No Bake Nutella Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
25 Oreo Cookies
02 -
5 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
16 ounces cream cheese, softened (2 packages, 8 ounces each)
04 -
13 ounces chocolate hazelnut spread (1 jar)
05 -
2 tablespoons cocoa powder
06 -
1 cup powdered sugar
07 -
8 ounces whipped topping (1 container)
→ Topping
08 -
1/2 cup chocolate hazelnut spread
09 -
Whipped cream, for serving
# Instructions:
01 -
Crush the Oreo cookies in a food processor, or place them in a Ziploc bag and smash them with a rolling pin. Mix the crushed cookies with melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass cup for even pressing. Chill in the refrigerator while preparing the filling.
02 -
Beat the softened cream cheese and chocolate hazelnut spread with a stand or hand mixer until smooth. Add the cocoa powder and powdered sugar, mixing until well combined and smooth. Gently fold in the whipped topping by hand until evenly incorporated. Pour the filling into the chilled Oreo crust.
03 -
Cover the cheesecake and refrigerate for at least 4 hours or overnight to set.
04 -
Heat the chocolate hazelnut spread slightly and drizzle it on top of the cheesecake. Decorate with dollops of whipped cream around the edge. Slice, serve, and enjoy.
# Notes:
01 -
Leftovers can be refrigerated, covered, for up to 6-7 days.