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Overhead photo of No Bake Nutella Cheesecake topped with Nutella drizzle, hazelnut crumbs, Nutella whipped cream and Kinder Buenos

No Bake Nutella Cheesecake with a Gluten Free Hazelnut Oreo Crust

Tracy @ Next Level Baker
No Bake Nutella Cheesecake blends a creamy Nutella and cream cheese filling with a crisp, gluten free Oreo hazelnut crust. Rich, chocolatey and easy to make. Perfect for chocolate hazelnut lovers seeking a gluten-free treat.
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Prep Time 15 minutes
Chill and decorating time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Stand mixer or hand mixer
  • 1 Food processor optional

Ingredients
  

Crust

  • 14 gluten free Oreos
  • ½ cup chopped roasted hazelnuts
  • 3 tablespoons salted butter melted

Filling

  • 24 ounces cream cheese room temperature
  • 1 cup Nutella
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar

Toppings

  • ¼ cup Nutella for drizzle
  • ¼ cup roasted hazelnuts
  • ¼ teaspoon cocoa powder
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tablespoon Nutella for whipped cream

Instructions
 

Make the crust

  • Spray an 8 or 9 inch springform pan with cooking spray.
  • Add 14 gluten free Oreos (insides included) and ½ cup hazelnuts into a food processor and grind into smaller pieces.
  • Microwave 3 tablespoons of salted butter just until melted, 15-30 seconds. Mix the butter into the Oreo mixture until the butter is evenly distributed.
  • Add the crust mixture to the springform pan. Even it out and then press very firmly into the pan with a flat bottom of a measuring cup.

Make the filling

  • Add the room temperature cream cheese to a mixing bowl and mix on low speed until the cream cheese is light and fluffy with no lumps remaining. Approximately 2-3 minutes.
  • Add 1 cup of Nutella to the mixing bowl and mix on low until the Nutella and cream cheese are fully combined.
  • Add the heavy whipping cream and powdered sugar to the mixing bowl and mix on medium high to high until light and fluffy. Approximately 2-3 minutes.
  • Pour the cheesecake filling on top of the crust and even out the top with a spatula.
  • Refrigerate for a minimum of 6 hours but preferably overnight.

Decorate the cheesecake

  • Run a knife around the outside of the springform pan and then remove the ring.
  • If using a cardboard cake board or a serving plate, remove the cheesecake from the bottom of the springform pan with a cake lifter by gently sliding the cheesecake from the springform pan bottom on to the cake board or serving plate while supporting the underside of the cheesecake.
  • Microwave ¼ cup of Nutella for 20-30 seconds, just until it will drip. Add it to a decorator bottle or piping bag (or use a spoon) and drizzle across the cheesecake. [If you would like a lot of drizzle, use ½ cup of Nutella instead.]
  • In a food processor, grind ¼ cup of hazelnuts and a ¼ teaspoon of cocoa powder until the hazelnuts are coated in chocolate and the nuts are the size of a crumb. [You can also chop them with a knife.] Sprinkle across the cheesecake over the drizzle.
  • Add the heavy whipping cream, powdered sugar and Nutella to a mixing bowl. Preferably use the whisk attachment and whisk on medium high to high until medium to stiff peaks form. Be patient. It may take 3-5 minutes. [If you want a lot of Nutella whipped cream, you can double the ingredients.] Pipe or spoon on the Nutella whipped cream and top with the Kinder Bueno candy bar pieces if desired (Kinder Bueno bars are not gluten free.)
  • Serve immediately or refrigerate!

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Keyword No Bake Nutella Cheesecake
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