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When I was coming up with a birthday treat for my kid, I landed on this super creamy dessert and now everyone always asks for it. Blending smooth cream cheese with that bold Nutella is a total game changer. You won't need your oven for this one but you'll still get all that chocolate-hazelnut yumminess in the softest, richest cheesecake ever.
Effortless Showstopper
The best part about this treat is you get that fancy bakery look without fussing over it in the kitchen all day. The texture is light and fluffy, packed with Nutella goodness, and it always turns out great. People are always shocked I never use the oven for this beauty.
What to Grab
- Hazelnuts: These give a nice crunchy finish on top.
- Powdered sugar: Adds just the right touch of sweetness.
- Semi sweet chocolate chips: For the glossy chocolate layer on top.
- Gelatin powder: Helps those slices stay neat and tidy.
- Heavy cream: Makes the filling extra light and fluffy.
- Nutella: There’s no such thing as too much, right?
- Cream cheese: Go for the block version for best results.
- Unsalted butter: You'll want this to bring the crust together.
- Oreo biscuits: They're the base that holds it all up.
Making It Happen
- Add ganache
- Pour that melted chocolate layer over the set filling and let it all chill in the fridge until glossy and firm.
- Assemble the cheesecake
- Layer your light and fluffy mix over the Oreo base and smooth out the top.
- Prepare filling
- Let your gelatin sit in water, then beat together cream cheese, Nutella, and sugar until it looks nice and silky. Gently fold in the whipped cream at the end.
- Make the crust
- Crush Oreos with your hands or a processor, mix in melted butter, then smoosh it firmly into your cake tin.
- Prepare the pan
- Line your springform pan with parchment paper so you don’t struggle getting it out later.
Little Finishing Tricks
Chop and scatter hazelnuts around the border for crunch and sparkle. Some quick whipped cream swirls and a little dribble of warm Nutella make it feel straight from a fancy place. These touches are simple but make everything look extra special.
Keeping It Tasty
It's best when you serve it straight out of the fridge—nice and cold. It'll stay great in a sealed container for about 4 days or tuck it in the freezer where it lasts up to two months. Just keep it chilled, especially when it's warm, to keep that dreamy texture safe.
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Frequently Asked Questions
- → Why include gelatin here?
Gelatin makes the cheesecake set firmly but keeps it light and airy. Without it, the structure would be too weak and might not hold up.
- → Can regular cream cheese be swapped for spreadable?
You can, but increase the gelatin by 1/2 teaspoon. Block cream cheese is firmer, so spreadable versions need extra stabilization.
- → How long should this cheesecake chill?
The filling needs about an hour to set, followed by 3 hours after the ganache is added. Overnight chilling works best for the ideal texture.
- → Can other chocolate spreads replace Nutella?
Yes, similar hazelnut or chocolate spreads can work. If using homemade, extra gelatin might be required since it's often less thick.
- → Why wait 3 hours before adding hazelnuts?
If added too soon, the nuts could sink into the ganache. Waiting helps them stay visible and gives a nice crunch.