Nutella No Bake Cheesecakes are indulgent and delicious. A sweet and fluffy Nutella cheesecake layer sits on top of a bed of crunchy cookies, all topped with a layer of sinfully sweet homemade whipped cream. Delectable!
There is no chance at self control with these Nutella No Bake Cheesecakes. Unless, of course, you cut the recipe in fourths like I did. I wouldn't recommend cutting the recipe down; I definitely regretted not having more of these to enjoy!
Nutella No Bake Cheesecakes
Adapted from My Baking Addiction
·10-12 homemade gluten-free Oreo cookies, crushed into crumbs
·3 TBS butter, melted
·2 tsp pure vanilla extract
·1 cup whipping cream
·2 TBS sugar
·1 – 8oz. package Neufchatel cream cheese, softened
·⅔ cup Nutella
In a small bowl, stir together cookie crumbs and melted butter. Divide the crumb mixture evenly between individual serving dishes and press mixture into the bottoms of the dishes to form a crust layer.
In a large bowl, beat whipping cream, sugar, and 1 tsp of vanilla with an electric mixer on medium speed until soft peaks form.
In a separate large bowl, beat cream cheese and Nutella with an electric mixer until smooth. Add remaining 1 tsp of vanilla and mix to combine. Using a rubber spatula, fold in half of the homemade whipped cream until well blended and no streaks remain. Refrigerate extra whipped cream until ready to serve.
Evenly spoon filling into the serving dishes on top of the cookie crust. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Garnish with reserved whipped cream and shaved chocolate to serve.
I've also shared this recipe on: This Week's Craving, Slightly Indulgent Tuesday