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This dessert was a happy accident when I needed something amazing for my kid’s birthday. Ever since, it’s our absolute favorite for every celebration. When you mix cool cream cheese with loads of Nutella, the combo just hits differently. And since you don’t bake it, you still get that rich chocolate hazelnut goodness wrapped up in a silky, smooth treat everyone talks about.
Stunning and Effortless
The best part with this one? Everyone thinks you bought it from a fancy shop, but you actually whipped it up in your own kitchen. It comes out with that fluffy, mousse-like middle, packed with Nutella and holding its shape like a dream. Friends are shocked it’s no oven, just some chilling and assembling.
Grab These Ingredients
- Hazelnuts: Pop these on top for a great crunch at the end.
- Powdered sugar: A little balances out all the other flavors.
- Semi sweet chocolate chips: Melt these for a super smooth ganache.
- Gelatin powder: Helps everything stay together for the perfect slice.
- Heavy cream: Whip this up to keep things extra light.
- Nutella: Pile it in, this is the real star here.
- Cream cheese: Make sure it’s the dense block kind.
- Unsalted butter: Just the right amount gets our base set.
- Oreo biscuits: Smash these up for that rich, chocolate crust.
How to Put It All Together
- Top it with ganache
- Make that shiny chocolate glaze, pour over the top, then chill and let it set up in the fridge.
- Lay down the filling
- Spread your filling over the base, smooth everything out, and let it settle.
- Mix the filling
- Start by blooming gelatin, beat cream cheese with sugar and Nutella, then gently fold in whipped cream until mixed.
- Crush for the crust
- Crush cookies, stir in melted butter, and push the mixture firmly into your pan.
- Get your pan ready
- Line your springform pan with parchment—makes it a breeze to get clean slices out later.
Finishing Up Strong
I always toss some chopped hazelnuts along the outside for extra crunch. Add a few ropes of whipped cream and a quick drizzle of warmed Nutella. That’s all it takes to make it look straight out of a bakery—these fast touches just make it pop.
Stay Fresh Tips
Keep this dessert cold and it’ll taste best. It holds up great in the fridge for 4 days stored airtight, or you can freeze it for a couple months if needed. Don’t leave it out too long when it’s hot or you’ll lose the nice creamy feel that makes it awesome.
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Frequently Asked Questions
- → What’s the role of gelatin here?
Gelatin helps the filling hold its shape while staying light and creamy. Skipping it can result in the cake collapsing or being too soft.
- → Can I use whipped cream cheese instead of a block?
If using a whipped version, add an extra 1/2 teaspoon of gelatin since whipped cheese is softer. For best results, stick to the thicker block style.
- → How much chilling time does it need?
Give it at least 4 hours total. Let the filling chill for an hour, then let the ganache set for another 3. Overnight works great too!
- → Can I swap out Nutella for something else?
Sure, try any spreadable hazelnut chocolate. If using homemade, adjust gelatin since homemade versions tend to be less thick.
- → When’s the best time to add hazelnuts?
Add hazelnuts after 3 hours of chilling. Adding them too early will make them sink into the ganache instead of staying on top.