Nutella No Bake Cake (Printable Version)
# What You'll Need:
→ Crust
01 -
25 Chocolate Sandwich Cookies
02 -
5 tablespoons melted unsalted butter
→ Cheesecake Filling
03 -
2 packs softened cream cheese (16 ounces total)
04 -
1 jar chocolate hazelnut spread (13 ounces)
05 -
2 tablespoons unsweetened cocoa powder
06 -
1 cup confectioners' sugar
07 -
1 container whipped topping (8 ounces)
→ Topping
08 -
1/2 cup chocolate hazelnut spread
09 -
Whipped cream for garnish
# How to Make It:
01 -
Break down cookies completely using a food processor or smash them in a sealed bag with a rolling pin. Stir crushed cookies with the melted butter. Push this mixture firmly into a 9-inch pie dish, covering bottom and sides. Try using a flat-bottomed glass to pack it down evenly. Let it cool in the fridge while you work on the next part.
02 -
Using either a stand mixer or handheld beaters, combine the soft cream cheese with chocolate hazelnut spread until perfectly smooth. Mix in cocoa powder and confectioners' sugar until everything blends together without lumps. Carefully fold the whipped topping in by hand until it's fully mixed. Pour your filling onto the cold cookie crust.
03 -
Wrap the pie and stick it in the fridge for at least 4 hours but leaving it overnight works even better.
04 -
Warm up the chocolate hazelnut spread just a bit and pour it over the top of your chilled dessert. Add some whipped cream dollops around the edges. Cut into slices and dig in.
# Additional Tips:
01 -
You can keep any uneaten portions in the fridge for nearly a week if covered properly.