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nutella cheesecake sliced on a white plate scattered with chopped hazelnuts with the whole chedesecake visible behind
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Easy Nutella Cheesecake (No bake UK)

This is a stupendous recipe for Nutella Cheesecake. It has a chocolate Oreo base and an incredible Nutella filling. A seriously delicious dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chiiling Time 5 hours
Total Time 5 hours 15 minutes
Servings 12
Calories 781kcal

Ingredients

  • 500 grams Nutella
  • 150 grams Nutella decoration of the top layer
  • 250 grams Oreo Biscuits including filling chocolate biscuits
  • 75 grams melted butter
  • 100 grams Icing Sugar
  • 500 mls Double Cream
  • 400 grams Full Fat Cream Cheese
  • 100 grams Roasted Chopped Hazelnuts

Instructions

  • Crush your biscuits either in a food processor or in a freezer bag with a rolling pin or similar. Mix in 75 grams melted butter.
  • Smooth the buttery biscuit mix into the bottom of your tin with the back of a metal spoon so that it is level and the same thickness. I recommend a 22cm deep Springform Loose bottomed pan. It is so easy to get the baby out then by just releasing the sides and lifting the outer tin straight off the cheesecake.
  • Place in the fridge to harden for 30 minutes or if you're in a rush then 10 minutes in the freezer will do the same.
  • Whip the cream until it's stiff and set aside whilst you get down to nutella business.
  • Next whip together the Cream Cheese and Icing Sugar till well mixed.
  • Dollop in all that fabulous nutella.
  • Mix it all fabulously in.
  • More dolloping is then required of this mixture onto your now hard biscuit base and smooth well all over making sure you have it all level.
  • Place in the freezer for an hour.
  • Dollop, yet again, the 150 grams of remaining nutella onto the top of the now cold cheesecake and smooth all over right to the edges.
  • Sprinkle over the 25 grams of chopped hazelnuts. If this is for a special occasion I will go ahead and place ferrero rocher or similar chocolates all around for an easy win.
  • Chill in the fridge for at least 4 hours but preferably overnight.
  • Slice and serve baby.

Notes

  • If you don't have icing sugar then you can substitute caster sugar. Just check that it is mixed through enough and not grainy.
  • Speed up the setting process by putting the cheesecake in the freezer for an hour at the beginning of chilling time.
  • Make sure the Nutella is at room temperature as it is tricky to remove from the jar when cold.
  • Store leftovers in the fridge covered.
  • Nutella is not recommended to be completely frozen by the manufacturers so it's best to eat all the leftovers yourself from the fridge.....yes!!!!! That's breakfast sorted....
  • I like to serve mine with Strawberries and Double Cream.

Nutrition

Calories: 781kcal | Carbohydrates: 62g | Protein: 8g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 259mg | Potassium: 382mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1223IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg