Nutella Oreo Cheesecake

This Nutella Oreo cheesecake is a rich, no-bake dessert that comes together in just a few minutes of prep time. It combines a crunchy Oreo cookie base with a creamy mascarpone and Nutella filling, topped with a smooth chocolate-Nutella layer.

What makes it special is the contrast between textures—the crunchy base, the silky cheesecake cream, and the glossy chocolate topping. It’s indulgent, creamy, and perfect for celebrations, gatherings, or when you want a quick dessert that looks impressive but requires no baking.

It’s one of those recipes that always disappears fast once served.

Nutella Oreo Cheesecake

No-bake Oreo cheesecake with Nutella mascarpone filling and chocolate topping. Rich, creamy, and ready in minutes of prep.

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Prep Time 10 minutes mins

Total Time 4 hours hrs

Servings: 10

Cuisine: Dessert / Modern European

Ingredients Equipment Method Notes

Ingredients

  

Base

• 250 g Oreo cookies
• 100 g melted butter

Filling

• 500 g mascarpone cheese
• 300 g Nutella
• 400 ml whipping cream whipped

Topping

• 300 g Nutella
• 100 ml heavy cream

Equipment

• Mixing bowls
• Hand mixer or whisk
• Cake pan (20–24 cm)
• Spatula
• Saucepan (for topping)
• Refrigerator

Method

 

1. Crush Oreo cookies into fine crumbs.
2. Mix with melted butter and press into a cake pan.
3. Refrigerate while preparing the filling.
4. Mix mascarpone with Nutella until smooth.
5. Gently fold in whipped cream.
6. Pour mixture over Oreo base and smooth the top.
7. Heat Nutella and cream together until smooth.
8. Pour topping over cheesecake.
9. Chill for at least 3–4 hours before serving.

Notes

Use full-fat mascarpone for best texture.
Do not overmix whipped cream—fold gently.
Chilling time is important for structure.
Best served cold straight from the fridge.