Decadent and delicious no-bake recipe courtesy of Katie Lee Biegel.
Course cheesecake, Chocolate, Dessert, nuts
Cuisine Dessert
Prep Time 25 minutesminutes
Total Time 7 hourshours
Servings 6-8 people
Author tanyabee
Ingredients
Nonstick cooking sprayfor the pan
One 9-ounce package chocolate wafer cookies
4tablespoonsunsalted buttermelted
Two 8-ounce packages cream cheeseat room temperature
1cupchocolate hazelnut spread
1/2cupconfectioners' sugar
One 12-ounce tub whipped topping
1/2cuptoasted hazelnutschopped
Instructions
Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
Notes
Use a 10-inch springform pan.
https://www.foodnetwork.com/recipes/katie-lee/no-bake-chocolate-hazelnut-cheesecake-9855300