Nutella Oreo Cheesecake is an awesome no bake dessert becoming more and more popular on the web. The recipe was first published on Gastro.hr (Croatian language). Crust of the cake is made with crushed Oreo cookies and hazelnuts. It is filled with Nutella cheesecake layer and topped with white cheesecake filling.
Originally, Nutella Oreo Cheesecake was decorated with chocolate Easter egg canides, but I went a step
further and decorated it with Ferrero Rocher chocolate candies since they are filled with Nutella anyway.
I hope you’ll enjoy this recipe as well as I did!
- OREO CRUST:
- 16 Oreo cookies (177 g; 6.3 oz)
- 30 g toasted hazelnuts 1 oz
- 40 g Nutella 1.5 oz
- 40 g melted butter 1.5 oz; 1/3 stick
- NUTELLA CHEESECAKE FILLING:
- 5 g gelatin 2 tsp
- 2 eggs
- 30 g sugar 1 oz; 2.5 Tbsp
- 300 g Mascarpone 10.5 oz, or cream cheese
- 200 ml whipping cream 7 fl oz; 3/4 cup + 2 Tbsp
- 20 g sugar 0.7 oz; 2 Tbsp
- 1 Tbsp vanilla extract
- 80 g Nutella 3 oz
- 40 g dark chocolate 1.5 oz
- DECORATION : 7 Ferrero Rocher chocolate candies chocolate sprinkles, optional
OREO CRUST: In a food processor, process Oreo cookies and toasted hazelnuts until the texture of crumbs. In a small pan, melt 40 g (1.5 oz) Nutella and butter. Mix it with Oreos and hazelnuts. Place the ground cookie crumb mixture into a 16 cm (6 inches) round cake pan and press onto the bottom and up the sides. Refrigerate the crust.
CHEESECAKE FILLING: In a small saucepan, mix gelatin granules with 2.5 tablespoons of water and leave to soften for about 5 minutes.
Put 2 eggs and 2.5 Tbsp sugar in a bowl of a double boiler over a medium heat. Cook, stirring constantly, for about 10 minutes or until the mixture has thickened. Do not cook any longer or the eggs will curdle. Add Mascarpone cheese and gelatin and mix until well blended. Divide the mixture in 2 parts.
Beat whipping cream to soft peaks.
In a medium bowl, gently stir (with a spoon or spatula) half of the eggs mixture with 2 Tbsp sugar, 1 Tbsp vanilla and a half of whipped cream. Set aside.
NUTELLA FILLING: In a small saucepan, melt 80 g (3 oz) Nutella and dark chocolate. Mix into the other half of the eggs mixture. Fold in second half of the whipped cream. Pour into prepared cookie crust.
Place in a freezer for 5-10 minutes to set so that layers don't mix. Take out of the freezer, pour white cheesecake filling over it and place in the fridge for several hours or over night.
DECORATION (optional): Decorate with Ferrero Rocher chocolate candies and some chocolate sprinkles.