No Bake Nutella Cheesecake

Whenever we go to the grocery store together, Jason typically finds a way to sneak between one and six jars of Nutella into the cart. He finds it hysterical. I consider it an addiction. When he was working in Texas for two weeks, I knew I wanted to make him a Nutella-based dessert upon his return. This was the recipe I decided on because it’s been incredibly warm in Oakland the past few weeks and turning the oven on doesn’t really appeal to me.

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No Bake Nutella Cheesecake 
(Recipe credit to mybakingaddiction)
12 Gluten Free “oreo” cookies
3 Tablespoons unsalted butter, melted
1 8-ounce package cream cheese, room temp
2/3 cup Nutella
1 teaspoon vanilla extract
1 8-ounce tub Cool Whip
Shaved bittersweet chocolate, for topping

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1. Place cookies in a food processor and pulse until they’re even crumbs. Stir them together in a small bowl with the melted butter. Evenly distribute into serving dishes (I used three) and push them down to form a crust.

2. In a standup mixer, combine the cream cheese and Nutella until smooth. Add the vanilla and mix again, then fold in the Cool Whip.

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3. Evenly distribute the cheesecake mixture into each serving dish and top with shredded chocolate.

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4. Refrigerate for at least 1 hour before serving. Or, if you’re like Jason, eat immediately and wish you had more.

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About the author

Allison
Allison

I’m Allison. I like taking pictures, cooking, and baking. My husband, Jason, and I moved to California from the NY/NJ area in August of 2014. We’re starting a new life out here and so far it’s been an revitalizing experience! You can read more about why this page is called "Stills and Spills” in the first entry. Enjoy!

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