No-Bake Oreo and Nutella Cheesecake
Celebrate the Oscars in style with this decadent Oreo and Nutella Cheesecake. Rich, Creamy, Hazelnutty and Chocolatey. Definitely an award-winner.
Guys. The Best Foreign Film Oscar was awarded to Poland’s Ida yesterday. I feel the pride, even though I’m not technically Polish (I do live here, though!) I haven’t as yet seen the Oscars- I will tonight, Neil Patrick Harris must have been an outstanding host. But obviously Oscar-related articles pop up on my Facebook newsfeed, and I don’t have the kind of patience that requires me to wait an entire day to see the bits and pieces that went viral. I saw a glimpse of Lady Gaga’s The Sound of Music tribute, and while it doesn’t seem like her traditional style, It gave me goosebumps.
From what I’ve already read, I was most pleased to see Ida in bold on the list of nominations for Best Foreign Film. I wrote a review for Ida, so it was first off, the only film I had seen from that particular category. Ida is set in Communist Poland, nearly twenty years after World War II. I’ll admit that the film baffled- perhaps even irritated me when I viewed it for the first time. The reality it showed was frightening, but I couldn’t look away. I am conditioned by the stereotypical action-packed nature of western films that are meant to entertain. Ida isn’t a film you watch to escape, it is a film that demands thought, that keeps you constantly questioning the motifs of the characters. And it is beautiful- an Oscar well-deserved, or maybe I’m just partial. In any case, It’s beautiful. Watch it.
To celebrate this win, I bring you pure indulgence. A dark chocolate Nutella cheesecake with an Oreo crust.
Most recipes call for both, sugar and Nutella- a combination I thought was a little over the top. I decided that Nutella was sweet enough, and that the bitterness of dark chocolate would balance out the tanginess of the cream cheese and the richness of the Nutella perfectly. In this recipe, the taste of Nutella in the filling is quite subtle: You can definitely tell it’s there, but it isn’t like eating Nutella straight from the jar. If you’d like that kind of taste, use milk chocolate instead of dark – or just use more Nutella instead.
I love to use Oreos when making tart – or cheesecake bases. They have a nice dark flavor, but that cream in the middle make them slightly sweet. Additions to the crust include hazelnuts and a dollop of Nutella; it is after all, a Nutella cheesecake. I use a food processor to break down all the ingredients, but a longer (and more tedious) alternative is placing them in a ziplock bag and smashing them with a rolling pin, if you go with this method, make sure to melt the butter. Otherwise, the butter is fine at room temperature, or even cold out of the fridge.
I warn you that this recipe probably has like, a million calories in total. It is very rich and decadent- perfect for special occasions, like the Oscars. But be careful, as the first slice will have you going back for more.
No-Bake Oreo Nutella Cheesecake
- 20 (200 g) chocolate sandwich cookies (such as Oreos)
- 1/4 cup (50 g) butter at room temperature
- 1/4 cup (40 g) hazelnuts
- 2-3 tbsp Nutella
- 80 g (3 oz) bittersweet chocolate (you can use semi-sweet or milk chocolate if you're not a dark chocolate fan)
- 1 cup (300 g) Nutella, divided into 2 portions
- 500 g (16-17 oz) cream cheese
- For the topping:
- 1/2 cup (80 g) hazelnuts, roughly chopped
- 3-4 chocolate sandwich cookies (35 g) such as Oreos, roughly chopped
- Place all the ingredients into a food processor and pulse until the mixture resembles damp sand. Add more Nutella if you feel the mixture is too dry.
- Press the mixture evenly on the bottom and up the sides of a 20 cm (8 inch) springform pan, and set aside.
- Place one of the portions of Nutella into a bowl along with the chocolate.
- Melt in the microwave for around 1 minute, checking every 20 seconds and stirring in between until chocolate has melted completely.
- Beat in the remaining Nutella and cream cheese. Keep mixing and folding until the mixture resembles the consistency of chocolate mousse.
- Scrape the mixture onto the Oreo crust and spread it out evenly using a spatula or knife.
- Top with the Oreo and hazelnut chunks.
- Cover the cheesecake with cling film and place into the refrigerator for a minimum of 3 hours, or overnight preferably.
- Serve wedges plain or with berries.