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Nutella Oreo Cheesecake

Yield Serves 12 1x
Prep: 400 minutesCook: 7 minutesTotal: 6 hours 47 minutes

A creamy Nutella cheesecake with a crunchy Oreo cookie crust.


Nutella cheesecake

  • 400 grams (approximately 40) Oreo cookies
  • 115 grams (1/2 cup or 1 stick) unsalted butter, melted
  • 500 grams (18 ounces) cream cheese, room temperature
  • 50 grams (1/4 cup) caster or granulated sugar
  • 1 teaspoon vanilla extract
  • 300 grams (1 cup) Nutella
  • 240 ml (1 cup) thickened or heavy cream*
  • 60 grams (3/4 cup) hazelnuts, skinless


  1. Grease a 9 inch round springform tin with butter and line the bottom with parchment or baking paper. Add Oreos (cream and all) to a food processor and whiz until they form fine crumbs. Add melted butter and whiz again.
  2. Give the mixture a good stir with a spatula and then dump into your prepared tin. Carefully press the cookie crumbs into the bottom and sides of your pan as evenly as you can. Use the back of a dessert spoon to get a nice smooth finish. Pop into the fridge.
  3.  Add cream cheese, sugar and vanilla to a large mixing bowl. Beat with electric mixer on medium speed until smooth and creamy.
  4. Add Nutella and cream and beat with an electric mixer for 3-5 minutes until mixture combines and thickens slightly.
  5. Pour mixture over the cookie crust and gently smooth the top. Pop back into the fridge for at least 6 hours, or even better, overnight.
  6. When you are ready to serve, carefully toast your hazelnuts by adding them to a shallow frying pan over a medium heat. Watch them carefully for 5-7 minutes, shaking the pan occasionally to help them brown evenly. Be careful not to burn.
  7. Once the nuts are golden, remove from the heat and place in a mortar and pestle. Gently crush the nuts. Once the nuts are completely cooled, sprinkle over cheesecake.


*Just be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version.

Author: Jessica HolmesCategory: DessertCuisine: American
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