Description

This Nutella Cream Pie is a rich and decadent dessert featuring a crisp Oreo cookie crust, a creamy Nutella and cream cheese filling, topped with silky hazelnut ganache, toasted hazelnuts, flaky sea salt, and optional whipped cream infused with hazelnut liqueur. Perfectly chilled and beautifully presented, it’s an indulgent treat ideal for Nutella lovers and special occasions.

Ingredients

Scale

Crust

22 whole Oreo cookies (250g; not Double Stuf)
4 tablespoons (56g) unsalted butter, melted

Ganache

6 ounces (170g) semi-sweet chocolate, finely chopped
3/4 cup (180g/ml) heavy cream
2 teaspoons Frangelico hazelnut liqueur (optional)

Filling

1 cup (240g/ml) heavy cream, cold
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1 and 1/3 cups (375g) Nutella
1/2 cup (60g) confectioners’ sugar
1 teaspoon pure vanilla extract

Topping

1/4 cup (30g) chopped toasted hazelnuts
flaky sea salt
whipped cream (optional, add 2 tablespoons Frangelico hazelnut liqueur with sugar if desired)

Instructions

Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the Oreo crust.
Bake the crust: In a food processor, pulse 22 Oreos with cream filling into fine crumbs, about 2 cups (250g). Combine crumbs with melted butter until thick and moist. Press mixture firmly into an ungreased 9-inch pie dish, forming crust on bottom and sides. Bake for 10 minutes and then cool completely.
Make the ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a saucepan over medium heat until just simmering, then pour over chocolate. Let sit 2–3 minutes, add hazelnut liqueur if using, and stir gently until smooth. Set aside to cool and thicken at room temperature.
Prepare the whipped cream: Using a mixer fitted with a whisk attachment, whip 1 cup cold heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. Transfer to a bowl and set aside.
Make the filling: Switch to paddle attachment (or in a separate bowl), beat softened cream cheese on medium-high speed until smooth and lump-free. Add Nutella, confectioners’ sugar, and vanilla extract; beat until combined. Gently fold whipped cream into Nutella mixture until smooth and uniform.
Assemble filling in crust: Spread the Nutella cream filling evenly into the cooled Oreo crust using a spatula.
Add ganache layer: Carefully spread the slightly thickened ganache over the filling. Sprinkle with chopped toasted hazelnuts and flaky sea salt.
Chill the pie: Refrigerate the pie for at least 6 hours to set, up to 48 hours covered loosely if chilling longer.
Prepare whipped cream garnish: Whip additional cream with sugar and optional 2 tablespoons Frangelico until stiff peaks form. Pipe whipped cream decoratively around pie edges using a piping tip.
Serve: Slice and serve the pie cold. Store leftovers covered in the refrigerator up to 5 days.

Notes

Use regular Oreos, not Double Stuf, for the right crust texture.
Make sure the cream cheese is softened to room temperature for smooth filling.
Chilling the pie thoroughly is essential for firm set and best flavor.
The hazelnut liqueur adds a lovely depth but is optional and can be omitted for a non-alcoholic version.
Toasting hazelnuts enhances their flavor and crunch in the topping.
Use a sharp serrated knife to slice clean pie pieces.
Store leftover pie refrigerated and consume within 5 days for freshness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Nutella pie, Oreo crust, chocolate ganache, hazelnut dessert, cream cheese pie, no-bake filling dessert