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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

No Bake Nutella Cheesecake

Cheesecakes, Vera's Recipes

Last week, my husband asked me to do him a little favor. He wanted to treat his office colleagues with something nice after successfully completing a business project. So he asked me to prepare a delicious cake for the occasion. “Why not?”- I thought . This would be a perfect opportunity for me to try out a lovely recipe for Nutella Cheesecake I meant to try for a long time. Since my husband’s team was not so numerous, I got the chance to try the small springform pan that I seldom use! Thus the challenge was double!

I decided that I would use lovely crunchy Oreo crust for the base and mix cheesecake with my favorite cream- Nutella. Of course, at the end I would top the cake with a lot of delicious chocolate ganache! Just perfect! And what’s even better,  it was a no-bake cake! In my mind I could already see the Darko’s friends, enjoying my cake and praising the “lord of the kitchen” or that is to say me! Everything was going just fine until I poured the Nutella cheesecake mix onto the springform. The Oreo Crust was absolutely perfect, the taste of the cheesecake luscious, but there was not enough of the mix to fill up the entire cake pan. When I topped everything with ganache, I realized that I wouldn’t be able to level the cake and get a perfect top! Oh, bummer!

No Bake Nuttela Cheesecake

Of course, when I told my husband what’s been bothering me, with a smile on his face not understanding the essence of the problem at all. He said:” Don’t worry! They won’t notice anything !They will only talk about soccer 🙂 !” Hmmm, maybe he was right, but this won’t be happening again!  And then less than an hour later I experienced another shocking surprise!  When I got the cake out of the fridge and tried to slice it, I felt as if I got thunder-struck! Just out of the blue, the Nutella and cheesecake mix wasn’t hard enough to slice it properly! It wasn’t like you couldn’t slice it at all, but in my mind I could see Darko’s sloppy colleagues trashing this delicious piece of cake! What a total disaster!

Apparently, Darko was amused by the whole situation! “Come on, if it’s that bad, I could buy my colleagues a cake in a supermarket and we could have this one for ourselves!” – said Darko teasing me. I had no choice but to try to slice the cake. I managed to retrieve two pieces for tasting.

Yummy! Absolutely delicious! I might have failed when it comes to decoration, but as for the taste, that was a whole different story! On the second slice of cake, I was already making a plan how to avoid the mistakes I’d made and the well-known sentence from the Terminator just popped on my mind- I’ll be back!”

No Bake Nuttela Cheesecake



No Bake Nutella Cheesecake

No-bake Nutella flavored cheesecake, with crushed Oreo crust, topped with chocolate ganache

25 min

25 min

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Ingredients

For Oreo crust:

3 tablespoon melted butter

12 Oreo (crushed)

For cheesecake filling:

1 lbs cream cheese

1 1/2 cups powdered sugar

2/3 cup Nutella

1 cup heavy cream

3 teaspoon gelatin melted in 2 tablespoon water

For chocolate ganache:

3oz chopped chocolate

1/2 cup whipped cream


Instructions

  • First make the crust. Mix crushed Oreo with butter, then press the mixture in the bottom of a 8” springform pan, and set it in the fridge.
  • Melt the gelatin in the water
  • Beat the heavy cream until soft peaks are formed
  • In separate bowl beat together cream cheese and powdered sugar until its smooth.
  • Add Nutella in the cream cheese and sugar mixture and mix it well, then add melted gelatin and whipped heavy cream and mix it all until it’s evenly combine
  • Spread the cheesecake filling over the crust and set it in the fridge for a few hour
  • Make the chocolate ganache. Melt the chocolate and stir in the whipped cream until it’s evenly combine.
  • Spoon the chocolate ganache over the cake, cover the top of the pan with a plate and set it in the fridge overnight
Recipe Type: Dessert

 

36 thoughts on “No Bake Nutella Cheesecake

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    1. I’m sorry Aurélie, the recipe is just in english,but you could use google translate.
      All the best

  1. Hi my name is Jessica and I live in Brazil, Here we can t find heavy cream, what another ingredient can I replace it?

    1. I’m sorry Jessica, but I can’t help you with that, I don’t know what substitute you could find there.

    2. the heavy creme is simply there to become whipped creme. some cool whip might suffice as a replacement. I haven’t tried this yet so attempt it at your own risk.

  2. Could you help me with the gelatin part? I just tried to make this and when I went to add the gelatin it was a solid glob. Do I need to add more than 2 tbsp of water?

    1. Hi Cara, heat the gelatine gently(stand the bowl with solid gelatin in a heatproof bowl of hot water and stir until the gelatine dissolves)

  3. “Heavy cream” is another way of saying Double cream meaning full fat cream. I think most countries have it and I’m sure Brazil does too.

  4. Hi,

    I´m from Czech Republic and I would like to try this cheesecake and bake it for my bestfriend as birthday cake. I´d like to ask you – should I give there Oreos with the white cream or without it? Thank you for your answer. Nice website! 🙂

  5. I’m not sure where to find gelatin. All I see in grocery stores are jello desserts. What specific type of gelatin did you use?

    1. Hi Joe, I’m not sure about that because the consistancy of mascarpone may vary depending on the manufacturer. If you don’t like cream cheese you coud use riccota (drained)

  6. Hey, how are you doing? Great recipe!!

    So I wanted to make this as a surprise for my wife, to prove I can make delicious desserts too 🙂 but since we live in the Netherlands, some items are a bit different.

    I got the heavy cream AND whipped cream, but they are both liquid. Is that supposed to be like that or did I needed to buy something else? Heavy cream in dutch is “Slagroom”, translate that back in English and it becomes whipped cream….. If I start beating the heavy cream i bought, I don’t want to look like a fool and see it’s still liquid.

    Sorry if these questions are much. You can tell I don’t bake much. I guess that’s pretty much it, your guide is already clear enough 🙂

    1. Hi Nairel,it’s very nice of you to make a surprise for your wife.
      Hevy cream is liquid and you should mix it until it become firm.

  7. Hi, Im from Australia and am attempting this cake today, I was wondering how long you leave the biscuit base in the fridge to set?

  8. Thanks for this awesome looking recipe, have just made a double batch of it and about to put the ganache on, I was so worried it wouldn’t set but it’s perfect! To those asking Vera all these questions, may I suggest using Google to ask these questions as its common sense!

    1. You better do not make this without gelatine because it will be runny, you won’t be able to cut it or to take off the ring of springform pan.

  9. Hello!
    I was wondering if it was possible to replace the Nutella in this recipe with non-chunky peanut butter. My family is not fond of Nutella, and I’m sure they would love this recipe with peanut butter instead!
    Thanks!

  10. I made without gelatin so it becomes liquid. What should i used instead of it . Otherwise taste is good. How to make it firm to cut it.

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