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Paolo's Oreo Nutella Cream Cheese Pie



Oreo Crust:

25 Oreo Cookies

5 tablespoons unsalted 


Pie Filling:

1 (13 ounce) jar of Nutella, divided
1 teaspoon of vanilla 
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
4-5 Oreo Cookies (crushed)



First, crush your cookies. I used a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. A little secret...the crust sticks together best when the cookies are crushed finely.


Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill until ready to fill.


Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust (easier to do this if you heat the nutella for 15 sec in the microwave). Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Add in the 4-5 crushed Oreo Cookies. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly. Then drizzle some nutella on top of the pie. Refrigerate until well chilled, about 4 hours.

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