No Bake Nutella Cheesecake
Create a luxurious dessert with this No Bake Nutella Cheesecake Recipe. Featuring a cookie crust and indulgent filling, this easy-to-make treat is a must-try for any Nutella lover.
Servings: 10
Calories: 529kcal
Ingredients
For the Crust:
- 25 Oreo Cookies
- 5 tbsp unsalted butter melted
For the Cheesecake:
- 2 pkgs Cream Cheese 8 ounces each, softened
- 1 jar Chocolate Hazelnut Spread 13 ounces
- 2 Tablespoons Cocoa Powder
- 1 cup Powdered Sugar
- 1 container Whipped Topping 8 ounces
For the Topping:
- 1/2 cup Chocolate Hazelnut Spread
- Whipped Cream for serving
Instructions
For the Oreo Crust:
- Crush the Oreo cookies in a food processor. Or place them in a Ziploc bag and bash with a rolling pin.
- Mix the crushed cookies with melted butter.
- Press into the bottom and up the sides of a 9-inch pie plate. I like to use the bottom of a glass cup for this.
- Place in the fridge as you make the filling.
For the Cheesecake Filling:
- Beat together the cream cheese and chocolate Hazelnut spread with a stand up or hand held mixer until the mixture is smooth.
- Mix in the cocoa powder and powdered sugar. Mix until combined and smooth.
- Gently stir in the whipped topping by hand until just combined.
- Pour the filling into the chilled Oreo crust.
- Cover and refrigerate for at least 4 hours (or up to overnight).
For Serving:
- Heat the chocolate hazelnut spread and drizzle it on top of the cheesecake.
- Decorate with dollops of the whipped cream around the edge of the cheesecake.
- Then it’s ready to slice, serve and enjoy!
Notes
Refrigerate the leftovers covered for up to 6-7 days.
Nutrition
Calories: 529kcal | Carbohydrates: 51g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 283mg | Potassium: 232mg | Fiber: 2g | Sugar: 39g | Vitamin A: 802IU | Calcium: 86mg | Iron: 5mg
