Makes 4-6 individual cheesecakes, depending on the size of your serving cups.
Ingredients
For the Crust:
14g (or 1 tablespoon) unsalted butter, melted
8 regular Oreo Cookies
For the Nutella Filling:
90ml (or ⅓ cup + 2 teaspoons) heavy cream
2 teaspoons granulated sugar
140g (or 5 ounces) cream cheese, softened at room temperature
113g (or ⅓ cup + 2 teaspoons, or 4 ounces) Nutella
For the Chocolate Filling:
130ml (or ½ cup + 2 teaspoons) heavy cream
4 teaspoons granulated sugar
140g (or 5 ounces) cream cheese, softened at room temperature
85g (or 3 ounces) semisweet chocolate
5 teaspoons Dutch-processed cocoa powder
Optional:
Whipped cream
Toasted hazelnut pieces
Crushed Oreos
Instructions
Start by melting the chocolate for the chocolate filling in the bowl of a double boiler or in the microwave. Set aside to cool slightly.
In a food processor, pulse Oreos until finely ground. Add the melted butter and pulse for another few seconds until evenly coated. Alternatively, put the cookies in a Ziploc bag and crush with a rolling pin before adding the melted butter. Divide the Oreo mixture over 4 to 6 serving cups and level. Set aside.
Prepare the Nutella filling: in a small bowl, whip cream with sugar until it holds soft peaks. Set aside. In a medium-sized mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. Add Nutella and mix until smooth, about 2 minutes. Using a rubber spatula, fold in whipped cream until no streaks remain.
Prepare the chocolate filling: in a small bowl, whip cream with sugar until it holds soft peaks. Set aside. In a medium-sized mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. Add cooled chocolate and cocoa powder and mix until smooth, about 2 minutes. Mix in two thirds of the whipped cream. If the mixture looks lumpy after 3 minutes of mixing, pass through a sieve. Fold in the remaining whipped cream with a rubber spatula.
Spoon or pipe filling into serving cups. I started with the chocolate filling and topped it with the Nutella filling. Chill in the refrigerator for at least 2 hours. Garnish with whipped cream, crushed Oreo’s or toasted hazelnut pieces before serving.
Recipe by The Tough Cookie at https://thetoughcookie.com/2015/03/21/no-bake-chocolate-nutella-cheesecakes/