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No-Bake Nutella Cheesecake

Rich, no-bake Nutella cheesecake with an Oreo crust and whipped cream topping.
Prep Time30 minutes
Total Time6 hours 30 minutes
Servings: 10 slices

Ingredients

  • 20 cookies Oreo cookies
  • 6 tablespoons unsalted butter melted
  • 1 package unflavored gelatin 4 envelopes
  • 2/3 cup water cold
  • 12 ounces milk chocolate chopped
  • 1 1/2 cups Nutella
  • 32 ounces cream cheese softened
  • 2 cups heavy whipping cream cold
  • 2 cups heavy cream cold (for topping)
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 9 pieces mini Oreos for garnish

Instructions

  • Lightly coat a 9-inch springform pan with nonstick spray and set aside.
  • Place the 20 Oreos in a zip-top bag and crush with a rolling pin, or pulse in a food processor until fine crumbs form.
  • Combine the cookie crumbs and 6 tablespoons melted butter in a bowl and stir until evenly moistened.
  • Press the crumb mixture into the bottom of the prepared pan and up the sides about 1 inch using a measuring cup or spoon; refrigerate at least 20 minutes.
  • Pour 2/3 cup cold water into a small bowl, sprinkle the unflavored gelatin (4 envelopes) over the water and let it bloom 1–2 minutes, then microwave for 30 seconds and whisk until smooth; set aside to cool slightly.
  • Place the 12 ounces chopped milk chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between, until fully melted and smooth; set aside to cool slightly.
  • In a large bowl, beat the 32 ounces softened cream cheese until smooth, then add 1 1/2 cups Nutella and the melted chocolate and beat until combined, scraping the bowl as needed.
  • In a separate bowl, whisk the 2 cups cold heavy whipping cream by hand, then add the cooled gelatin mixture and whisk to combine.
  • Pour the cream-and-gelatin mixture into the cream cheese mixture and use an electric mixer to beat until fully combined and smooth.
  • Spread the cheesecake filling evenly into the chilled crust, then refrigerate for 5–6 hours or overnight until firm.
  • For the topping, whip 2 cups heavy cream with 1/4 cup sugar and 1 teaspoon vanilla until stiff peaks form.
  • Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative dollops around the cake edge, then garnish with mini Oreos.
  • Run a butter knife around the pan edge to loosen, remove the springform ring, and slice the cheesecake, wiping the knife between cuts for clean slices.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer
  • rolling pin or food processor
  • Measuring cups and spoons
  • microwave-safe bowls
  • rubber spatula
  • piping bag with star tip (optional)

Notes

  • Use cold cream for best whipping volume.
  • Bloom gelatin in cold water before heating.
  • Chill the crust before adding filling to help it set.
  • Allow cheesecake to chill at least 5–6 hours or overnight for best texture.