No bake hazelnut cream pie is a cold dessert made with a layer of chocolate hazelnut spread in a graham cracker crust, topped with a smooth filling of cream cheese, more spread, and whipped topping. It takes fifteen minutes to prepare, needs four hours in the refrigerator, and cuts into eight slices.
The filling is whipped until smooth and folded with whipped topping so it sets light but creamy, with a slice that holds its shape and cuts cleanly. There is no oven, no stove, and no gelatin, so the whole pie comes together in a bowl with a mixer, then rests in the refrigerator while you do other things.
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Why This No Bake Hazelnut Cream Pie Recipe Works
No oven keeps the kitchen cool.
A layer of spread under the filling gives a surprise at the bottom.
The pie slices cleanly after a full chill.
Ingredients for No Bake Hazelnut Cream Pie
- The crust is one nine inch graham cracker crust, store bought or homemade, and about a third of the spread spread over the bottom.
- The filling is eight ounces of softened cream cheese, the rest of the thirteen ounce jar of chocolate hazelnut spread, and one cup of whipped topping.
Graham crust. It gives a sweet, crisp base.
Cream cheese. It adds tang and body.
Chocolate hazelnut spread. It makes the filling rich.
Whipped topping. It lightens the filling.
Refrigeration. It sets the pie.
How to Make No Bake Hazelnut Cream Pie
1. Coat the crust. Spread about a third of the chocolate hazelnut spread over the bottom of the crust.
2. Beat the filling. Beat the softened cream cheese with the rest of the spread until completely smooth.
3. Lighten. Fold in the whipped topping gently until no streaks remain.
4. Fill. Spoon the filling into the crust and smooth the top.
5. Chill. Refrigerate for at least four hours until firm, then slice.
Soften the cream cheese fully before beating. Cold cream cheese leaves small lumps that never smooth out, and they show up as white flecks in the pie. Leave it on the counter for an hour, or warm the block in the microwave for ten seconds, then beat it alone before adding the spread.
Fold the whipped topping in with a spatula rather than a mixer. Beating deflates it and makes a dense, heavy filling, while folding keeps the air and gives a mousse like texture. Stop once the color is even, and chill the pie without covering the top until the surface sets.
How to Serve No Bake Hazelnut Cream Pie
Serve slices cold with whipped cream, chocolate shavings, or fresh berries to cut the richness. For more no bake pies and chilled desserts, try old fashioned chocolate cream pie, layered banana cream pie, no bake dirt cake, or chocolate crust raspberry cheesecake.
Notes and Variations for No Bake Hazelnut Cream Pie
Flag the allergens. This pie contains wheat, milk, and tree nuts from the hazelnut spread, and the crust may contain soy, so check every label.
Taste the filling. Please taste the filling before it goes into the crust, which is safe because it has no raw egg, and add a pinch of salt if it seems too sweet.
Check the set. The center should feel firm and not jiggle.
Use a warm knife. It cuts clean slices.
Chill overnight. The slices come out neater.
Top with nuts. Chopped hazelnuts add crunch.
Use a chocolate crust. It deepens the flavor.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of cream cheese desserts.
For a firmer filling, chill the pie overnight or freeze it for an hour before slicing. For a lighter one, use half the spread in the filling and keep the bottom layer. Each change keeps the method the same and only changes the time in the refrigerator.
You can use a chocolate cookie crust for a darker pie, or make your own crust with crushed graham crackers and melted butter pressed into the pan. A drizzle of melted chocolate on top and a ring of toasted hazelnuts looks neat and takes only a minute.
Storing No Bake Hazelnut Cream Pie
Cover the pie and keep it in the refrigerator for up to four days. Freeze whole or sliced for up to two months, wrapped tightly, and thaw in the refrigerator for several hours. Do not leave the pie out for more than two hours, because the cream cheese filling must stay cold.
Common Questions About No Bake Hazelnut Cream Pie
How long does no bake hazelnut cream pie need to chill?
It needs at least four hours in the refrigerator.
Can you make no bake hazelnut cream pie ahead of time?
Yes. It is better the next day.
Can you freeze no bake hazelnut cream pie?
Yes, for up to two months.
Can I use homemade whipped cream?
Yes, whip it to stiff peaks first.
Why is my filling runny?
The cream cheese was too warm or it needs more time.
No Bake Hazelnut Cream Pie
Equipment
- 9 Inch Pie Plate
- Electric mixer
- Spatula
Ingredients
Main Ingredients
- 13 oz chocolate hazelnut spread divided
- 8 oz cream cheese softened
- 1 graham cracker crust 9 inch, store bought
- 1 cup whipped topping
Instructions
Cooking
- Coat. Spread some of the spread in the crust.
- Beat. Beat the cream cheese with the remaining spread.
- Fold. Fold in the whipped topping.
- Fill. Spoon the filling into the crust.
- Chill. Chill 4 hours before slicing.
