Why You’ll Love Strawberry Nutella Cheesecake Recipe
This cheesecake combines classic creamy cheesecake with the deep, nutty flavor of Nutella.
The Oreo crust adds a chocolatey crunch that pairs perfectly with the smooth filling.
Fresh strawberries make the dessert feel lighter, brighter, and elegant.
It’s perfect for making ahead because the cheesecake needs time to chill before serving.
The finished dessert looks impressive but is made with simple steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups crumbled Oreos
3 tablespoons unsalted butter, melted
1 cup granulated sugar
3 8-ounce bricks low-fat cream cheese, softened
1 cup plain Greek yogurt, full-fat or 2% recommended
3/4 cup Nutella
2 teaspoons vanilla extract
3 eggs
2 pints fresh strawberries, approximately
1/3 cup Nutella, slightly heated
Directions
Preheat the oven to 350°F and grease a 9-inch springform pan.
In a medium bowl, mix the crumbled Oreos with the melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan, or slightly up the sides if desired.
Bake the crust for 10 minutes, then remove it from the oven and let it cool. Reduce the oven temperature to 325°F.
Once the pan has cooled to room temperature, wrap the outside of the springform pan tightly with 2 layers of heavy-duty aluminum foil. Make sure there are no gaps where water can leak in.
Place the wrapped springform pan inside a large roasting pan. Bring a kettle or pot of water to a boil for the water bath.
Using an electric mixer, beat the cream cheese on medium speed for about 3 minutes, until smooth.
Add the sugar and beat for 1 more minute, until well blended.
Add the Greek yogurt, 3/4 cup Nutella, and vanilla extract. Beat for another minute, scraping the bottom and sides of the bowl as needed.
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
Pour the cheesecake filling into the cooled Oreo crust.
Place the roasting pan with the cheesecake in the lower third of the oven. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
Bake for about 1 hour and 30 minutes, or until the center is almost set and still jiggles slightly.
Turn the oven off and crack the oven door open slightly. Let the cheesecake sit in the oven for 1 hour.
Remove the cheesecake from the oven. Carefully run a knife around the edges, then let it cool to room temperature.
Refrigerate for at least 4 hours, or overnight for best results.
To make the topping, hull the strawberries and quarter them lengthwise.
Arrange the strawberries in a circular pattern on top of the chilled cheesecake, starting from the center and working outward.
Slightly warm the remaining 1/3 cup Nutella until soft enough to drizzle. Use a fork or piping bag to drizzle it over the strawberries.
Remove the springform rim, slice, and serve chilled.
Servings and timing
Servings: 12
Prep time: 30 minutes
Bake time: 1 hour 40 minutes
Cooling and chilling time: at least 5 hours
Total time: about 7 hours 10 minutes
Variations
Use chocolate graham crackers instead of Oreos for a slightly less sweet crust.
Swap strawberries for raspberries, blueberries, or sliced bananas.
Add chopped toasted hazelnuts on top for extra crunch.
Use a mix of strawberries and chocolate shavings for a more decorative finish.
Make the crust thicker by pressing it slightly up the sides of the pan.
Storage/Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
This cheesecake is best served chilled and does not need reheating.
For cleaner slices, use a sharp knife dipped in warm water and wiped clean between cuts.
You can freeze the cheesecake without the strawberry topping for up to 2 months. Wrap it tightly, thaw overnight in the refrigerator, then add fresh strawberries and Nutella drizzle before serving.
FAQs
Can I make this cheesecake ahead of time?
Yes. This cheesecake is perfect for making ahead because it needs several hours to chill. Overnight chilling gives the best texture.
Do I have to use a water bath?
A water bath helps the cheesecake bake evenly and reduces the chance of cracks. It is highly recommended for this recipe.
Can I use regular cream cheese instead of low-fat cream cheese?
Yes. Regular cream cheese will make the cheesecake richer and creamier.
Can I use sour cream instead of Greek yogurt?
Yes. Sour cream can be used in place of Greek yogurt for a similar creamy texture and slight tang.
Why should I not overbeat the eggs?
Overbeating the eggs can add too much air to the batter, which may cause the cheesecake to rise, crack, or sink as it cools.
How do I know when the cheesecake is done?
The edges should look set, while the center should still have a slight jiggle. It will continue to firm up as it cools and chills.
Can I use frozen strawberries?
Fresh strawberries are best for the topping because they hold their shape better. Frozen strawberries can become too soft and watery.
How do I drizzle Nutella smoothly?
Warm the Nutella slightly until it loosens, then drizzle it with a fork, spoon, or piping bag.
Can I make this cheesecake without Oreos?
Yes. You can use chocolate cookie crumbs or graham cracker crumbs instead.
Why did my cheesecake crack?
Cheesecake can crack from overmixing, overbaking, skipping the water bath, or cooling too quickly. Letting it cool slowly in the oven helps prevent cracks.
Conclusion
Strawberry Nutella Cheesecake is a creamy, chocolate-hazelnut dessert with a crisp Oreo crust and a fresh strawberry topping. It’s rich, beautiful, and perfect for preparing ahead, making it an ideal centerpiece for any celebration.
