No Bake Nutella Cheesecakes Recipes
NO-BAKE NUTELLA CHEESECAKE RECIPE BY TASTY
Here's what you need: oreo cookies, butter, chocolate hazelnut spread, cream cheese, whipped topping, whipped cream, chocolate shaving
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush cookies and mix with melted butter.
- Spread mixture over pie pan.
- Refrigerate crust while making filling.
- Mix Nutella, cream cheese, and whipped topping until smooth.
- Spread mixture over pie crust.
- Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
- Enjoy!
Nutrition Facts : Calories 869 calories, Carbohydrate 73 grams, Fat 60 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams
NO BAKE NUTELLA CHEESECAKE
Make and share this No Bake Nutella Cheesecake recipe from Food.com.
Provided by Ericka M.
Categories Cheesecake
Time 1h
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Combine Oreo crumbs with melted butter.
- Press crumbs into the bottom and halfway up the sides of a 9 inch pie pan. Set in refrigerator to firm.
- Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined.
- Gently stir in the Cool Whip.
- Pour filling into crust and smooth the top.
- Refrigerate for about 4-6 hours or until firm.
- Remove cheesecake from springform pan and place on cake plate.
- To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth.
- Let the ganache to cool slightly and thicken before pouring over cheesecake.
- Sprinkle chopped Ferrero Rocher over the top of the cheesecake.
- Refrigerate until serving.
Nutrition Facts : Calories 1043.4, Fat 76.7, SaturatedFat 56.2, Cholesterol 136.2, Sodium 417.2, Carbohydrate 79.9, Fiber 5.3, Sugar 70.7, Protein 11.4
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4.5/5 (101)Total Time 15 minsCategory ChocolateCalories 452 per serving
- In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
- Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
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- Prepare pan: Flip the base of a 20cm / 8" springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.
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