When I taught you how to make your own Nutella in my previous post on the weekend, there was rumour of a hazelnut shortage. Well, now, four days later IT’S TRUE! Get to the store and hoard the hazelnuts as they’re predicting the cost of Nutella to rise dramatically due to flooding in Turkey, where 70% of the world’s hazelnuts are grown. I also learned recently that we have hazelnut farms here in British Columbia, so the next time that I make to the Coast, I’m going to have to go and check one out!
Now that I’ve added to the hazelnut panic, I’d like you to go and make some homemade Nutella, and use it to make this cheesecake. This is one of the most delicious, amazing, drool-worthy cheesecakes I have ever eaten, never-mind made. Being that the cheesecake is a no-bake recipe, the layers remain light and fluffy once they are set. I also tried a baked version of this recipe, and I felt that this one was far better. I definitely prefer a light cheesecake over a heavy, dense one.
I went with a traditional cheesecake crust for this and used graham crackers. I think that an Oreo crumb crust would be amazing as well, but I felt that the graham cracker crust made the Oreo cookies stand out more than they would have if the crust was all Oreo’s as well. This no-bake cheesecake is also amazing without the additions of the Oreo’s and the Nutella. I made them into cute Cheesecake in a Jar a couple of months ago, so if you prefer a plain cheesecake, you’ll definitely love the basic recipe.
Thank goodness Oreo’s aren’t threatened, or this cheesecake would be bound for the endangered species list.
Nutella Oreo Cheesecake Recipe
Ingredients:
- 1 1/2 cups graham cracker crumbs (180g)
- 1/3 cup packed brown sugar (60g)
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, melted (80g)
- 2 (8 ounce) packages cream cheese (16oz)
- 2 teaspoons lemon juice (10mL)
- 2 cups heavy whipping cream (500mL)
- 1/3 cup white sugar (65mL)
- 12 Oreos (chopped into small pieces)
- 1 cup Nutella
Procedure:
- In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon.
- Add melted butter and mix well.
- Press into the bottom of a cheesecake pan, or a spring-form pan.
- Chill until firm.
- In the bowl of a stand mixer, fitted with the whisk attachment, beat together the cream cheese and lemon juice until soft.
- Add whipping cream and continue to beat until batter becomes thick.
- Add the sugar and continue to beat until stiff.
- Divide batter into two equal portions, in two separate bowls. In one bowl add chopped Oreos and mix until combined.
- Place the Oreo mixture over top of the chilled crust, and smooth with an offset spatula. Chill until slightly firm.
- Add the Nutella to the second portion of cheesecake batter, and once the Oreo portion is chilled, spread the Nutella portion on top, using an offset spatula.
- Chill several hours or overnight, until cheesecake is firm.
- This is best if eaten with 2-3 days.
Hi,
I would like to ask when I am waiting the Oreo mixture to set in fridge, should I put the Nutella mixture that I finish at room temperature or also in firdge?? Thanks!!
Also, Can I swap the Oreo layer to the top instead of Nutella layer? Thamks
Yes
hey jenn,
i was wondering if there was anything i should be careful about, or anything that is really hard about this recipe???
this is my first time making anything like this or even cheesecake at all. . . .i’ve heard its really hard
This is an easy recipe to start on! Good luck!
Hey! I was wondering if i can use home-made whipped cream instead of whipping cream
Yes, that is what I used.
Hi! I was just wondering whether I have to put it in the freezer after finishing the recipe, or is it alright to keep it in the fridge?
You should keep this in the fridge.
Hey! I tried to make this cakr, But it took me a thousonds of years to mix the cream cheese and the wipping cream! Why??
Wow. A thousand years!? That’s definitely a long time. Using a stand mixer, or hand mixer should speed things up, as will using cold cream, and a cold bowl. Make sure your whipping cream was at least 30% butterfat.
hi i would like to ask how many hours will it take to be out of the fridge because we are about to travel …. doe is need to chill … i
does it need to be chill out
It should be kept cold until it is ready to serve.
Hi Jenn,
I am from Taiwan and this video is becoming famous in our baking group on facebook and many of us would love to know what tool you used on 4 mins 27 sec where you pushed Nutella batter out. Please share with us the name/brand of the product. If there is a amazon link would be awesome too.
Please please reply! We will be greatly appreciated.
Thanks! Love the recipe! We will keep following you.
It’s just a push up measuring cup from a company called pampered chef. They do home parties etc. So happy to hear your facebook group likes the video.
can i make a mini version of this ? if so how should i divide the recipe
You could half the recipe and make it half the size, but I don’t recommend going small than that. If you want to make mini versions, I suggest using a number of smaller cake pans and following the same recipe but dividing it equally among the smaller pans.
If I left out the oreos could I just marble the cream cheese mixture and the nutella mixture? thanks
Yes, you could do that.
This sounds so good. Gonna give this a try over the weekend. Thanks for sharing.
Simon
hey
i just wanted to know what size your cake was? or how big of a cake do those ingredients make? 🙂
Hey 🙂
Im from Denmark, sorry if my english are bad , i hope you unterstand me 🙂
Whitch kind of cream cheese did you use? Is it Philadelphia ?
And do i need to use gelatine to make it solid?
Philadelphia Cream Cheese
No Gelatine
It will become solid after you freeze/chill at least 3 hours
Make sure it’s the Block type of Cream Cheese or Neufchatel
Hi Jenn!
May I know how many inches of springform pan did you use for this recipe?
What quantity of the above ingredients do you recommend for a 9″ springform?
Thanks in advance!
The springform pan is 9″.
hey hello… how long do you mean with chill until firm to place the next layer? is it is like four hours or half an hour
thanks its looks delicious i hope to get the same final result like yours
You have to keep it in the fridge until it is solid. The length of time depends on your fridge temp/humidity.
Hi Jenn, I was wondering the same thing. How long to wait to place the next layer… let’s say that my fridge runs the same as yours… will an hour be enough? Also, should I refrigerate the nutela mix or keep it room temperature until the first layer sets? I am from Costa Rica so room temperature in December is kinda hot and humid hehe. I want to make this for a christmas dessert!
hi jenn,
just wanted to ask if i use the spreadable cream cheese as i can’t find the block one, would i have to add gelatin to get it to set? if so how much do i use?
I haven’t had any luck using the spreadable cream cheese for anything (other than a topping for bagels!). There are different additional ingredients in the spreadable version, which make it not suitable for baking.
I tried this recipe out and trust mee it was probably one of the best cheesecakes I have ever made. Thank u sooo much for this Jenn and would love to see more oreo and nutella goodies.
I’m glad you liked it!
Hi, I live in Australia.
Best substitute to graham crackers here? I know you can get them at some international stores in the city but it’s way too expensive. (Imported from America)
You could use whatever kind of biscuit your prefer.
Hey
The cake is great. But I have a small problem
The cream cheese and the whipped cream is not thick, it came out kind of like milk, may be the cheese isn’t thick enough.
Please help meeee. Please tell me the kind of the cheese- like Philadelphia? And which kind of whipped cream…
Thank you
Did you use the block/brick of cream cheese? If so, there shouldn’t have been any problem. Using the stuff that is “spreadable” or soft has additional ingredients that doesnt usually work in baking.
Hi
I made this cheesecake with my daughter today and it’s in the fridge…
I was just wondering … Shld I put the cake in freezer or fridge is fine…
Thanks a lot..
The fridge is fine. I hope you enjoy it!
Hey, my sister made this cheesecake with slight alters, but it’s pretty much the same, and I would like write a short blog post on it and of course with credits towards your blog, youtube and this recipe. Would that be alright? Hope to hear from you soon.
Also, the cheesecake was wonderful! Me and my family are extremely picky with sweets and sugars, although it was still sweet (and my sister didn’t even add in the sugar!) but not extremely, they really complimented on the cheesecake’s texture and smoothness of the cream cheese as well as how the flavours really complement each other. Thank you very much for the invention! 🙂
As long as credit is given where credit is due, yes please feel free to blog about your sister’s experience with this cheesecake. I’m so glad you liked it! It’s definitely one of my favourites.
Thank you so much! 🙂
Sorry for being a pain! But I would like to ask (if you could answer!) what the effect of lemon juice was for? I asked my sister and she says it’s optional. But since you never mentioned it being optional, I was wondering if you would say it’s optional too and what effect it would have on the cheesecake. 🙂
Ingredients are all equally important in a recipe. Baking is like science and if you don’t follow the procedure, it may not work out.
Lemon juice thickens no bake cheesecakes
I have now posted the blog post online! Please visit http://www.nolifelifelife.blogspot.com 🙂
Hope you enjoy it!
Thanks x
Hi jenn
I am from Singapore ! This it’s my first time doing chessecake I hope it’s came well ! Wish me good luck
I hope you were successful! Thanks for watching.
hi june 🙁
mine the top layer come like ice cream not firmness..and i can’t cut its too soft ! i put in freezer up let see
Made this for Christmas dinner for both friends and family! Turned out great both times and got many compliments- thank you!
So happy to hear that!! Thanks for watching.
Hello! I want to try this out but whipping cream is not available here in the Philippines. Can you suggest another substitute?
You need to use a heavy cream that will whip up.
Hi, I’ll be making this for our Christmas dessert.
Was wondering what kind of butter do you use (salted, unsalted, semi) and/or can you use margarine instead of butter?
Thanks
I use salted, but any will work. Have fun!
Hello Jenn! I’ve got 2 questions 🙂
1) How much is 1 cup of Nutella base on grams? I’m from Singapore so I can’t follow the chart u posted 🙁
2) Is there any other ingredient I can substitute with Graham Crumbs?
Thanks! 😀
Here’s our conversion chart http://cookiescupcakesandcardio.com/?page_id=3348
You can use whatever cookie you prefer.
Hi, I’ve tried this recipe but it didn’t turn out that well for me. Wondering if it’s because I used thickened cream instead of heavy whipping cream? Because I couldn’t find it in singapore. Or is there any other way I can make my own heavy whipping cream? Because my cheesecake turns out to be too watery/runny. It tastes good and all but it’s just about the firmness..
If you didn’t follow the directions/ingredients as they are written, then that is probably where you went wrong. Sorry to hear you had difficulty.
Me and my mum have tried this today… The Oreo layer set but the nutella layer is still not right after hours in the fridge…. What have we done wrong! I just want to eat it!
Since I can’t be there in the kitchen with you, unfortunately I don’t know where you may have gone wrong. If you followed the directions, everything should have worked out. Sorry to hear about your troubles.
Hihi, I’ve followed your ingredients & steps closely. But when doing the cream cheese portion it failed.
I added in cream cheese & lemOn juice & beat till smooth.. den added in whipped cream, beat for awhile and added in the sugar. The mixture didnt turns out the way it shld be. instead it is lumpy & runny. Did i did anything wrong?
Pls help! Thanks
If it is lumpy, my guess would be that you didn’t let it mix long enough. You have to mix enough so that the batter is smooth at each step. Starting with softened cream cheese helps a lot too.
I was wondering if there was any substitute for the cinnamon because I am allergic
I’m sure you could just leave it out, but that’s up to you.
I think Malt would be yummy here too 🙂
I totaly love this recipe.
I whant to make it into my daughters birtday cake.
So I have 2 questions:
– Can I put an ouwel or Icing sheet on top?
– Can I make this cheesecake 2 days before the party?
Thanks for the info!!
I’m sure you could put an icing sheet on top, I never tried that though. The cheesecake is best served 2-3 days within making it.
thanks for the info.
What size spring-form pan do you use?
I would like tho try the cake on wednesday so I have a couple of weeks before the bithdayparty 🙂
I believe it’s a 9″ pan.
I made it! it’s in the fridge right now!
It’s looking good!
Hope it will turn out great.
We will know this afternoon.
I was wondering about 2 things: Why do you put the lemonjuice in? And how do you soften the Nutella?
Mine was not soft at all (kept it out of the fridge) so it was really hard to incorperate into the creamcheese mixture.
Thanks so mutch for this great recipe!
I’ve never had nutella that isn’t soft, so maybe you had an old jar of it??? Just a guess. I keep mine in the cupboard and never put it in the fridge. The lemon juice is for taste. I hope you liked it!
how many does this serve
It depends on how big you slice the pieces…but I would say around 12.
Hello , me and my daughter made this today – it is amazing! Thanks so much for the recipe. Xx
So happy to hear that!
Hello! I’m just wondering, since this recipe is refrigerated, won’t it melt if it’s left outside of the fridge for too long?
Cakes should always be kept in the fridge for safe food practices.
Hey Jenn 🙂
I just wants to ask: How much is 1 Cup of Nutella? In Grams or ml?
I don’t have any right now, or I’d measure it for you. I’m sure if you Google it, someone has done the work before!
Hey!
Long time follower here, first time commenting. I have it chilling in the freezer at the moment! Wonderfully easy recipe and the little samples I had as I was going along were divine! Can’t wait for a proper taste!
I hope you love it!! Thanks for leaving a comment!
Looks tasty! Miamii
Hey! That looks yummy!
I don’t think I am allergic to peanuts. If I was my family would have found that out a long time ago! I think I am good to go for this recipe.
🙂