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!
For all of you who asked for it, I made Nutella Oreo Cheesecake video recipe. Click “Play” button and enjoy:
Nutella Oreo Cheesecake - divine no bake dessert with Oreo cookie crust, Nutella cheesecake layers and decorated with Ferrero Rocher chocolate candies
- 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.
Recipe Video
This looks amazing! and no bake?! I love it!
Thanks!
Did you use cream cheese or mascarpone in the recipe for the one in your photos?
I used mascarpone cheese.
I only have a 9inch cake tin.. what changes do i need to make to the recipe?
Since 9inch cake tin is 8 cups in volume, while 6inch tin is 4 cups in volume, you will probably need to double the recipe.
See Pan Size conversion chart here: https://www.kitchennostalgia.com/pan-sizes/
Hello,i bake this cake yesterday and i follow all the instructions. I used 10 inches spring form pan and i used cream cheese. When i remove the cake from the fridge and i put it outside for about 2 hours for decoration of the cake for my niece party.and when i cut the cake it begin to melt.what went wrong?thanks!
I honestly don’t know.
Crizette, when you are working with gelatin, you can’t leave it out for 2 hours prior to serving. I would keep it in the freezer for a few hours if I need to decorate. Once completed, I would stick it back in the fridge and pull it out just before serving. Desserts that are set with gelatin fall apart after an hour or so at room temp.