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Hot Mess Nutella Snickers Pie - creamy chocolate pie with a thick Oreo crust. Topped with salted caramel, chopped Snickers, and whipped cream. the-girl-who-ate-everything.com

Hot Mess Nutella Snickers Pie

This Hot Mess Nutella Snickers Pie is a creamy chocolate no-bake pie with a thick Oreo crust. Topped with salted caramel, chopped Snickers, and whipped cream.

Course Dessert
Cuisine American
Prep Time 30 minutes
Freeze 20 minutes
Total Time 50 minutes
Yield 12 servings


For the Crust:

  • 1 (14 ounce) package Oreos
  • 1/2 cup (8 tablespoons) butter

For the Filling:

  • 1 (8 ounce) package cream cheese, softened
  • 1-1/2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup Nutella
  • 1/2 cup salted peanuts , chopped
  • 1/2 cup mini chocolate chips

For the Topping:

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 peanuts
  • 1/4 cup salted caramel
  • 2/3 Snickers , chopped


  1. For the crust: Prepare a 9 inch springform pan by lightly greasing the edges of the pan with cooking spray, then wiping gently with a paper towel.
  2. Grind the cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into the pan and press firmly into the bottom and up the sides to create a thick crust.
  3. For the filling: In a large mixing bowl, beat the cream cheese at low speed for 30 seconds with the whisk attachment to eliminate any lumps. Increase the speed to medium and slowly start adding the heavy whipping cream, about 1/4 cup at a time. The idea is to slowly add the heavy whipping cream so that the cream cheese will not be lumpy. It should resemble a liquid consistency. Once all of the heavy cream has been added, increase the speed to high until the mixture becomes bubbly. Slowly add the powdered sugar and continue beating until stiff peaks form.
  4. Turn off the mixer and spoon the Nutella into the mixing bowl. Beat the Nutella into the whipped cream slowly at first, and once it starts to mix increase the speed to medium-high and beat for 30 seconds or until stiff peaks form again.
  5. Fold the chopped peanuts and mini chocolate chips into the batter with a spatula, and pour the filling into the prepared crust. Cover and refrigerate for 4 to 6 hours.
  6. For the topping: Prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream get bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  7. Remove the sides of the springform pan. Sprinkle the top of the pie with peanuts and drizzle on some of the caramel. Pipe the whipped cream in a large circular motion, creating 10 or so peaks of whipped cream near the edge of the pie. Chop the snickers bars into smaller pieces, placing a small piece of each whipped cream peak, and then pile the remaining snickers in the middle of the pie. Drizzle with the remaining caramel. I suggest freezing this for 20-30 minutes before slicing. This will help ensure a cleaner slice. Also, I suggest using a clean, sharp knife to cut.

Recipe Notes

Source: No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More - shared with permission from the author Beyond Frosting.