No-Bake Chocolate Hazelnut Cheesecake with Oreo Crust
A luscious no-bake cheesecake featuring a crunchy Oreo crust and a velvety chocolate hazelnut filling that's perfect for any occasion. This american-inspired desserts ready in about 20 minutes layers cookies Oreo cookies, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 24 cookies Oreo cookies
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup chocolate hazelnut spread
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup chopped hazelnuts
Instructions
- Step 1: Place 24 Oreo cookies into a food processor and pulse until finely crushed. Pour in 6 tbsp melted unsalted butter and pulse again until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Step 2: In a large bowl, beat 16 oz softened cream cheese with 1 cup chocolate hazelnut spread and 1/2 cup powdered sugar using an electric mixer on medium speed until smooth and creamy, about 3 minutes.
- Step 3: In a separate chilled bowl, whip 1 cup heavy whipping cream with 1 tsp vanilla extract on high speed until stiff peaks form, about 4-5 minutes.
- Step 4: Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and smooth.
- Step 5: Pour the filling over the Oreo crust in the springform pan, smoothing the top with an offset spatula. Sprinkle 1/4 cup chopped hazelnuts evenly on top.
- Step 6: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set. Remove from the pan before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Cheesecake with Oreo Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hazelnut Cheesecake with Oreo Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hazelnut Cheesecake with Oreo Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hazelnut Cheesecake with Oreo Crust for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hazelnut Cheesecake with Oreo Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
