No-Bake Nutella Tart

A close-up of slices of nutella tart topped with whipped cream.

No-Bake Nutella Tart

This No-Bake Nutella Tart is equal parts easy and impressive! It has a luscious filling made with cream cheese, nutella, and whipped cream. The creamy filling is nestled in a press-in chocolate cookie crust. You will fall head over heels for this one!

Course Dessert

Cuisine Dessert

Keyword Chocolate Tart, Nutella Tart, Nutella Desserts, No Bake Desserts

Prep Time 30

Cook Time 0

Servings slices

Calories 627kcal

Author Stephanie Simmons

Ingredients

For the Crust

36 double chocolate oreos
5 and 1/2 tbsp salted butter, melted

For the Nutella Filling

3/4 cup heavy whipping cream, cold
3 tbsp powdered sugar
4 ounces cream cheese, softened at room temperature use full-fat, block style
1 cup Nutella
2 tsp vanilla extract
pinch of salt

For Serving

chocolate shavings
whipped cream
chopped hazlenuts

Instructions

Make the Crust: Pulse the oreos in a food processor until completely broken down. Stir together the oreos and butter, and press the mixture into the bottom and up the sides of a 9-inch tart pan. Be sure to pack it in tightly so you don't have a crumbly crust.
Optional Bake Step: Bake tart crust at 350° F for 10 minutes for a more solid crust. This step is optional. Poke holes in the bottom of your crust with a fork before baking - no need for parchment paper or pie weights. Be sure your crust is completely cool before adding the nutella filling.
Make the Filling: Add the cold heavy cream into a medium bowl using a 1 or 2-cup glass measuring cup. Beat the heavy cream with an electric mixer on high speed until you have soft peaks when you lift the mixer up from the whipped cream. Pour the softly whipped cream back into the measuring cup you used to measure it. Pop this in the fridge while you finish making the filling. Add the cream cheese to the same bowl, and beat on high speed until creamed. Add the nutella, vanilla and salt, and mix until well combined.
Add about one-third (eyeball it) of the whipped cream into the bowl with the filling, and mix until just combined. Gently fold in the rest of the whipped cream with a silicone spatula until it’s completely combined.
Chill the Tart: Pour the filling into your crust, and chill in the fridge at least 6 hours or up to 2 days before serving. Even if you let the tart set for a bit first, putting plastic wrap over it will stick to the perfectly swirled surface. Store it under the dome of a cake stand if you can.
Serve + Store: Slice and serve with a dollop of whipped cream and chocolate shavings. Store leftovers in an airtight container in the fridge for 4-5 days.

Notes

Note: If you want to make a chocolate ganache to top your tart, add 8 ounces chopped chocolate (use baking chocolate, not chocolate chips) to a medium bowl. Add 1 cup heavy whipping cream to a small pot and bring to a simmer. Pour over the chocolate, and let sit for 5 minutes. Then, stir until everything is combined and smooth. If a few lumps of chocolate remain, microwave in 15 second intervals, stirring between each, until smooth. Let this cool for a few minutes more so it's a bit thicker and easier to spread, and then spoon it over the tart.

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