1-Getting started: Getting started with this no bake Nutella cheesecake is as simple as mixing a few items in your kitchen. First, crush the 24 chocolate sandwich cookies into fine crumbs using a blender or food processor, then mix them with the 1/3 cup of melted butter until it holds together like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan, and pop it in the fridge for about 20 minutes to set while you work on the filling.

2-Next, in a stand mixer with the paddle attachment, beat the 2 blocks of cream cheese (8 ounces each) with the 1 jar (13 ounces) of chocolate hazelnut spread on medium speed until it’s smooth and creamy this usually takes a couple of minutes. Add the 2 tablespoons of cocoa powder and 1 cup of powdered sugar, mixing well and scraping down the sides to ensure everything blends evenly. For dietary adjustments, if you’re going vegan, substitute the cream cheese with a plant-based version at this stage.

3-Then, gently fold in the 1 container (8 ounces) of whipped topping until the mixture is light and uniform. Pour this filling over your chilled crust, smooth it out with a spatula, and cover the pan before refrigerating for at least 4 hours overnight works even better for that perfect set. Finally, garnish with whipped cream or your favorite toppings right before serving to keep it fresh and appealing. This method, with its total time of just 4 hours and 20 minutes, makes it a breeze for busy parents or working pros.