Nutella & Oreo Cheesecake

Cheesecake is one of my absolute favourite desserts to make. I almost always opt for the no-bake version, it’s easier to make and there is much less that can wrong. This is a recipe for a decadent Nutella and Oreo cheesecake which combines those two childhood favourites into a decadent grown-up dessert.

When I was a chef, making desserts was always my favourite part of the job and is probably one of the things I miss the most now I work from home. There’s nothing quite like having the space and machinery and to really go for it.

As I mentioned before, I love making cheesecakes. I’ve made different varieties over the years, both in a commercial kitchen, for private functions and of course for friends and family. Most people love cheesecake and it’s great for providing a dessert they can really enjoy.

Are you making this lovely treat for a Coeliac? That’s no problem, check out Becky’s collection of gluten free dessert recipes to find the perfect dessert for you.

Tips for Nutella & Oreo Cheesecake

A few tips for making a Nutella and Oreo Cheesecake

• This cheesecake is definitely at it’s best for the first 48 hours – after that I find the Oreos go a little bit soft
• While I used branded items to make this cheesecake, you could use own brand hazelnut spread and Oreos in this recipe
• I find this recipe is sweet enough for me, but try the mix before transferring into the cheesecake tin and add a little more icing sugar if needed.
• Some people like to remove the cream before blitzing the Oreos, this isn’t something I bother with, I just find it means you need a little bit less butter.
• No food processor? No problem. Either place the Oreos in a bowl and use the end of a rolling pin to crush them, or place inside a large sealable plastic bag and bash with a rolling pin.
• I used a 10-inch springform tin.
• Oreos come in 154-gram packets, so I have given by the packet measurements for this post for ease, rather than saying really random amounts!
• Feel free to mix it up when it comes to decoration! Try using crushed Oreos instead of whole smothering with my easy chocolate dipping sauce.

Nutella & Oreo Cheeseccake

Fiona Hawkes This post may contain affiliate links which are marked with * Cheesecake is one of my absolute favourite desserts to make. I almost always opt for the no-bake version, it’s… Recipes oreo cheesecake nutella European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 Packets of Oreos (154g each)
• 100 grams of melted butter
• 500 grams of mascarpone cheese
• 400 MLS of double cream
• 3 TBSP of Nutella
• 75 grams of icing sugar

Instructions

1. Blitz two packets of Oreos in a food processor until a fine crumb consistency has been reached.
2. Melt the butter, either on the hob or in the microwave and mix together with the oreos to make the cheesecake base.
3. Spread the base into the cheesecake tin, pressing it down tightly using the back of the spoon. Refrigerate.
4. Blitz another packet of Oreos in the food processor and set aside.
5. Using an electric mixer, whisk together the double cream, mascarpone and icing sugar until the mixture thickens to the consistency of softly whipped cream.
6. Add the three tablespoons of Nutella and whisk again to incorporate.
7. Add the crushed Oreos. Take the fourth packet of Oreos and break up into large pieces before stirring through the mixture.
8. Taste to check for sweetness and add more icing sugar if needed.
9. Spread the cheesecake mixture over the oreo base. Cover the top and refrigerate for a minimum of four hours, but ideally 12 hours or overnight.
10. Remove from the tin to serve, adding the whole biscuits at the last minute.