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This heavenly no-bake Nutella Cream Pie has an awesome Oreo crust with an amazing chocolate Nutella cheesecake filling and fluffy whipped cream on top! You can easily whip up this easy 5 ingredient Nutella pie recipe with an Oreo crust in less than 15 minutes!
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5 from 3 votes

Nutella Cream Pie

This heavenly no-bake Nutella Cream Pie has an awesome Oreo crust with an amazing chocolate Nutella cheesecake filling and fluffy whipped cream on top! 
Prep Time15 mins
Course: Dessert
Keyword: chocolate, no bake, Nutella, pie
Servings: 8 Servings
Calories:
Author: Kim Lange

Ingredients

  • 25 oreo cookies crushed
  • 5 tablespoons melted butter
  • 1 13-ounce container Nutella, save out ¼ cup for topping
  • 1 8-ounce package cream cheese, softened
  • 16-ounces container frozen whipped topping, thawed (divided - 8 ounces for Nutella Filling and 8 ounces for Topping on Cream Pie.

Instructions

  • To make the crust, combine the crushed Oreos with the melted butter. Press firmly in the bottom and up the sides of a 9 inch pie plate. Refrigerate while you make the Nutella filling.
  • Using a mixer, beat cream cheese until creamy. Take out ¼ cup of the Nutella and set aside, add remaining Nutella to cream cheese and combine together.
  • Gently stir in 8 ounces or half of the whipped topping.
  • Transfer mixture into pie crust, spreading evenly.
  • Top the remainder of the pie with the remaining 8 ounces of whipped cream.
  • Drizzle the remaining ¼ cup of Nutella on top (microwave if it’s not drizzling) and gently swirl into the whipped cream if desired. Can also, top with Oreo cookies or leave plain.
  • Refrigerate at least 4 hours before serving.

Notes

Other Options:
Nutella Options
  • You can also take the ¼ cup Nutella that we used on top of the pie and instead spread it on top of the Oreo crust before adding the Nutella filling.
  • Or you can drizzle it on top of the Nutella filling and swirl it in or just layer it on top.
Replace Whipped Cream with Cool Whip
  • Instead of using cool whip, you can use heavy cream.
  • Place 2 cups of heavy cream and ⅓ cup confectioners’ sugar in a large mixing bowl and beat until stiff peaks form. Gently fold into the filling in place of the cool whip.