Name: Sunny's Easy No-Bake Chocolate Cookie Cheesecake
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 6 servings
Ingredients: 8 ounces chocolate cookie wafers or chocolate chip cookies (dry, not soft-baked); 6 tablespoons salted butter, melted; Kosher salt; 16 ounces cream cheese, at room temperature; 3/4 cup chocolate hazelnut spread; 1/2 cup confectioners’ sugar; 3/4 cup chocolate hazelnut spread, melted; 1 cup toasted hazelnuts, finely chopped

Level: Easy

Total: 3 hr 25 min (includes chilling time)
Active: 25 min

Yield: 6 servings

Ingredients

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Base:

8 ounces chocolate cookie wafers or chocolate chip cookies (dry, not soft-baked)

6 tablespoons salted butter, melted

Kosher salt

Filling:

16 ounces cream cheese, at room temperature

3/4 cup chocolate hazelnut spread

1/2 cup confectioners’ sugar

Topping:

3/4 cup chocolate hazelnut spread, melted

1 cup toasted hazelnuts, finely chopped

Directions

For the base: In a food processor, blitz the cookie wafers until they are like sand. (You can also crush them by hand using a resealable plastic bag and a rolling pin.) Reserve two heaping tablespoons to the side. Add the butter and a pinch of salt to the food processor and pulse to combine. Press into an 8-inch square baking dish or 6 ramekins.
For the filling: In a large bowl, add the cream cheese, chocolate hazelnut spread and confectioners’ sugar. Use a hand mixer to blend until smooth. Spread over the base.
For the topping: Pour the chocolate hazelnut spread over the top. In a bowl, combine the hazelnuts and reserved crushed cookie wafers, then sprinkle around the perimeter of the baking dish or ramekins. Chill for at least 3 hours or up to overnight.