Last updated on December 29th, 2017 at 10:55 pm
No Bake Nutella Cheesecake with Oreo Cookie Crust – truly the most delicious, decadent, smooth, creamy, and rich dessert you’ll ever have.
I’ve probably mentioned this before, but cheesecake is one of my favorite desserts, and nutella is by far my favorite. There is always nutella in the house, so whenever I feel the need for something sweet, I always have a teaspoon of nutella and life is great again. The thought of mixing nutella and cheesecake was very exciting to me.
To make this cheesecake is very easy, the bottom crust is just crushed oreo cookies with a bit of butter and the cheesecake itself is cream cheese, nutella and fat free cool whip. See I used fat free cool whip, trying to make it a bit healthier. I know, who am I kidding!
Now that we have that out of the way, let me just tell you something. Once you try this cheesecake, you’ll feel like you’ve died and gone to heaven. It’s so delicious, it’s so smooth, it’s sort of like a mousse but thicker. I don’t have enough words to explain how delicious this truly is. This is now my favorite dessert.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
No Bake Nutella Cheesecake with Oreo Cookie Crust
Ingredients
Crust
- 12 oreo cookies crushed
- 1 tbsp butter unsalted, melted
Cheesecake
- 8 oz cream cheese (1 package)
- 2/3 cup Nutella
- 8 oz cool whip fat free, frozen
Instructions
- To crush the oreo cookies (with the white part), place them in a ziploc bag, close it and using a rolling pin just take out your frustrations on the cookies until crushed. Stir together the crushed oreos with the melted butter and press into the bottom of 4 dishes to form the crust.
- In a mixer add the cream cheese and nutella and mix until smooth. Next add the frozen cool whip, I only let my cool whip thaw for a couple minutes, I wanted to use it frozen. Mix it with the mixer until there are no more white streaks. Place the cream cheese mixture into a piping bag or a ziploc bag and pipe the filling evenly into the dishes. You can also just use a tablespoon.
- Top the cheesecake with more cool whip, chopped hazelnuts and shaved chocolate.
- Refrigerate for a couple hours before serving.
This sounds so good. Gonna give this a try over the weekend. Thanks for sharing.
Simon
Hi looks so yum I’m from Australia we don’t have cool whip what is it and what could I substitute it with.
Thanks 🙂
Do you have whipping cream?
Jo – Is this recipe for small, mini trifles? Or for a large one?
It’s for 4 mini trifle cups. 🙂
Would it work in a regular sized trifle bowl? Maybe double the ingredients?
You might have to double the ingredients, but I’ve never tried making it in a regular sized bowl, so I can’t be 100% sure.
I’ve been eager to try your recipe and finally today I got the chance, but from the ingredients list I had only Nutella and cream cheese on hand!
I substituted the Oreo with small tea biscuits (used 24 of them) and substituted the cool whip with my homemade thick creamy 3% yogurt.
The dessert was ready in minutes. It was a huge hit in my family, it was airy, smooth, creamy and just the right amount of sweetness.
Thanks a lot for the recipe.
You’re very welcome, great substitutions. 🙂
Hi Jo! Your recipes look so yummy I can’t wait to try them out.
I am currently in India and rue the fact that we don’t have cream cheese available. What could you suggest to use as a substitute? Yogurt is available and a fresh very mild soft cheese called ‘paneer’. I’ve considered trying to cream some paneer with yogurt or cream, but paneer is really crumbly. Any suggestions? Looking forward to hear from you!
I don’t think yogurt would work, cream cheese is really thick and creamy and it sounds like paneer sounds more like a ricota if it’s crumbly. The only other cheese that comes to mind that’s creamy like cream cheese is mascarpone. If you can’t find that either, you could try the paneer it just might have a bit different texture.
Good morning
I will make this yummy recipe today so about the cream cheese do I need to leave it for room temperature ?
You can, if you do it will be easier to handle. 🙂
Oh well. Guess what. What is, and we don’t have, cool whip?
You could try whipped cream and see how that works out, I haven’t myself tried it though. 🙂
Oof this stupid country. What on earth made me come here in the first place! Ok. Question. I’m not that mad about Nutella, which I can get! We do make a very nice chocolate spread. It’s so good that my children ate it when they were small and still do even though my daughter will be 40 soon. If I bought something else home they wouldn’t eat it. (I am just as gabby in real life – you know what I mean. I hope I don’t annoy you). So my question is can I use the chocolate spread we like. Could have done the whole thing in 8 words. 🙁
Hi Judy,
No you don’t annoy me 🙂 I’ve seen different chocolate spreads here as well but I can’t say I’ve tried any others. However, I believe they’re all pretty similar, so I’m pretty sure it would work just as well in this dessert. Let me know how it turns out if you give it a try.
Will do. It’s actually an Israeli chocolate spread. One of the things they can make well. Well this company at least.