Imagine a slice of this rich and creamy Nutella pie on your dessert plate. Every bite is packed with chocolate and hazelnut flavor - if you love that creamy hazelnut spread, you're going to adore this pie recipe!
This simple chocolate pie takes only a few minutes to prepare and it's one of my favorite Nutella desserts. It's very similar to a no bake cheesecake, since it's made with cream cheese and whipped cream. I've added Nutella to the creamy filling and covered the whole pie with a chocolate ganache with crunchy hazelnuts, like a Ferrero Rocher candy. I couldn't get enough of this pie, every bite was more delicious than the last!
If you hate turning on the oven in the Summer as much as I do, you should check out my full collection of gluten free no bake desserts to keep you cool.
Ingredient Notes
This easy no bake dessert uses a short list of ingredients that can be found in most grocery stores. I use gluten free and dairy free ingredients for this recipe, but I've given information on substitutes below.
- Gluten Free Oreo Cookie Crust - I always use my gluten free oreo pie crust recipe to make this from scratch. It's very easy to make with a food processor and there is no need to pre-bake it. If you have access to a store bought pie crust, you can use that as well.
- Dairy Free Cream Cheese - While I normally use Miyokos cream cheese in my recipes, it hasn't been available for a while. So for this recipe, I tried out the Philadelphia plant based cream cheese and it was delicious. If you're not dairy free, use regular full-fat cream cheese in the same measure.
- Vegan Hazelnut Spread - I use this vegan hazelnut spread, which is just like Nutella but dairy free. There are a few brands who make similar products. For ease, I am going to refer to this as Nutella in the recipe instructions. If you're not dairy free, just use the standard Nutella spread.
- Vegan Whipped Cream - I always use Cocowhip for my desserts, unless I make the whipped cream from scratch. You will need a full 9 ounce container for this recipe. If you're not dairy free, use a standard sized container of Cool Whip instead. If you want to decorate the top with whipped topping, as shown in the photos, you will need a second container of whipped cream.
- Plant Based Heavy Cream - I typically use either Silk brand or Country Crock brand of dairy free cream. If you're not dairy free, use regular heavy whipping cream.
- Allergen Free Chocolate Chips - I've used Nestle Allergen Free semi-sweet chocolate chips here. You can use your favorite brand.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Gluten Free - Use a regular Oreo pie crust, no need to pre bake.
- Not Dairy Free / Not Vegan - Use dairy cream cheese, Nutella, whipped cream and heavy whipping cream. All of the measurements will be the same.
How to Make a No Bake Nutella Pie
You are going to love how simple this Nutella pie recipe is. It takes only minutes to prepare.
If you're making the Oreo crust from scratch, you can prepare this recipe in either a pie dish or a springform pan. Before making your filling, place your Oreo crust in the freezer.
STEP 1: Combine the Nutella spread and cream cheese in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy.
STEP 2: Add the whipped cream to the mixing bowl and gently fold it together with a rubber spatula.
STEP 3: Spread the Nutella mixture
into your prepared Oreo crust.
STEP 4: Heat the heavy cream until it's hot but not bubbling. Add the chocolate chips to a heat proof bowl and pour the cream over the chocolate chips. Allow it to sit for 5 minutes, then stir until it turns into chocolate ganache.
STEP 5: Stir the chopped, roasted hazelnuts into the melted chocolate.
STEP 6: Use an offset spatula to spread the chocolate ganache over the top of the pie filling.
Cover in a roomy airtight container, like this pie saver, and refrigerate at least 4 hours. I prefer to chill it overnight.
Storage
Store leftover pie in an airtight container, like this pie keeper, for up to 5 days in the refrigerator. The pie gets more set as time goes by making it easier to slice, but the filling will stay creamy the entire time.
More No Bake Desserts to Try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
No Bake Nutella Pie
Ingredients
- 1 Gluten Free Oreo Pie Crust
- 8 ounces Vegan Cream Cheese room temperature
- 9 ounces Vegan Whipped Cream I use Cocowhip
- 1 Cup Chocolate Hazelnut Spread
For the topping:
- ½ Cup Allergen Free Semi-Sweet Chocolate Chips
- 6 Tablespoons Plant Based Cream
- 2 Tablespoons Hazelnuts roasted and chopped
- Additional Whipped Cream & Hazelnuts to garnish
Instructions
- Place the Oreo pie crust in the freezer while you prepare the filling.1 Gluten Free Oreo Pie Crust
- Combine the cream cheese and hazelnut spread in the bowl of an electric mixer. Beat on medium speed until smooth and creamy.8 ounces Vegan Cream Cheese, 1 Cup Chocolate Hazelnut Spread
- Add the whipped cream to the cream cheese mixture and gently fold it together with a rubber spatula.9 ounces Vegan Whipped Cream
- Spread the pie filling into the Oreo pie crust.
- Heat the heavy cream until hot but not boiling.6 Tablespoons Plant Based Cream
- Add the chocolate chips to a heat-proof bowl. Pour the hot cream over the chocolate chips and allow it to sit for 5 minutes. After 5 minutes, stir the mixture until it's smooth.½ Cup Allergen Free Semi-Sweet Chocolate Chips
- Add the chopped hazelnuts to the chocolate ganache and stir together.2 Tablespoons Hazelnuts
- Use a spatula to spread the chocolate ganache over the pie filling.
- Cover the pie in a loose container and refrigerate for at least 4 hours, but overnight is better.
- Decorate with whipped cream and chopped hazelnuts immediately before serving.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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