I made this no-bake Nutella Cheesecake for the first time in Barcelona. When I made it, it tasted so good that my partner and I ate it all in one day! – Yeah, I realise how fat that sounds, but we didn’t care, it was that amazing.
Its pure decadence is totally worth a try. For anyone who loves Nutella (and who doesn’t?) or for all cheesecake lovers, this is a recipe you need to keep and whip up at dinner parties or BBQs.
Here’s how to make this deliciously decadent Nutella cheesecake (with an Oreo cookie base)
What do you need?
- 1x 400g jar of Nutella
- 2 packs of oreo cookies (250g of biscuit overall)
- 1 pack of cookies (e.g. Maryland’s- I used Chips Ahoy when I was in Spain)
- 500g Cream Cheese (usually a tub and a half)
- 60g Icing Sugar
- 75g soft, unsalted butter
- 23cm / 9ich round tray although why not go crazy and make a square cheesecake- they choice is up to you.
Method (of chocolatey madness):
Crush one pack of Oreo cookies and one pack of Maryland or any other chocolate chip cookies. You can do this in a food processor or in a sandwich bag and rolling pin- basically choose the option that will create the least mess! Add the butter to the mix and combine well.
Tip the crumbs into your chosen tray (preferably the 23cm round tray). Press into the base using your hands or the back of a spoon. Then place in the fridge to chill.
While your base is chilling, beat the cream cheese and icing sugar together in a bowl until smooth and add 375 grams (yes, a that’s a lot) of Nutella and mix until combined.
Take your base out of the fridge and pour your cream cheese and Nutella mix into the tray. Smooth the mixture and sprinkle on top some more crushed cookies and Oreos. Place your cheesecake back into the fridge for four hours or overnight.
A delicious, mouth-watering Nutella cheesecake ready and waiting whenever you feel your Nutella cravings kicking in.