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Hey guys! Sara, here.
As you may or may not know from other recipes I’ve posted on here, I LOVE NUTELLA! (Especially this Nutella Coconut Popcorn).
It’s my favorite snack (if you haven’t tried Nutella with grapes, you aren’t living your best life), breakfast (oops), and especially dessert! So today I’m sharing with you one of my all-time favorite Nutella desserts!
My husband makes this for me for Valentines Day and my birthday every year, and many more times in between. It’s incredibly rich and decadent so it’s perfect for when I’m feeling truly indulgent or need that chocolate fix! I know you’ll enjoy it just as much as I do!!
Recipe for No-Bake Nutella Cheesecake with Oreo Crust
- 35 Oreos (3 cups |403g Oreo crumbs) – get them cheap and easy on Amazon!
- 5 tbsp (70g) butter, melted (salted or unsalted is fine)
- 2 (8 ounce) packages cream cheese, room temperature
- ½ cup white sugar
- 1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella
- ¼ teaspoon vanilla extract
Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos. Add the Oreo crumbs to a bowl and combined with the melted butter.
Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
IMPORTANT!!! Refrigerate it for 30 minutes before adding your filling.
In a large bowl, beat cream cheese and sugar until smooth.
Blend in Nutella and vanilla until no streaks remain.
Pour into crust. Refrigerate for at least 4 hours before serving.
Slice into even pieces – the cheesecake will be thick and RICH so make them thin slices!! You can add cool whip to the top, and my husband loves to sprinkle mini chocolate chips on his as well!
Enjoy your No-Bake Nutella Cheesecake with Oreo Crust!
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