No-Bake Nutella Cheesecakes
There could not be anything more brilliant, satisfying, delicious, or stinkin’ easy to prepare than these no-bake Nutella cheesecakes. Make them!
It’s no secret that we are a nutella-loving household. But these No-Bake Nutella Cheesecakes have definitely taken the devotion to a new level and may just be the tastiest nutella treat to pass my nutella-loving lips.
Really…could there be anything more brilliant? More satisfying? More delicious? More stinkin’ easy to prepare?
Nope, nope, nope and nope.
So make them. Please. You’ll begin looking at the world in a whole new way. Nutella makes everything more beautiful.
P.S. Aren’t a fan of nutella? Try subbing in peanut butter, the new Bischoff spread (of which I have not partaken yet but have heard rave reviews) or any other creamy, sweet base – the variations are endless.
One Year Ago: Peanut Butter Pretzel and Toffee Bonbons
Two Years Ago: Perfect Roasted Asparagus
Three Years Ago: Simple and Delicious Cheese Bread
No-Bake Nutella Cheesecakes
Ingredients
Crust:
- 18 Oreo cookies, crushed into crumbs
- 2 tablespoons (28 g) butter, melted
Cheesecake:
- 12 ounces (340 g) cream cheese, softened
- 1 cup nutella, chocolate hazelnut spread
- 1 ½ teaspoons pure vanilla extract
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
Garnish:
- Extra sweetened whipped cream, optional
- Crushed oreos or chocolate curls, optional
Instructions
- In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. Glass dessert cups work well for this, as well as mini-trifle dishes; you could also use a mini-cheesecake pan or simply small glass bowls.
- In a large bowl, with an electric mixer, beat the cream cheese until light and smooth. Add the nutella and mix until combined and smooth. Add the vanilla and mix to combine. In another medium/large bowl, whip the cream and powdered sugar together until medium to stiff peaks form. Using a rubber spatula, gently fold in the whipped cream into the cream cheese/nutella mixture until well blended and no streaks remain.
- Spoon the filling into individual serving dishes on top of the crust. Cover with plastic wrap and refrigerate until serving, at least 2 hours or up to 8 hours.
- If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
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Recipe Source: adapted from My Baking Addiction
78 Comments on “No-Bake Nutella Cheesecakes”
I made this for Thanksgiving—it was delicious! I prebaked the Oreo crust-3c of crushed Oreos and 6T of butter. 350° 10min. Springform Pan. The crust went up about halfway on the sides, could be more…but I’m glad I baked it. Set up nicely. Totally cool down before putting in the filling. Doubled the recipe for the cheesecake, and used cool whip. If you use cool whip, doesn’t need the sugar, that would be for whipping cream. Did not get weepy, and I made it the night before. Fit perfect. I personally think it needs more Nutella/choc. But it was delicious as is and everyone loved it!
Can I use the measurements above to make the recipe in a springform pan ?
I haven’t tried that so I’m not sure – but it might work??
I need to make about 50-75 shot glass servings of this recipe. Can you help with ingredient amounts?
Oh boy, I’m not really sure – I don’t have a shot glass here to measure, but I think a double recipe should probably be enough
Just finished making this and used a cheesecake tin with the removable side I’m hoping it stays together when I pull off. I’m also topping mine this fresh raspberries, a light chocolate drizzle, and whipped cream. I’ll let you all now how it turns out when its finished resting.
UPDATE- It came out great, the entire family loved it and I’m now expected to make it for all family dinners.
Thanks for the awesome recipe.
Thanks, Sina!
Is the powdered sugar necessary if I already have sweet whiping cream???
Just experiment and see – not sure how sweet the cream is so I can’t say for sure if the powdered sugar can be left out.
This was really good, but you can easily get at least 7-8 servings from it. It’s rich so a little goes a long way. I made 7 servings and it was too much for my three teenage boys to finish one serving each! Also, they seemed to like the Oreos softened the next day. This is a keeper!
I LOVE Nutella, but because I ate the two Costco-sized jars in our pantry, we are out. So I made this recipe with peanut butter, and I did not think the filling was sweet enough. The sugar content of Nutella is higher, which I’m guessing is why the peanut butter version needs more sugar.
This has got to be one of the yummiest ways to use Nutella instead of spooning it out of the jar! It was really easy and straightforward to make and once it was ready to eat I just kept going back for more Was definitely a winner in my house! I’m about to make some more for my Nana’s birthday so I’m hoping she finds it as delicious as I do!
I ended up experimenting, really, when making this. I took the crust from over here: http://allrecipes.com/recipe/17410/best-no-bake-cheesecake/ and tweaked it by using coconut cookies instead of graham crackers. I then used only a quarter cup of brown sugar in the crust, and slightly less butter, since the cookies were already oily. I smushed the crust into a pie pan on the bottom and up the edges, and put it in the fridge.
Next, I used the previous recipe I linked, and this one, and kinda blended them. I used about 14oz of cream cheese and whipped it up (works best if it’s room temp). I then added a cup of nutella and blended that into the cream cheese and added the vanilla next. Instead of whipping the cream separately, I did what the linked recipe did, and whipped it into the cream cheese blend and whipped it until it was thick. Then I added granulated sugar, probably close to what it called for in the linked recipe, and whipped it until it was stiff (it didn’t drip/drop/curl/move, just stayed where it was when I lifted the beaters out. Still soft, so when touched it’s creamy). Then I poured it into my chilled crust. There was much more than I needed, and so I filled a couple small desert dishes as well, and I’ll probably serve those with a coconut cookie or graham cracker dipped in or sprinkled over the top. 🙂 It was a fun experiment. I’m not sure how the crust will turn out, but the flavor finished well for the cheesecake, and it appears as though it will set well in the fridge. It hasn’t fallen any yet.
Instead of making mini cheesecakes does this recipe make one normal cheesecake recipe?
I am trying it right now
Just tried making these for the first time. They came out looking great and the filling was tasty even before refrigerated. Can’t wait to eat them for dessert tomorrow. Thank you for the recipe.
Hi there, this looks delicious! How many servings does this recipe make?
Tabitha – It makes 6 servings.
Mel,
I just made these and holy cow! I have made others of your recipes and I must say now when I get a craving to cook something I “check with you” first and I must say another winner! so Yum Yum and keep ’em coming:) ALSO I added a little cinnamon fyi and just sooo good:)
I love this recipe but was wondering if I could use it as a filling in a cake. I am baking a chocolate cake for my friends birthday and dont want to fill the layers in between with chocolate frosting because I feel it would be too sweet. Do you think I could use this recipe as the filling between the layers. Want to make a four layer chocolate cake.
Patti – I Haven’t tried it as a cake filling, however it’s worth a try. The cake would need to be refrigerated, and keep in mind that the cheesecake mixture is slightly heavier than regular buttercream. Good luck!