No-Bake Strawberry Nutella Cheesecake – a delicious recipe with cream-filled chocolate sandwich cookies, unsalted butter, cream cheese, hazelnut spread, condensed milk, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To prepare the crust, place cookies in the bowl of a food processor; pulse until coarse crumbs form. Add melted butter; process until mixture is moist and clumps together easily. Press crumb mixture evenly along bottom and up sides of a round (9-inch) springform pan lined with parchment paper. Allow crust to chill in the refrigerator for 15 minutes.
2
To prepare the filling, combine cream cheese, hazelnut spread, condensed milk and lemon juice in a large bowl; beat with an electric mixer for 3-4 minutes or until the mixture is smooth.
3
Line the bottom layer of the crust with the strawberry halves, flesh side facing down. Pour the cream cheese mixture over the strawberries and lightly tap the springform pan to release air bubbles. Smooth the top of the filling with a spatula until it's even. Cover the springform pan with plastic wrap. Refrigerate for up to 4 hours or overnight. Use a warmed knife (dipped in hot water for 1 minute) to run around the edge of the pan to allow the cheesecake to loosen easily. Serve immediately or store in the refrigerator for up to 2 days.
753
kcal
Calories
57
g
Fat
53
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 ounce (about 25) cream-filled chocolate sandwich cookies (such as Oreo), 6 tablespoons unsalted butter, melted, 2 (8-ounce) cream cheese packages, softened, 1 cup hazelnut spread (such as Nutella), and more.
Yes, No-Bake Strawberry Nutella Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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