No Bake Nutella Cheesecakes Recipes

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!

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.

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.

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.