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My no-fuss Chocolate Hazelnut No-Bake Treat has become my favorite dessert for wowing friends without sweating in the kitchen. The smooth, nutty filling paired with that crunchy cookie base creates such a tasty combo that everyone wants another slice.
I whipped up this treat by accident when my oven conked out right before hosting dinner. What started as a kitchen disaster has turned into the dessert my friends and family constantly ask me to make.
What You'll Need
- For the Base:
- 25 Oreo Cookies: Stick with original Oreos for just the right amount of sweetness
- 5 tbsp unsalted butter: When melted, it holds everything together nicely
- For the Filling:
- 2 pkgs Cream Cheese: Make sure they're room temperature for best smoothness
- 1 jar Chocolate Hazelnut Spread: Worth getting the good stuff for richer taste
- 2 Tablespoons Cocoa Powder: Gives a deeper chocolate kick
- 1 cup Powdered Sugar: Adds just enough sweetness
- 1 container Whipped Topping: Makes everything light and fluffy
- For the Garnish:
- 1/2 cup Chocolate Hazelnut Spread: Heat it up a bit so it pours nicely
- Whipped Cream: Making it from scratch really bumps up the quality
How To Make It
- Make Your Base:
- Crush the Oreos into tiny bits until everything looks the same size. Don't rush this part. Mix with the melted butter until all crumbs look damp and stick together like wet sand. This step makes sure your slices won't fall apart later.
- Shape The Bottom Layer:
- Push the mixture down hard into your pie dish, starting in the middle and working outward. Bring it up the sides about an inch. A measuring cup works great to smooth everything out. Pop it in the fridge for at least 15 minutes to get firm.
- Whip Up The Middle:
- Mix the cream cheese and chocolate hazelnut spread for about 3 minutes on medium. Stop and scrape the bowl a few times. You shouldn't see any streaks when you're done.
- Mix In Powders:
- Add your cocoa and sugar slowly on low speed until they're fully mixed in. The cocoa makes the chocolate taste stronger while the sugar balances out the tangy cream cheese. Keep mixing until everything looks silky.
- Add The Fluff:
- Carefully fold in your whipped topping with a rubber spatula. Don't stir it—cut down through the middle and fold over instead. Stop as soon as it's mixed to keep all those air bubbles.
- Let It Rest:
- Pour everything into your prepared crust and smooth the top. Cover it without touching the surface and stick it in the fridge for at least 4 hours, but overnight works even better. This wait lets all the flavors blend together properly.
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The key to getting this dessert super smooth is letting your cream cheese sit out until it's completely soft. I tried to rush once and ended up with little lumps all through my filling. Taking an extra half hour for room temp ingredients really makes all the difference.
Keeping It Fresh
This treat stays good in the fridge for up to a week if you cover it right. It actually tastes better on day two as the nutty flavors grow stronger. I suggest using plastic wrap instead of aluminum foil since foil can stick to the top. Make sure to press the wrap against any cut sides so they don't dry out.
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Smart Swaps
While the classic chocolate hazelnut spread gives you that familiar taste, you can try other options too. I've made awesome versions with cookie butter for a spiced caramel twist and peanut butter for a taste like those chocolate peanut butter cups. The dessert turns out just as creamy no matter which spread you pick, just use the same amount.
Ways To Serve
This treat really stands out when you add things with different tastes and textures. I love putting fresh raspberries on top since their tartness cuts through the richness. For fancy occasions, sprinkle some chopped, toasted hazelnuts around the edges before adding whipped cream for extra crunch and a prettier look. Let it sit out for about 10 minutes before eating to bring out all the flavors.
A Bit Of Backstory
Chocolate and hazelnuts first got together in 1800s Italy when candy makers mixed nuts with chocolate to stretch their pricey cocoa supply. This money-saving move turned into the beloved gianduja paste and eventually the spread we all know today. This no-bake version builds on classic fridge cheesecakes popular in mid-1900s American homes but adds rich European flavors for something special.
Common Questions
- → How can I make sure my Oreo crust stays together?
Smash the Oreo and butter mix down really hard into your dish using a flat-bottomed glass. Then let it cool in your fridge before you add the filling so it gets nice and solid.
- → Can I swap out Oreos for my crust?
You bet! Try graham crackers, digestive biscuits, or any cookies you have around for a different taste experience.
- → How long does the cheesecake need to chill?
Give it at least 4 hours in the fridge, but leaving it overnight works even better for a perfectly set cheesecake.
- → What can I use for the whipped topping?
You can grab ready-made whipped topping from the store or whip up some fresh cream yourself. Just make sure it's cold when you use it.
- → Is it okay to freeze this cheesecake?
Absolutely! It keeps in the freezer for up to a month. Just move it to your fridge the night before you want to eat it.