This dessert has been a favorite of my family's for a long time. What better combo of indulgences could there be than Nutella and Cheesecake?
I made the whole process easier for myself by grabbing a pre-made Oreo crust from the baking aisle. I tossed together the cheesecake, which is so much easier when you don't have to worry about baking itself. Then I used a mallet from my kitchen utensils to crush some Ferrero Rocher balls to top it off.
It's such a quick, easy, yet decadently delicious dessert that I keep coming back to it time and time again. I've made these in individual parfait cups with the full length recipe for the crust. But now that I've used my crust shortcut hack, I don't know if I'll go back to creating individual servings any time soon. The best part in my opinion? Being able to lick the bowl afterwards without any guilt or worry about raw eggs.
I hope your family enjoys this delicious no bake Nutella Cheesecake as much as mine does. Noshejaan!
No Bake Nutella Cheesecake Recipe
1 store bought Oreo crust
12 Oreo cookies
3 tbsp butter
1 (8oz) package cream cheese
2/3 cup Nutella
1 tsp vanilla extract
1 (8oz) tub of Cool Whip (frozen whipped topping)
If you are not using a pre-made Oreo crust, let's create our own. Crush your Oreos well. You can do so by placing them in a large Ziploc bag and using a mallet to crush them. Alternatively, you can place them in a food processor until they are crushed to a finer consistency.
Place your butter in a bowl and microwave it until it has melted completely.
After crushing the Oreos very well, place them in a medium sized bowl. Add your melted butter, and mix well. Then place the crumb mixture into a pie dish, pressing it into the bottoms of the pan so that it's spread across evenly forming a crust. Cover your crust with saran wrap and refrigerate it for 1 hour to make it easier to fill (not necessary to refrigerate it, but it makes filling easier).
Let's make our filling! Make sure your cream cheese has been removed from the refrigerator and sitting on the counter in room temperature for about an hour, this will soften the cream cheese.
In a large bowl, add your cream cheese and Nutella. Use an electric mixer to mix them together well until you have a smooth consistency.
Add to your Nutella mix the vanilla and whipped topping (Cool Whip). Using a rubber spatula, fold it in until there are no streaks of colors and it's one well blended mixture.
Spread your filling into your Oreo crust. You can do so using a piping bag or simply spooning it into the crust and evenly spreading it with a rubber spatula.
Cover your cheesecake with saran wrap and refrigerate for at least 2 hours prior to serving.
If you'd like, add an optional topping to garnish the cheesecake prior to serving.