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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
Total Time 4 hours
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.