Hey there, dessert lovers! Are you ready to satisfy your sweet tooth with a recipe that’s as easy as it is indulgent? Today, I’m thrilled to share with you my No Bake Oreo Nutella Cheesecake recipe—a creamy, dreamy, and utterly irresistible treat that’s perfect for any occasion. Whether you’re a fan of Oreos, Nutella, or just no-bake desserts, this cheesecake is sure to become a new favorite. So grab your apron, and let’s dive in!
Why You’ll Love This Recipe
- Quick and easy to prepare—no baking required!
- A perfect combination of Oreo crust and Nutella-infused filling.
- Light and creamy texture that’s hard to resist.
- Perfect for potlucks, gatherings, or even weeknight desserts.
- Customizable with your favorite toppings for added flair.
Ingredients
Here’s what you’ll need to make this divine No Bake Oreo Nutella Cheesecake:
- 24 Oreo cookies (crushed)
- 1/2 cup unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1/2 cup sugar
- 1 cup Nutella
- 1 cup whipped cream
- 2 tbsp cocoa powder
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down into simple, easy-to-follow steps:
Step 1: Prepare the Crust
Start by mixing the crushed Oreos with the melted butter until the mixture is evenly moistened and crumbly. Press this mixture firmly into the bottom of a springform pan. Let it chill in the fridge for about 10 minutes to set before adding the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Gently fold in the Nutella until well combined, being careful not to overmix. Next, fold in the whipped cream until just combined—this will give your cheesecake that light and airy texture we all love.
Step 3: Layer the Cheesecake
Spread half of the cheesecake filling over the prepared crust. If you’re feeling extra fancy, you can add another layer of crushed Oreos on top of this layer for extra texture. Then, spread the remaining filling over the top. Don’t worry if it’s not perfect—it will smooth out as it chills.
Step 4: Chill and Serve
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. When you’re ready to serve, slice it up and enjoy the ooey-gooey Nutella goodness!
Pro Tips for Making the Recipe
Here are a few tips to ensure your No Bake Oreo Nutella Cheesecake turns out perfectly every time:
- Make sure to use high-quality ingredients, especially the cream cheese and Nutella, for the best flavor.
- Don’t overmix the filling—this can make the cheesecake dense instead of light and creamy.
- Let the cheesecake chill for the full 4 hours to ensure it sets properly.
- Top with fresh fruit or additional crushed Oreos for a decorative touch.
How to Serve
This cheesecake is versatile and can be served in many ways:
- Serve as is for a classic dessert.
- Top with fresh berries for a pop of color and freshness.
- Drizzle with chocolate sauce for an extra-decadent treat.
- Pair with a scoop of vanilla ice cream for a indulgent dessert.
Make Ahead and Storage
This No Bake Oreo Nutella Cheesecake is perfect for making ahead:
- Prepare and chill in the fridge for up to 24 hours before serving.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months—thaw in the fridge overnight before serving.
And there you have it—your new go-to dessert recipe! If you’re looking for more no-bake inspiration, be sure to check out my How to Make the Best No-Bake Blueberry Cheesecake and How to Make Easy Blueberry Cheesecake Bars recipes. Happy baking—or should I say, happy chilling!
No Bake Oreo Nutella Cheesecake
Ingredients
- 24 cookies Oreo cookies crushed
- 0.5 cup unsalted butter melted
- 8 oz cream cheese softened
- 0.5 cup sugar
- 1 cup Nutella
- 1 cup whipped cream
- 2 tbsp cocoa powder
Instructions
- Prepare the crust by mixing crushed Oreos with melted butter until crumbly. Press into the bottom of a springform pan.
- In a bowl, beat softened cream cheese with sugar until smooth. Gently fold in Nutella.
- Fold in whipped cream until just combined.
- Layer half of the cheesecake filling over the crust, followed by another layer of crust and filling.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
