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Turn your love for chocolate hazelnut spread into a fabulous dessert with this easy No Bake Nutella Cheesecake Recipe! A classic Oreo cookie crust is topped with silky Nutella cheesecake filling, rich Nutella ganache, fluffy chocolate whipped cream and crushed Ferrero Rocher candies.
Your New Favorite Nutella Dessert
I’m quite certain that I could eat an entire jar of Nutella by myself in one sitting. Now, I wouldn’t actually do that, but I totally want to. It’s so smooth, sweet and chocolatey, it was practically made to be turned into a cheesecake. One bite of this dazzling dessert will have you hooked for life!
It’s incredibly easy to make, but nobody would ever guess that based on its looks and taste. All those decadent layers are a dream come true for any chocolate lover! Your taste buds will be sent straight to heaven every time you take a bite.
I was so tempted to hoard the whole cake to myself, but I knew I had to share this delicious creation with the rest of my family. Needless to say, it got glowing reviews from everyone! This is definitely a dessert you need to add to your must-make list. In fact, put it right at the top!
What You’ll Need
Even though this cheesecake has a lot going on, you don’t need much to make it. Scroll down to the recipe card for the exact amounts of each ingredient.
For the Oreo Cookie Crust
- Oreo Cookies: Crushed into crumbs.
- Melted Butter: Either salted or unsalted will work – the choice is yours.
For the Nutella Cheesecake Filling
- Cream Cheese: Bring this to room temperature.
- Sugar
- Nutella
- Cocoa Powder: Be sure to use natural, unsweetened cocoa powder and not the Dutch-processed kind.
- Heavy Whipping Cream: It’s important to keep this cold until you’re ready to use it.
- Powdered Sugar
- Vanilla Extract
For the Nutella Ganache
- Nutella
- Semi-Sweet Chocolate Chips: Not milk chocolate chips.
- Heavy Whipping Cream: Note that this is also sometimes labeled as heavy cream.
For the Chocolate Whipped Cream
- Heavy Whipping Cream: Cold.
- Cocoa Powder: Natural and unsweetened.
- Powdered Sugar: To sweeten the whipped cream.
- Vanilla Extract
- Ferrero Rocher Candies: Chopped or crushed.
How to Make No Bake Nutella Cheesecake
This easy no-bake treat is perfect for hot summer days when the last thing you want to do is turn on the oven. Once you taste it, you’ll want to whip it up year-round!
Make the Crust & Filling
- Prepare Pan: Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Make Crust: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Chill: Place the crust in the fridge while you prepare the filling.
- Beat Cream Cheese & Sugar: Beat the cream cheese and sugar in a large mixer bowl until well combined and smooth.
- Add Nutella: Add the Nutella and mix until well combined and smooth.
- Add Cocoa Powder: Add the cocoa powder and mix until well combined and smooth. Set the mixture aside.
- Whip Heavy Cream, Sugar & Vanilla: Add the heavy whipping cream, powdered sugar and vanilla extract to another large mixer bowl. Whip on high speed until stiff peaks form.
- Add to Batter: Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Pour Over Crust: Pour the filling over the crust and spread it out in an even layer.
- Chill: Refrigerate the cheesecake until it’s firm, 5-6 hours or overnight.
Make the Ganache & Whipped Cream
- Make Ganache: Add the Nutella, chocolate chips and heavy whipping cream to a medium-sized bowl. Microwave in 15-20 second increments, stirring well between each one, until the mixture is melted and smooth.
- Let Cool: Allow the ganache to cool for 5-10 minutes.
- Add to Cheesecake: Remove your cheesecake from the springform pan and set it on a large plate or serving platter. Pour the Nutella ganache onto the cheesecake and spread it out in an even layer. Set the cheesecake in the fridge while you prepare the whipped cream.
- Make Whipped Cream: Add all of the whipped cream ingredients to a large mixer bowl and whip on medium speed until stiff peaks form. It will happen quickly.
- Decorate: Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with the chopped Ferrero Rocher candies.
- Enjoy! Store the cheesecake in the fridge until you’re ready to slice and serve it.
Tips for Success
This might just be the easiest cheesecake you’ll ever make. Take a mental note of the tips below to simplify the process even more!
- Temperature Matters: Make sure your cream cheese is at room temperature so that you don’t end up with a lumpy filling. Make sure your heavy whipping cream is cold so that it whips properly.
- Use a Springform Pan: If you don’t have a springform pan, I highly recommend investing in one. The way the sides can be removed makes life so much easier!
- Let It Fully Set: The cheesecake filling has to chill in the fridge for at least 5 hours before serving. Once it feels firm to the touch, it’s good to go.
Topping Ideas
Whether you want to chop up another kind of candy or top off your cheesecake with something else entirely, there are so many tempting possibilities. Chocolate curls, Oreo cookie chunks and fresh berries are all great choices. With the option to toast them for added flavor, chopped hazelnuts would add a nice touch as well.
How to Store Extra Cheesecake
Keep extra Nutella cheesecake in an airtight container in the fridge. Enjoy it within 3-4 days for the best results.
Can I Freeze This?
Absolutely! But it’s best to hold off on adding the whipped cream if you decide to do so. Wrap the fully set cheesecake (make sure the ganache is set too) in plastic wrap and freeze it in an airtight container for up to 6 weeks. Thaw it out in the fridge before you add the whipped cream and dig in.
Print
No Bake Nutella Cheesecake
- Prep Time: 1 hour 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 14
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Turn your love for chocolate hazelnut spread into a fabulous dessert with this easy No Bake Nutella Cheesecake Recipe! A classic Oreo cookie crust is topped with silky Nutella cheesecake filling, rich Nutella ganache, fluffy chocolate whipped cream and crushed Ferrero Rocher candies.
Ingredients
Oreo Crust
- 35 Oreos (3 cups |403g Oreo crumbs)
- 5 tbsp (70g) butter, melted (salted or unsalted is fine)
Cheesecake Filling
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 1/2 cups (470g) Nutella
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 ¼ cups (300ml) heavy whipping cream, cold
- ½ cup (58g) powdered sugar
- 1 tsp vanilla extract
Nutella Ganache
- 1/2 cup (154g) Nutella
- 2 tbsp (22g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy whipping cream
Chocolate whipped cream
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
- 4–5 Ferrero Rocher candies, chopped
Instructions
To make the crust:
- Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Place the crust in the fridge while you make the filling.
Make the Filling
- In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
- Add the Nutella and mix until well combined and smooth.
- Add the cocoa powder and mix until well combined and smooth. Set mixture aside.
- In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Add the filling to the crust and spread into an even layer.
- Refrigerate cheesecake until firm, 5-6 hours or overnight.
To finish the cheesecake:
- To make the Nutella ganache, add the Nutella, chocolate chips and heavy whipping cream to a medium bowl. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Allow it to cool for 5-10 minutes.
- To prepare for assembly, remove your cheesecake from the springform pan and set it on a plate or serving platter.
- Pour the Nutella ganache onto the cheesecake and spread into an even layer. Set cheesecake in the fridge.
- Add all the whipped cream ingredients to a large mixer bowl and whip on medium speed until stiff peaks form. It will happen quickly.
- Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with chopped Ferrero Rocher candies.
- Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 3-4 days.
Notes
- Makes 12-14 slices.
- To Store: Keep cheesecake in an airtight container in the fridge and enjoy within 3-4 days.
- To Freeze: Hold off on adding whipped cream and make sure cheesecake & ganache are fully set. Wrap cheesecake in plastic wrap and freeze in an airtight container for up to 6 weeks. Thaw in the fridge before adding whipped cream and enjoying.
Nutrition
- Serving Size: 1 slice
- Calories: 521
- Sugar: 44.6 g
- Sodium: 279.3 mg
- Fat: 31.5 g
- Carbohydrates: 51.5 g
- Protein: 8.8 g
- Cholesterol: 31.4 mg
I pinned this recipe a few months ago and it was amazing but it used cool whip instead of heavy cream for the filling. Is it possible to get that recipe as well?
The recipe hasn’t changed aside from that it now uses homemade whipped cream. If you’d like to use Cool Whip, just use an 8 ounce tub of Cool Whip in place of the homemade whip cream.
I can’t believe how easy and delicious this cheesecake is. It was a hit!
So glad you enjoyed it!
Can I use whipped non-dairy whipped topping instead of Cool Whip? (ie. Dream Whip?)
Sure!
Hi, can i ask what kind of sugar you use in this recipe
White granulated sugar
This cheesecake was a hit! I will say, I recommend letting it chill overnight. I only let it chill for 4 hours and it was a bit mousse-y, but firmed up really well overnight.
I made this cake yesterday for a friend’s birthday, and we all loved it! It’s one of the best cheesecakes I’ve ever had, so creamy, chocolatey and decadent. I’ll definitely be making this again…again…!
Hi. How do I adjust ingredients for 6 inch cake pan ? Please advise. Thanks
Reduce the ingredients by 1/3 and then the bake and cooling times should actually be similar.
Hi. I will give it a try. Thank you.
I meant “AGAIN” sheesh
All I can say is WOW made this yesterday for a Girl/Boy Scouts fundraiser & it sold for $130 !
It took forever to cut the cookies, I ended up using an Exacto Knife, it didn’t crumble the cookies. It really is a beautiful cake. Thank you so very much for a great cake recipe that I’ll use aging.
That’s awesome! So glad you were happy with it!
Do you need to put the ganache on. I was just going to top.it with some strawberries?
That would be fine.
I havent baked it yet, but I sure will. Just wodnering how long does the cheescake last? Thanks.
About 4-5 days.
Hi,
I tried this recipe as I don’t eat Eggs and Gelatin. I felt this is super easy and convenient recipe. No bake. I exactly followed steps and cheesecake came out just perfect. I baked for my husbands office colleague’s birthday. They all loved it and appreciated. I got 9 slices out of this cheesecake.
Thanks
Can i put the ganache on and leave it overnight and then add the ferrero roche the next day?
Definitely
This looks amazing. I was looking at this one and your baked Nutella cheesecake recipe. Which one do you like better flavor wise?
The baked one has a richer flavor and would be my choice.
I made the baked one and oh my goodness is it amazing!! Your directions were great and helped me. This was the first time I ever attempted a cheesecake and it turned out great. I do think a little bit of water got in the foil but it wasn’t too bad.
My family loved it!
Awesome! So glad you enjoyed it!!
Where i live there isn’t any Kraft brick cream cheese. There is only Soft high fat content cream cheese
How would you alter the recipe accordingly ?
Thank you
I’m not sure there is a great way to adjust for soft cream cheese. You could try gelatin.
Hi can you use double cream instead of cool whip cream?
You can use homemade whipped cream. There is a link in the recipe if you would like to check it out so that you have the correct amounts.
Great recipe! Thank you so much. Nice texture and flavor, easy and quick to cook.
Can this recipe be halved?
It could, but then you might want to use a smaller pan.
It was awesome recipe ……thanks for this blog
Love the smell wow amazing cooking well done. Made it for a get together and everyone loved it. Would not change a thing. Thanks for posting..!
Wonderful! So glad everyone enjoyed!
My daughter is highly allergic to Nutella (tree nut allergy i.e. hazelnuts) but she’s not allergic to peanuts (since peanuts are not a nut but a legume). Could I substitute Reese’s chocolate/peanut butter spread in place of the nutella?
I haven’t tried, but it should be fine. I would check out my No Bake Reese’s Peanut Butter Cheesecake, this might be what you are looking for. I hope that helps! 🙂
I just finished pouring the delicious, creamy, decadent filling in the chocolatey Oreo crust and now I can’t wait to try the finished product!!! I had to lick the spatula as a test….YUMMOLICIOUS!!!!
THIS RECIPE IS EASY AND INDULGENT!!!
So glad you’re happy with it!
Hi I just made this cake. I followed your instruction but i messed up with number 3 and 4. i was making the perfect cool whip but then i forgot i have to beat the cream cheese nutella and others in seperate way. So after the cool whip was done, i was directly place all number 3 ingredients that haven’t smoothed yet and place it into the cool whip. When i realize, i just mix it again with the mixer. and now, the filling is done but it’s too liquid. Is it okay? I mean, can i still have the firm filling? Please help 🙁 i need to give this cake to my mom. And btw, i love reading all your blogs <3 much love Lindsay!
Made this cake twice. Once for a co-worker’s going-away party and another one for a charity cake auction. Everyone who had the first one were falling over themselves to bid on it!
So good and so easy to make. Thanks, Lindsay!
So glad everyone enjoyed it!
Made this for my coworkers’ birthday party and everyone absolutely loved it! Soooo rich, creamy, and fluffy – perfect for any chocolate lover!
I have been looking at this recipe for a while but I am not the biggest Nutella fan so I was hesitant. I bake and make lots of cakes and take them to work… I wanted to make something yesterday that was easy and did not require baking so I thought i finally give this a try. The only difference was that I made them in individual small cupcake cups. Although I have been making cakes for a long time many people said this was the best so far! Even I liked it a lot! It is definitely rich but very velvety too. I first tried it yesterday but today it was even better. Thanks!
I am guessing the “sugar” in the cream cheese part is powdered sugar, is that correct?
Nope! It’s regular white granulated sugar. 🙂
I just tried this, to bring to a party tomorrow. It’s amazing. Right now it’s late at night and i can’t stop thinking about it sitting in the fridge because i want some. But have to wait ’til tomorrow. Thanks for sharing.
Hi, what a lovely website you have. My fiance and I have just made this cheesecake and we will present it tomorrow at a family lunch. Can’t wait to try it! Looks delicious! Thank you for your recipe!
Looks delicious!! I am just wondering if the recommendation for the home made whip cream in place of the 8oz cool whip was the actual amount you used? Basically what amount of homemade whip cream would you use in place of cool whip? Thanks!
There is a note below the instructions for the homemade whipped cream. It’s accurate.
This looks amazing! I’d love to try making it this weekend. Quick question – in the recipe box, it says to use 1 1/2 cups of Nutella in the filling, but your description in your post says to use half a cup. I’m assuming the amount in the recipe box is what I should use, but just wanted to double check. 🙂 Thank you!
Yes, follow the amount in the recipe box. I’ve removed what was written in the post itself. It’s been a while since I wrote it, but I’m sure that was an error. 🙂
Can the topping be put on the day before? Looking to make this cake in advance for new years party (As to not overwhelm myself with preparing stuff)
Yes, that should be fine.
Hi! I love your recipe it is amazing! However I was wondering if there is any way I can make this recipe but in a way it doesn’t come out so mousse-y? Like is there a way to change it into a bake cheesecake?
Yes, you could certainly make a baked version. It’d be a whole new recipe though. 🙂
This recipe produced what was hands down the best cheesecake I’ve ever eaten (my family agrees)! Thank you for sharing it!
For Christmas, I was considering making a modified version of this cheesecake using melted Andes Mints candies instead of the Nutella…do you think this would work out ok in terms of flavor/texture? – or how would you go about doing this?
I’m so glad you enjoyed it! I’m not sure about melting the Andes candies without trying it. I might consider making the Andes into a ganache and adding it that way.
Hi Lindsay, just wanting to clarifiy: for the oreo crumbs, do you keep or remove the filling? Thank you! I cannot wait to make this 🙂
Leave the filling in the Oreos.
I loved the nutella cheesecake recipe I plan on trying to make it soon and I bet it will be delicious. Thank you for publishing this recipe that doesn’t involve baking. This recipe is useful to people like myself who seem to burn everything they bake.
How does this compare to Nigella’s Nutella Cheesecake? (for those who have tried both). Thanks.
Special thanks for the grams and all metrics for us, Europeans 🙂
fucking love your shiit
Hi, so lucky I found you. Great recipe and love your styling and presentation. You are one amazing chef.
Thanks Michelle! Glad you found me too! 🙂
Making this for a dinner with friends and debating between regular ganache and the Nutella ganache. I love Nutella but there’s already so much in The cheesecake. Will regular ganache take away frm the flavor too much do you think?
I think this is going to be a preference thing. I’m not sure I could ever have too much Nutella. 🙂
Made this cheesecake for my daughter’s wedding reception! It was wonderful!
do i need to add powder sugar to whipping cream or can we just just whip it (whipping cream) and use it without sugar?
Yes, you do. There’s a note at the bottom of the recipe with amounts for homemade whipped cream. Without the powdered sugar, the whipped cream won’t be stable – and the cheesecake won’t be either.
I’d like to try this wonderfull recipe and i’d like to know if the cheesecake is “stabie”
out of the fridge or after a few hours, begins to lose shape.
It’ s for competition cake ……
Thank you
Alessandra
I would say that it’s stable in that it won’t melt, but it will soften.
Hi! I tried to try this amazing recipe, but for some reason the filling isn’t getting firm, it just stays in a creamy consistency. Do you know what can I have possibly done wrong? I’m so sad, I just wanna eat it. I now put it in the freezer with the hope that it’ll turn into cheese cake ice cream, or else I’m just gonna eat it with the spoon! hehehe
Hmm, I’m not sure what the consistency is like without being there. It won’t be as firm as a baked cheesecake, but should hold it’s shape without a problem. Did you perhaps use homemade whipped cream in it?
This cheesecake is the best no-bake cheesecake ever! I am shocked at how easy it is, the hardest part is measuring the Nutella! My family just LOVED it. Thank you so much!
Awesome! I’m so glad you enjoyed it! Thanks Lori!
Could you write the recipe in grams?
Thanks!
Done 🙂
Hi, nice to chance upon your blog.
Would like to confirm gelatine is not required for this cheesecake?
Correct. I did not use gelatin.
I made this last week for girls’ night and it was amazing!!!! Girls were packing up slices to take home to their husbands. Great recipe!!
I’m so glad you enjoyed it!
Hey I made the cheesecake exactly to the recipe and used homemade whipped cream and left it overnight to chill but as soon as a put the ganache on top the next day, which i let cool first it completely just melted apart. Can you please help me, what did I do wrong?
It’s possible that it was the homemade whipped cream, though I can’t say for sure. I’ve added a note to the recipe – because cool whip is stabilized you want to have a stabilized homemade whipped cream. I linked to my recipe in the post above the recipe but it wasn’t in the ingredients. I’m sorry about that.
Delicious! It was so good it didnt last long at all! I will definitely be making again. I followed the recipe exactly except did use whipped cream as we dont have cool whip in Australia, and i let it refrigerate for 8 hours before serving.
What cheese would you recommend? I previously made a cheesecake with a low fat cream cheese and although it firmed up after chilling it is still a bit too soft compared to better ones I have ate.
I always use full fat, regular cream cheese.
OMG. Just made this, and I’m pretty sure I subconsciously used extra spoons just so that I could LICK THEM ALL when I was done. I can’t wait to enjoy this after our Christmas dinner tomorrow! Thanks for the recipe! ????
Awesome! 🙂 I’m so glad you love it!
I don’t have cool whip or Whipped cream or sour or heavy cream nearby what else can I use?
The heavy cream in the ganache could probably be replaced with butter and be ok. But you will need something like whipped cream for the cheesecake to lighten up the cream cheese.
Hi there, This looks delicious! Do you know how many days ahead you could make this and store it in the fridge? I could put the topping candy just before I serve it to avoid it getting soggy.
Thanks!
It should be fine if made a couple days ahead. It holds up pretty well for about 5 days.
Have you ever frozen it? Does it defrost well?
I haven’t frozen it before, so I’m not sure. I’d think it’d be ok. I might just wait to add the ganache and topping until defrosted.
Hi there, with the no bake Nutella cheesecake, what sugar do you use in the base?
Thanks! So excited to try this
Just regular white sugar.
I was wondering how the ganache and candy topping hold up for leftovers…if anyone had any leftovers. I’m also toying with the idea of freezing individual slices, but was unsure if the candy would get too soggy. Any ideas?
The toppings should hold up well for several days. The candy might lose some of it’s crunch as it sits. I don’t know if the candy would get soggy after being frozen, but it certainly wouldn’t be crunchy anymore. The moisture would soften it.
Hi! What do you mean by “leave filling in Oreos”? Do you mean not to take them out and include them in the crumbs? Thanks
Yes, that’s what I mean
I just bought some nutella that was on sale (impulse buy) and I’d love to make this. Anything no-bake is a plus and I love the topping on your cake!
Everything about this cheesecake is so totally right – smoothness of the filling, the crunchy oreo base, the way that ganache is so seductively dripping down the side…need to try this out ASAP!! gorgeous photos too!
Have just made this for husbands 60th. Tastes divine but can’t get Ferro rocher here in Spain. It’s a Christmas , Mother’s Day thing here so will,have to stock up. I’ve used crispy wafer curls dipped in chocolate and nuts so similar.
Great substitution! I’m glad you enjoyed it!
I’m always excited to find recipes on your blog that are easy enough for me to make. I think I may need to do this. I don’t have a cheesecake pan, so may just use a small glass casserole dish instead. As long as it tastes the same I am DOWN with this recipe.
You need to do it! Before you pop? And no worries about the springform pan – now I know what I should send you for a gift. 😉 Mom doesn’t have one either but uses a pie pan. It works.
What if you don’t have a springform pan? Any way to use a regular 9 inch cake pan?
A 9 inch cake pan would work, it just would make it hard to remove the cheesecake from the pan. If you want to be able to do that though, you could put a cardboard cake circle in the bottom of the pan, with clear wrap underneath it that comes up over the sides of the pan. You could lift the finished cheesecake out of the pan and the cardboard circle would keep the bottom from falling apart.
What an incredible cheesecake! Love the Ferrero Rocher topping!
Thanks Jessica!
Save me a slice in the cake vault!
This cheesecake looks so magical! Just love that its no bake and that light and fluffy texture is exquisite!
I think my face literally just turned into the emoji with the heart eyes. OMG. I want to faceplant into this thing. So much Nutella <3
Haha! Thanks Beth!
Lindsay, I can totally relate to wanting to eat an entire tub of Nutella! Once you eat one spoonful, though, it’s all over! This cheesecake looks great, and I love that it’s no-bake! A great way to enjoy a delicious and decadent dessert like this without firing up the oven during these warm summer months! Thanks for the recipe!
So. Much. Chocolate! This looks incredible! I have no idea how you make all these treats and stay such a skinny minny!! 🙂
Oh my gosh, this is going to haunt me all week! It looks like the smoothest, lightest, fluffiest, decadent cheesecake I’ve seen in awhile! Seriously to die for!
I love Nutella. This looks so delicious! And easy too! In the directions it says to add Kahlua with the cream when making the ganache but Kahlua isn’t in the ingredient list. How much Kahlua? Or do I omit it?
I love Kahlua too. This doesn’t seem to need it though. Any future Kahlua recipes would be appreciated!!
Everything you make looks so delicious and beautiful!
Thanks Daphne! Great catch! I had originally added some Kahlua to the ganache, but decided it wasn’t necessary. I’ve removed it from the instructions. And if you love Kahlua (I do too!), this Kahlua Ice Cream Pie would be perfect. 🙂
Another recipe where I am drooling all over my keyboard.. and I don’t really like nutella, but you convinced me!!
Wow, what a crazy cheesecake flavor! Love the ferrero rocher topping 🙂
It would be hard for me to share the peanut buttery spoon with the dog. All that would be for me! But then again, I couldn’t share the Nutella spoon, either. This cheesecake looks AMAZING. And your version of whipping cream reminds me of this baking hack I just read about where you put powdered sugar and whipping cream in a jar and shake a lot. It’s supposed to work, and now I want to try it!
I’ve seen that video! I hadn’t ever looked closely at the ingredients though. I thick the additional powdered sugar keeps the whipped cream thick though. Thanks Mir!