To make the no-bake pie crust, I have taken Britannia Marie Gold biscuits, but if you don’t have that, then use any other biscuit of your choice. Blend the biscuits in a food processor until they are fully ground. You can also crush them in a zip lock bag with a rolling pin.

Just make sure the crumbs are really fine. A few large bits are alright. Pour melted butter into the crumbs. Mix thoroughly until the mixture resembles wet sand.

Grease a 7-inch tart pan with butter and pour the mixture into it. Press it firmly with your palm or a cup. Cover the entire pan with the mixture, as shown in the picture. Keep it in the refrigerator for 30 minutes or in the freezer for 10 minutes.

In another bowl, add cream cheese and sugar. With an electric mixer or a whisk, beat on low speed for 2-3 minutes. Once the sugar is moistened, increase the speed to medium and continue beating for 2 more minutes.

Pour fresh cream and vanilla essence. Beat on low speed for a minute then increase the speed to high and beat for around 5 minutes.

The mixture will become slightly thick.

Take the pie crust out of the refrigerator. Pour the cream cheese filling over the prepared crust. Using a spoon or spatula, spread the filling evenly.

Using a spoon, carefully drop the Nutella over the top.

Then take a toothpick and swirl the Nutella into the filling. Refrigerate overnight or for at least 8-9 hours.

Take it out of the refrigerator and allow it to come to room temperature. Then place the pan over a glass and carefully slide the ring off the pie. Place the pie on the serving along with the bottom metal plate.

Dip a sharp knife in water, slice the pie and carefully remove a piece. Place it on a plate and serve.