No Bake Hazelnut Cookie Dough Cheesecake

I made this for Hubby’s birthday. It was really good! But I’m wondering about using fat free, sugar free instant pudding in place of the cocoa in the cheesecake…

No Bake Hazelnut Cookie Dough Cheesecake

Edible Cookie Dough

1 c. flour

¾ c. packed brown sugar

½ c. butter, softened

1 tsp vanilla

½ tsp salt

2 TB milk, if needed

1/3 c. mini chocolate chips

Cheesecake

1 c. heavy cream

1 T B plus ½ c. powdered sugar

16 oz light cream cheese

3 TB cocoa powder (instant pudding?)

13 oz Nutella

In a medium skillet, cook the flour, stirring constantly. This may change the color a little.

In medium bowl, add the brown sugar, butter, vanilla, salt and flour.  If the mixture is dry add the milk. If too moist add a little more flour.  Fold in the chocolate chips and set aside. In a large bowl, beat the heavy cream and tablespoon of powdered sugar, until stiff peaks form. In a medium bowl, combine the remaining cream cheese, powdered sugar, cocoa powder (wondering if pudding mix would work) and Nutella. When well combined, fold in whipped cream.

Lightly spray pie pan with cooking spray or rub with butter. Press a thin layer of the cookie dough in the bottom and up the sides, leaving a cup or more to roll into small balls for the top.  Top the crust with the Nutella mixture and spread evenly over the cake. Top with additional whipped topping (I used the canned kind) and the cookie dough balls.

Spray the pie pan lightly with cooking spray or coat lightly with butter. Place part of the edible cookie dough in the pie plate and up the sides.
Top the crust with the cheesecake filling.
Make little balls of the remaining dough and put on top. I used spray whipped cream to decorate the top as well.

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