No-Bake Nutella Cheesecake Pressure Cooker Recipe
This creamy Nutella cheesecake with an Oreo crust is made effortlessly in a pressure cooker, delivering a tender, rich dessert with a perfect crust and luscious hazelnut flavor. Ready in just 20 minutes of cooking time, it's a delicious, no-bake treat that melts in your mouth.
Equipment
- 1 Pressure cooker with float valve and slow release
- 1 9 inch springform pan lined with wax paper
- 1 Trivet to hold pan inside pressure cooker
Ingredients
Ingredients
- 1 ⅓ cups Oreo cookie crumbs for crust
- 4 tablespoon melted butter
- 24 oz cream cheese softened, room temperature
- 1 ½ cups Nutella blended into cream cheese
- ¾ cup Nutella for topping
- 10-12 Ferrero Rocher chocolates optional, for garnish
- 2 tablespoon ground hazelnuts optional, for sprinkle
Instructions
Instructions
- Mix Oreo cookie crumbs with melted butter until firm and well combined.
- Press the crust mixture into the bottom of a 9" springform pan and chill in the freezer.
- Beat cream cheese until smooth and fold in 1 ½ cups Nutella until creamy with no stripes.
- Spread the filling evenly over the chilled crust and freeze for 1 hour to firm up.
- Set the pan on a trivet inside the pressure cooker, add broth to reach appropriate depth under pan but not flooding filling.
- Seal the lid and cook under pressure for 20 minutes, then allow slow release.
- Warm remaining Nutella slightly and spread over the cheesecake top, sprinkle with ground hazelnuts, and decorate with Ferrero Rocher chocolates.
- Chill the cheesecake in the fridge for 1 hour or until ready to serve.
Notes
Wrap leftovers tightly in plastic wrap or store in an airtight container. Freeze individual slices well wrapped and thaw overnight in the fridge before serving.