I’m sharing my No-Bake Nutella Pie, two layers of creamy, sweet Nutella cheesecake nestled in a premade chocolate graham cracker crust and made with only six ingredients, a must-try among Desserts with Nutella.

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I love quick wins in the kitchen, and this No Bake Nutella Pie is my favorite cheat. Two layers of creamy Nutella filling hide inside a premade chocolate graham cracker crust and somehow it feels like a secret you want to hoard.

I first tossed it together after a midnight baking fail and now it’s the thing I bring to every party, it even made the list in my Secret Cake Recipes stash. If you dig Desserts Using Nutella you’ll want to make this, its ridiculous how fancy it looks for so little work.

Ingredients

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Chocolate graham cracker crust: adds crunchy cocoa notes and carbs, little fiber, mainly sugars.
Cream cheese: rich in fat and protein, gives tangy creaminess, not super healthy if lots.
Nutella: very sweet hazelnut cocoa spread, mostly carbs and sugar, little protein or fiber.
Powdered sugar: pure sugar, makes it sweet and silky, zero nutrients beyond calories.
Heavy whipping cream: gives airy fluffy texture when whipped, high fat, minimal protein or carbs.
Vanilla extract: tiny flavor boost, adds aromatic sweetness with almost no calories or nutrients.

Ingredient Quantities

1 (9 inch) premade chocolate graham cracker crust

8 ounces cream cheese softned

1 cup nutella (about 300 g)

1/2 cup powdered sugar

1 cup cold heavy whipping cream

1 teaspoon vanilla extract

How to Make this

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1. Take the cream cheese out of the fridge 30 to 60 minutes so it softens, and get the premade chocolate graham cracker crust ready on a flat surface.

2. Scoop about 1 quarter cup of Nutella into a small bowl and set it aside for a drizzle later; microwave the rest of the Nutella in its jar 10 to 15 seconds and stir until loose but not hot, so it mixes easier.

3. In a medium bowl beat the softened cream cheese with an electric mixer until totally smooth, scraping the sides so no lumps hide.

4. Add the powdered sugar and the vanilla extract to the cream cheese and beat again until creamy and well combined.

5. Pour the loosened Nutella into the cream cheese mix and beat until uniform and glossy, scraping the bowl so everything gets in there.

6. Chill a mixing bowl and the whisk for a few minutes if you can, then whip the cold heavy whipping cream to soft to medium stiff peaks; don’t over whip or it’ll go grainy.

7. Fold the whipped cream gently into the Nutella cream cheese in two additions, using a rubber spatula and a light hand so it stays fluffy.

8. Spoon or pipe the filling into the premade crust, press down gently to remove big air pockets and smooth the top with an offset spatula or the back of a spoon.

9. Warm the reserved Nutella 10 to 15 seconds until pourable, drizzle it over the pie and use a toothpick or knife to make pretty swirls if you want.

10. Cover and chill the pie at least four hours but overnight is better; for clean slices run a knife under hot water and wipe it between cuts. Store covered in the fridge up to three days.

Equipment Needed

1. Electric hand mixer (or stand mixer, whatever you got)
2. Medium mixing bowl (for the cream cheese + Nutella)
3. Cold metal mixing bowl (for whipping the cream)
4. Whisk (chilled if you can, or the whisk attachment)
5. Rubber spatula (for folding and scraping every last bit)
6. Small microwave-safe bowl or ramekin (to warm and reserve Nutella)
7. Offset spatula or the back of a large spoon (to smooth the pie)
8. Knife and toothpick (run the knife under hot water between slices, toothpick for pretty swirls)

FAQ

Q: How long does the pie need to chill? A: Chill at least 4 hours, preferably overnight for the cleanest slices, you can get away with 2 hours but it will be softer and kinda messy to cut.

Q: Can I use a different crust? A: Yes, an Oreo crust, plain graham crust or any prebaked chocolate crust works fine, just make sure its 9 inch so the filling fits.

Q: Can I swap the Nutella for something else? A: Sure, any chocolate hazelnut spread works, or melted chocolate with a little hazelnut paste, but if you change brands taste and thickness might shift so adjust chilling time.

Q: My filling is runny, what went wrong? A: Most likely the cream cheese wasnt fully softened or the whipped cream wasnt whipped to stiff peaks, chill the pie longer and next time use cold whipping cream and beat it till stiff, you can also add a little more powdered sugar to help firm it up.

Q: How should I store or freeze the pie? A: Keep covered in the fridge up to 3 days, for longer freeze whole or slices up to 1 month wrapped tight, thaw in the fridge overnight before serving.

Q: Any quick serving or garnish ideas? A: Top with a dollop of whipped cream, chopped hazelnuts, a dusting of cocoa powder or chocolate shavings, and let slices sit 5 minutes at room temp if too firm from the fridge.

No Bake Nutella Pie Recipe Substitutions and Variations

Crust swap: use an Oreo or chocolate cookie crust instead of the premade chocolate graham crust, pulse about 1 1/2 cups crushed cookies with 5 to 6 tablespoons melted butter and press into a 9 inch pan, works great with store bought or homemade crumbs
Cream cheese swap: mascarpone, same amount (8 oz), gives a richer, less tangy filling; if you want a lighter option use Neufchatel
Nutella swap: any chocolate hazelnut spread 1 cup works one to one, or make a quick substitute by melting 1 cup semi sweet chocolate with 2 to 3 tablespoons hazelnut butter for similar flavor and texture
Heavy cream swap: chilled canned coconut cream (use the solid top from a chilled can, about 1 cup, whip like cream) for a dairy free alternative, or use a stabilized whipped topping if you need extra hold

Pro Tips

– Soften the cream cheese more than you think. Take it out earlier, and if it’s still stubborn zap it 5 to 8 seconds in the microwave on low power, stir then repeat if needed. If you overdo it it’ll get runny, been there.

– Warm the Nutella in short bursts and stir it till smooth before mixing, that way it blends way easier. Put a little bit aside cold for the drizzle so you can warm only that when you want to decorate.

– Chill your mixing bowl and whisk and keep the cream cold, that makes whipping faster and stops it from getting grainy. If you want the whipped cream to hold up longer add a teaspoon extra powdered sugar or a half teaspoon cornstarch when you whip it.

– Fold gently and in two batches with a rubber spatula, scraping the bowl as you go. Don’t overmix or the filling will deflate. For a prettier top put the filling in a piping bag or spoon it in and press lightly to remove big air pockets before smoothing.

– For clean slices run a knife under hot water, dry it, cut, wipe and repeat between cuts. Letting the pie sit at room temp 5 to 10 minutes before slicing helps get neater pieces. Store covered in the fridge and eat within a few days.

No Bake Nutella Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

540

kcal

Equipment: 1. Electric hand mixer (or stand mixer, whatever you got)
2. Medium mixing bowl (for the cream cheese + Nutella)
3. Cold metal mixing bowl (for whipping the cream)
4. Whisk (chilled if you can, or the whisk attachment)
5. Rubber spatula (for folding and scraping every last bit)
6. Small microwave-safe bowl or ramekin (to warm and reserve Nutella)
7. Offset spatula or the back of a large spoon (to smooth the pie)
8. Knife and toothpick (run the knife under hot water between slices, toothpick for pretty swirls)

Ingredients

1 (9 inch) premade chocolate graham cracker crust
8 ounces cream cheese softned
1 cup nutella (about 300 g)
1/2 cup powdered sugar
1 cup cold heavy whipping cream
1 teaspoon vanilla extract

Directions

Take the cream cheese out of the fridge 30 to 60 minutes so it softens, and get the premade chocolate graham cracker crust ready on a flat surface.
Scoop about 1 quarter cup of Nutella into a small bowl and set it aside for a drizzle later; microwave the rest of the Nutella in its jar 10 to 15 seconds and stir until loose but not hot, so it mixes easier.
In a medium bowl beat the softened cream cheese with an electric mixer until totally smooth, scraping the sides so no lumps hide.
Add the powdered sugar and the vanilla extract to the cream cheese and beat again until creamy and well combined.
Pour the loosened Nutella into the cream cheese mix and beat until uniform and glossy, scraping the bowl so everything gets in there.
Chill a mixing bowl and the whisk for a few minutes if you can, then whip the cold heavy whipping cream to soft to medium stiff peaks; don’t over whip or it’ll go grainy.
Fold the whipped cream gently into the Nutella cream cheese in two additions, using a rubber spatula and a light hand so it stays fluffy.
Spoon or pipe the filling into the premade crust, press down gently to remove big air pockets and smooth the top with an offset spatula or the back of a spoon.
Warm the reserved Nutella 10 to 15 seconds until pourable, drizzle it over the pie and use a toothpick or knife to make pretty swirls if you want.
Cover and chill the pie at least four hours but overnight is better; for clean slices run a knife under hot water and wipe it between cuts. Store covered in the fridge up to three days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.