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Pieces of Nutella cheesecake on a chopping board.

Nutella Cheesecake Slice

This no-bake Chocolate Nutella Cheesecake Slice is the ultimate dessert for any occasion with a rich mousse-like filling!
5 from 4 votes
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Course: bars and slices, nutella
Cuisine: Cheesecake, dessert
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 16 pieces
Calories: 382kcal

Equipment

  • Microwave or Thermomix

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. 

Video

Notes

RECIPES NOTES & TIPS
INGREDIENTS:
  • 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.
MORE RECIPE TIPS:
  • 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.
 
 

Nutrition

Calories: 382kcal | Carbohydrates: 33g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 48mg | Sodium: 234mg | Potassium: 182mg | Fiber: 2g | Sugar: 25g | Vitamin A: 575IU | Calcium: 63mg | Iron: 2.7mg