Do you know what I consider the biggest cooking compliment in the world? When my husband says “I would eat this again.”
Not the most glowing praise on the surface, but if you knew him you would understand that a compliment like that is a genuine offering of appreciation from a certified stoic. With that little bit of back ground, let me tell you what he said about this No-Bake Nutella Cheesecake:
“It’s strong, I like it.” And only moments later, “This is probably my favorite cheesecake ever.”
So many words, so many feels, so many chances I will make this cheesecake often!
So to conclude, it’s super yummy (because Nutella cheesecake), super easy (because no-bake), and heartily endorsed by Mr. Millsaps. What more can you really ask for?
You might also like: Peanut Butter Pie
Also, the Nutella ganache on the top of this bad boy is incredible. And here’s a Nutella related measuring tip at no extra charge: lightly coat your measuring cup with cooking spray before spooning in the Nutella. It will slide right out with no coaxing or scraping. This works for other sticky stuff like honey, marshmallow fluff, or peanut butter too. Don’t say I never did anything for you.
And in the spirit of full disclosure, the cheesecake base for this recipe is just slightly adapted from this recipe on the Brown Sugar blog. If you are in the mood for Oreos make her cheesecake – you won’t regret it. But make my Nutella cheesecake first 😉
This post contains affiliate links. Read more about that here.
No-Bake Nutella Cheesecake
Prep Time: 30 minutes
Chill Time: 4-6 hours
1 15oz package chocolate sandwich cookies
1 stick butter, melted
2 1/4 cup whipping cream
16 oz cream cheese, softened
2/3 cup sugar
2 tsp vanilla
1/2 tsp salt
1 tbsp lemon juice
3/4 cup Nutella
1/2 cup heavy cream
3/4 cup Nutella
Prepare a 9 or 10 inch springform pan by lining the sides with wax paper. Then make the crust by grinding the sandwich cookies into fine crumbs in a blender or food processor. Combine with melted butter, then press into the bottom and an inch or two up the sides of your prepared pan. Set aside in the refrigerator.
To make the cheesecake, whip the cream until soft peaks form, then set the whipped cream aside. Beat the cream cheese, sugar, vanilla, salt, and lemon juice until no lumps remain. You will need to scrape down the sides of your bowl often to get the cream cheese mixture completely smooth. Once you have achieved absolute lumplessness beat in in the Nutella until incorporated. Use a rubber spatula to fold in the whipped cream you set aside. Once the mixture is thoroughly combined, spread it evenly into your prepared crust and set in the fridge while you make the topping.
To make the Nutella ganache topping, heat 1/2 cup cream in a pan on the stove or in a microwave safe bowl until it is just about to boil. Remove from heat and drop in the Nutella, making sure it is covered by the hot cream, and let it sit for 2-3 minutes. Whisk till smooth, then pour over the cheesecake. Refrigerate for 6+ hours. Store covered.
Used in this recipe: