If you happened to catch my post on How To Skin Hazelnuts, you may remember me saying that I have reawakened my obsession with Nutella. You may also recall me stating that my pantry was in absolute disarray from the holidays. When I finally reorganized it, I happened upon a brand new jar of Nutella that had fallen behind my baking drawer – jackpot!
This little find rekindled my love affair with all things Nutella in a big way. The entire weekend turned into a pretty ridiculous Nutella recipe marathon. First in queue are these incredibly delicious and ridiculously simple No Bake Nutella Cheesecakes.
Brian had invited friends over for a football game coupled with grilled cheese sandwiches and chili. This is definitely not the norm when we have guests, but it’s what Brian’s friend, Dave, requested – according to Dave, I make one hell of a grilled cheese. While Dave didn’t request dessert, you simply can’t come to our house for dinner without getting one. I used what I had on hand and created No Bake Nutella Cheesecakes.
Oreo cookie crumbs create the foundation for a creamy, fluffy Nutella and cream cheese mixture that you’ll want to eat with a spoon straight from the mixing bowl with reckless abandon. Try to hold yourself back, though, because finished with chocolate curls and toasted, chopped hazelnuts, you’ll have a quick, delicious dessert perfect for any meal – even weeknight grilled cheese!
No Bake Nutella Cheesecakes
Yield: 4-6 servings
Prep Time: 15 minutes
Ingredients:
For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, meltedFor the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawedFor the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optionalDirections:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Notes:
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.
Prop Note
The small glass bowls were purchased from Pier 1. Spoons are from Ikea.
Source: My Baking Addiction
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{ 184 comments… read them below or add one }
Those look and sound amazing! I love that they’re no bake too, makes everything go together much quicker!
Wow how quick and easy and I’m sure delicious!
No bake?!?! Jamie … you’re KILLING me with how yummy and easy this recipe is!! It’s certainly a fantastic recipe
Besides making this soon, I think it’s going to have to make a reappearance in the hot summer months when I don’t want to turn the oven on 
lol
Absolutely delightful! These little guys sound dreamy
I need to make this in a PIE!!! It looks like the mix might be enough for one, I guess I can make adjustments for a regular sized crust?
) It looks AMAZING!
did u try it as a pie? Did you need to use more then then what it says to make??
i want to make it as a pie but im worried it wont be enough
Amanda-
The filling is enough for a pie. You will however, have to adjust the crust or use a premade chocolate pie crust. Thanks for stopping by.
-Jamie
Amanda…I’m going to double the recipe for a pie…..if i/s too much,
i’ll make some in custard cups…
so obsessed with nutella–these would be perfect for the hubby’s b-day next month!
Jamie these are just beautiful! If my husband has a friend over for football, I usually throw a Twinkie at them and call it a day. Sigh. No longer, Jamie, no longer.
These look amazing! I love a quick mousse-like dessert- you are speaking my language!
This cheesecake looks more like a nutella mousse, but I’m not complaining; no matter what it’s called it looks delicious.
Becca-
The photo may be a little deceptive, while the filling looks mousse-like it’s actually a bit more dense than a traditional mousse, but less dense than a traditional cheesecake. Thanks so much for stopping by.
-Jamie
LOVE it! I love Nutella and I really love how easy this one is!
I will be making these tomorrow it looks so good! I just recently tried Nutella and I love it!
This is an awesome recipe! Nutella cheesecake! yum!
Could you make this into a cake using a 9×13 pan? Having a super bowl party this weekend and that seems like something quick and easy to make. Love Nutella!!
Amanda-
You could certainly make this in a 9-inch pie dish, but you would need to adjust the crust. There is not enough filling to cover a 9×13 inch pan – perhaps doubling the recipe would accommodate the 9×13 pan size. Let me know how it goes.
-Jamie
Hi Jamie! I just stumbled upon your blog several weeks ago, and I love it! Just a question: can you please post a recipe on how to make your grilled cheese sandwiches (the ones you mentioned above)? I know it sounds silly, asking for a sandwich recipe, but I just want to know how you would make it, or if there are any ways to spice it up. Thank you
agreed! i’m thinking I need to hear more about this “one hell of a grilled cheese”. sounds like something I need to make!!
Beautiful and incredibly tempting! A great idea.
Cheers,
Rosa
I crave this! It looks so fluffy and chocolatey.
You always make the most beautiful desserts.
Magda
Yum! I love a good cheesecake…and no bake is even better!
Oh, wow! I have not even had breakfast yet, and these cute little cheesecakes are making me want to skip straight to dessert.
Yummmm it’s easy to make
This looks absolutely fabulous!
I love how simple this is. Might I add, TOO simple!
oooh, this could be trouble. i have a huge jar of nutella in the pantry!
I DIE for Nutella. These look amazing, and anything I can make at the last minute like this is right up my alley
Uhh, yum. I smell a use for my giant jar of Nutella!!
Oh. My. Goodness…you are my hero! I love Nutella and adore cheesecake…the no bake aspect only earns you more respect in my book, lol!!
I have officially died and gone to heaven! This looks amazing! I want some right now!!
My gosh those are much too pretty! But I think they sound even better to eat
Just curious, would this recipe/crust hold up for a bar? I have to make a dessert for a dinner and wondered if you could make it in a 9×13. double it? Your input would be appreciated.
I love the idea of this…but I actually find Nutella disgusting. Do you think peanut butter or something would substitute? They look amazing!
Lindsey-
I think any nut butter would be a great substitute. Thanks for stopping by.
-Jamie
how many servings come out of this recipe??
Martina-
All new recipes have the serving listed within the print box. This particular recipe will yield 4-6 servings depending on the size of your serving dishes.
Thanks for stopping by-
Jamie
I feel I must be one of the few who still hasn’t tried nutella. This looks and sounds delicious though!
They look delicious and what I love the most is how easy and fast they are to make. Thanks for sharing!
Hi Jamie, these look so delicious, thank you for sharing! I have never seen frozen whipped topping in the UK, I’m not sure what whipped topping is – is it like squirty cream?!
Thank you! x
I made this today and it was so good! I used real whipping cream since I’m not a fan of coolwhip. It turned out wonderfully! I’m gonna make them for a bridal shower.
I’m more than a little bit obsessed with nutella. These look fabulous!
I’m trying this tonight, made into a pie, and I’m making the whipped cream. I’ll let you know how it turns out!
I’ll try to post a picture if I can.
Super easy and so pretty! I can’t say no to Nutella.
I made this today and it turned out amazing it is so good! So simple and quick to make. I made mine into a pie form and sprinkled tiny Guittard simi-sweet chocolate chips on top. Thanks Jamie.
Let the nutella marathon begin! This cheesecake dessert looks delicious. I’m going to try it with fresh whipped cream.
Just finished chilling the cheesecake and i just finished my first piece AMAZING!! It is so so good i loved it. And the best part about this is the no bake factor and how cheap it actually really is.My roomates have already had two pieces to themselves so i do believe i will be making another tomorrow. Thanks so so much
HI. i made these yesterday… they were just lovely. i made it with freshly whipped cream as we don’t get the whipped topping here, it was perfect. i also added a few chocolate chips and topped it with a strawberry. i love this recipe, will make it whenever i need a quick chocolate fix.
Yay! I am in Australia & can’t get whipped topping either so was unsure of what to use. Thanks for that, will make it now!
Use good old fashioned whipped cream, tammy. I whipped up 8 oz. of heavy cream and folded it in. The taste will be much more natural than with the frozen whipped topping.
What is frozen whipped topping? It is not available in South Africa. What should I use as a substitute?
Mercia-
Frozen whipped topping is sold under the name of Cool Whip here in the US. Some readers have opted to use real whipped cream in this recipe, but since I have not tried this route, I cannot provide you with exact measurements. Hope this helps.
-Jamie
Jamie
Can I whip my own cream & use that instead? I don’t think Australia has whipped topping. Unless you mean something that’s like frozen soft serves they have an McDonalds.
Jessica-
If you are unable to get COOL WHIP use this recipe:
1 pint (2 cups) heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons confectioners (powdered) sugar
1 teaspoon unflavored gelatin
1 tablespoon water
(be sure you chill your mixing bowl and beaters in the freezer beforehand)
1- beat heavy cream on medium/high till it starts to thicken
2- add sugar and vanilla and beat until soft peaks form
3- in a small saucepan mix gelatin and water and heat on low till mixture is melted together (a minute or so) and remove from heat. Let it cool slightly.
4- mix into whipped cream until stiff peaks form
5- use 3 cups to mix into nutella mixture.
(3 cups of whipped cream is about how much is in a small 8oz tub of COOL WHIP).
Hope this helps!!
Kassie
OMG! This looks heavenly, I’m definitely going to make it! Thanks for sharing
Oh my! Somehow I missed this in my reader yesterday but like a comment before mine, I haven’t even had breakfast yet craving this. I, too, want to make it into a pie size or larger, can’t have enough Nutella. What a great idea, maybe this will be our “super” dessert when the girls get together during the afternoon for cards and board games before the real game begins.
My oh my! this is just heavenly and no bake! my kind of recipe
I can’t wait to try these. QUESTION: do you scrape out the OREO filling before you crush them? Or do you just crush the cookie as a whole?
Thanks!
These look incredible and I’m thinking about making them for a Bridal Shower. How far in advance do you think I could make them? Is the day before okay?
What is frozen whipped topping? Is this like cool whip but you freeze it and then thaw it?? Or do you make whipping cream and freeze it?
Ashely-
Yep, just Cool Whip. It comes frozen, so you’ll have to let it thaw in the refrigerator per the directions on the container. Hope this helps. Thanks for stopping by.
-Jamie
You make a wonderful Grilled Cheese and the chili was incredible. You forgot to mention however, Brian even while he was “dieting” ate two of em. Delicious!! Good Job!
What a great idea! I modified it for my dietary sensitivities and used non-dairy cream cheese, homemade coconut cream whip and wheat free cookies for the crust. We’ll see how it goes…it was surprisingly easy to make, big plus! Thank you, what a lovely sweet treat.
These look DEEE-LICIOUS!!! Thanks for sharing.
Like I needed another excuse to eat Nutella! I am so making these for this weekend. Thanks?
Oh you are speaking language darlin’ sign me up for anything cheesecake & nutella
Mmm,Mmm!!
This has my name all over it!
I made this last night and it’s delicious! For those of you who wanted to make it in a single pan instead of individual glasses, I used a loaf pan and that was a good size for a single batch of the recipe. Instead of putting it in the fridge for 2 hrs put it in the freezer for about an hour and it came out perfect. Next time I will try it without the crust because I think it would be a great mousse, and would be a good dessert when I’m looking for something a little less rich. Thanks Jamie!
Ivy-
Great tips, so glad you enjoyed the recipe!
-Jamie
I have a spare jar of Nutella in my pantry, too. That jar has Nutella cheesecake written all over it:) Thanks for sharing!
Jaime, thanks for the lovely recipe! I like the new look of your blog, too. Did you know that Nutella from other countries is a different formula than we get in the US?
I live not too far from Manhattan. I’m lucky enough to live near an Italian food shop where I can get European Nutella. It’s less sweet than the American kind, I think.
I made 4 glasses. They’re chilling in the fridge right now. I’m thinking that gingerbread cookies might make a great base too.
I didn’t take the time to pipe it into the glasses, but it still looks pretty. I have chocolate, nut no hazelnuts or extra whipped cream for topping. I guess I’ll just have to suffer through. : ) I’m thinking this would also be good with fresh raspberries or a drizzle of raspberry puree, or a whipped cream flavored with a little rum or cognac.
holy moly! this look amazing. i wonder what happen if you swapped out the nutella for some speculoos? speculoos cheesecake? both sounds heavenly!
I would absolutely love to try this recipe. However, I prefer not to use frozen whipped topping. Years ago I read that one of the ingredients listed in it was carnuba. I don’t know if that’s still one of the ingredients in the product. Could you please suggest how I might make it with real whipping cream? Thank you for all of your posts.
Oh how I want one of these right now!!
I’m normally not a huge chocolate dessert lover, but that looks heavenly!
I just told 2 of my sons (ages 21 and 16) about this recipe. There was a very distinct sparkle in both of their eyes….I think I’ll surprise them with this sometime over the week-end. Thanks so much for sharing such a simple and enticing dessert!
I really, really, really want one of these right about now! So beautiful!
Beautiful! How do you pipe it so perfectly??? What do you use? Where can I get it? Thx! Can’t wait to make!
Melissa-
Check out my Piping How-To Video in this post – hopefully it helps you!
-Jamie
Hi – These look amazing and I really want to make them but i’m not sure whatfrozen whipped topping is? Or what the equivalent is in the UK? hope you can help!
Many thanks!
Dannielle-
Readers have reported using freshly whipped cream in place of the frozen whipped topping. I have not tried, this so I cannot give you exact proportions. I hope this helps.
-Jamie
Whip heavy whipping cream to your liking but add gelatin so it holds up better- I posted my recipe I use for it to hold up best in a few comments above. 3 cups of home made whip cream equals the amount of cool whip (frozen whipped topping) in an 8oz tub.
Hope it helps!
Kassie
Thanks so much for sharing this, Kassie!
Made this last night for friends. Whipped up quickly, tasted great. Used fat free cream cheese and Cool Whip Lite just to make me feel better…thanks.
Wow! This is one awesome recipe! Thank you so much for sharing your cooking talent with us all. Everyone’s gonna love this on Superbowl Sunday
Has anyone tried this with fat free cream cheese and fat free cool whip?
Jamie, these are so stinkin’ gorgeous. Chellee and I both want to eat one right NOW.
So, what is your secret for the amazing grilled cheese?
Marilyn-
There really is no secret – I use thick white bread, Kerrygold Salted Butter, good cheese and bake them in the toaster oven! It cracks me up when people go crazy over them.
-Jamie
Jamie,
We’ve been drooling over these at the office since they first popped up on Pinterest so I just made them for our Superbowl party. Can’t wait to try them. I made them in plastic clear “fancy” cups from the store so they would be disposable. This recipe is so easy and Nutella + cream cheese = dreamy! Thanks for your brilliance!!
hi y’all.. i made this with fresh cream, as we dont get whipped topping out here..
it turned out ok … i guess the way it ought to be.. was a little more souffle-ish as oppsed to cheesecakey…
but we all enjoyed it, no doubt.
thanks for the qucik, easy recipe.
I just ran across your website by accident and had to try this recipe. I LOVE that it is quick, easy, only a few ingredients (and I had them all on hand-no grocery run needed). LOVE this! I will be making this often. I used an 8×8 pan and it was great. Thanks for sharing!
Just made these for our Superbowl snack, they are awesome!!!!!!! Thank you for sharing:)
Such an awesome, fool proof, delicious recipe! Since it’s girl scout cookie season I used thin mints!
Pleeeeeease try it with whipped cream too and let us know. Too chicken to risk it myself
Looks yummy! I just bought a jar of nutells for another recipe.
TYFS
sigh….. You’re never going to let me loose weight are you…….
I made these individual desserts for Superbowl and everyone loved them! Very easy to make and super delicious!
This is amazing! I wasn’t introduced to Nutella until last year when my boyfriend finally insisted that I try it. I’ve been in love ever since. I’m so upset, I’ve been sitting here eating oreos and now I may not have enough to make this delicious treat tonight! Ugh!
Such a gorgeous treat!!! Lovely photographs!
I made it yesterday for a Super Bowl party and the guests loved it. Thank you!
Gorgeous cheesecake. What a presentation. And I am loving the flavors.
I was wondering what I could use instead of 1 (8 ounce) tub frozen whipped topping, thawed – what is that exactly? I’ve never heard of this ingredient, I live in New Zealand. Is it just like whipped cream? I really want to try these cheesecakes, because I have a whole lot of Oreos that need using, and nutella…
But I’m scared to make it without that whipped topping…?
Hanna-
Readers have reported using freshly whipped cream in place of the frozen whipped topping. I have not tried, this so I cannot give you exact proportions. I hope this helps.
-Jamie
They sound heavenly!
do you think it would work as well with low fat cream cheese and whipped topping?
Honestly I was a little bit disappointed. The end product was a lot more sour than I thought so it kind of neutralized the Nutella so it was mostly sour, cheesy with a little bit of chocolate and hazelnut.And by the time I only had a little bit of cream cheese left, it just tasted like chocolate whipped cream that was starting to lose its air. It wasn’t terrible but it just didn’t taste like cheesecake at all. It sounded like a good idea but maybe there’s something I coul change to improve it.
Sabrina-
I am sorry this recipe wasn’t for you. I definitely did not have the issue of it being deflated, but there are so many variables when it comes to recipes. Thanks for your input.
-Jamie
I’ve just made your cheesecake,(as a big nutella fan) and very pleased with the results, again I’m from the UK and we don’t seem to have anything like the Cool whip that you used, so I whipped up 300ml of double cream (think thats about 9 oz) with 2 tablespoons of sugar, then folded it into the Nutella mix, and they have turned out great and taste fab, thanks for sharing your recipe!
How convenient that I have alllll the ingredients for these! Great recipe and mouthwatering pictures!!
These are pure genius!
As I’m a novice baker, I’m wondering if it would make much of a difference if I used salted creamery butter instead of unsalted? I have 2 full packages of salted butter and don’t particularly want to go buy a whole other package of unsalted. Also, did you take the cream out of the oreo cookies and then crushed?
This looks fantastic by the way. You are quite creative to think of it!
Nashaiy-
I think you will be just fine using salted butter – I left the cream in the Oreos, I just tossed them into the food processor. Hope this helps! Thanks for stopping by!
-Jamie
Love me some Nutella! Add the cheescake to it and OH MY GOD! HEAVEN on Earth! I do believe this will be created in my kitchen!
I made this!! It is good. BUT, trying scoop 2/3 nutella was hard and I may have not got enough. My color was off and the taste was a little cream cheesy!;). Will try again and think I ma y just use the whole, or close 13oz jar. Thanks for the yummy.
I just made this tonight as a pie and it is delicious! The filling was perfect for the Oreo cookie crust I bought at the store. I forgot to buy extra cool whip for the top but it just fine without out!
Hi! Could I use oreo cakesters for the crust?
Ashley-
I would not recommend using Cakesters for the crust, you want something a bit more crunchy for a textural component. Thanks for stopping by.
-Jamie
Just made this tonight. SO GOOD. I don’t like oreos so I crushed up chocolate animal crackers instead. I also made it in a cake dish (i couldn’t find my pie dish!) Great recipe! I love nutella and cheesecake so it couldn’t go wrong!
Just finished making this treat for my Valentine – they don’t quite look like yours but taste great! Instead of oreos, I used graham crackers and added little sugar. I know my beau will love it. Thank you for the recipe.
OH MY GOD!!!! just made this for a valentines day dessert, all i can say is YUMO!! I couldnt find the frozen cream, so i used a good quality thick cream and added a small amount of gelatin, which worked perfect!
Thank you so much for sharing this amazing recipe!
I have the same difficulty in France finding whipped topping…Love the idea of using heavy cream and gelatin…Can you suggest the proportions? Perhaps 8 ounces of heavy cream (35% minimum) and a teaspoon of powdered gelatin “melted” in a tablespoon or two of water?…Thank you to anyone with a suggestion! I would so love to make this!
Tried these last weekend. They looked lovely but the taste was not so good. It was almost sour tasting. All of my ingredients were fresh and new, I don’t know. . . Maybe just don’t like the taste. I feel like there should be more nutella used?
Kristin-
Sorry you weren’t fond of this recipe. You could certainly add more Nutella to suite your taste. Thanks for stopping by!
-Jamie
DELICIOSO!!!, my husband loved it!…excellent dessert choice for Valentine’s Day =D
I tried these for Vday last night – they were a huge hit! I noticed you posted that you used cool whip, but I went with fresh whipped cream (1C heavy whipping cream, 1 Tbsp sugar, 1 tsp vanilla) and it work very nicely! I also tried a graham cracker crust and it was a nice complement to the richness of the cheesecake. Thanks for the recipe!!
This may be a stupid question, but do you leave the cream filling in the cookies when you crush them?
Kevin-
Yep, you are correct – just leave the cream inside the cookies.
-Jamie
I made them today, for me they are to much of a coffee taste. My daughter did not even want to lick the spoon which never happens. I would say leave out the vanilla extract.That made it worse! My husband has not made is home yet to try them. This is just my opinion. My husband will probably love them, lol.
Crystal-
Thanks for the feedback, but I am a little confused as to why yours tasted like coffee since there is none in the recipe.
-Jamie
LOVE THIS. i modified it a tiny bit and served it to my husband in a wine glass on v-day. i ended up eating mine and most of his. {glutton}
i posted my modified version on my blog, & linked back here to the original. i hope that’s ok.
thanks!
I just made this, with a few alterations. I made it in a smaller pan, 4X8? maybe..anywhoo, I put the oreo crust on the bottom, a layer of the nutella mousse, and then a layer of vanilla pudding, whipped cream, nutella again, pudding again, whipped cream again. Its WONDERFUL! So easy and delicious!
I made this into a pie using an pre-made oreo crust and it was DELICIOUS and super easy! Definitely would make again…and again.
This was amazing!! I made in an 8×8 baking dish instead of the little glasses, it didn’t look as pretty but was easier to make. This stuff is dangerous though, make sure you have friends to help eat or you will want to eat it all.
This looks fantastic. How many does this serve? I’d like a petite dessert for 12…..
Denise-
The amount of servings will depend on the size of the glasses that you serve it in, but you should get at least 4-6 servings out of this recipe. Thanks for stopping by.
- Jamie
I’d like to add a little coffee to the mix, any recommendations? These are a must try!
Mark-
I think you could dissolve espresso granules in a little bit of water and mix it into the batter – that would probably be pretty amazing. Thanks for stopping by.
-Jamie
Mine are in the fridge right now! I did mine in tiny pie tins, they look adorable!
I also decided to make my own whipped cream instead of using cool whip, which I hate. It seemed to work fine. I also decided I’m going to garnish with whipped cream and crushed oreo, since my boyfriend isn’t a fan of nuts.
I’m excited to taste this simple creation!
I made these last night with homemade almond whipped cream. My FH dislikes creamcheese is most applications, and when he licked the batter, he was not convinced. However, he loves everything else in there. Well two hours after sitting in the fridge, we were BOTH in heaven. Absolutely delicious. The Nutella and almond complimented each-other perfectly. Thanks!
I made this for a happy hour we have been having with neighbors and everyone loved it.
I didn’t have any dessert serving dishes so I used a cupcake pan with liners – worked very well. But you have to eat right after you pull out of the fridge or they get messy.
I also used heavy whipping cream and 1 tbsp. sugar (added while whipping) and it tasted wonderful.
The hardest part was definitely crushing the oreos to the fine texture I wanted. Wish I would have just thrown them in the food processor like recommended by Jamie!
These are deeeeeeeeelish!! I made them using the same amount of whip cream and it worked out perfectly!
Just made this with the “light” cool whip and “light” philly cream cheese in a pre bought oreo pie crust…still so delicious and simple. Thanks for the fabulous treat!
I think this is the one
Looks amazing!!! I have to make this soon.
These look amazing! and so simple to make! will definitely get onto these! thanks so much for the recipe! xx
I actually used this as a filling in my chocolate cupcakes! They were absolutely delicious.
Thanks for the recipe.
This recipe sounds perfect for what I need! So to make sure I have this correct…I am to add in the whipped topping to the nutella/cream cheese mixture and then also add more of the topping on top of the cheesecake? And does it have to be “frozen” whipped cream?
Thanks!
Yes, Krissi – that will work perfectly. I used Cool Whip which comes frozen, so you will have to thaw it per the package directions first. Have a great day.
-Jamie
Made this today as a pie. Absolutely delish! Fantastic recipe! I totally cheated and bought a pre-made chocolate pie crusts but left all measurements the same. Adapted perfectly.
These look delicious! I was wondering what size the bowls are from Pier 1. Are they part of their tasting party collection or are they larger than that? Thank you!
Amy-
Yes, they are from the Tasting Collection. Thanks for stopping by!
-Jamie
I made this for my family last weekend and they just loved it! Thank you for sharing the recipe.
I made this this weekend for book club and it got rave reviews! I decided to make it in a pie plate instead of individual portions and it worked great. I’ll definitely make this again. Thanks so much for sharing!
I made this a week ago for my mother. She rarely likes anything I make so it was a treat for me that she freakin’ LOVED this stuff. Hurray! Thank you, thank you, thank you for this winner. I used four glass containers with lids so they worked quite well stored in the fridge
Combining two of my favorite things? You are a genius!
Can you please tell me what frozen whipped topping is? im from newzealand so im guessing we dont have it, is there something else i can use to substitute that??
Melissa-
Frozen Whipped Topping is Cool Whip here is the US. You can sub in freshly whipped cream in its place. Hope this helps.
-Jamie
As a Nutella addict – I LOVE this!
yumm!!
I’ve made this twice now and everyone LOVES it!!! Thank you SOO much for this amazing easy recipe!
Elena-
I am so glad to hear that you enjoyed this dessert – thanks for coming back and sharing your thoughts! Have a delicious day!
-Jamie
Those look SO yummy and beautiful! I featured them today on my “Top 10 Nutella Recipes” post. Feel free to grab a “featured” button. Also I would love for you to share this (and any other creations) at my new linky party “Pin It and Win It Wednesday” @www.cheapcraftymama.com!
I made this recipe this past weekend for Easter, so darn yummy! I used little jars from Christmas Tree Shop with lids so that I could pass them to family and friends for their testing! So far they are a hit! Thanks for such great recipes…
I did pin this on Pinterest and when someone clicks on it they are immediately brought here!! (Hope you don’t mind.)
Thanks for the Pin, Jen! Glad to hear to you enjoyed the recipe.
-Jamie
sounds super yummy! I am going to try adding raspberries in and on top
I am also going to try making it in a pan instead of individual ones (just because I don’t have anything good to make individual ones in). Can’t wait to taste it!!
Hi! I wanted to make this for my cousin for when I visit her in Kansas during the summer, but she has an allergy to peanuts and I read that Nutella is made using peanut oil, so I was wondering if it was possible to substitute the Nutella with something else? I realize that kind of defeats the purpose of the recipe, but I made it for myself and I really enjoyed it, so I want to share this simple recipe with my cousin, even if it won’t taste exactly the same. XD;;
Janie-
You could try using Biscoff Spread – as far as I know, it’s peanut free. Have a great night and thanks for stopping by.
-Jamie
So yummy! Made these for dessert tonight and they were a huge hit with the kids..ages 17, 16, 15, 11 and 6. Will def. be making again!! Thanks for a great recipe!
Bonnie-
So happy to hear you enjoyed this recipe – thanks for coming back and sharing your experience.
-Jamie
Hello! Im sitting in class craving nutella and cheesecake and stumbled across this recipe, making it when I get home! And then for my friends birthday.
Thank you for the recipe!
This looks like a great recipe! I’m just wondering if you think vanilla yogurt could be substituted for the whipped topping? I don’t really like oil based products like cool whip as they are so artificial. Do you think it would still have the right consistency?
Thanks!
what do you mean by a “frozen whipped topping”????? brand name example please?
ND-
Name brand is Cool Whip and it is found in the freezer section. Thanks for stopping by!
-Jamie
Hi…can these be made a day or two in advance?
SS-
I think you could definitely make them one day in advance, but I wouldn’t recommend much beyond that. Have a delicious day!
-Jamie
FYI for summer, make these in cupcake liners, freeze, eat! It’s like nutella ice cream. Great recipe.
I am thinking about making this as a trifle for my husband’s birthday (one big trifle dish). Would you suggest doing anything different in that case? I am not an experienced baker (or non-baker as the case may be) at all so I don’t want to do it and have it be awful! =)
I made these omg. The girls at work loved them too!
i must say, this is such an ingenious use of ingredients. i am curious, in your photos the white topping has such a smooth appearance… is it just Cool Whip? if so, did you just pipe it straight from the tub, or was there some preparation (like beating it?) before adding it to the chocolate layer?
i was brought here by Pinterest! thank you for sharing your creativity!
Danielle-
Thanks for stopping by. Yes, the topping is just Cool Whip that I piped on with a large round tip. Have a great night.
-Jamie
Made these this weekend, very delicious! The oreo crumb crust is amazing, reminds me of those chocolate bits in the carvel cakes! However, crushing the oreo cookies into crumbs was the most time consuming and messy part of the process, just using a small bowl and a spoon. What recommendations do you have for crushing the cookies into crumbs easier, would a mortar and pestle be an option or would I have to purchase a food processor? any help/suggestions would be very appreciated.
Looks yummy! I might try to make this tomorrow for my Mom on Mother’s day. I am sure she will love it. She has been on the Nutella bandwagon for a while now so surprising her will make it all worth it.