No Bake Nutella Cheesecake
The ultimate chocolate indulgence, the No Bake Nutella Cheesecake is a creamy, rich dessert that will satisfy your sweet tooth. This easy recipe delivers an effortlessly delicious treat that everyone will love. Make it tonight and enjoy a slice of heaven!
Equipment
- KitchenAid Hand Mixer
Ingredients
- 12 pieces Oreo cookies (crushed)
- 1 tablespoon butter (unsalted, melted)
- 8 ounces cream cheese (1 package)
- ⅔ cup Nutella
- 8 ounces cool whip (fat free or regular)
- ½ cup cool whip
- 2 tablespoons hazelnuts (chopped)
- 1 tablespoon chocolate (shaved or grated)
Instructions
- Make Crust: To create the crust, take the Oreo cookies and crush them inside a ziplock bag. Use a rolling pin to crush the cookies into fine crumbs. Once the cookies are crushed, transfer them to a mixing bowl and stir in the melted butter. Mix until combined, then press the mixture firmly into the bottom of four individual serving dishes to form an even crust.
- Make Nutella Cheesecake: In a mixing bowl, combine the cream cheese and Nutella. Mix with an electric mixer until smooth and creamy, ensuring there are no lumps. Gradually fold in one cup of the cool whip until the mixture is uniform and fluffy, avoiding over-mixing.
- Fill Dishes: Transfer the cheesecake mixture into a piping bag or a ziplock bag with the corner cut off. Pipe the filling evenly into each dish over the prepared crust. Alternatively, you can use a spoon to scoop the filling directly into the dishes.
- Set: It’s time to let your cheesecake set! Cover the dishes with plastic wrap and refrigerate for a couple of hours, allowing the flavors to meld and the filling to firm up.
- Finish & Serve: Once set, remove the cheesecake from the fridge. Top each cheesecake with the remaining cool whip, then sprinkle with chopped hazelnuts and finish with shaved chocolate for a beautiful presentation. Your cheesecake is now ready to be enjoyed!
Notes
Make sure your cream cheese is at room temp for easier mixing. Do not freeze to set as it will lose texture. If freezing, leave off toppings until serving. Store in the fridge for up to five days. You can freeze for up to three months, thaw overnight in the fridge before serving.