This no-bake Chocolate Nutella Cheesecake Slice is the ultimate dessert for any occasion! It features a crunchy Oreo base and a dreamy mousse-like Nutella cheesecake filling, all topped with crushed Ferrero Rocher chocolates. It is rich, creamy and a true chocoholics delight!
If you are obsessed with cheesecake like me, or if a jar of Nutella and a spoon is all you need to make you happy, then you are going to love this 6-ingredient cheesecake slice!
This recipe is based on the famous Nigella Lawson Nutella cheesecake recipe – but obviously it’s a slice version (hello, easy cutting!) and it’s also got a chocolatey Oreo biscuit base. And I can’t forget to mention the crunchy chocolate + hazelnut Ferrero Rochers on top to finish! But the 3-ingredient filling is the same – cream cheese, Nutella and icing sugar. No gelatine, whipped cream or other fillers. So simple!
Like my Nutella Bliss Balls, Nutella Thumbprint Cookies, Nutella Crumble Bars and Nutella Mousse this simple cheesecake slice is pure choc-hazelnut indulgence. Boasting a crisp Oreo base and the creamiest Nutella cheesecake filling, it is a great recipe to have up your sleeve when you need a last-minute dessert or a quick chocolate fix.
But be warned, it will be hard to stop at one piece!
Why You're Going To Love This Recipe
- Quick and easy to make – you only need a handful of ingredients and 20 minutes of prep time to make this chocolate Nutella cheesecake slice.
- No baking involved – no need to turn on your oven - everything comes together in the fridge!
- Soft and creamy – your spoon will slide right through this rich cheesecake. It has an almost mousse-like filling that pairs beautifully with the crunchy biscuit base and hazelnuts from the Ferrero Rocher. Simply divine!
- Perfect for pleasing a crowd – the slices are perfect for cutting and sharing with no fuss. A fabulous slice for Christmas holiday and family gatherings.
- Full of chocolate hazelnut flavour – Nutella lovers, this slice is for you!
- No gelatine – makes prep easier and also suitable for vegetarians.
What You Need
This easy recipe only contains 6 ingredients! No need for clutter or crowded benchtops today.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Oreo biscuits – there’s no need to remove the cream filling from the cookies. It adds flavour and helps to hold the base together. I recommend using regular Oreos rather than double-stuffed. Or you could swap these for any plain, sweet chocolate biscuit like Arnott’s Chocolate Ripple if you prefer or can't purchase Oreo's.
- Butter – I recommend using real butter (salted or unsalted) rather than butter substitutes or margarine for the best flavour, and also because the butter helps to set the biscuit base.
- Nutella – the star ingredient in this dessert. It is definitely a decadent spread and we’re adding almost a whole jar! Nutella also helps the filling to set and will firm up in the fridge. You can swap Nutella for any kind of chocolate hazelnut spread.
- Cream cheese – I recommend using regular, full-fat cream cheese (the block type, not spreadable cream cheese) for the best flavour and consistency. Make sure the cream cheese is at room temperature first (leave it out for at least 30 minutes before mixing) to ensure the cheesecake filling has a smooth consistency. Cold cream cheese may cause lumps throughout the mix.
- Icing sugar – either pure sugar mixture or icing sugar mixture will work here, and this helps to set and sweeten the filling.
- Ferrero Rocher chocolates – have a crisp, wafer shell and a creamy hazelnut filling covered with chocolate and roasted hazelnuts that adds a lovely texture to the slice. They taste as good as they sound! Ferrero Rocher are available in most supermarkets. Alternatively, they can be swapped for an extra swirl of Nutella or even some toasted hazelnuts, if preferred.
Step By Step Instructions
Just 6 ingredients and a few simple steps are all that stands between you and this indulgent chocolate Nutella cheesecake slice!
Step 1 – The Biscuit Base
Place the Oreo cookies (filling and all!) into a food processor and pulse until you have fine crumbs.
** If you don’t have a food processor, you can place the Oreos in a bag or bowl and crush them with a rolling pin.
Add the melted butter and mix to combine. Then, press the mixture firmly into a prepared slice tin and refrigerate to set.
Step 2 – The Nutella Cheesecake Filling
This step is so easy! Simply beat the Nutella, cream cheese and icing sugar together until smooth and creamy.
Then spread the mixture over the prepared Oreo base.
Top with the crushed Ferrero Rocher and refrigerate for a minimum of 4 hours to fully set before slicing into squares.
Expert Tips & FAQs
Because this cheesecake slice is made without any gelatine (and is completely no-bake), it stays lovely and soft when chilled and is best served straight from the fridge.
Once refrigerated for at least 4 hours, the cheesecake filling should feel firmer to touch (although this version will stay softer like thick chocolate mousse, rather than solid like a traditional cheesecake). For a sturdier cheesecake, refrigerate overnight before slicing and serving.
This slice will keep in the fridge for 2-3 days, but is best eaten in the first day or two. Please note that the Ferrero Rochers will soften over time in the fridge. The cheesecake does not contain gelatine and therefore will remain quite soft. It should be kept in the fridge prior to serving.
As there is a slight change in texture of the cheesecake filling when thawed, this slice is best made and eaten when fresh. Although if you want to freeze leftovers, you can do this, as long as you don’t mind the change in texture. Thaw in the fridge overnight.
Related Recipes
If you're a fan of chocolate and hazelnut, then you will LOVE these easy, 'reader favourite' recipes.
Nutella Cheesecake Slice
Ingredients
- 275 g Oreos
- 100 g butter melted
- 400 g Nutella
- 500 g cream cheese room temperature
- 60 g icing sugar sifted
- Ferrero Rocher chocolates, crushed - to decorate (optional)
Instructions
Conventional Method
- Grease and line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Crush the Oreo biscuits until they resemble fine crumbs.
- Stir through the melted butter and then press the mixture firmly into the prepared tin. Place into the fridge to chill.
- Place the Nutella, cream cheese and icing sugar into a large bowl. Beat until smooth and creamy. Spread the mixture over the prepared base.
- Sprinkle the crushed Ferrero Rocher chocolates over the top and place into the fridge for a minimum of 4 hours (preferably overnight) to set - see notes.
Thermomix Method
- Grease and line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 2 (or until melted).
- Add the Oreo biscuits and crush for 10 seconds, Speed 8. Press the mixture firmly into the base of the prepared tin. Place into the fridge to chill.
- Place the Nutella, cream cheese and icing sugar into a clean Thermomix bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat a further 2-3 times or until smooth and creamy.
- Spread the mixture over the prepared base.
- Sprinkle the crushed Ferrero Rocher chocolates over the top and place into the fridge for a minimum of 4 hours (preferably overnight) to set - see notes.
Notes
- Oreos – there’s no need to remove the cream filling from the cookies. It adds flavour and helps to hold the base together. I recommend using regular Oreos rather than double-stuffed. Or you could swap Oreo's for any plain, sweet chocolate biscuit such as Arnott’s Chocolate Ripple.
- Cream cheese – I recommend using regular full-fat cream cheese (the block type, not spreadable cream cheese) for the best flavour and consistency. Make sure the cream cheese is at room temperature first (leave it out for at least 30 minutes before mixing) to ensure the cheesecake filling has a smooth consistency. Cold cream cheese may cause lumps in the mix.
- Serve chilled - because this cheesecake slice is made without any gelatine (and is completely no bake), it stays lovely and soft when chilled and is best served straight from the fridge.
- Texture - once refrigerated for at least 4 hours, the cheesecake filling should feel firmer to touch (although this version will stay softer like thick chocolate mousse, rather than solid like traditional cheesecake) once refrigerated. For a sturdier cheesecake, refrigerate overnight before slicing and serving.
- Storing - this slice will keep in the fridge for 2-3 days, but is best eaten in the first day or two. Please note that the Ferrero Rochers will soften over time in the fridge. The cheesecake does not contain gelatine and therefore will remain quite soft. It should be kept in the fridge prior to serving.
- Freezing - as there is a slight change in texture of the cheesecake filling when thawed, this slice is best made and eaten when fresh. However if you want to freeze this slice, you can do this as long as you don’t mind the change in texture. Thaw in the fridge overnight.
Trace says
As we we find Nutella pretty sweet, is it possible to lessen the amount of icing sugar or will it change the set completely? Also is is pure or mixture for the icing sugar? Thanks
Lucy says
Hi Trace, yes I would recommend pure icing sugar (I wouldn't reduce the amount as it will change the texture).
Leigh-Ann says
My grandkids love making these.
Lucy says
Fantastic!!
Lisa says
Hi, I wanted to try this recipe but can I use WHITE Chocolate Belgium spread instead of Nutella?
Lucy says
I can't see why not!