Best No Bake Nutella Pie

If you ask me, no-bake desserts are a genius invention.

This simple chocolate pie makes a crowd-pleasing treat that’s loaded with Nutella flavor. Creamy filling and smooth chocolate pair with a crunchy graham cracker crust.

It’s made with cream cheese whipped together with melted Nutella and a touch of vanilla. Fluffy whipped topping and a sprinkle of sea salt help the whole thing come together.

It’s a foolproof dessert that doesn’t require an oven, a perfect last-minute recipe for any occasion.

What Kind of Chocolate-Hazelnut Spread Should I Use?

While Nutella is the most popular brand and works great in this recipe, you can use any chocolate-hazelnut spread you find at the store. Some grocery stores carry their own store-brand versions that taste pretty similar and can save you a few bucks. If you’re looking for something a bit different, there are also organic or less-sweet varieties available that will still give you that classic chocolate-hazelnut flavor. Just make sure whatever spread you choose has a smooth, creamy consistency so it blends easily with the cream cheese and creates that silky pie filling.

Options for Substitutions

This simple pie is easy to customize with a few ingredient swaps:

• Chocolate-hazelnut spread: While Nutella is the classic choice, you can use any chocolate-hazelnut spread you prefer. Cookie butter or speculoos spread also works great for a different flavor profile, though you’ll lose that hazelnut taste.
• Graham cracker crust: Feel free to swap in an Oreo cookie crust, chocolate graham cracker crust, or even a vanilla wafer crust. You can also make your own crust from scratch if you have the time.
• Cream cheese: Make sure your cream cheese is fully softened to room temperature before mixing – this isn’t really a substitution, but it’s important for getting a smooth, lump-free filling. In a pinch, mascarpone cheese works as a substitute, though it will make the pie slightly richer.
• Frozen whipped topping: You can replace this with homemade whipped cream (whip 2 cups of heavy cream with 2-3 tablespoons of powdered sugar until stiff peaks form). Just keep in mind that homemade whipped cream can make the pie slightly less stable.

Watch Out for These Mistakes While Making

The biggest mistake people make with no-bake pies is not letting the cream cheese soften completely at room temperature, which leads to lumps in your filling that no amount of mixing can smooth out – plan ahead and leave it out for at least an hour before you start.

When folding in the whipped topping, be gentle and use a spatula in a sweeping motion rather than stirring vigorously, since overmixing will deflate all those air bubbles and leave you with a dense, heavy filling instead of a light and fluffy one.

Don’t skip the full refrigeration time even if you’re tempted – four hours is the minimum needed for the pie to set properly, and cutting into it too early will result in a messy, runny slice that won’t hold its shape.

For cleaner slices when serving, dip your knife in hot water and wipe it clean between each cut.

What to Serve With No Bake Nutella Pie?

This pie is rich and chocolatey, so I like to serve it with fresh berries like strawberries or raspberries on the side to balance out the sweetness. A dollop of extra whipped cream on top never hurts, and sometimes I’ll drizzle a little caramel or chocolate sauce over each slice for an extra special touch. If you’re serving this at a party, a hot cup of coffee or a cold glass of milk makes the perfect pairing. You could also add some chopped hazelnuts or a sprinkle of sea salt on top right before serving for a nice crunch and flavor contrast.

Storage Instructions

Store: Keep your Nutella pie covered in the refrigerator for up to 5 days. I like to use plastic wrap or aluminum foil pressed gently against the surface to prevent it from drying out. The pie actually tastes even better after sitting overnight, as the flavors meld together nicely.

Freeze: This pie freezes really well for up to 2 months. Wrap it tightly in plastic wrap, then again in foil to prevent freezer burn. You can freeze the whole pie or cut it into individual slices first for easy grab-and-go desserts.

Serve: For the best texture, let the pie sit in the fridge for about 2 hours before serving if it’s been frozen. If you’re serving straight from the fridge, it’s ready to go! The filling should be creamy and smooth, not rock-hard from the freezer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4100
• Protein: 34-38 g
• Fat: 230-250 g
• Carbohydrates: 400-430 g

Ingredients

For the base:

• 9 inch graham cracker crust
• 2 fl oz Nutella

For the filling:

• 12 fl oz Nutella (melted slightly)
• 8 oz cream cheese (softened to room temperature)
• 8 oz whipped topping
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract

Step 1: Prepare the Nutella Base Layer

• 2 fl oz Nutella
• 9 inch graham cracker crust

Spread the 2 fl oz of Nutella evenly across the bottom of the graham cracker crust using an offset spatula or the back of a spoon.

This creates a rich chocolate-hazelnut foundation that prevents the crust from becoming soggy while adding intense flavor in every bite.

Work gently to avoid breaking the crust.

Step 2: Create the Nutella-Cream Cheese Filling Base

• 12 fl oz Nutella
• 8 oz cream cheese
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract

In a medium bowl, combine the 12 fl oz of melted Nutella with the softened cream cheese, sea salt, and vanilla extract.

Stir vigorously until completely smooth and well combined—this ensures the cream cheese doesn’t clump and creates an evenly textured filling.

I find that warming the cream cheese to true room temperature (not just cool from the fridge) makes this step much easier and prevents lumps from forming.

Step 3: Fold in Whipped Topping and Assemble

• Nutella-cream cheese mixture from Step 2
• 8 oz whipped topping
• Graham cracker crust with Nutella base from Step 1

Gently fold the whipped topping into the Nutella-cream cheese mixture from Step 2 using a spatula, working in 2-3 additions to maintain airiness.

Use a folding motion—cutting down the center, sweeping along the bottom, and turning the bowl slightly—rather than stirring, which would deflate the whipped topping and result in a denser pie.

Pour the filling into the crust over the base layer from Step 1 and smooth the top gently.

Step 4: Chill and Set

Refrigerate the pie for at least 4 hours, preferably overnight, until the filling is completely firm and set.

This time allows the flavors to meld and the texture to become creamy rather than mousse-like.

I recommend chilling overnight when possible—the pie tastes even better the next day as the Nutella flavor deepens and becomes more integrated throughout the filling.

Best No Bake Nutella Pie

Delicious Best No Bake Nutella Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 3 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 8 slices

Calories: 3950

Ingredients Method

Ingredients

  

For the base:

• 9 inch graham cracker crust
• 2 fl oz Nutella

For the filling:

• 12 fl oz Nutella (melted slightly)
• 8 oz cream cheese (softened to room temperature)
• 8 oz whipped topping
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract

Method

 

1. Spread the 2 fl oz of Nutella evenly across the bottom of the graham cracker crust using an offset spatula or the back of a spoon. This creates a rich chocolate-hazelnut foundation that prevents the crust from becoming soggy while adding intense flavor in every bite. Work gently to avoid breaking the crust.
2. In a medium bowl, combine the 12 fl oz of melted Nutella with the softened cream cheese, sea salt, and vanilla extract. Stir vigorously until completely smooth and well combined—this ensures the cream cheese doesn't clump and creates an evenly textured filling. I find that warming the cream cheese to true room temperature (not just cool from the fridge) makes this step much easier and prevents lumps from forming.
3. Gently fold the whipped topping into the Nutella-cream cheese mixture from Step 2 using a spatula, working in 2-3 additions to maintain airiness. Use a folding motion—cutting down the center, sweeping along the bottom, and turning the bowl slightly—rather than stirring, which would deflate the whipped topping and result in a denser pie. Pour the filling into the crust over the base layer from Step 1 and smooth the top gently.
4. Refrigerate the pie for at least 4 hours, preferably overnight, until the filling is completely firm and set. This time allows the flavors to meld and the texture to become creamy rather than mousse-like. I recommend chilling overnight when possible—the pie tastes even better the next day as the Nutella flavor deepens and becomes more integrated throughout the filling.