Oreo & Nutella Cheesecake

You might have noticed that I’m on a bit of a health kick at the moment. I’m all about lean meats, complex carbs and lots of fruit and veg right now. So it might seem a bit strange for me to be posting about an Oreo and Nutella cheesecake but I just have to share this one.

I made this twice over Christmas and I can’t believe I forgot to post about it (I almost feel bad but better late than never, right?!).  This is — hands down — the most indulgent and delicious cheesecake I’ve ever come across. The first time I made it was with L’s sister at their house and then again a week later as a dish to bring to my family home because it was so good the first time around!


The pictures were taken hurriedly on the phone before everyone cut in to it so excuse the blurriness but trust me when I say it’s actually a beautiful thing! A buttery biscuity base and a creamy Oreo-studded filling all finished off with a melted Nutella topping…completely irresistible and definitely worth thinking about if you’re looking for a treat this weekend…



  • 300g digestive biscuits
  • 125g butter
  • 450g cream cheese
  • 250ml fresh cream
  • 75g icing sugar
  • 1 regular packet of Oreo’s
  • 4-5 tablespoons of Nutella



Blitz the biscuits in a food processor (or pop them in a plastic food bag and bash them with a rolling pin) until they’re reduced to crumbs.

Melt the butter over a low heat and stir in to the biscuit crumbs. Transfer this mixture to a greased loose-bottomed tin. Using the back of a spoon, press the mixture down so that it’s evenly distributed. Then, leave this base to set in the refrigerator while you make the filling.

In a large bowl, beat together the fresh cream and cream cheese. Stir in the icing sugar until well combined. Break the Oreos roughly in half and then gently fold the lot in to the creamy mixture. I personally prefer to not over-stir here or you’ll have a really dark chocolate-y looking filling compared to a paler filling with visible Oreo chunks.

Take the biscuit base from the refrigerator and cover with the creamy Oreo filling. Allow it to chill for at least two hours. At this point you can melt the Nutella (I just blast it in the microwave for thirty seconds) and drizzle it on top. If you like, drag a sharp knife or skewer across the top for a bit of a marbled effect. Serve when ready and enjoy!


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