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A slice of Nutella pie served on a small dessert plate.
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No Bake Nutella Pie

This creamy no bake dessert tastes like Nutella in every bite. Nutella pie, also known as a no bake Nutella cheesecake, is so easy to make. This gluten free & vegan dessert will definitely not dissapoint!
Prep Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
Calories: 467 kcal

Ingredients

For the topping:

  • ½ Cup (85 g) Allergen Free Semi-Sweet Chocolate Chips
  • 6 Tablespoons (85 g) Plant Based Cream
  • 2 Tablespoons (20 g) 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 (227 g) Vegan Cream Cheese, 1 Cup (272 g) Chocolate Hazelnut Spread
  • Add the whipped cream to the cream cheese mixture and gently fold it together with a rubber spatula.
    9 ounces (255 g) Vegan Whipped Cream
  • Spread the pie filling into the Oreo pie crust.
  • Heat the heavy cream until hot but not boiling.
    6 Tablespoons (85 g) 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 (85 g) Allergen Free Semi-Sweet Chocolate Chips
  • Add the chopped hazelnuts to the chocolate ganache and stir together.
    2 Tablespoons (20 g) 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

TO TOAST HAZELNUTS: Spread hazelnuts on a baking sheet.  Bake at 350F for 10 minutes.  Remove and rub together to remove the paper thin skins on the nuts.  Once cooled, chop for the recipe. 
STORAGE: I always store my pies in a pie keeper, which can easily be kept in the refrigerator.  This pie will store well for at least 5 days.  The pie sets more the longer it is refrigerated, making it easier to slice neatly after a day or two.