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Nutella No Bake Cheese Cake
Submitted by Heidi

Philly Cream Cheese and Nutella Pie


1 Package Pamela's Gluten Free Dark Chocolate Chunk Cookies (you can use Oreos if you eat gluten)
1/3 stick butter melted
2 Tablespoons sugar

2-8 oz packages Philadelphia Cream Cheese (room temp)
1-13 oz jar Nutella
1 tsp vanilla extract
1/4 cup sugar
1-16 oz tub thawed whipped topping


1)Pulse cookies in processor until a fine powder (or can just pound in a baggie with something hard)
2)Mix in the melted butter and sugar until it is well incorporated
3)Pat into a round 9-10" spring form pan lined with parchment paper
4)Bake at 350F for 5-7 minutes then cool in freezer while you prepare filling

1)In your mixer (or by hand) whip together cream cheese and sugar until fluffy, add in vanilla and Nutella then whip some more until well mixed together
2)By hand with a rubber spatula fold in the whip topping
3)Take cooled crust out of freezer and gingerly spread filling into the pan, keeping the parchment up around the sides for easy removal later
4)Chill pie in the refrigerator for 4 hours minimum or you can throw it into the freezer for a couple hours if you will need to be serving it right away
5)When you want to serve it just run a knife around the edge, pull off the spring form ring and then carefully slide off of the bottom and parchment the peel off the parchment around the outside.

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Nutritional Information
Per Serving

no nutrition information available

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