This no-bake Nutella pie is the kind of dessert that looks straight out of a French patisserie but comes together in your kitchen with zero oven drama. Creamy, rich, and laced with hazelnut-cocoa decadence, it’s a global crowd-pleaser disguised as a five-minute miracle.
This isn’t the only chocolate recipe that’ll fill your heart—we’ve got classics like German Sweet Chocolate Cake and Gateau au Chocolat that taste as delicious as this pie’s deep cocoa flavor. Think of it as European desserts meeting everyday ease.
What makes it shine? A cookie crust that snaps, a mousse-like center that melts, and a finish so velvety it’s basically spoon-licking required. It’s a sweet escape, no passport—or preheating—needed.
Flavour Bomb Alert!
- I first made this for a last-minute dinner party and ended up with no leftovers—everyone thought it was a bakery specialty!
- The chocolate-hazelnut combo hits that perfect balance of indulgent yet not overly sweet, which makes it perfect for both kids and grown-ups.
- I’ve swapped the crust for chocolate graham crackers and once even tried it with a pretzel base for a sweet-salty twist—delicious every time.
- It’s surprisingly light, which helped me satisfy my sweet cravings without going overboard on calories (bonus win!).
- The flavor? Pure Nutella magic with a silky cocoa finish that keeps people coming back for seconds (and asking for the recipe).
No-Bake Nutella Pie Recipe
This no-bake lemon pie is creamy, tangy, and effortlessly delicious. With just a few simple ingredients and minimal prep time, it’s the perfect refreshing dessert. The smooth lemon filling pairs beautifully with a buttery graham cracker crust—ideal for warm days or any easy dessert craving.
Equipment
- Mixing bowl
- Electric mixer or hand whisk
- Silicone spatula
- Measuring cups
- Spoon
- 9-inch graham cracker crust
Ingredients
- 1 prepared graham cracker crust
- 1 container frozen whipped topping thawed
- 1 jar chocolate-hazelnut spread such as Nutella, divided
- 1 package cream cheese softened
Instructions
- Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
- In a large bowl, beat the remaining hazelnut spread with the cream cheese until the mixture is smooth and fully combined.
- Gently fold in the whipped topping until no streaks remain, then transfer the filling to the prepared crust and spread it out evenly.
- Place the pie in the refrigerator and chill until firm and set, about 4 hours or overnight.
Notes
- Soften cream cheese before mixing to avoid lumps.
- Gently folding the whipped topping keeps the filling light and airy.
- For a fancier finish, top with chocolate shavings or toasted hazelnuts before serving.
| Calories | 759kcal |
| Carbohydrates | 73g |
| Fiber | 1g |
| Fat | 50g |
| Protein | 9g |
| Cholesterol | 41g |
Tips To Ease Your Job!
- Use Room-Temperature Ingredients – Let the cream cheese sit out for 30 minutes or microwave gently so it blends smoothly without lumps.
- Pre-Squeeze Lemons in Advance – Store fresh lemon juice in the fridge or use bottled juice to save prep time.
- Opt for a Store-Bought Crust – A pre-made graham cracker crust keeps things super quick and hassle-free.
- Chill It in the Freezer for a Quicker Set – In a hurry? Pop the pie in the freezer for 30–40 minutes to firm it up faster.
- Blend Everything in One Bowl – Add ingredients in stages to the same bowl to minimize cleanup.
