No Bake Nutella Cheesecakes

Why You’ll Love This Recipe

You’ll love this recipe because it combines the beloved Nutella flavor with a light, airy cheesecake filling that’s quick and easy to make. The Oreo crust adds a crunchy contrast, while the whipped topping keeps the texture fluffy and smooth. These cheesecakes are perfect for impressing guests or treating yourself without the hassle of baking.

Ingredients

• 12 Oreo cookies, crushed into crumbs
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• ⅔ cup Nutella
• 1 teaspoon pure vanilla extract
• 8 ounces frozen whipped topping, thawed
• Whipped topping (optional, for garnish)
• Chocolate shavings (optional, for garnish)
• Toasted chopped hazelnuts (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a bowl, mix the crushed Oreo crumbs with the melted butter until combined. Press the mixture evenly into the bottoms of individual serving glasses or ramekins to form the crust.
2. In a separate large bowl, beat the softened cream cheese until smooth.
3. Add the Nutella and vanilla extract to the cream cheese and mix until fully combined.
4. Gently fold in the thawed whipped topping until the mixture is light and fluffy.
5. Spoon the Nutella cheesecake filling over the Oreo crusts in the serving dishes. Smooth the tops with a spatula.
6. Refrigerate the cheesecakes for at least 2 hours or until set.
7. Before serving, optionally garnish with extra whipped topping, chocolate shavings, and toasted chopped hazelnuts.

Servings and timing

This recipe makes about 4-6 individual cheesecakes.
Preparation time: 15 minutes
Chilling time: At least 2 hours
Total time: About 2 hours 15 minutes

Variations

• Use a graham cracker crust instead of Oreo crumbs for a lighter base.
• Add a tablespoon of espresso powder to the filling for a mocha flavor.
• Substitute Nutella with other chocolate-hazelnut spreads or peanut butter.
• Mix in chopped toasted hazelnuts directly into the filling for crunch.
• Top with fresh berries for a fruity contrast.

Storage/Reheating

Store cheesecakes covered in the refrigerator for up to 3 days. Do not freeze, as the texture may be affected. Serve chilled for best flavor and texture.

FAQs

Can I make this cheesecake in a larger pan instead of individual servings?

Yes, use an 8×8-inch pan and press the crust evenly; chill and slice after setting.

What if I don’t have frozen whipped topping?

You can use freshly whipped heavy cream or store-bought whipped cream.

Can I use regular chocolate spread instead of Nutella?

Yes, any chocolate-hazelnut spread works, though flavor may vary.

How do I soften cream cheese quickly?

Leave it out at room temperature for about 30 minutes or microwave briefly in 10-second increments.

Can I add gelatin to make it firmer?

Yes, dissolve gelatin in warm water and fold it into the filling before chilling.

Is this recipe gluten-free?

No, Oreos contain gluten. Use gluten-free cookies for the crust to make it gluten-free.

How long should I chill the cheesecake?

At least 2 hours to allow it to set properly.

Can I make this vegan?

Substitute cream cheese and whipped topping with vegan alternatives and use dairy-free chocolate spread.

How do I prevent the crust from becoming soggy?

Press the crust firmly and chill before adding filling to help it set.

Can I prepare this dessert ahead of time?

Yes, prepare up to 1 day in advance and keep refrigerated.

Conclusion

No bake Nutella cheesecakes are a decadent and effortless dessert option that combines rich chocolate-hazelnut flavor with creamy cheesecake texture. With an easy Oreo crust and no baking required, these cheesecakes are ideal for quick preparation and elegant presentation. Whether for a party or a special treat, they deliver indulgence in every bite.

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