No Bake Nutella Cheesecakes

Oreo cookie crumbs create the foundation for a creamy, fluffy Nutella and cream cheese mixture that you’ll want to eat with a spoon.

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Light and fluffy Nutella filling tops a sweet Oreo cookie crust in these easy and delicious No-Bake Nutella Cheesecakes. If you love the combination of chocolate and hazelnuts, this recipe is for you!

Close up of mini no bake nutella cheesecake with oreo crust in a glass ramekin

I don’t know what the weather is like near you, but it is BLAZIN’ hot here in Ohio. Like you don’t even want to go outside hot.

While Ohio is definitely no stranger to the summer heat, it’s been in the 90’s for what seems like weeks.

And when you happen to have a husband that is most comfortable with a thermostat set to 75 during the day, flipping on the oven to make a cheesecake might just not my best choice.

Hello, No Bake Nutella Cheesecake.

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Nutella-Stuffed Brown Butter Blondies

Talk about delightful—these soft and chewy brown butter chocolate chunk blondies have a layer of gooey nutella hidden inside. One good thing stuffed inside another good thing: does it get any better? In this case you have a layer of molten hazelnut spread inside a chewy brown butter blondie, studded with chocolate chunks and crunchy […]

Talk about delightful—these soft and chewy brown butter chocolate chunk blondies have a layer of gooey nutella hidden inside.

One good thing stuffed inside another good thing: does it get any better? In this case you have a layer of molten hazelnut spread inside a chewy brown butter blondie, studded with chocolate chunks and crunchy hazelnuts.

Overhead shot of Nutella-Stuffed Brown Butter Blondies cut into squares with a bowl of chocolate chunks and hazelnuts on the side.

Blondies are tricky little buggers. They seem simple, but so often they come out greasy and underdone despite ample baking times; in fact this result is so common that most people think blondies are supposed to be dense, gooey and almost cookie dough-like in the middle.

Don’t get me wrong, I love me some cookie dough, but that’s not quite what I was going for here.

Most blondie recipes call for you to stir the sugar into melted butter, then whisk in the eggs followed by the dry ingredients. Basically a chocolate-less version of your typical brownie, like my favorite espresso brownie recipe.

Unfortunately, this method often leads to greasy blondies with dry, crispy edges that seem undercooked even after baking for far longer than the recipe states. Not ideal.

Close up showing the layer of nutella in the middle of the brown butter blondies.

With a bit of testing and lot of research (aka intense googling that ultimately led me to Stella Parks’ thoughts on the subject), it turns out the difference between undercooked, greasy blondies and perfectly chewy, cookie-like blondies is… air.

So instead of mixing the sugar into the butter and then adding the eggs, instead we beat the sugar and the eggs together first, until they are light in color and thick but not stiff. Then add the melted butter (browned butter, in this case) followed by the dry ingredients and the mix ins.

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