No-Bake Nutella Swirl Cheesecake – fusion, rich and smooth with a crispy Oreo crust, full of Nutella flavor and totally addictive. The oreo crust is pressed from the bottom to the top creating a great angle and a great presentation, not to mention it has a great texture too. The filling is divided into two, one with cream cheese and one with Nutella, which is curled from top to bottom.
Source: Home Cooking Adventure
Ingredient
Makes about 8-10 servings
Earth’s crust
12 oz (340g) oreo biscuits
1 stick (110g) unsalted butter, melted
pour until it’s full
26 oz (750g) cream cheese, room temperature
7 oz (200g) whipping cream (35% fat), cold
1/2 cup (140g) Nutella
2 teaspoons (10g) vanilla extract
1/2 cup (65g) powdered sugar
1. Place oreo biscuits in the bowl of a food processor and grind until crumbs form. Add melted butter and process until evenly moist.
2. Press the mixture into the bottom and top of the greased 8-inch (20 cm) spring-loaded pan with the back of a spoon and your fingers if needed. Refrigerate until filling is prepared.
3. Prepare the filling. Combine cream cheese, powdered sugar and vanilla extract in a mixing bowl until smooth.
4. In another bowl, mix cream until soft peaks form. Gradually the whipped cream becomes cream cheese mixture.
5. Divide the mixture in half. Fold Nutella in half of the mixture.
6. Pour the mixture into the prepared pan in two layers, starting with 3 large tablespoons of the cream cheese mixture, with space between them and filling the gaps with 3 large tablespoons of the Nutella mixture. Repeat for the second layer. Smash the sprinform pan onto the stovetop to spread the mixture.
7. Use the knife to create swirls at the top and bottom.
8. Refrigerate for 6 hours or even overnight to solidify.
