I wanted to create something that was not just delicious but also simple to make, so you can enjoy it without spending hours in the kitchen. This No-bake Nutella Cheesecake is exactly that – an easy-to-follow recipe that delivers gourmet results. I find this recipe particularly special because it brings together some of my favourite ingredients in a harmonious blend of flavours and textures. The creamy Nutella filling, the crunchy Oreo base, and the rich ganache topping make every bite a delightful experience. It’s a dessert that not only satisfies your sweet tooth but also elevates your baking game with its impressive presentation and delectable taste.
WHAT YOU’LL LOVE ABOUT THIS
- No-bake
- Eggless
- Easy to make
INGREDIENTS USED IN NO-BAKE NUTELLA CHEESECAKE
Oreo Biscuits
The crushed Oreo biscuits, combined with melted butter, create a solid foundation for the cheesecake. This base supports the creamy filling and ensures the dessert holds its shape when sliced and served. Oreos contribute a rich, chocolatey flavour that complements the Nutella in the cheesecake filling. This creates a harmonious blend of chocolate flavours throughout the dessert.
Melted butter
Melted butter serves as a binding agent for the crust. When combined with crushed chocolate biscuits, it creates a mixture that sticks together, helping to form a cohesive and solid base for the cheesecake.
Whipping Cream
The main ingredient that gives the cheesecake its entire structure and base is the whipping cream. Whipping cream is whipped up to stiff peaks before any other ingredient is added to it so that it maintains its light and airy texture. This makes the cheesecake get its real texture and feel. I have used this whipping cream to make this recipe.
Cream Cheese
Since it’s a cheesecake recipe, it can’t go without adding the main ingredient for cheesecake, which is the cream cheese. Cream cheese adds the smoothness and extra creamy texture to the cheesecake and makes it more flavourful. I have used D’lecta cream cheese to make this No-bake Nutella Cheesecake but you can use any cream cheese of your choice.
Nutella
Nutella is renowned for its distinct chocolate-hazelnut taste, which adds a rich, indulgent flavour to the cheesecake filling. The sweetness of Nutella complements the tanginess of the cream cheese, creating a well-balanced flavour. Nutella can be used in varying quantities depending on personal preference, allowing for customization of the intensity of the chocolate-hazelnut flavour in the cheesecake. The addition of Nutella elevates the overall indulgence factor of the cheesecake, making it a more luxurious and satisfying dessert option.
Chocolate
Melted chocolate serves as a source of rich and intense chocolate flavour in the cheesecake. The smooth, velvety texture of melted chocolate mixed with chopped hazelnuts infuses the entire dessert with a luxurious and decadent taste.
EQUIPMENTS USED IN MAKING NO-BAKE NUTELLA CHEESECAKE
A few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
A blender is required to crush the biscuits too. You can use a zip lock pouch and rolling pin too to crush the biscuits.
An electric beater is necessary to blend all the ingredients into a smooth cheesecake batter.
I have made this cheesecake in a 1500ml oval borosil dish.
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TIPS TO MAKE THIS NO-BAKE NUTELLA CHEESECAKE
- For best results, use well-chilled whipping cream. Cold cream whips faster and holds its shape better. Whip the cream till stiff peaks are achieved. Do not over whip or under whip or you’ll not get the desired texture.
- Use softened cream cheese so that the final cheesecake batter doesn’t have lumps.
- Use an electric beater or whisk to bring everything together.
- Chill the crust in the refrigerator for about 15-30 minutes before adding the filling. This helps the crust set and prevents it from becoming too soggy.
- Gently fold the whipped cream into the cream cheese mixture to maintain the light and fluffy texture. Use a spatula and make sure to incorporate the ingredients thoroughly without deflating the whipped cream.
- For the base
- 25 oreo biscuits
- 5 tbsp butter(71g), melted
- For the filling
- 1 + ½ cup cream cheese (338g), softened
- ½ cup nutella
- ¾ cup whipping cream
- For the ganache
- ¾ cup (100g) fresh cream
- ½ cup (100g) dark chocolate, chopped
- ½ cup hazelnuts, roasted and chopped
- Grind the biscuits (without removing the cream in between) into fine crumbs and mix it with melted butter until it resembles wet sand.
- Press the biscuit mixture down into an even layer into the bottom of an 1500ml oval dish. Place it in the refrigerator to set while you prepare the filling.
- Take whipping cream in a bowl and whip it on high speed until it doubles in size and forms stiff peaks. This will yield 1 + ½ cup whipped cream.
- In another mixing bowl, whisk together softened cream cheese and nutella.
- Then, carefully fold in the whipped cream into the nutella mixture until everything is well combined. Do not overbeat otherwise, the whipped cream will deflate.
- Pour the cheesecake filling over the set biscuit crust in the oval dish and spread out into an even layer.
- Refrigerate the cheesecake for at least 7-8 hours, or until it's firm.
- For the ganache, heat the cream in a saucepan set over medium-low heat until it comes to a simmer. Take the hot cream off the heat and immediately pour over chopped chocolate. Combine this mixture till a smooth ganache is achieved and no lumps remain. Fold in the chopped hazelnuts evenly into the ganache.
- Pour the cooled ganache evenly on top of the set cheesecake and refrigerate again for 20 mins before serving.
If you like my No-Bake Nutella Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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