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Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides.
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing them with a rolling pin. Reserve 1/4 cup of the crumbs for garnish. Mix the remaining crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of the prepared dish to form the crust.
In a large bowl, beat the heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract until stiff peaks form. Set aside.
In another large bowl, beat the Nutella, cream cheese, and 1 cup powdered sugar until smooth and creamy. Gently fold in half of the whipped cream until well combined. Fold in the remaining whipped cream until fully incorporated.
Spread the Nutella mixture evenly over the Oreo crust. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Before serving, drizzle the top of the cake with the warmed Nutella and sprinkle with the mini chocolate chips and reserved Oreo crumbs.
Lift the cake out of the dish using the parchment paper overhang and transfer to a serving plate. Cut into squares and serve chilled.
Prep Time: 20 minutes | Total Time: 20 minutes + chilling time
Kcal: 450 kcal | Servings: 12 squares
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