No bake Nutella cheesecake cream pie is always a hit! Two layers of creamy, sweet Nutella cheesecake inside a premade chocolate graham cracker crust. Only 6 ingredients needed for this simple and delicious no bake dessert.
One of my daughters favorite snacks is a peanut butter and Nutella sandwich. I can’t say I blame her! If you’ve never tried that combo then you must. I was at Costco the other day and it was one of those rare (very rare!) shopping trips that my 18 month old was actually behaving. Normally, within seconds of being at a store he starts squirming in the seat and throwing a tantrum to get out of the buckle.
He’s at that age where he’s not quite old enough to let walk around on his own yet but at the same time, he’s old enough to not want to be buckled up in that cart seat. So yes, this time he was acting good. So I took it as a sign that I could actually browse the aisles and look around at Costco. Normally when I go, it’s in and out as fast as possible before one of the kids start losing their mind.
I saw that Costco now makes “Nutella” in their brand. What?! Two giant jars for the price of one small jar. That definitely went into my cart. And if you’re wondering, yes the Costco brand of Nutella is yummy. Tastes just like the original.
Long story short, I was very inspired by my Nutella find that I just had to create a no bake pie. Because, let’s be real, I love no bake pies and apparently so do all of you because they are some of my most popular recipes here on the blog.
No bake pies and desserts really are the best. They can be made ahead of time, and in most recipes they MUST be made ahead of time, which is easy for planning and preparing. And they can be easily transported and eaten at a picnic, potluck, BBQ or whatever other gathering you might be having. The best part is that you usually only need very few ingredients to make a no bake pie which means that anyone can make it.
All you need is one bowl and a hand blender. Beat together some cream cheese, vanilla extract and sugar in the bowl. You want to get it nice and creamy and smooth to make sure that sugar blends in. The easiest way to do this is to heat up the cream cheese bars for about 20 seconds or so to get them nice and soft.
Then add the Nutella! Blend that together and pour half of it into the prepared chocolate crust. Add the Cool Whip to the remaining Nutella cheesecake mixture and spread that on top of the 1st layer. That’s it!
You end up with a rich Nutella layer and then it’s topped with a creamy layer. I always like to save some extra of the top layer (the mixture with the Cool Whip added to it) and then right before serving, I pipe it on top of the pie. I then also do some chocolate shavings for decoration because I like my food to look pretty. These are totally optional. You really don’t need anything on top of the pie at all.
This no bake Nutella cheesecake cream pie is beyond words delicious. It’s so rich and decadent but at the same time it tastes light and fluffy. And if you love Nutella then I just know you will love this pie.
The pie does get softer as it sits out at room temperature so be sure to leave it in the fridge until serving. It will not get so soft to the point that you can’t cut clean slices, it just gets a bit softer in texture. This pie cuts perfectly so don’t even worry about that.
If you want to make chocolate shavings it’s so easy. Simply buy a Hershey chocolate bar and then use a vegetable peeler to peel down the sides of the chocolate bar. Let the shavings fall on top of the pie.
Tips for making no bake Nutella cheesecake cream pie
- Make sure that your cream cheese is softened so that it blends in easily with the granulated sugar. I microwave the cream cheese bars for about 20-25 seconds in the microwave to get them nice and soft. You don’t want the cream cheese melted, just soft.
- Don’t worry about the granulated sugar being grainy. I promise it’s not. That’s why you want the cream cheese soft so that the sugar blends in nicely with it.
- You can make your chocolate crust if that’s what you prefer.
- If wanted, save some of the Nutella cool whip mixture (the top layer) to pipe on top of the pie for serving. You can also decorate with chocolate shavings if wanted. You really don’t need anything on top of the pie, but it’s optional.
- I have not tried this with reduced fat cream cheese. I am not a fan of the reduced fat cream cheese (the taste is a bit off for me) so I don’t use it when I bake especially.
No Bake Nutella Cheesecake Cream Pie
No bake Nutella cheesecake cream pie is always a hit! Two layers of creamy & sweet Nutella cheesecake inside a premade chocolate graham cracker crust. Only 5 ingredients needed for this simple and delicious no bake dessert.
- 2 bars (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/4 cups Nutella
- 1 carton (8 oz) Cool Whip, thawed
- 1 ready-to-use chocolate graham cracker crust
Unwrap cream cheese and place on a microwave safe plate. Microwave for 20-25 seconds until softened.
Add softened cream cheese, granulate sugar, and vanilla extratc to a mixing bowl. Beat together, using a handheld blender, until creamy and combined. Add in Nutella and blend together.
Spread half of the mixture into the pie crust.
Add the carton of Cool Whip to the reamining Nutella mixture and stir together to combine. Evenly spread it on top of the 1st layer in the pie crust.
Cover with the enclosed plastic lid (from the pie crust) and let refrigerate for at least 6 hours. Preferably overnight.
Cut into slices and serve. This pie is rich so I can usually get 10 smaller slices from it. If wanted, decorate the pie with chooclate shavings and/or reserve some of the Cool Whip mix from the pie and pipe it on top of the pie right before serving.
If you would rather not use the Cool Whip, simply whip 1 cup of heavy whipping cream + 3 tablespoons powdered sugar in a bowl. Whip until stiff peaks form. This takes about 5 minutes.
UPDATE : This pie sat in the fridge for 4 days after I made it and it got better and better. This is the perfect pie to make the day before you need it because it's actually better on day 2 and day 3. It's still good the day you make it (after the refrigeration time of course) but it gets even better the next day 🙂
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