Decadent no-bake Nutella cheesecake jars featuring an Oreo cookie crust, smooth hazelnut cheesecake filling, and whipped cream topping.

Scale

Crust:

16 Oreos original or gluten-free

¼ cup butter melted

Cheesecake Filling:

2 8 oz cream cheese blocks softened

¾ cup powdered sugar

1 ½ teaspoon vanilla extract

2 cups heavy cream

¾ cup make your own for a healthier option

Toppings:

1 cup heavy cream

1 square semi-sweet chocolate very finely chopped

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1. Pulse 16 Oreos in a food processor, mix with 1/4 cup melted butter, and press into jar bottoms.

2. Beat 2 8-oz blocks softened cream cheese, 3/4 cup powdered sugar, and 1 1/2 tsp vanilla extract until smooth.

3. Whip 2 cups heavy cream to stiff peaks and fold into cream cheese mixture with 3/4 cup hazelnut spread.

4. Pipe cheesecake batter into jars over the Oreo crust layer.

5. Whip remaining 1 cup heavy cream to stiff peaks, pipe over filling, and top with 1 square finely chopped semi-sweet chocolate.

6. Chill jars in the refrigerator for at least 2 hours before serving.

Use room temperature cream cheese blocks for a lump-free batter. Chill at least 2 hours to set firm.