Nutella Oreo Rocky Road Cheesecake
Author: Iy7EbhVcNB4
Nutella, Oreos, marshmallows, nuts and cheesecake. What more could you possibly want from such a simple and delicious recipe?!
For the base
  • 200 g (7 oz) Oreo cookies
  • 60 g (2 oz) melted butter
For the filling
  • 500 g (18 oz) cream cheese (e.g. Philly)
  • 300 g (10 oz) Nutella
  • 100 g (3½ oz) broken Oreo cookies
  • 75 g (2½ oz) mini marshmallows
  • 60 g (2 oz) icing (confectioner's) sugar
To decorate
  • Chopped nuts
  • Whipped cream
  • Chocolate shavings
Prepare the base
  1. Scrape the cream filling from the Oreo cookies into a small bowl.
  2. Place the cookies in a polythene bag and crush them with a rolling pin or something heavy.
  3. Pour the finely crushed biscuits in a bowl and mix well with the melted butter.
  4. Grease a 20 cm (8”) loose-bottomed or springform cake tin with butter. Pour the base mixture into the tin and press it flat and even. Place in the 'fridge for 30 minutes to set.
Prepare the filling
  1. Place the cream cheese in a bowl and sift on the icing sugar. Beat well.
  2. Add the nutella and the cream from the Oreo cookies you used for the base. Beat well.
  3. Add the broken Oreo cookies and the marshmallows. Mix well using a spoon.
  4. Pour the mixture onto the base, and spread evenly.
  5. Sprinkle the top with chopped nuts and place in the 'fridge for at least 4 hours to set.
  6. Remove from the cake tin and decorate with whipped cream and chocolate shavings.
Calories: 494.1 Fat: 34.6 Sugar: 27.5 Fiber: 1.5 Protein: 6.9 Cholesterol: 56.5
Titli's Tips
You can add the nuts into the cheesecake mixture if you prefer, or leave them out entirely!
Recipe by Titli's Busy Kitchen at