Rich, creamy Nutella cheesecake with a crisp Oreo crust and a silky Nutella-chocolate ganache on top. It’s a showstopper dessert that tastes like a chocolate-hazelnut dream, yet it’s straightforward enough to make at home.

Why You’ll Love This Recipe

You get big bakery-style results without complicated steps.
The Oreo base stays crisp and chocolatey, balancing the creamy filling.
Nutella is worked into both the cheesecake and the ganache for deep flavor in every bite.
The texture is smooth and sliceable after chilling, making it perfect for make-ahead entertaining.
It’s easy to customize with toppings like nuts, chocolate shavings, or a whipped finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Oreo Base:

300 g Oreo cookies
120 g unsalted butter, melted

For the Cheesecake Filling:

600 g cream cheese, room temperature
200 g granulated sugar (about 1 cup)
300 g Nutella (about 1 cup)
3 large eggs, room temperature
8 g vanilla sugar or 2 teaspoons vanilla extract (about 1 packet)
240 ml heavy cream (1 cup)
2 tablespoons all-purpose flour (about 16 g)

For the Nutella Ganache:

200 ml heavy cream
4 tablespoons Nutella (about 75 g)
80 g dark chocolate, finely chopped

Chocolate Whipped Cream (optional):

1 packet whipped cream powder (about 50 g, or according to package directions)
240 ml cold milk (1 cup)
1 tablespoon unsweetened cocoa powder (about 7 g)

Optional toppings:

Chopped toasted hazelnuts
Chocolate chips or curls
Extra Nutella for drizzling

Directions

Prepare the pan
Grease a 22–24 cm springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a layer of foil to help prevent butter leakage from the crust.
Make the Oreo base
Crush the Oreo cookies into fine crumbs using a food processor (or a rolling pin and bag). Mix the crumbs with melted butter until evenly moistened. Press firmly into the bottom of the prepared pan, making an even layer.
Bake at 180°C for 10 minutes. Remove and cool while you prepare the filling.
Make the cheesecake filling
Lower the oven temperature to 160°C.
In a large bowl, beat the room-temperature cream cheese and sugar until smooth and creamy, scraping down the bowl as needed. Add Nutella and mix until fully combined.
Add the eggs one at a time, mixing just until each disappears into the batter.
Add vanilla, heavy cream, and flour. Mix on low speed until smooth. Avoid overmixing, which can add too much air and cause cracks.
Bake
Pour the filling over the cooled crust and smooth the top.
Bake at 160°C for 55–60 minutes, until the edges look set and the center still has a gentle wobble.
Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour. This gradual cooling helps reduce cracking.
Remove and cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Make the Nutella ganache
Heat the heavy cream until it’s steaming hot and just about to boil. Pour into a bowl with the Nutella and chopped dark chocolate. Let sit 1 minute, then stir until glossy and smooth.
Cool the ganache until it thickens slightly, then pour over the chilled cheesecake and spread gently. Refrigerate 20–30 minutes to set.
Optional chocolate whipped topping
Prepare the whipped cream powder with cold milk according to the packet directions, then sift in cocoa powder and whip briefly to combine. Pipe or spoon onto the set ganache.
Serve
Slice with a warm, clean knife for neat portions. Finish with chopped nuts, chocolate chips, or a drizzle of Nutella if you like.

Servings and timing

Servings: 10–12 slices (22–24 cm cheesecake)

Timing:

Prep time: 20–25 minutes
Crust bake: 10 minutes
Filling and assembly: 15 minutes
Cheesecake bake: 55–60 minutes
Oven rest: 1 hour
Chill time: at least 4 hours (overnight recommended)
Ganache + setting: 20–40 minutes
Total time: about 7–8 hours including chilling (or overnight for best results)

Variations

No-bake version (texture will be softer): Skip eggs and baking. Use 700 g cream cheese, 300 g Nutella, 120 g powdered sugar, 300 ml whipped cream (whipped to soft peaks), and 10–12 g gelatin bloomed and melted, then chill until set.
Extra chocolate: Add 120 g melted dark chocolate to the filling along with the Nutella for a deeper cocoa flavor.
Crunchy layer: Sprinkle 80–100 g chopped toasted hazelnuts or wafer bits over the ganache before it sets.
Mocha twist: Add 1–2 teaspoons instant coffee granules dissolved in 1 tablespoon hot water to the filling.
Lighter sweetness: Reduce sugar to 150 g if you prefer less sweet (Nutella already adds sweetness).

Storage/Reheating

Refrigerator: Store covered for up to 4–5 days. Keep it in the springform base or an airtight cake container to protect the surface.
Freezer: Freeze slices (or the whole cake) wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Cheesecake is best served chilled or slightly cool. If you want a softer texture, let slices sit at room temperature for 10–15 minutes before serving. Do not microwave the ganache-topped cake, as the topping can melt unevenly.

FAQs

Why did my cheesecake crack?

Cracks usually come from overmixing (too much air), baking too long, or cooling too fast. Mix on low after adding eggs, bake until the center still wobbles slightly, and cool gradually in the turned-off oven.

How do I know it’s done baking?

The edges should look set and slightly puffed, and the center should jiggle gently when you nudge the pan. It will continue to set as it cools and chills.

Can I use low-fat cream cheese?

You can, but the texture won’t be as rich and may be slightly softer. Full-fat cream cheese gives the most stable, creamy result.

Do I need a water bath?

Not required for this recipe, but it can help with an even texture and fewer cracks. If you use one, wrap the pan well in foil and place it in a larger pan with hot water halfway up the sides.

Can I make it ahead of time?

Yes. It’s actually better the next day. Make it 1 day ahead, chill overnight, then add ganache the day of serving or the night before.

How do I get clean slices?

Use a sharp knife warmed under hot water, wipe dry, slice, and wipe between cuts.

Can I swap the Oreos for another cookie?

Yes. Any crisp chocolate cookie works. Keep the cookie amount similar (about 300 g) and adjust butter slightly if the crumbs seem dry or overly wet.

Why is my filling lumpy?

Cream cheese that’s too cold won’t blend smoothly. Let it come fully to room temperature and beat it with sugar until completely smooth before adding Nutella and eggs.

My ganache looks grainy—what happened?

The cream may have been too hot, or it wasn’t mixed gently enough. Let the hot cream sit with the chocolate for a minute, then stir slowly from the center outward until smooth.

Can I skip the flour?

Yes. The flour adds a bit of structure, but you can omit it for a slightly softer, more custard-like texture. Just avoid overbaking.

Conclusion

This Nutella cheesecake brings together a crunchy Oreo crust, a silky Nutella-infused filling, and a glossy ganache that sets beautifully on top. Chill it well, slice it cleanly, and you’ll have a dessert that looks impressive, tastes luxurious, and disappears fast.