Prep your pan: Line a 9x9-inch square pan with parchment or lightly grease it. This helps with clean slices.

Whip the cream: In a cold bowl, beat the heavy cream to medium-stiff peaks. Set aside in the fridge.

Make the Nutella base: In a separate bowl, beat the softened cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth and fluffy. Add the Nutella and beat until fully combined and creamy.

Fold it together: Gently fold the whipped cream into the Nutella mixture in two batches. Stop as soon as it looks uniform and airy—don’t overmix.

Optional cookie dip: If using, briefly dip each Oreo in espresso or milk for 1–2 seconds. Don’t soak, or they’ll get mushy.

Build the first layer: Arrange a snug layer of Oreos on the bottom of the pan. Break a few cookies to fill gaps.

Add the cream: Spread about one-third of the Nutella cream over the cookies in an even layer.

Repeat layers: Add a second layer of Oreos and another third of the cream. Finish with a final layer of Oreos and the remaining cream.

Smooth and garnish: Level the top. Add crushed Oreos, chopped hazelnuts, or a Nutella drizzle if you like.

Chill: Cover and refrigerate for at least 6 hours, ideally overnight. The longer it chills, the better the “cake” texture.

Slice and serve: Run a warm knife around the edges, lift using parchment (if lined), and cut into squares. Wipe the knife between cuts for clean edges.