It’s no secret we are huge lovers of Desserts. When we saw this easy and delicious No Bake Nutella Swirl Cheesecake, we had to share.
This decadent delight has a wonderful crunchy Oreo biscuit base and swirls of chocolate make it a total eye teaser. Ella from Home Cooking Adventures has totally knocked it out the park!
No Bake Nutella Swirl Cheesecake Video
The best part is this Cheesecake looks like it takes a lot of effort. The truth is quite the opposite. Just don’t tell your guests!
Ella has created a video tutorial to guide you through the steps. You will need to allow for 6 hours cooling time in the fridge, so be sure to take that into consideration. To see the video, click play above ^
via Home Cooking Adventures
No Bake Nutella Swirl Cheesecake Ingredients
- 26 oz (750g) cream cheese, room temperature
- 7 oz (200g) whipping cream (35% fat), cold
- 1/2 cup (140g) Nutella
- 2 tsp (10g) vanilla extract
- 1/2 cup (65g) powdered sugar
Nutella Cheesecake Oreo Crust Ingredients
- 12 oz (340g) Oreo cookies
- 1 stick (110g) unsalted butter, melted
via Home Cooking Adventures
No Bake Nutella Swirl Cheesecake Instructions
Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
Press the mixture into the bottom and up the sides of a greased 8 inch (20 cm) springform pan using the back of a spoon and your fingers where necessary. Refrigerate until the filling is prepared.
Nutella Swirl Cheesecake Filling Instructions
In a mixing bowl place the cream cheese, powdered sugar and vanilla extract and mix until smooth.
In another bowl mix the cream until soft peaks form. Gradually fold the whipped cream into cream cheese mixture.
Divide the mixture in two. Fold Nutella in one half of the mixture.
Place the mixtures into the prepared pan on two layers. Start with 3 large spoons of cream cheese mixture with space between them and them fill the gaps with 3 large spoons of Nutella mixture.
Repeat for the second layer. Slam the springform pan on the countertop to spread the mixture. Use a knife to create swirls on top and bottom as well.
Refrigerate for 6 hours or even overnight to set.
