Description
Indulge in this decadent No-Bake Nutella Cheesecake featuring three heavenly layers: a crunchy Oreo cookie base, an airy Nutella mousse filling made with cream cheese and whipped cream, and a luscious chocolate ganache topping. Decorated with toasted hazelnuts and fresh whipped cream, this impressive dessert requires no baking and can be made ahead for easy entertaining.
Ingredients
For the Oreo Biscuit Base:
- 200g (7 oz) Oreo cookies (about 1.5 standard packs)
- 60g (4 tablespoons) unsalted butter, melted
For the Nutella Mousse Filling:
- 3 teaspoons gelatine powder
- 1/4 cup water
- 500g (1 lb) cream cheese, softened (block form – this is crucial!)
- 1/2 cup soft icing sugar/powdered sugar
- 1 cup Nutella
- 1 cup heavy/thickened cream
For the Nutella Ganache Topping:
- 1/2 cup heavy/thickened cream
- 1/2 cup Nutella
- 1/4 cup dark chocolate chips or semi-sweet chocolate chips
For Decoration:
- 1/4 cup hazelnuts, lightly toasted then chopped
- 1/2 cup heavy/thickened cream (for whipping)
- 3 tablespoons Nutella, warmed
Instructions
Here’s a game-changer: flip the base of your 20cm (8-inch) springform pan upside down! This eliminates that annoying lip and makes removing the finished cheesecake SO much easier. Butter the pan base generously, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang (this becomes your handle later!). Butter and line the pan sides with more baking paper for insurance against sticking.
Roughly break up your Oreos with your hands – no need to be gentle here! Toss them into your food processor and blitz until they become fine, even crumbs. Add that melted butter and blitz again until everything looks like wet sand and holds together when pressed. Transfer the crumbs into your prepared pan and press them down evenly and firmly onto the base. Use the bottom of a glass or measuring cup to really pack it in there – a firm base means no crumbling later!
Place the water in a small bowl, then sprinkle the gelatine powder across the surface (not the other way around, or you’ll get lumps!). Stir to partly dissolve, then set aside for 5 minutes. You’ll see it transform into a thick, jelly-like substance – that’s exactly what we want. Pop it in the microwave for 15 seconds to turn it back into liquid, give it a stir, then let it stand for 5 minutes to cool. This cooling step is crucial – adding hot gelatine to cream cheese will create a scrambled mess!
In your mixing bowl, beat together the softened cream cheese, Nutella, and icing sugar until completely smooth and creamy. This should take about 2-3 minutes. Make sure there are no lumps! Add your cooled gelatine liquid and beat for another 30 seconds to fully incorporate. The mixture should be silky and gorgeous.
In a separate, clean bowl, whip that cream until you get stiff peaks. This means when you lift the beaters, the cream stands straight up without flopping over. Don’t underwhip – we need those stiff peaks for structure! But also don’t overwhip or you’ll end up with butter (been there, done that).
This is where the magic happens! Add one third of the whipped cream to the Nutella mixture. Using a rubber spatula, gently fold it in with sweeping motions from the bottom of the bowl. Be gentle and patient – we want to keep all that air we just whipped in! Fold in another third the same way, then add the remaining cream. The lighter your touch here, the fluffier your filling will be. You want a mousse-like consistency that’s airy and dreamy.
Pour the glorious mousse mixture over your Oreo base, smoothing the top with a spatula or the back of a spoon. Give the pan a gentle tap on the counter to release any air bubbles. Pop it in the fridge for at least 1 hour to set – this is when the gelatine works its magic!
In a heatproof bowl, combine the cream, Nutella, and chocolate chips. Microwave in two 30-second bursts, stirring thoroughly between each burst, until everything is melted and smooth. Don’t rush this – stirring between bursts prevents scorching. Allow the ganache to cool for 5 minutes so it thickens slightly and won’t sink into the cheesecake layer.
Remove your partially set cheesecake from the fridge. Pour that beautiful ganache over the center, then gently tilt the pan in different directions to spread it evenly over the entire surface. It’ll flow slowly and create a gorgeous, smooth layer. Don’t worry if it’s not perfectly even – rustic is beautiful!
This is the hard part – waiting! Refrigerate your cheesecake for at least 3 hours (or overnight if you can wait that long) until everything is properly set. The ganache will firm up slightly but stay wonderfully soft and luscious.
Right before serving, sprinkle those toasted hazelnuts over the top – they add the most amazing crunch! Whip the remaining cream to stiff peaks and pipe or dollop it around the edge of the cheesecake. Warm the 3 tablespoons of Nutella in the microwave for 10-15 seconds until it’s runny, then drizzle it over the cream in artistic swirls. Release the springform, slice with a hot, clean knife (wipe between cuts!), and prepare for the compliments to roll in!
Notes
- The Upside-Down Pan Trick: Flipping that springform base is a professional baker’s secret that makes removing your cheesecake flawless every single time.
- Toast Those Hazelnuts: Don’t skip toasting the hazelnuts! Spread them on a baking sheet and toast at 350°F (175°C) for 8-10 minutes until fragrant. The toasting brings out their natural oils and makes them taste SO much better.
- Test Your Gelatine: If your gelatine is old, it might not set properly. Do a quick test with a small amount first if you’re unsure.
- Clean Slicing: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut. This prevents dragging and keeps those layers distinct.
- Don’t Overmix: When folding in the whipped cream, stop as soon as you don’t see any white streaks. Overmixing will deflate all that beautiful airiness you worked so hard to create.
- Room Temperature Ganache Test: Before pouring ganache, touch it with your finger. If it’s too hot, it’ll melt the mousse layer underneath. It should feel just slightly warm to the touch.
- Prep Time: 30 minutes
- Cook Time: Chill Time: 4 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American