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ein Sück Haselnuss Cheesecake mit oreo boden auf einem weissen Dessert Teller

No Bake Hazelnut Cheesecake with Oreo Crust

This no bake baileys and hazelnut cheesecake with Oreo crust is an easy, creamy dessert perfect for Easter or any occasion. Made with cream cheese, mascarpone, and hazelnut spread, it has a smooth texture and a crunchy cookie base. A simple make-ahead option, this no bake Nutella cheesecake is rich, indulgent, and guaranteed to impress.

Course Dessert
Cuisine German
Keyword hazelnut cheesecake, no bake cheesecake, no bake hazelnut cheesecake, oreo crust cheesecake
Prep Time 30 minutes
Chilling 4 hours
Servings 12
Calories 200 kcal

Ingredients

Oreo Crust

  • 200 g Oreos about 2 cups crumbs
  • 80 g butter melted (⅓ cup)

Filling

  • 300 g cream cheese 1 ⅓ cups
  • 250 g mascarpone 1 cup
  • 200 g heavy cream ¾–1 cup
  • 190 –200 g hazelnut spread ¾–1 cup ( I used a white chocolate hazelnut spread)
  • 2 tbsp hazelnut butter optional
  • 3 tbsp Baileys or eggnog

Gelatin

  • 1 tbsp powdered gelatin
  • 3 tbsp cold water

Instructions

  1. This recipe is designed for an 8-inch (20 cm) springform pan. That gives you that perfect classic cheesecake height — not too flat, not overly tall, just right for clean slices and a good crust-to-filling ratio (which, let’s be honest, matters). If you use a 9-inch pan, it will still work, but the cheesecake will be slightly flatter and may set a bit faster.
  2. Crush Oreos in your food processor and mix with melted butter. Press into your springform pan and chill 20 minutes.
  3. Mix cream cheese, mascarpone, hazelnut spread ( I used a white chocolate hazelnut spread) , and Baileys.
  4. Bloom gelatin in water: Sprinkle 1 tablespoon powdered gelatin evenly over 3 tablespoons cold water. Let it sit for about 5 minutes. → It will absorb the water and turn into a thick, slightly rubbery gel. That’s exactly what you want.,Microwave the bloomed gelatin for about 10 seconds, just until fully liquid. → It should be smooth and pourable, with no visible granules. → Don’t overheat it — warm, not hot.
  5. Stir in 2–3 tablespoons of your cheesecake filling into the melted gelatin. → This brings the temperature closer together and prevents lumps or stringy bits.
  6. Whip cream to stiff peaks and fold in.
  7. Spread onto crust.
  8. Chill at least 4 hours or overnight. Decorate with chocolate shavings.