Nutella Cheesecake
Course: Dessert, No Bake
Cuisine: American, European
Keyword: chocolate hazelnut, no-bake dessert, Nutella cheesecake, Oreo crust
For the Crust:
- 24 Oreo cookies Crushed into fine crumbs
- ⅓ cup butter melted For binding the crumbs
For the Filling:
- 2 8-ounce blocks cream cheese, softened Room temperature for smooth mixing
- 1 13-ounce jar chocolate hazelnut spread (Nutella) For a rich nutty flavor
- 2 tablespoons cocoa powder Unsweetened for a deep chocolate taste
- 1 cup powdered sugar Sweetens and thickens the filling
- 1 8-ounce container whipped topping Cool Whip) (Lightens the texture
Crush the Oreo cookies in a food processor until they form fine crumbs.
Transfer the crumbs into a large bowl and mix with the melted butter until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place the pan in the refrigerator to chill.
In the bowl of a stand mixer, blend the cream cheese and Nutella on medium speed until smooth.
Add the cocoa powder and powdered sugar, mixing until everything is fully combined, scraping the sides of the bowl as needed.
Fold in the whipped topping until evenly distributed.
Spread the Nutella cream cheese filling evenly into the prepared crust.
Cover the cheesecake and refrigerate for a minimum of 4 hours to allow it to set.
Before serving, garnish with whipped cream or toppings of your choice if desired.
Indulge in this creamy, chocolate-hazelnut dream that’s perfect for gatherings. It’s quick to prepare and loved by all!
Serving: 1 serving | Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 200mg | Fiber: 3g | Sugar: 22g | Vitamin A: 5IU | Calcium: 4mg | Iron: 6mg