Oreo and Nutella Cream: The Ultimate No-Bake Dessert
A luscious, no-bake delight that marries the crunch of chocolate cookies with the rich silkiness of hazelnut spread.
Ingredients
- 500 ml whipping cream Ensure it's cold for best results. If unavailable, you can use heavy cream with 35% fat or stabilized whipped cream for a longer-lasting texture.
- 200 g Nutella For a deeper flavor, use dark chocolate hazelnut spread. Alternatively, try homemade Nutella for a fresher taste.
- 1 tsp vanilla extract
- 2 boxes Oreo cookies Classic Oreos work best, but gluten-free or keto chocolate sandwich cookies can be used as substitutes.
- Flaky sea salt A pinch of flaky salt enhances the flavors, but you can skip it if preferred.
Instructions
- Whip the cold whipping cream until soft peaks form. Be careful not to over-beat, or the texture will become grainy.
- Add the Nutella and vanilla extract, then gently fold until fully combined. The mixture should be smooth and creamy.
- Separate the Oreo cookies by twisting them and remove the cream filling (unless you want extra sweetness). Reserve a few whole cookies for decoration.
- Begin layering: in a serving dish or individual glasses, alternate between the Nutella cream and crumbled Oreo cookies.
- Repeat until all ingredients are used, finishing with a final Nutella cream layer.
- Cover and refrigerate for at least 24 hours so the cookies soften and absorb the cream.
- Before serving, garnish with the reserved Oreo cookies and a light sprinkle of flaky sea salt.
Notes
This dessert is indulgent, so moderation is key. If you're looking for a lighter version, check out the Healthier Alternatives section.