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Skip the oven and whip up this Oreo Nutella cheesecake. Creamy filling meets Nutella chocolate and crunchy Oreos for a show-off dessert that's always a hit. People can't keep their hands off it—I never have leftovers when I bring this out.
I started making this when my kitchen was sweltering one summer. I just wanted something sweet without making things hotter. Now all my friends expect this for every big get-together or birthday bash.
Inviting Ingredients
- Granulated sugar: Keeps things sweet and helps the whipped cream stay fluffy
- Melted butter: Unsalted is best. Melts into the cookie crumbs to hold everything together and adds a rich taste
- Cream cheese: Leave it out for about 30 minutes to soften. That way, the filling stays smooth with zero lumps
- Heavy whipping cream: Whip when it's straight from the fridge so your cheesecake gets light and airy
- Nutella: Use at room temp so it mixes in easy, lending the whole cake that classic chocolate hazelnut punch
- Oreo cookies: Use some crushed for the base and toss in chunks for a little crunch as you bite in
Step-by-Step Directions
- Chill and Cover:
- Once everything's layered up, wrap your pan tightly (plastic wrap is your friend) and stick it in the fridge at least 8 hours, overnight's even better. It'll help the flavors blend and the texture set up right. When you're ready to dig in, pop off the pan sides and pile on extra Oreos and a Nutella drizzle if you like.
- Add Cookies and Layer:
- Fold those Oreo bits into your filling evenly. Plop half the mix over your cold crust, smooth it out. Warm up some Nutella and swirl it in the center for a fun middle layer. Spread on the rest of your filling and even out the top.
- Mix the Filling Together:
- Add a third of the whipped cream into your Nutella cream cheese. This lightens it up. Carefully mix in the rest, not too rough or you'll lose that fluffiness. No white streaks? You're set!
- Whip the Cream:
- Pull a cold bowl out of the fridge, pour in chilled cream and sugar, then mix on low at first, cranking to high till you see soft peaks—about 3 minutes. Stop before it gets stiff or grainy.
- Blend the Base:
- Grab a big bowl and use a mixer to beat that softened cream cheese till smooth. Scoop in your room-temp Nutella and mix until you see just one chocolaty color, scraping the bowl so no cream cheese gets left behind.
- Build the Crust:
- Toss Oreo cookies in a food processor and blitz until they're tiny crumbs. Move them to a bowl, pour on melted butter, then stir till the crumbs look like damp sand. Press firmly into the bottom of a springform pan. Use a measuring cup to flatten it all out, then freeze for 15 minutes while you make the filling.
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Here's my trick for the crust: Before you crumble the Oreos, take out the creamy stuff in the middle. It'll amp up the chocolate flavor and keeps things from being too sweet. I actually figured this out when my kid refused to share the cream part with me—it turned out to be a happy accident!
Personalize It
Make this your own: Mix in a little espresso powder to the filling for more chocolate depth, or add a splash of hazelnut liqueur if you like a boozy kick. Swap in other cookies if you’re curious—try a handful of chocolate chip or Biscoff cookies for a tasty twist.
Storing Leftovers
Pop leftovers in an airtight container and they'll keep fresh for up to five days in the fridge. If you want to hang onto them longer, freeze slices wrapped tightly in plastic and slip into freezer bags. Just thaw overnight in the fridge—Oreos on top might get a bit softer, but it'll still taste awesome.
Keep It Easy
If it's not setting up, it's probably because the cream didn't get whipped enough first. That whipped cream is what gives the cake its shape. Skimping on chill time is another easy mistake—don't rush it, the full 8 hours makes all the difference.
Smart Serving Ideas
This treat's rich, but I love giving it fun sides. Serve with a scoop of vanilla ice cream or a handful of berries to brighten it up. Coffee drinkers—grab a cappuccino and enjoy the chocolate flavors even more.
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Recipe FAQs
- → Could I pick a different cookie for the base?
Of course! Feel free to switch the Oreos with graham crackers, digestives, or similar options. Just crush them finely and mix with some butter to hold it together.
- → Is there an alternative to Nutella?
You can use other chocolate-hazelnut spreads or melted chocolate instead. The rich, creamy flavor stays just as good.
- → How many hours should it chill in the fridge?
It needs at least 8 hours, or better yet, an overnight chill to set properly and make slicing easier.
- → Can this dessert be prepped beforehand?
Yes, it’s great for planning ahead. It’s fine to make it one or even two days earlier. Just keep it cold and finish the toppings right before you serve.
- → Do I really need heavy cream?
Yes, heavy cream is key for that light, fluffy filling. Low-fat substitutes don’t whip as well and may change the consistency.
- → Is freezing this a good option?
Yes, this dessert can be frozen for up to a month. Just wrap it tightly, let it thaw in the fridge, and it’ll be ready to enjoy.