No-Bake Oreo and Nutella Cheesecake
This decadent Oreo and Nutella Cheesecake is rich, creamy, hazelnutty and chocolatey. Definitely an award-winner.
The Best Foreign Film Oscar was awarded to Poland’s Ida yesterday. To celebrate this win, I bring you pure indulgence. A dark chocolate Nutella cheesecake with an Oreo crust.
Most recipes call for both, sugar and Nutella- a combination I thought was a little over the top. I decided that Nutella was sweet enough, and that the bitterness of dark chocolate would balance out the tanginess of the cream cheese and the richness of the Nutella perfectly. In this recipe, the taste of Nutella in the filling is quite subtle: You can definitely tell it’s there, but it isn’t like eating Nutella straight from the jar. If you’d like that kind of taste, use milk chocolate instead of dark – or just use more Nutella instead.
I love to use Oreos when making tart – or cheesecake bases. They have a nice dark flavor, but that cream in the middle make them slightly sweet. Additions to the crust include hazelnuts and a dollop of Nutella; it is after all, a Nutella cheesecake. I use a food processor to break down all the ingredients, but a longer (and more tedious) alternative is placing them in a ziplock bag and smashing them with a rolling pin, if you go with this method, make sure to melt the butter. Otherwise, the butter is fine at room temperature, or even cold out of the fridge.
I warn you that this no-bake Oreo and Nutella cheesecake recipe probably has like, a million calories in total. It is very rich and decadent- perfect for special occasions, like the Oscars. But be careful, as the first slice will have you going back for more.
So whether you’ve got a fancy dinner coming up, a sleepover with friends, or just a wicked craving, this no-bake Oreo and Nutella cheesecake recipe is exactly what you’re looking for!
No-Bake Oreo and Nutella Cheesecake
Ingredients
For the crust:
- 20 200 g chocolate sandwich cookies (such as Oreos)
- ¼ cup 50 g butter at room temperature
- ¼ cup 40 g hazelnuts
- 2-3 tbsp Nutella
For the filling:
- 80 g 3 oz bittersweet chocolate (you can use semi-sweet or milk chocolate if you're not a dark chocolate fan)
- 1 cup 300 g Nutella, divided into 2 portions
- 500 g 16-17 oz cream cheese
For the topping:
- ½ cup 80 g hazelnuts, roughly chopped
- 3-4 chocolate sandwich cookies, 35 g such as Oreos, roughly chopped
Instructions
To make the crust:
- Place all the ingredients into a food processor and pulse until the mixture resembles damp sand. Add more Nutella if you feel the mixture is too dry.
- Press the mixture evenly on the bottom and up the sides of a 20 cm (8 inch) springform pan, and set aside.
To make the filling:
- Place one of the portions of Nutella into a bowl along with the chocolate.
- Melt in the microwave for around 1 minute, checking every 20 seconds and stirring in between until chocolate has melted completely.
- Beat in the remaining Nutella and cream cheese. Keep mixing and folding until the mixture resembles the consistency of chocolate mousse.
- Scrape the mixture onto the Oreo crust and spread it out evenly using a spatula or knife.
- Top with the Oreo and hazelnut chunks.
- Cover the cheesecake with cling film and place into the refrigerator for a minimum of 3 hours, or overnight preferably.
- Serve wedges plain or with berries.
I hope you enjoy this no-bake Oreo and Nutella cheesecake recipe!
Oh boy, I can’t resist Nutella! This looks decadent! And it has two of the things I love indulging on once in a while – Nutella and Oreo. Well done, pinned!
Thank you, Oana! It is a pretty sinful dessert. Good for special occasions 🙂
is 1 cup of nutella a 400 g cup?
I used the entire jar to make this recipe, so I believe that’s around 350 g.
The cream cheese is from philadelphia cheese ?
Not exactly, it’s cream cheese. Philadephia cream cheese is a brand of this type- so it would work well.
Is there any particular brand of cream cheese that would work well for this recipe? Because I am confused with an umpteen number of cream cheese at the super market 🙁 please advice me 🙂
So the most common cream cheese for cheesecakes is Philadephia, either use that or go with a cream cheese that has the same flavor 🙂
is the same thing if I use whipped cream instead of cream cheese?
It will not be the same thing- two totally different things. Though whipped cream would make it lighter and give it more of a mousse-like consistency. Still AMAZING- just not a cheesecake 🙂 You can directly substitute mascarpone cheese if you don’t want to use cream cheese.
thank you so much!!!! i will do it tomorrow for a firend of mine, but I’ll do it with a mixture of white yougurt and whipped cream!!!
anyway, this cake is amazing!!
Not a fan of cheesecake, but this one just triggered thousands of taste buds in my tongue…. :3
might as well try this one <3 Thank you~
You should! It’s a great dessert for special occasions 🙂
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Can I make this in advance and keep it in the fridge for 2 days?
Definitely!
Really wanna try this one… If u could tell me what food procesor u used (mine doesn’t mix the nuts sooo good 🙁 ! )
Thanks for the recipe!
Hey there, I use an Indian brand- but if you find that your food processor doesn’t work as well, just use a coffee grinder (if you have one) otherwise smash them up with a ziplock bag and rolling pin 🙂
Creamcheese r saltish in taste. .did u used sweetened or what saltish??
Plz reply i wanna try this recipe
Regular cream cheese is sort of savory, but I wouldn’t say it is salty. Just regular, plain cream cheese should work fine. There is plenty of sugar in here to sweeten it up 🙂
There’s something to replace the creamcheese? I’m lactose intolerant =(
You might be able to substitute the cream cheese with a combination of cashews that have been soaked in water overnight, drained and pureed and some coconut oil to equate the quantity of cream cheese. Hope this helps!
Thanks for the guidance.. but i found philadephia cream cheese… now i can try this recipe..☺
Great! Hope you like it 🙂
Thanks for this great recipe! However I find it too big of a portion so am I able to halve the recipe for 5 servings? Moreover, how long can this be kept in the fridge or freezer (if it is not advisable to halve the recipe)?
Thanks in advance! 🙂
You can definitely halve the recipe- you may need to use a smaller pan. This lasts several days in the fridge and I’d go with 2-3 weeks in the freezer 🙂
Hi I’m a little confused, do you beat the cream cheese first before adding it in and then mixing and folding? Or just add the cream cheese and start mixing and folding?
Hi Tia, It doesn’t really matter- make sure it’s at room temp. I usually just add it and then start beating.
Can we replace the dark chocolate a white or milk chocolate ? I do not like dark chocolate 🙂
You can do milk chocolate or semi-sweet 🙂
Just made this one, my daughter is so excited and can’t wait to eat this (she loves chocolate =D ), but she have to wait til tomorrow !! I hope she doesn’t wakes up in the middle of the night, hahaha !!! Thanks for the recipe !!!!
Thanks, Chasana! A very Happy Birthday to your daughter and I hope you guys enjoy the cheesecake 🙂
I really love this recipe !! Thanks for sharing ! 🙂
I was hoping to make this for my boyfriend’s birthday, but he don’t like hazelnuts. Is there any substitution or can I exclude the nuts ? Will the cookie best taste good or binds well without hazelnuts? Please advise so I can make his birthday an unforgettable one. Thanks 😀
Hey there! you could substitute almonds – but it’s totally fine to exclude the nuts as well. I just like the flavor the hazelnuts add. One more thing to note, as this is a Nutella cheesecake- Nutella is made up of hazelnuts and chocolate, so I hope he likes it 🙂
Thankd for your reply ! I was so excited when I saw your reply ???
By the way, he loves nutella but he don’t like hazelnuts in ice cream or chocolates. I guess he don’t like the chunky ones. Will the cookie base have strong taste of hazelnuts?
The cookie base has a mild hazelnut taste- you should be fine whether you decide to use the hazelnuts or not 🙂
One more question, the dark chocolate you used in this recipe is the chocolate that we usually eat or cooking chocolate ?
I’m sorry for asking to much. ><
Either works 🙂
Hi!
I would like to bake this cake for my sisters b-day next week. I was just wondering do you use UK (280ml) or US (240ml) cup? I’m from Finland, and we have different units here.
Thanks in advance!
Hi Anni! I use US cups but a US cup is 280 mL, not 240- or at least mine are 🙂
Thanks! My sis will love this cake! (and so do i :D)
Thank you so much Vedika ! You’re awesome and you had been so helpful !! I’ll update you after I made the cake !! ??
Can I use mascarpone cheese?
Yes, that should be fine 🙂
Thank you for the quick reply! This cake looks awesome! 🙂
I saw your photograph on Instagram! Your cheesecake looks AWESOME! I hope you enjoyed it 🙂 And by the way- I live in Poland!
This looks simply amazing! I love oreos as a base too, my favourite kind of cheesecake base 🙂
Thank you! Oreos are the best for any sort of pie/cheesecake crust!
Wow – I made this for my family on Sunday – They loved it – Thanks for sharing such a yummy recipe and it was so easy to make.
Hi Wendy! I’m so glad you liked it! Thanks for letting me know how it turned out 🙂
can I actually substitute the food processor with a blender?
Love it
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Hi vedika, I’m going to make this soon ! My boyfriend’s birthday is on the 11th ^^
Will let you know how mine turns out to be.
By the way, can I use an 18cm springform pan instead of 20cm ? Will it affect the taste ? Do I need to reduce the quantities of he ingredients because my pan is smaller? If I need to , can you let me know the measurements? I’m sorry, this is my first cake in my whole life..first time making a cake ><
Looking forward for your reply, have a good day ahead Vedika 🙂
That should be fine, no need to reduce the measurements. You’ll just have a taller cheesecake. Good luck!
Thank you vedika !! <3
Appreciate everything so much !
This looks amazing. I’m thinking of doing for my husband’s birthday next week.
Thing is, I don’t have a food processor, is it OK if the crust is not 100% like “sand”; can I crush them in a ziplock instead?
Many thanks 🙂
That is totally fine! I would crush the cookies first and then add melted butter to them separately. Hope this helps!
I am getting cling film is it OK if I dnt wrap
Cling film is the same as cling wrap 🙂
I am not getting cling film,is it OK if I dnt wrap
I’ve tried your recipe and it’s delicious! My friends and family loves it! Thank you so much for sharing ?
I’m so happy you liked the cheesecake! Thanks for letting me know how they turned out 🙂
I tried to do the crust but it became too “wet”, I don’t know if you understand what I mean but yours seems more crunchy. I don’t know what happened because I followed the recipe, just mixed it in my hand instead of using a food processor. What can I do next time to get it right… Thank you! I am loving your recipes.
If you crushed the cookies by hand, the bits may have become soggy in the refrigerator. When they form a fine crumb, I find that the crispness remains. If you can use a food processor next time, I think it will be better!
Hi,
Most recipe coming whipped cream as well in the filling. So, I wanted to know if this filling is super dense?
Yes! It is fairly dense- It’s sort of like a rich chocolate mousse but super creamy and rich.
I would like to sk should I roast the hazelnuts or just put it as raw. Thanks
I just put them raw, but you could definitely toast them! I bet those would be great 🙂
Hey, you should know that your recipe traveled to France, and it was really good ! (Well i cut i slice too big for me, but still, it was amazing !) As you said it is for special times, cause now i have to run a little 😛
My oreo biscuit was quite wet, not as dry as yours but i managed to put i on my mold !
My last comment is : thanks to put in your recipe the quantity of ingredients in grammes or in cm, cause it’s help us (europeen people) to understand. Cause everytime i have no clue about what is a inche, oz, etc 😛
Thanks and i will check your other recipe soon 🙂
Hi Anne-Flore! I am so happy you liked this cheesecake! I LOVE France and I am learning French at school 🙂 I can definitely add the ingredient quantities in grams – I know my European readers have difficulties with the measurements – I’m editing it now 🙂 Thanks so much for reading!
How is the texture? Would it be possible to cut it out into small cakes using a mousse ring or perhaps make it in muffin forms and remove these afterwards?
It’s pretty firm, yet creamy. You would probably be able to cut out smaller cakes/make them in muffin form given that you’ve put some cling-wrap in the muffin tins so that you can get them out easy. Hope this helps!
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Hi, can I use hersheys chocolate syrup instead of the chocolate for the filling?
I’ve never used chocolate syrup instead of bittersweet chocolate, so I can’t tell you exactly how well it would work. The reason I use bitter chocolate is firstly because the Nutella is so sweet that the bitter chocolate balances it out nicely. Secondly, when you chill the cheesecake, the bitter chocolate yields a firmer consistency. If you try using syrup, let me know how it turns out!
Hi, as you mentioned that this cake has million calories, how would you suggest to cut some down? I m thinkng to minus nutella from the base but should i put more butter?
If you’re looking to make something lighter, use low fat cream cheese, you could also do half yogurt half cream cheese (if you’re using yogurt add about 1 tbsp of gelatin) try making the Nutella from scratch- there are tons of recipes for Nutella online. I really wouldn’t go the healthier route, this is a special occasion dessert and should be made and eaten sparingly 🙂
Would this be more than a kg? And wat price should thi be if sold!??
I think it would be around 1 kg and if you want to sell this cake, I would definitely sell it above the total ingredient cost – probably about 45-50 US dollars 🙂
Hii what would be the final qty of this cheese cake ?? More than a kg??
Just wondering, with the oreo crust do you leave the filling in the oreos or take it out before you crush them?
Hi Erika, Yes, you leave the filling in. If you would like, you could take it out but it does tend to be a lot of extra work and you might need more butter to make it damper.
So I made this cheesecake but not a fan of crust so only crust the bottom. It is currently in the freezer complete . My question is how do I get the cheesecake out of the springform pan without damaging it in any way? I forgot to put cooking spray in it ?
Try running a knife around the edges before loosening it from the pan. You could also try using a blow torch on the edges so that the butter in the crust can soften. Personally, what I do is if the crust is stuck well, very, very slowly unfold it from the springform pan, using a knife as needed to unmould. If you’ve packed down the crust well and it still doesn’t budge, just unfold as much as you can and then carefully stick on what was left behind in the pan. Hope this helps!
I baked this cheesecake for my son’s birthday today as per his request. He couldn’t stop raving about it. He complained that I gave him too small a piece.?
My family and neighbours just loved it. Thank u so much for such a beautiful recipe. Keep up the good work. God bless.
So happy to hear you liked this cheesecake! Thanks for letting me know how it worked out for you 🙂
Hey, I’m about to try your recipe tomorrow but I have one confusion and that is, we have to beat room temp melted chocolate with cream cheese and nutella, after beating we have to fold it with a spatula or we just beat it with a beater for a while? As in we just beat for a while and mix and fold as well?
Hi Rameen, it’s really up to you! You’re complicating the recipe, you can keep beating, but towards the end I like to fold so that I can get all of the mixture out onto the Oreo layer 🙂
Hello,
Do you know what the quantities would be for a ten inch pan instead? I love this recipe and have made it, but didn’t realize I had a bigger pan that’s used in the recipe until I was filling up my pan and finding that the cake was flatter. Still tasted delicious!!
I would multiply quantities by 1.5 or even doubling the recipe would work for a thicker cheesecake!
Hi
Can you tell me how many lbs this will be?
Is it okay to half the recipe? I mean will the result be same if i half every ingredient?
Hello, I wanted to ask if its suitable for freezing? And if so how should it be frozen and then how should it be defrosted?
I always like to make desserts fresh, not sure how this would work if you froze it- I don’t think the crust would stay very crisp, it might get a bit soggy, but I definitely think that you could make the filling in advance and freeze it:)
Hey, this looks awesome! I do not like cream cheese warm or baked, so this is right up my alley, I also absolutely adore oreos. I was just wondering if I can omit the hazelnuts from the crust without replacing it with anything, Thanks, can’t wait to make it!
So happy you like it, Jen! You can definitely omit the hazelnuts. Hope you give it a try!