No-Bake Nutella Cheesecake

No-Bake Nutella Cheesecake

Yield: 8-12 Servings
  • ⅔ cup Nutella (chocolate-hazelnut spread)
  • 1 (8oz) block cream cheese (I used Neufchatel)
  • 1 tsp vanilla
  • 1 (8oz) container cool whip, defrosted (I used light cool whip)
  • 1 prepared chocolate graham pie crust
  • ¼ cup semi-sweet chocolate chips/chunks finely chopped
  1. Cream Nutella & cream cheese in a stand mixer with the paddle attachment until smooth. Scrape bowl. Add vanilla & mix again.
  2. Fold in cool whip with a spatula until no white streaks appear. Spread into a prepared chocolate graham pie crust. Top with finely chopped chocolate. REFRIGERATE or FREEZE at least 2 hours to overnight.
  3. Remove cheesecake from the fridge, slice & serve immediately. If removing from the freezer, allow the cheesecake to sit at room temperature for 5 minutes before slicing & serving.
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