No-Bake Oreo Nutella Cheesecake combines a chocolate-cookie crust with an airy cream-cheese and chocolate-hazelnut filling, a distinct middle spread layer, and a cookie-studded topping. It serves eight and records 20 minutes total, but the assembled cake also needs at least eight hours or an overnight refrigeration period. The recipe assigns three separate 100-gram portions carefully: chopped Oreos fold into the filling, Nutella forms the middle layer, and warmed Nutella finishes the top. Five crushed filling-free cookies and six whole cookies complete the garnish. Those amounts should remain separate rather than being collapsed into one approximate cookie or spread total.
No Bake Oreo Nutella Cheesecake Ingredients
Crust: 200g crushed Oreos; 50g melted butter.
Filling: 500g cream cheese, softened; 200g Nutella; 200g heavy whipping cream (35%); 50g sugar; 100g chopped Oreos.
Middle Layer: 100g Nutella.
Topping: 100g Nutella, warmed for drizzling; 5 crushed Oreos (no filling); 6 whole Oreos for garnish.
If you enjoy this recipe, you may also like Orange Creamsicle Cheesecake Bars.
How to Make No Bake Oreo Nutella Cheesecake
- Make the Crust: Crush Oreos into fine crumbs. Mix with melted butter until the texture resembles wet sand. Press into a springform pan and freeze while preparing the filling.
- Prepare the Filling: Soften the cream cheese and mix in the Nutella until smooth. In a clean, chilled bowl, whip the heavy cream and sugar until soft peaks form. Gently fold the whipped cream into the Nutella and cream cheese mixture.
- Add Cookies: Carefully fold in the chopped Oreos.
- Layer the Cheesecake: Pour half of the filling mixture onto the crust and smooth it out. Drizzle Nutella for the middle layer, then top with the remaining filling. Smooth the surface again.
- Chill: Refrigerate the cheesecake for at least 8 hours or overnight.
- Decorate: Spread a thin layer of warmed Nutella on top. Sprinkle with crushed Oreos and add whole Oreos as garnish. Drizzle more Nutella before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Crush 200 grams Oreos finely and mix with 50 grams melted butter until the crumbs resemble wet sand. Press into a springform pan and freeze while preparing the filling. Mix 500 grams softened cream cheese with 200 grams Nutella until smooth. In a clean chilled bowl, whip 200 grams 35-percent heavy cream with 50 grams sugar to soft peaks, then fold it gently into the cream-cheese mixture. Fold in 100 grams chopped Oreos. Smooth half the filling over the crust, drizzle 100 grams Nutella as the middle layer, add the remaining filling, and smooth again. Refrigerate at least eight hours or overnight. Spread 100 grams warmed Nutella on top, add five crushed filling-free Oreos, exactly six whole Oreo garnishes, and the final drizzle before serving.
If you enjoy this recipe, you may also like Deep Dish Nutella Cookie Pie.
Critical Visual and Timing Cues
Fine crust crumbs should look evenly moistened without loose dry patches or a greasy pool. Firm, level pressure gives the frozen base enough strength to support the filling. Cream cheese must be softened, but not hot, for a smooth blend with Nutella. Whip the cold cream only to soft peaks; overwhipped cream is difficult to fold and can make the filling grainy. Use broad strokes and stop when no white streaks remain. Cookie pieces should stay visibly chopped rather than becoming powder inside the filling. Keep the middle Nutella layer distinct and thin enough that the upper filling does not slide. After chilling, the center should hold a clean slice before any warmed topping is applied.
Serving and Storage
Allow the cake its complete minimum eight-hour chill before dividing it into eight servings. Warm the final 100 grams Nutella only until spreadable, not hot enough to soften the cold cheesecake. Apply a thin top layer, sprinkle the five crushed filling-free cookies, arrange six whole cookies, and drizzle just before presentation. A clean warm knife, wiped between cuts, makes the clearest wedges. Refrigerate leftovers promptly and expect cookie garnish to soften gradually in the moist filling. The dessert contains dairy, wheat, soy, and potentially hazelnut and other package-specific allergens. No fruit, caramel, mint, nuts beyond the hazelnut spread, or baked step belongs in the verified method.
Practical Kitchen Notes
Keep the 200-gram crust cookies, 100-gram chopped filling cookies, five topping cookies, and six whole garnish cookies in separate groups from the beginning. The five topping cookies specifically have no filling, so separate them before crushing. Nutella is also divided: 200 grams in the base, 100 grams in the middle, and 100 grams warmed for the top. Butter appears only in the crust at 50 grams. Heavy cream is 200 grams at 35 percent fat and sugar is 50 grams. Freeze the pressed crust only while preparing the filling; the assembled dessert sets in the refrigerator. Do not invent an oven temperature or claim that the recorded 20 minutes includes the long chill.
Details Worth Preserving
Set up labeled working bowls even though the finished article image contains no labels: doing so prevents the three Nutella portions and four cookie uses from crossing. Prepare and freeze the crust first. Blend cream cheese and filling Nutella, whip cream and sugar separately, fold them together, then add only the chopped-cookie portion. Spread half the filling with an offset spatula, make the middle drizzle, and cover it carefully with the rest. Level the top without disturbing the center layer. Cover and refrigerate overnight when convenient. At service, warm the topping spread gently, keep the crushed and whole garnish counts exact, decorate, and slice only after the cheesecake proves firm at its center.
Recorded Recipe Tips
Conclusion
No Bake Oreo Nutella Cheesecake makes 8 servings in 20 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does No Bake Oreo Nutella Cheesecake make?
It makes 8 servings and serves 8.
- → How long does No Bake Oreo Nutella Cheesecake take?
The recipe records 20 minutes of preparation, 0 minutes of cooking, and 20 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Springform pan; Mixing bowls; Whisk or mixer before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.