No Bake Nutella Cheesecake 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
NUTELLA® CHEESECAKE
This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.
Provided by LAURABEATTY
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 61.4 g, Cholesterol 61.6 mg, Fat 40.2 g, Fiber 0.4 g, Protein 8.4 g, SaturatedFat 15.3 g, Sodium 380.4 mg, Sugar 49 g
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
NO BAKE NUTELLA CHEESECAKE
This Nutella Cheesecake is not only as decadent and delicious as it looks, it's quite simple to prepare and got that dramatic effects that anyone will go "ohhh, and ahhhh..." when you present it! At least my kids did that when I served it to them! And after tasting the cake, they declared that this is the BEST cheesecake ever!
Provided by Amy T.
Categories Dessert
Time 30m
Yield 1 9-inch Cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- To Prepare the Crust:.
- Process Oreo cookies in a food processor until they turned into fine crumbs. Add butter and pulse a few times. Press mixture evenly onto the bottom of a 9-inch spring-form pan. Chill the crust in refrigerator while preparing filling.
- To Prepare the Filling:.
- In small saucepan, add milk and sprinkle powdered gelatin evenly over surface. Let stand for 5 minutes. Place saucepan over low heat and cook while stirring until gelatin is dissolved. Remove from heat and let cool slightly.
- In the bowl of the stand mixer fitted with whisk attachment, beat cream cheese and sugar over medium speed until smooth. Add in sour cream, Nutella, and vanilla until well combined. Scrape the sides of the bowl when necessary. Turn mixer to low and gradually pour in gelatin mixture.
- Pour batter into the pan over the crust and spread evenly. Cover and chill until set, about 4 hours.
- To Prepare the Ganache:.
- In a small bowl, stir the Nutella and hot milk together until well incorporated and cooled down. Pour on top of the cheesecake and spread into an even layer. Return to refrigerator to chill for another 2 hours.
- To assemble, remove cheesecake from the pan. Pipe whipped cream over the top of the cheesecake (I used a large round tip) and sprinkle with cocoa powder. Store cheesecake in the refrigerator until ready to serve.
Nutrition Facts : Calories 695.6, Fat 46.7, SaturatedFat 31.6, Cholesterol 87.5, Sodium 330.1, Carbohydrate 62.1, Fiber 3.5, Sugar 50.9, Protein 8.8
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