NO BAKE NUTELLA CHEESECAKE
Ingredients
Crust
- 130 g 4,5 oz Oreo Cookies without the white cream filling; you can use any other cocoa cookies
- 20 g (2 tbsp) hazelnuts
- 70 g (1/3 cup) unsalted butter melted
FIlling
- 450 g 1 pound cream cheese room temperature
- 60 g (1/2 cup) powdered sugar
- 250 g (9 oz- about 1 cup) Nutella
- 200 g (3/4 cup+1tbso) whipping cream chilled
- 12 g gelatine leaves or gelatine powder
- 30 g (2 tbsp) hot water
Glaze
- 120 g (4 oz - about 1/2 cup) Nutella
- 20 g (about 2 tbsp) dark chocolate chopped
- 35 g (2+1/2 tbsp) whipping cream
Instructions
Crust
- Remove the white vanilla cream from Oreo cookies and only use the black cookies.
- Process Oreo cookies and hazelnuts into a foor processor until finely crumbs form.
- Mix crumbs with melted butter until evenly moistened.
- Press the mix in the bottom of a 18,5cm-7inch ring cake. You can use a ring or the cake ring from a springform pan placed onto the serving plate and lined with acetate foil or parchment paper. Remember to overlap parchment paper or acetate for about 8cm-3inch to provent filling to escape.
- Put in refrigerator for about 20 minutes, or until the cheesecake mix is ready.
Filling
- In a large bowl, place cream cheese, Nutella, powdered sugar and mix until creamy and smooth.
- In a medium size bowl, mix whipping cream with a hand mixer until creamy and very soft peaks: you shouldn't turn into whipping cream, it should be creamy and soft.
- Incorporate the semi-whipped cream into the cream cheese mix.
- Soak gelatine leaves into chilled water for about 5-10 minutes, then squeeze it and dissolve it into 30 g of hot water (water doesn't need to boil, I just microwaved it until hot). Mix until gelatine completely dissolves. If gelatine doens't completely dissolve, just heat a bit into microwave for few seconds. If you use gelatine powder, you don't need to soak it into chilled water.
- Cool down a bit the gelatine mix until slightly warm, incorporate about 3 tbsp of cream cheese mix into the gelatine mix then incorporate it into the cream cheese mix. If the mix lumps, just microwave it for few seconds to dissolve gelatine lumps.
- Pour the cheesecake filling on top of the crust and refrigerate for about 30 minutes or until cheesecake set on top.
Glaze
- In a medium size bowl, place Nutella, dark chocolate, whipping cream and microwave for few seconds until chocolate completely dissolves and the mix becomes smooth.
- Slightly cool down the glaze, then pour it and spread it on top of the cake.
- Put in refrigerator for at least 6 hours, better overnight.
- Decorate the top with some melted milk chocolate, hazelnuts and serve it!
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
In this recipe you can use gelatine leaf or gelatine powder, they are the same! So you don’t have to change the amount, you’ll just use the same amount even if you use gelatine powder.
The only different thing, is the method to use them. If you use gelatine leaf, you need to soak the leaves into chilled water for about 5-10 minutes or until they become soft, then squeeze it and completely dissolve into hot fluid.
If you’re using gelatine powder, you don’t need to soak it into chilled water, you just need to dissolve the powder into a small amount of chilled water and let it swell for about 5-10 minutes, then you can completely dissolve it into the hot fluid.
It could happen that when you add the gelatine mix into the cheesecake mix filling, it starts to lump a bit: usually the reason is why your cheesecake mix filling is too chilled.
For this reason, it’s very important to gradually add about 1/4 of cheesecake mix filling into the gelatine mix, to cool the gelatine down gradually; then you should quickly incorporate the gelatine mix into the filling.
If it lumps, you can microwave for few seconds the cheesecake mix filling and mix it vigorously, so the gelatine lumps will dissolve.
