Category: Dessert

1. Warm 1 cup of Nutella in the microwave for about 10 seconds until slightly softened.
2. Stir the warmed Nutella into the no-bake cheesecake mixture until fully combined.
3. Pour the filling into the pie crust and smooth the top.
4. Spread whipped cream over the cheesecake.
5. Drop spoonfuls of the remaining 1/2 cup softened Nutella over the whipped cream, then swirl gently with a knife or skewer for a marbled effect.
6. Refrigerate for at least 1 hour before serving to allow it to set.

1. In a large bowl, mix the Nutella and 1/2 cup butter until smooth and creamy.
2. Add the powdered sugar and vanilla. Beat on medium speed until the mixture is completely combined.
3. Line an 8×8-inch pan with parchment paper.
4. Press the Nutella mixture evenly into the pan and smooth the top.
5. In a microwave-safe bowl, melt the chocolate chips with 1 tablespoon butter in 30-second intervals, stirring in between until smooth.*
6. Spread the melted chocolate evenly over the Nutella mixture.
7. Refrigerate for about 10 minutes, or until set.
8. Cut into squares and serve!

1. Cover a 9×13 inch cookie sheet with parchment paper.
2. Place the Oreos into a food processor and pulse until they become coarse crumbs.
3. Add the Nutella and pulse until the mixture comes together.
4. Using a melon baller or small scoop, scoop out the mixture and place each scoop on the cookie sheet.
5. Roll each scoop into a ball shape.
6. Melt the dipping chocolate in the microwave in 30 second increments, stirring between each 30 seconds, until smooth. Do NOT overcook.
7. Dip each ball into the chocolate and place on the cookie sheet.
8. Let the truffles set at room temperature or in the refrigerator.

1. Preheat the oven to 350°. Line an 8×8-inch baking pan with parchment paper and set aside.
2. In a large mixing bowl, beat the eggs on high speed using a stand mixer (5–7 minutes) or hand mixer (about 10 minutes), until they triple in volume. This step is key—if the eggs aren’t fully whipped, the brownies will taste eggy.
3. Microwave the Nutella in a microwave-safe bowl or measuring cup for about 60 seconds until warm and pourable. Stir to smooth.
4. With the mixer running on low speed, VERY VERY slowly, pour a stream of the warm Nutella over the whipped eggs, beating until thoroughly combined.
5. Pour the batter into the prepared pan.
6. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
7. Let the brownies cool completely in the pan before cutting. They MUST be COMPLETELY COOL! This is important for the best texture.
8. Dust with powdered sugar, if desired.
9. Cut into bars and serve.

1. In a medium bowl, combine the Oreo cookie crumbs and melted butter.
2. Press the mixture evenly into the bottoms of individual serving dishes to form a firm crust layer.
3. In a large bowl, beat the cream cheese and Nutella together with an electric mixer until smooth and creamy.
4. Stir in the vanilla extract.
5. Gently fold in the whipped topping using a rubber spatula until the mixture is fully blended with no streaks remaining.
6. Spoon or pipe the filling evenly into the prepared crusts. Cover each dish with plastic wrap and refrigerate for at least 2 hours to set.
7. If desired, garnish with extra whipped topping and chocolate shavings before serving.

1. Before you start, lay out a 20-inch sheet of wax paper on the counter—this is where you’ll drop the cookies.
2. In a medium saucepan, combine the milk, sugar, cocoa, and butter.
3. Bring the mixture to a boil over medium heat.
4. Once boiling, continue to boil for 1 minute (or 1½–2 minutes if you’re at high altitude).
5. Remove from heat. Stir in the Nutella, vanilla, and nuts (if using) until fully blended.
6. Mix in the oats until well combined.
7. Quickly drop the mixture by spoonfuls onto the wax paper.
8. Let cool and set for about 15–20 minutes.

1. Preheat oven to 350°.
2. In a large bowl, beat together the melted butter, brown sugar, granulated sugar, peanut butter, egg, and vanilla until smooth.
3. Add flour, baking powder, baking soda, and salt. Mix until well combined.
4. Stir in the chocolate chips.
5. Chill dough in the freezer for about 30 minutes.
6. Line baking sheets with parchment paper (or foil sprayed with cooking spray).
7. Roll dough into 1-inch balls. Flatten each ball slightly and place about 1/2 teaspoon of Nutella in the center.
8. Flatten another dough ball, place it on top, and pinch edges together. Roll gently into a ball to seal the Nutella inside.
9. Arrange on baking sheets about 2 inches apart.
10. Bake for 12–15 minutes, or until the edges get crispy and tops begin to crack. If the cookies don’t flatten after 5 minutes, gently press down with the back of a spoon.

Let cool on the baking sheet before serving.

1. In a chilled bowl, whip the cream with an electric mixer until soft peaks form.
2. Gently add the Nutella to the whipped cream.
3. Continue mixing on low speed until fully combined and smooth, being careful not to overbeat.
4. Spoon the mousse into serving dishes.
5. Refrigerate for at least 1 hour to chill and set.
6. Serve chilled. Top with chocolate shavings or a dollop of whipped cream, if desired.

1. In a small bowl, whisk together the flour and salt. Set aside.
2. In a medium bowl, cream together the softened butter and sugar until light and fluffy.
3. Stir in the vanilla extract, milk, and Nutella until smooth.
4. Add the dry ingredients to the wet mixture. Mix until only streaks of flour remain.
5. Enjoy immediately or chill for 10–15 minutes for a firmer texture.