Description
A rich, creamy no-bake Nutella cheesecake with a chocolate cookie crust and decadent Nutella ganache topping. This dessert delivers intense chocolate-hazelnut flavor with a luxurious mousse-like texture that’s impossible to achieve with traditional baking methods.
Ingredients
Scale
- 30 chocolate sandwich cookies (like Oreos)
- 5–6 tablespoons melted butter
- 24 oz (3 blocks) cream cheese, softened
- 1.5 cups Nutella, divided (1 cup for filling, 0.5 cup for ganache)
- 0.5 cup powdered sugar, sifted
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 1.5 cups heavy cream, divided (1 cup for filling, 0.5 cup for ganache)
- 0.33 cup dark chocolate chips
- Chopped toasted hazelnuts for garnish
- Whipped cream for decoration (optional)
Instructions
- Process chocolate cookies in food processor until fine crumbs form
- Add melted butter and mix until crumbs hold together when squeezed
- Press mixture firmly into bottom of 9-inch springform pan lined with parchment paper
- Chill crust in refrigerator while preparing filling
- Bloom gelatin by sprinkling over cold water, let sit 5 minutes until spongy
- Beat softened cream cheese until smooth and fluffy, about 2 minutes
- Add 1 cup Nutella and powdered sugar, beat until combined
- Microwave bloomed gelatin for 15 seconds until liquid, quickly beat into Nutella mixture
- In separate bowl, whip 1 cup heavy cream to stiff peaks
- Fold whipped cream into Nutella mixture in three additions using gentle motions
- Pour filling over chilled crust and smooth top with offset spatula
- Chill for at least 2 hours until set but slightly soft
- For ganache: microwave 0.5 cup cream, 0.5 cup Nutella, and chocolate chips in 30-second intervals until smooth
- Cool ganache 10 minutes, then pour over cheesecake center and tilt to spread evenly
- Chill for at least 4 hours or overnight
- Before serving, let sit at room temperature 10 minutes
- Run knife around edges, remove from springform pan, garnish with hazelnuts and whipped cream
Notes
- Use Philadelphia cream cheese in brick form, not spreadable tub variety
- Make sure cream cheese is completely softened but still cool before mixing
- Don’t substitute other chocolate spreads for Nutella – the specific balance is crucial
- Line springform pan with parchment paper including sides for easy removal
- For clean slices, use sharp knife dipped in warm water, wiped clean between cuts
- Cheesecake improves with time – best made at least one day ahead
- Can be made into mini cheesecakes using muffin tin with paper liners
- Store covered in refrigerator up to 5 days
- Recommended tools (affiliate links): Cuisinart Elemental 8-Cup Food Processor, KitchenAid Artisan Stand Mixer, Nordic Ware Leakproof Springform Pan 9-inch, OXO Good Grips 3-Piece Mixing Bowl Set, Ateco Offset Spatula Set, Pyrex Glass Measuring Cups, Rubbermaid Easy Find Lids Food Storage
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 485
- Sugar: 32g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: no-bake cheesecake, Nutella cheesecake, chocolate hazelnut dessert, summer dessert, easy cheesecake, mousse cheesecake, ganache topping, make-ahead dessert