Once the SunButter cream pie I made a couple weeks ago was gone, my wheels started turning as to what kind of no-bake pie I should make next…but, after reading through your comments, it became pretty clear which route I needed to go: nutella, of course! Given my recent obsession with this new-to-me food, it didn’t take much persuasion to push me in that direction. Rather than make a straight up nutella cream pie though, I decided to change up the recipe a bit to make this into more of a no-bake cheesecake. I used reduced fat cream cheese and it came out wonderfully, so you can certainly use regular or fat free. You can also stick with the graham cracker crust from the original recipe if you like, but I used Oreos to compliment the chocolate in the nutella. Either way, this is another perfect lazy pie for summer!
For the crust:
- 1 1/2 cups Oreos or other chocolate cookies, crushed
- 5 Tbsp butter, melted
For the filling:
- 1 cup Nutella
- 6 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
To make the crust, combine the crushed cookies with the melted butter. Press into a greased 9″ pie pan and place in the freezer for about 10 minutes.
To make the filling, first beat the whipping cream in a medium bowl until soft peaks form.
In a separate bowl, beat the Nutella with the cream cheese until smooth. Beat in the whipped cream.
Pour the filling into the crust.
Chill 1-2 hours or until set before serving.