Nutella No Bake Cheesecake (Print-Friendly Version)
Velvety chocolate hazelnut cheesecake with crunchy Oreo base.
# Ingredients List:
→ Crust
01 -
25 Chocolate Sandwich Cookies
02 -
5 tablespoons melted unsalted butter
→ Cheesecake Filling
03 -
16 ounces softened cream cheese (two 8-ounce packages)
04 -
13 ounces chocolate hazelnut spread (whole jar)
05 -
2 tablespoons unsweetened cocoa powder
06 -
1 cup confectioners sugar
07 -
8 ounces cool whipped topping (single container)
→ Topping
08 -
1/2 cup chocolate hazelnut spread
09 -
Whipped cream for garnish
# Detailed Cooking Steps:
01 -
Smash the chocolate sandwich cookies using your food processor or put them in a Ziploc and crush them with a rolling pin. Stir in the melted butter with the cookie crumbs. Push this mixture into your 9-inch pie dish, going up the sides too. A glass cup works great for pressing it down evenly. Stick it in the fridge while you work on the filling.
02 -
Grab your mixer and beat together the soft cream cheese and chocolate hazelnut spread until it's smooth and creamy. Mix in the cocoa powder and confectioners sugar until everything looks well blended. Then carefully fold the whipped topping in by hand until it's all mixed together. Pour this mixture into your cold cookie crust.
03 -
Wrap up your cheesecake and let it chill in the fridge for at least 4 hours but leaving it overnight works even better.
04 -
Warm up the half cup of chocolate hazelnut spread until it's pourable and drizzle it over your cheesecake. Add some pretty dollops of whipped cream around the edges. Cut into slices and dig in.
# Helpful Hints:
01 -
You can keep any leftovers in the fridge for about a week if you cover it well.