Let’s start this series off right with a delicious and uncomplicated dessert to impress!
I just recently tried Nutella for the first time, despite the Nutella craze that has circulated for a while, now. I was pleased to find that it is very, very tasty. Though I’ll probably stick with good ol’ creamy peanut butter for my everyday toast spread, Nutella is a nice treat that goes splendidly in these simple no-bake cheesecakes! Better yet: This is a dessert you can make a day ahead of your special dinner. Thumbs up!
No-Bake Nutella Cheesecakes
- 16 Oreo cookies
- 4 tablespoons butter, melted
- 1 (8 oz) block cream cheese, softened
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
- 1 (8 oz) container Cool Whip, thawed
Directions: In a food processor, pulse the Oreo cookies until crumbled into fine crumbs. Add the melted butter to the food processor and pulse the crust mixture until combined. Spoon the crust mixture evenly among serving dishes and/or into the bottom of a silicone cupcake mold. Press down the crust until firmly packed. Set aside until you are ready to add the filling. Using a stand mixer or an electric hand mixer, cream together the cream cheese and Nutella. Once completely combined, add the vanilla. Lastly, fold the thawed Cool Whip into the Nutella mixture using a rubber spatula. After the Cool Whip has been completely incorporated either pipe or spoon the filling into the silicone mold/ serving dishes. Refrigerate at least 2 hours before serving. I recommend that you place the silicone mold in the freezer for half an hour to ensure the cheesecakes slide out easily. Once completely chilled, remove cheesecakes from silicone mold and keep refrigerated until ready to serve.
Here are our cast of characters for these delightful treats!
Pulse the Oreos in a food processor until finely crumbled. Melt your butter and add it to the cookie crumbs.
Once the Oreo crumbs and butter are completely combined the crust is ready to go. It’s so simple, I love it!
Spoon the crust mixture evenly into your silicone mold. Because I only have the one heart shaped mold I wanted to show you the option of making these desserts in their individual serving dishes as well. The number of individual cheesecakes you will make greatly depends on the size of your mold or serving dishes.
Press the crust mixture until firmly packed in each of the cups.
Now onto the cheesecake filling. Toss the cream-cheese, nutella, and vanilla into the bowl of a stand mixer and cream on medium speed until completely blended.
Scrape down your bowl to make sure to get all of the cream cheese from the bottom and sides. Side note: my cream cheese mixture looks a little grainy because I buy cream cheese on sale and toss it in the freezer. Freezing the cream cheese changes the consistency a bit, but the end result will be the same. If your cream cheese has not been frozen then you shouldn’t need to worry about this.
Scoop the Cool Whip into the bowl and use a rubber spatula to fold it into the cream cheese mixture. You want to fold in the Cool Whip to prevent it from completely deflating.
It took me a while before the cool whip was completely incorporated, but hang in there and you will be rewarded!
To make it easier to distribute the filling over the crusts I decided to scoop the cheesecake mixture into a piping bag. If you don’t have this available you can simply scoop the filling into the cups with a spoon.
Divide the filling evenly among the crusts.
A delicious side-shot for your viewing pleasure.
All filled and ready for the fridge! Chill these desserts for at least 2-3 hours before serving. I wanted to be sure that the hearts would come out of the mold easily so I placed the silicone mold in the freezer for half an hour before gently pushing them out. Try to be gentle or the crust may crack.
Isn’t it precious? These little cheesecakes are perfectly sized for individual servings and they look great! Not only are they cute, but they’re pretty darn tasty, too!