works best, though.
- → How much chilling time do I need?
Give it at least 4 hours in the fridge. Let the filling sit an hour, pour over the ganache, then let it chill another three hours or even overnight for best results.
- → Is it fine to use other chocolate spreads instead of Nutella?
Definitely! Use any hazelnut chocolate spread you can find. If you go homemade, bump up the gelatin a little because homemade stuff tends to be looser.
- → How come the hazelnuts go on after 3 hours?
If you put the nuts on right away, they'll just sink into the soft ganache. Waiting means they stay looking good and give a great crunch up top.