We’ve been dreaming up more ways to use Nutella lately, and today we’re finally making it happen with this incredibly delicious Nutella pie.

It’s rich, creamy, and packed with that irresistible hazelnut-chocolate flavor we all love. Best part? It’s super easy to make—no fancy techniques, just simple ingredients and big flavor.

This is one of those desserts that’ll have everyone asking for seconds (and the recipe!).

Making this recipe was so much fun! The texture is unbelievably silky and creamy—every bite just melts in your mouth.
We’ve made so many Nutella recipes over the years that we even have an entire section dedicated to Nutella desserts.

If you’re a fan of that rich chocolate-hazelnut flavor, you’re in the right place!

40 second video of the recipe

Why you’ll love this Nutella Pie recipe

• The texture is dreamy. Every bite is ultra creamy, smooth, and packed with rich Nutella flavor—it’s the kind of dessert that melts in your mouth.
• It’s a no-bake dessert. No oven required! All you need is a short list of ingredients and about 20 minutes of hands-on time. Easy, quick, and totally fuss-free.
• It looks as good as it tastes. This pie is shiny, gorgeous, and picture-perfect—ideal for holidays, birthdays, or any time you want to impress with minimal effort.

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Key Ingredients

1. Heavy whipping cream: Make sure it has at least 35% fat content. We’ll whip it until soft peaks form to give the filling that light, airy texture.
2. Cream cheese: Let it come to room temperature before using so it mixes smoothly into the filling without any lumps.
3. Nutella (or any chocolate hazelnut spread): We’ll use it for the rich, creamy filling and a little extra for decorating on top.
4. Melted butter: Mixed with the Oreo crumbs to bind the crust together and give it that perfect firm, yet buttery bite.
5. Oreos: Crush into fine crumbs—these form the base of our crust.

This recipe makes about 8 servings, but feel free to cut smaller or larger slices depending on how many people you’re serving. Need to feed a crowd? Just double (or even triple!) the recipe to make sure there’s plenty of this creamy Nutella goodness to go around.

We’re using a 17 cm x 6 cm springform pan for this recipe. You can find the exact one we use linked here—just click and you’ll get direct access to it!

How to prepare this Nutella pie

Start by crushing the Oreos into fine crumbs using a food processor. Mix the crumbs with melted butter until the mixture resembles wet sand.

Pour the crust mixture into your springform pan, pressing it firmly along the sides first, then into the bottom to create an even base. Place the crust in the freezer while you prepare the filling—this helps it set quickly.

In a mixing bowl, combine the room-temperature cream cheese and Nutella. Use a spatula or wooden spoon—avoid using a whisk, as it can change the texture and prevent the filling from setting properly.

In a separate, completely dry and clean bowl, whip the heavy whipping cream until soft peaks form. This is key: if there’s any moisture or residue in the bowl or on the whisk, the cream won’t whip correctly.

Once whipped, gently fold the whipped cream into the Nutella mixture using a spatula.

Pour the filling over your prepared crust and smooth the top. Give the pan a few gentle taps on the counter to release any air bubbles and level the surface.

Place the pie in the freezer for 4 hours to set, or in the refrigerator for at least 6 hours if you prefer a softer texture. Once set, drizzle melted Nutella on top and tilt the pan to spread it evenly for a glossy, delicious finish.

Slice, serve, and enjoy every creamy bite!

Best Tips to Make a Nutella Pie

1. No whisk for filling: Use a spatula or wooden spoon to mix cream cheese and Nutella—do not use a whisk, or the texture may change and the filling won’t set properly.
2. Clean and dry whipping tools: When whipping cream, the bowl and whisk must be completely dry and clean or the cream won’t whip.
3. Soft peaks only: Whip the heavy cream until soft peaks form—not stiff—to keep the filling light and airy.
4. Set time (freezer or fridge): Freeze for 4 hours for a firmer pie or refrigerate for at least 6 hours for a softer set.
5. Use heavy whipping cream with at least 35% fat content: this ensures it whips up nicely into soft peaks and gives your Nutella pie filling that rich, creamy texture everyone love.

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