This Nutella pie is silky smooth, ultra creamy, and packed with true Nutella flavor atop a crunchy Oreo crust. It’s completely no-bake, easy to assemble, and delicious with a cloud of whipped cream on top.
This dessert sits somewhere between a Nutella cheesecake and a chocolate mousse. The filling is light and airy yet creamy, paired with a sturdy Oreo crust (a graham cracker crust works too) and finished with extra whipped cream. Think of this as a close cousin to Biscoff and peanut butter no-bake pies.
Method
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Make the crust first:
- Crush the cookies. Use whole Oreos (wafers and filling) for best flavor. Pulse in a food processor or place in a sealed bag and crush with a rolling pin until fine crumbs form.
- Combine with butter. Add melted unsalted butter and mix briefly in the processor or stir with a fork until evenly moistened.
- Form the crust. Press the crumb mixture into a 9-inch pie plate, packing gently but firmly so slices hold together without being too compact.
- Chill. Refrigerate the crust while you prepare the filling.
Prepare the no-bake Nutella filling:
- Whip the cream. Beat cold whipping cream until stiff peaks form and set aside.
- Beat cream cheese, Nutella and powdered sugar. In a separate bowl, mix room-temperature cream cheese with Nutella and powdered sugar until completely smooth; scrape the bowl a few times to remove any lumps.
- Fold in the whipped cream. Gently fold the whipped cream into the Nutella-cream cheese mixture with a rubber spatula to keep the texture light and airy.
- Fill the crust. Spoon the filling into the chilled crust and smooth the top with an offset spatula.
- Chill until set. Cover and refrigerate the pie for at least 4–6 hours, preferably overnight, so the filling firms up and slices cleanly.
Before serving, top with additional sweetened whipped cream. For a finishing touch, drizzle melted chocolate or warmed Nutella over the top — warm the Nutella briefly in the microwave so it’s easy to drizzle. Slice with a sharp knife, wiping the blade between cuts for neat slices.
Recipe Tip
This pie uses 3/4 cup Nutella in the filling, and you can reserve an extra 2–3 tablespoons for drizzling. A 13-ounce (400 g) jar provides enough for the filling plus a small drizzle.
Simple, creamy and fully no-bake — this Nutella pie is a crowd-pleaser for anyone who loves chocolate-hazelnut flavor. Below are the recipe details and notes for substitutions and storage.
No Bake Nutella Pie
Equipment
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9-inch (23 cm) pie plate
Ingredients
Oreo Pie
- 30 Oreo cookies, wafers and filling
- 1/3 cup unsalted butter (75 grams), melted
Nutella Pie Filling
- 3/4 cup whipping cream (180 ml), 33–35% fat, cold
- 8 ounces cream cheese (226 grams), full fat, brick-style
- 3/4 cup powdered sugar (82 grams)
- 3/4 cup Nutella
Whipping Cream Topping
- 1/2 cup whipping cream (120 ml), 33–35% fat
- 1 tablespoon powdered sugar
- 2 ounces chocolate (28 grams), finely chopped
- 2–3 tablespoons Nutella
Instructions
Oreo Crust
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Crush whole Oreo cookies in a food processor until fine crumbs form, or crush in a sealed bag with a rolling pin.
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Mix crumbs with melted butter until evenly combined. Press into a pie plate, forming the base and sides, then refrigerate.
Nutella Pie Filling
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Beat cold whipping cream until stiff peaks form; set aside.
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In a separate bowl, beat cream cheese, Nutella and powdered sugar until smooth. Scrape the bowl as needed to remove any lumps.
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Gently fold the whipped cream into the Nutella-cream cheese mixture until smooth and glossy with no streaks.
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Spoon the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours, preferably overnight.
Whipped Cream Topping
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Beat whipping cream and 1 tablespoon powdered sugar until medium peaks form.
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Dollop or pipe the whipped cream onto the chilled pie for a fluffy finish.
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Melt chocolate gently in a double boiler or microwave in short intervals, or warm Nutella briefly in the microwave, then drizzle over the top. Return to the fridge until serving.
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Slice with a sharp knife, cutting through the crust cleanly. The first slice may be slightly messy.
Notes
- Whipping cream substitute: Use thawed whipped topping (e.g., Cool Whip) if preferred — 1 1/2 cups for the filling and 1 cup for the topping. Skip whipping the cream and fold the whipped topping into the filling instead.
- Nutella: Any smooth chocolate-hazelnut spread works. Avoid spreads that separate with oil on top or homemade versions that may prevent the pie from setting properly.
- Storage: Keep covered in the refrigerator for up to 4 days.
- Freezing: The pie can be frozen, but the Oreo crust becomes hard and difficult to slice when frozen.
- Nutrition: Nutrition facts are estimates for one of eight slices with whipped cream topping. You can cut smaller slices to yield more servings.
Nutrition
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