Hazelnut Chocolate Pie
There are some recipes you scroll past on TikTok and think, that looks good—and then there are the ones that stop you in your tracks. That was me when I saw Jordan the Stallion making a no-bake chocolate hazelnut pie. It had everything I love: a rich, creamy filling, an Oreo crust, and zero oven time. I knew I had to try it myself.
I followed the original from Archer’s Food, but instead of Nutella, I used Bonne Maman Hazelnut Chocolate Spread—it’s a little smoother, slightly less sweet, and has a deeper cocoa flavor. For the crust, I added my own twist with Java Chip Oreos, though regular Oreos are just as delicious. The result? A silky, dreamy pie that feels café-worthy but comes together with just a handful of ingredients.
Ingredients
Nutella Pie Filling
120 g (½ cup) heavy whipping cream
230 g (1 block) cream cheese, room temp
200 g (¾ cup) Bonne Maman Hazelnut Chocolate Spread (or any hazelnut-chocolate spread you love)
Crust
250 g Oreo cookies (about 17 cookies — I used the Java Chip flavor for my twist, but regular Oreos work perfectly too!)
50 g (about 4 tbsp) melted butter
Pan size
I used a 7 in × 3.1 in Instant Pot springform pan, but a standard 7 in × 2.5 in springform pan works too.
Instructions
Crush Oreos (cream and all!) into fine crumbs using a food processor.
Mix crumbs with melted butter until it looks like wet sand.
Press firmly into the bottom and sides of a 7 in springform pan (mine was 3.1 in tall, so if you’re using a shorter pan, the filling may just come closer to the top). Freeze while you prep the filling.
In a bowl, combine cream cheese and Nutella with a spatula (skip the whisk here).
In another clean bowl, whip heavy cream until soft peaks form.
Gently fold whipped cream into the Nutella mixture until smooth and fluffy.
Pour filling into the crust, smoothing the top. Tap lightly on the counter to release air bubbles.
Chill in the freezer for 4 hours (or refrigerate at least 6 hours) to set.
Melt some Nutella, pour over the top, and tilt the pan to spread evenly.
Slice, serve, and try not to eat half the pie in one sitting.
FAQ
Do I use the whole Oreo or just the cookie part?
Use the whole cookie, cream filling and all! The cream helps the crust stick together and adds extra flavor.
Can I use a different flavor Oreo?
Yes! I used the Java Chip Oreos for a fun twist, but classic Oreos are perfect too. You can even try Mint, Peanut Butter, or Golden Oreos for a different vibe.
What if I don’t have a springform pan?
A regular pie dish or square baking pan works too—just line it with parchment for easier slicing.
How long does the pie keep?
Store it covered in the fridge for up to 5 days, or freeze for up to 2 months.
Tips from Archer’s Food
No whisk for the filling: Use a spatula or wooden spoon to mix cream cheese and Nutella, otherwise the filling might not set properly.
Dry tools are key: When whipping cream, make sure your bowl and whisk are totally clean and dry. Any moisture will keep the cream from whipping.
Soft peaks only: Stop whipping once you hit soft peaks—this keeps the filling light and airy.
Chill time matters: Freeze for 4 hours for a firmer pie, or refrigerate for at least 6 hours for a softer set.
Fat content counts: Use heavy whipping cream with at least 35% fat so it whips properly and gives the filling that dreamy, silky texture.
Let me know in the comment if you made this and which flavor Oreos did you use.
xoxo,
MC
