A No Bake Nutella Cheesecake made with a biscuit base and topped with a Nutella flavoured cheesecake that is light and almost mousse-like. Simple and FUN to make, and yet elegant enough to serve at a dinner party, don’t you think?
And it just happens to be made with only 6 ingredients: Nutella, cream cheese, biscuits for the base, butter, cream and icing sugar (confectionary sugar). That’s it!
This no bake sweet treat is dedicated to all those who declared it to be such torture that the last recipe I shared was a luscious hearty Irish Beef & Guinness Stew when they are in the middle of a heat wave. 😉 That some of my readers are currently freezing their tails off with me in the Southern Hemisphere winter while others are enjoying summer in the Northern Hemisphere makes it rather fun as a food blogger because it means I get to share recipes that swing between opposite seasons.
So a thick hearty stew one day, then a bright summer no bake Nutella Cheesecake the next. Doesn’t get much different than that!
Truth be told, I am thoroughly spoilt here in Sydney where our winters are actually quite mild. So being smack bang in the middle of winter would in no way deter me from no-bake desserts.
Like these mini Nutella Cheesecakes. Who would let a little winter frost stop them from making these???!!!
As you can see, I make these in a muffin tin lined with paper patties which means no washing. Yay! I hate washing up muffin tins – such a pain!
I think any dessert in individual serving size portions are not only cuter but also quite sensible from a portion control perspective. As long as you can stop at one. Because the flip side is that if this was a traditional cheesecake, at least you could cut yourself a small second slice. But with these….I mean, who would cut one of these in half?
I make the biscuit base with Oreo cookies because it’s a pretty classic combination but the base can be made with plain biscuits too so I’ve provided directions for that in the notes.
I got the idea for a Nutella Cheesecake from Nigella’s Nutella Cheesecake – but my version is quite different because it is not as rich (and also in mini form). When it comes to no bake cheesecakes, I am a bit fussy because they can have a tendency to be a too dense for my taste. I like my cheesecakes to be more like a mousse texture, as close as I can get it to a Baked Cheesecake. So light and yet creamy when you eat it.
So my version has cream in it too which, when beaten, lightens up the cream cheese mixture considerably.
Don’t you just want to do a face plant in that bowl?
Nutella + Oreo cookies + cheesecake + cream. That’s a pretty winning combination if you ask me!
But don’t mind me. What do you think? – Nagi x
- 1 packet (4.8 oz / 137g) oreo cookies (Note 1)
- 3 tbsp / 45g unsalted butter, melted
- 8oz / 250g Philadelphia cream cheese, softened
- ¾ cup + 2 tbsp / 240g Nutella (or hazelnut spread)
- ¼ cup / 65ml heavy cream (Note 2)
- ½ cup / 30g icing sugar (confectionary / powdered sugar)
- ½ tsp vanilla extract (optional)
- ⅓ cup/ 80g Nutella (Note 3)
- ¾ cup / 185 ml heavy cream (Note 2)
- 2 tbsp / 25g sugar
- Line a standard 12 hole muffin tin with paper patties.
- Use a food processor or place Oreos in a ziplock bag and bash with a rolling pin to make fine crumbs.
- Mix Oreo crumbs with butter. Divide between holes and press firmly to flatten.
- Beat cream cheese until smooth. Then beat in icing sugar, Nutella and vanilla extract. Add cream and beat for 2 to 3 minutes or until fluffy like frosting.
- Divide mixture between holes. Smooth out top. Refrigerate until firm in muffin tin (Note 5)
- Beat cream until starting to thicken, add sugar then beat until soft peaks form. Transfer to piping bag (optional) and pipe / dollop cream on each.
- Place Nutella in one corner of a small ziplock bag and microwave for 15 seconds on high. Snip a a tiny hole in one corner of the ziplock bag. Drizzle over cheesecakes. (Note 6)
- Serve cool (Note 7)
If you can't get Oreos, the biscuit base can be made with 1 cup Graham Cracker (14 crackers) or Arnott's Marie cracker (14 pieces) crumbs* + 4 tbsp melted butter + 2 tbsp sugar.
* You will need around 150 - 170g /5.5 - 6 oz of crackers to make 1 cup of crumbs. You can use digestive crackers or any other plain crackers to make the base.
2. Make sure you get heavy whipping cream i.e. the type that can be whipped into cream, not the type that is used as a pouring cream to stir into sauces.
3. Finishing it with a drizzle of Nutella is actually quite important because there is only so much Nutella flavour you can get into the cheesecake without making it more dense or so it does not hold it's shape (without using other tricks!). So to really get Nutella flavour into this, it needs to be finished with a drizzle of Nutella!
4. Use paddle attachment if using stand mixer.
5. Refrigerate for 3 hours+. If you are in a hurry, pop them in the freezer for 30 minutes. When properly chilled, this is how the paper patty comes neatly off the cheesecake.
6. Alternative method: place in a small bowl, microwave for 10 seconds then use a small teaspoon to drizzle. It is just neater using a small piping bag / zip lock bag!
7. These will hold their shape for an hour or so if the room temperature is around 20C/70F or less. Much warmer than this, then I would recommend keeping them in the fridge until serving.
8. Nutrition is per serving assuming all the cream and Nutella is used for the toppings. Start your diet on Monday. Next Monday.
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Nutrition per No Bake Nutella Cheesecake.
Life of Dozer – See? I’m not a total monster. Dozer DOES get to do some taste testing!