You know that look when guests walk in and spot a tray of chocolate-hazelnut treats? It instantly sets the mood. These 23 Nutella party desserts are designed for that exact moment — from quick no-bake cups you can assemble in 10 minutes to decadent loaves and bite-sized truffles that make great gifts.
Whether you want easy Nutella recipes for last-minute hosting, stuffed pastries that hide gooey surprises, or kid-friendly DIY pizza bars, this list has something for everyone. I prep many of these using my KitchenAid stand mixer for batters, but a hand mixer works fine too. I also rely on parchment paper so puff pastry and cookies lift cleanly every time.
Keep this pinned for party planning — each recipe includes full ingredients, step-by-step instructions, serving tips and helpful tools so your Nutella party desserts look bakery-level without the fuss.
1. Nutella Puff Pastry Twists (30-Minute Party Twists)
These buttery, flaky twists come together fast and deliver major wow with just two pantry stars: store-bought puff pastry and Nutella. They bake crisp on the outside and gooey inside, with a hint of toasted hazelnut crunch. Perfect for serving warm from the oven to guests who love flaky texture and rich chocolate-hazelnut flavor. Use a bench scraper or sharp knife for clean cuts.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 cup Nutella, warmed slightly
- 1 large egg, beaten (for egg wash)
- 1 tbsp water
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/3 cup toasted chopped hazelnuts
- Powdered sugar for dusting
- Optional: flaky sea salt, for finishing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold one puff sheet on a lightly floured surface. Spread 1/2 cup Nutella evenly, leaving a 1/2-inch border.
- Top with second puff sheet. Press edges lightly to seal.
- Cut into 12 strips (about 1-inch wide). Twist each strip several times and place on the baking sheet.
- Whisk egg and water to make egg wash. Brush each twist and sprinkle with cinnamon-sugar and chopped hazelnuts.
- Bake 12–15 minutes until puffed and golden. Rotate the pan halfway for even browning.
- Remove, cool 5 minutes, dust with powdered sugar and sprinkle flaky sea salt if using.
- Serve warm; store leftovers in an airtight container at room temp for up to 1 day.
How to Serve It
Serve twists on a wooden board with small ramekins of extra Nutella for dunking. Garnish with extra toasted hazelnuts and fresh strawberries for color. These reheat 4–6 minutes at 350°F on a baking sheet lined with a silicone baking mat to regain crispness. Make ahead: assemble and freeze on a tray, then bake straight from frozen (add 3–4 minutes to bake time).
2. Classic Nutella Babka (Beginner-Friendly Swirl Loaf)
This Nutella babka uses a brioche-style dough for a soft, buttery crumb and sweeping Nutella ribbons that smell incredible as it bakes. The twisting technique creates show-stopping swirls — perfect for a brunch table. Baker-curious friends and crowd-pleasing hosts will love the gooey pockets.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp fine sea salt
- 3 large eggs, room temp
- 1/2 cup whole milk, warmed to 110°F
- 10 tbsp unsalted butter, softened
- 1 1/2 cups Nutella
- 1/2 cup finely chopped toasted hazelnuts
- 1 tsp vanilla extract
- 1 egg (for egg wash)
- Optional: 1 tbsp corn syrup for glossy glaze
Instructions
- In a bowl, combine warm milk, yeast and 1 tsp sugar. Let sit 5–7 minutes until foamy.
- In a stand mixer bowl, whisk flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla. Mix with dough hook until combined.
- Add butter, 1 tbsp at a time, mixing until smooth and elastic (8–10 minutes). Dough should be tacky but not sticky.
- Place dough in a greased bowl, cover and let rise until doubled, about 1–1.5 hours.
- Punch down and roll into a 12×14-inch rectangle. Spread Nutella evenly, sprinkle hazelnuts, and roll tightly into a log.
- Slice log lengthwise and twist halves together, keeping cut sides up. Place in a greased 9×5-inch loaf pan.
- Cover and let rise 45–60 minutes. Preheat oven to 350°F (175°C).
- Brush with beaten egg and bake 35–45 minutes until internal temp reaches 190°F and top is deep golden.
- Brush with corn syrup glaze if desired. Cool 15 minutes before removing; cool fully on a rack.
How to Serve It
Slice and serve slightly warm with coffee. Display on a white cake stand for a bakery-style presentation. Store slices in an airtight container at room temp 2 days or freeze slices for up to 1 month.
3. Nutella Layer Cake with Hazelnut Frosting (Birthday Showstopper)
This moist chocolate sponge layered with Nutella frosting looks bakery-level but is totally approachable. The frosting is silky, with chopped hazelnuts adding a crunch contrast. Great for birthdays or any celebration where you want a crowd-pleasing centerpiece.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups Nutella (for frosting and filling)
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 cup chopped toasted hazelnuts
- Optional: chocolate shards for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch pans with parchment circles.
- Whisk flour, sugar, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla; beat until smooth. Stir in boiling water (batter will be thin).
- Divide batter between pans and bake 22–25 minutes or until a toothpick comes out with a few crumbs.
- Cool in pans 10 minutes, then turn out onto a rack to cool fully.
- For frosting: beat butter until pale. Add Nutella and powdered sugar gradually until fluffy. Use an offset spatula to smooth.
- Stack layers with Nutella frosting between, coat outside, press hazelnuts onto sides if desired.
- Chill 20 minutes before slicing to set the frosting.
How to Serve It
Serve on a cake stand with extra hazelnuts and chocolate shards. Store covered in the fridge up to 4 days in a cake carrier. Bring to room temp before serving for best flavor.
4. Frangelico Nutella Truffles (Boozy, Giftable Bites)
These silky no-bake truffles blend Nutella and dark chocolate with a splash of Frangelico for a grown-up twist. Rolling them in toasted hazelnuts gives a nutty crunch that makes them feel giftworthy without fuss.
Ingredients
- 12 oz dark chocolate (chopped)
- 3/4 cup heavy cream
- 1/2 cup Nutella
- 2 tbsp Frangelico (hazelnut liqueur) — optional for adults
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup toasted chopped hazelnuts
- 1/4 cup cocoa powder (for rolling)
- Optional: sea salt flakes for finishing
Instructions
- Place chopped chocolate in a heatproof bowl.
- Heat cream until just simmering, pour over chocolate and let sit 1 minute.
- Stir until smooth. Add Nutella, Frangelico, vanilla and salt; mix until glossy.
- Chill ganache until firm enough to scoop, about 2 hours.
- Use a small scoop to portion and roll into balls. Roll some in chopped hazelnuts and some in cocoa powder.
- Chill until firm. Keep refrigerated until serving.
How to Serve It
Arrange truffles in mini paper cups and gift in a decorative box. For storage, use glass meal prep containers and keep chilled up to 2 weeks. Label if boozy and avoid serving to kids.
5. Funfetti Nutella Churro Cookies (Playful Party Cookies)
These cookies combine churro spice and rainbow sprinkles with a hidden Nutella center — fun for kids’ parties and nostalgic for adults. They’re soft and chewy with a cinnamon-sugar crust and a gooey chocolate-hazelnut surprise.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup rainbow sprinkles
- 1/2 cup Nutella (for centers)
- 1/2 cup granulated sugar + 1 tbsp cinnamon for rolling
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet.
- Whisk flour, baking powder, baking soda, salt and cinnamon.
- Beat butter and sugars until fluffy. Add eggs and vanilla; mix.
- Gradually add dry ingredients, then fold in sprinkles.
- Scoop 2 tbsp dough, flatten, place 1 tsp Nutella in center, seal with more dough to make a ball.
- Roll in cinnamon-sugar and place on sheet, 2 inches apart.
- Bake 10–12 minutes until edges set and tops crack slightly.
- Cool 5 minutes on sheet then transfer to a rack.
How to Serve It
Serve warm for gooey centers. These store in an airtight container up to 3 days. For parties, arrange on a tiered tray to show colorful sprinkles.
6. Layered Nutella Dessert Cups (No-Bake Party Parfaits)
No-bake dessert cups layer Nutella with whipped mascarpone, crumbled chocolate muffins and hazelnut crunch for an elegant, last-minute party dessert. They’re visually irresistible and easy to scale for a crowd.
Ingredients
- 12 chocolate mini muffins, crumbled
- 1 1/2 cups mascarpone
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup Nutella, slightly warmed
- 1/2 cup crushed Oreos or chocolate wafers
- 1/3 cup chopped toasted hazelnuts
- Fresh berries for garnish
- 1 tsp vanilla extract
- Optional: cocoa powder for dusting
Instructions
- Whip heavy cream to soft peaks with powdered sugar and vanilla.
- Fold mascarpone gently into whipped cream until smooth.
- Stir Nutella into half the mascarpone mixture for a swirl; keep some plain for contrast.
- In serving cups, layer crumbled muffins, Nutella mascarpone, cookie crumbs and plain mascarpone. Repeat for 3 layers.
- Top with hazelnuts and fresh berries; chill at least 30 minutes before serving to set.
- Make ahead up to 24 hours; keep chilled.
How to Serve It
Serve in clear glasses to show layers; sprinkle cocoa on top with a fine mesh sieve. Store in the fridge in glass meal prep containers if making ahead. For a dairy-free swap, use coconut-based whipped topping.
7. Nutella-Stuffed Snowball Cookies (Melt-in-Your-Mouth Holiday Bites)
These tender snowball cookies hide a molten Nutella heart that surprises every bite. They’re slightly crumbly, buttery and melt on the tongue — perfect for holiday trays or any cozy gathering.
Ingredients
- 1 cup unsalted butter, room temp
- 1/2 cup powdered sugar (plus more for coating)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped toasted hazelnuts
- 1/4 tsp salt
- 1/2 cup Nutella (chilled into small cubes)
- Optional: 1/4 cup cornstarch for extra tenderness
- Optional: extra powdered sugar for generous coating
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Cream butter and powdered sugar until pale and fluffy. Add vanilla.
- Mix in flour, cornstarch and salt until just combined. Fold in hazelnuts.
- Scoop 1 tbsp dough and flatten slightly. Place chilled Nutella cube in center and wrap dough around to seal.
- Roll into balls and place on the sheet 1 inch apart.
- Bake 12–14 minutes until set but not browned.
- While warm, roll cookies in powdered sugar. Let cool and roll again for a snowy finish.
How to Serve It
Arrange on festive platters with more powdered sugar dusting. Store in an airtight container at room temp 3 days or freeze before coating to preserve freshness.
8. Chocolate Hazelnut Thumbprint Cookies (Gianduia-Inspired Shortbread)
These buttery shortbreads use hazelnut flour for a deep nutty note and a glossy Nutella thumbprint. They’re crisp at the edges yet tender inside — an elegant addition to a cookie tray.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup hazelnut flour (or finely ground toasted hazelnuts)
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup Nutella
- 1/3 cup chopped toasted hazelnuts
- Optional: 1 tbsp milk (to thin Nutella for glossy look)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Beat butter and powdered sugar until fluffy. Add vanilla.
- Mix in flours and salt until dough forms. Chill 20 minutes if too soft.
- Roll into 1-inch balls and place on sheet. Press center with thumb to make indentation.
- Fill each indentation with 1/2 tsp Nutella (thin slightly with milk if needed).
- Bake 12–14 minutes until edges are lightly golden.
- Cool on rack and sprinkle chopped hazelnuts around the Nutella.
How to Serve It
Serve on a decorative platter with tea or coffee. Store in an airtight container up to 5 days.
9. Chocolate Nutella Pizza (Build-Your-Own Dessert Pizza)
This dessert pizza is a party hit — bake a large dough base, spread Nutella and let guests add toppings like berries, candies and pretzels. It's interactive, customizable and great for kids.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1 1/2 cups Nutella, warmed
- 1 cup sliced strawberries
- 1/2 cup mini marshmallows
- 1/2 cup chopped toasted hazelnuts
- 1/2 cup pretzels, broken
- 2 tbsp powdered sugar for dusting
- Optional: mini chocolate chips, banana slices
Instructions
- Preheat oven per pizza dough instructions (450°F if using homemade). Stretch dough into a 12-inch circle on a floured peel or baking sheet.
- Bake crust 8–10 minutes until golden. Let cool slightly.
- Spread Nutella over warm crust. Top with strawberries, marshmallows, hazelnuts and pretzels.
- Slice with a pizza cutter and serve immediately.
How to Serve It
Cut into wedges and set at a toppings station for guests to customize. Serve on a wooden pizza board for rustic charm. Leftover slices keep wrapped in plastic wrap in the fridge up to 2 days.
10. Nutella Banana Pudding with Oreo Crunch (Southern-Style Party Trifle)
This riff on banana pudding swaps vanilla wafers for Oreos and stirs Nutella into the custard for richer chocolate-hazelnut flavor. It’s creamy, nostalgic and feeds a crowd easily.
Ingredients
- 3 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/3 cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup Nutella
- 4 ripe bananas, sliced
- 18–20 Oreo cookies, crushed
- 1/2 cup toasted chopped hazelnuts
- Optional: whipped cream for topping
Instructions
- In a saucepan, whisk milk and half the sugar; heat until steaming.
- In a bowl, whisk yolks, remaining sugar and cornstarch until smooth.
- Slowly whisk warm milk into yolk mixture to temper. Return to pan and cook over medium, whisking until thick and bubbling.
- Remove from heat; stir in butter and vanilla. Let cool 10 minutes.
- Fold Nutella into half the custard for a marbled effect.
- In a trifle bowl or individual cups, layer crushed Oreos, banana slices, Nutella custard and plain custard. Repeat.
- Top with hazelnuts and whipped cream if desired. Chill 2–4 hours to set.
How to Serve It
Spoon into small bowls and garnish with extra cookie crumbs. Keep covered in the fridge up to 3 days in a glass storage container. For make-ahead, assemble layers a day in advance.
11. Chocolate Churro Dip with Nutella Pool (Rip-and-Dip Board Favorite)
This crowd-pleasing dip pools Nutella at the center of a cinnamon-sugar dip platter. Serve with churro bites, apple slices or churro-inspired biscuits for a sticky-sweet shareable moment.
Ingredients
- 1 1/2 cups Nutella
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups churro-style biscuit bites or mini churros
- 1/2 cup granulated sugar + 2 tsp cinnamon for coating
- Optional: sliced apples, pretzels, graham crackers
Instructions
- In a small saucepan, warm Nutella and heavy cream over low heat until pourable; stir in vanilla and salt.
- Toss biscuit bites in cinnamon-sugar.
- Pour warm Nutella into a shallow bowl set in the center of a platter and arrange dippers around it.
- Keep warm by nesting bowl in a slightly larger bowl with warm water if serving long.
How to Serve It
Serve on a large platter at the center of the table with skewers for dipping. Store extra dip in a glass jar in the fridge up to 5 days; rewarm gently before serving.
12. No-Bake Nutella Cool Whip Pie (Fast Fridge Pie with Ferrero Crunch)
This fridge pie is a fast, creamy favorite that combines Nutella, cream cheese and Cool Whip for an airy texture. Topping with Ferrero Rocher or chopped hazelnuts adds a luxurious crunch.
Ingredients
- 1 9-inch chocolate cookie crust (store-bought or homemade)
- 8 oz cream cheese, softened
- 1 cup Nutella
- 1 1/2 cups Cool Whip (thawed)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 4–6 Ferrero Rocher candies, halved (or chopped hazelnuts)
- Optional: chocolate shavings for garnish
Instructions
- Beat cream cheese, Nutella, powdered sugar and vanilla until smooth.
- Fold in Cool Whip until fully combined and airy.
- Pour filling into cookie crust and smooth the top with an offset spatula.
- Top with Ferrero Rocher halves and chill at least 4 hours until firm.
- Slice with a serrated knife and serve chilled.
How to Serve It
Serve directly from the pie plate on a chilled cake stand. Keep refrigerated in an airtight container or covered for up to 4 days.
13. No-Bake Nutella Cheesecake (Simple Springform Dessert)
This chilled cheesecake swirls Nutella into a silky cream cheese base set on a crisp chocolate crust. It’s fuss-free, impressive and perfect when oven time is limited.
Ingredients
- 2 cups chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup Nutella
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup toasted chopped hazelnuts
- Optional: chocolate curls
Instructions
- Mix cookie crumbs and melted butter; press into the bottom of a 9-inch springform pan. Chill 15 minutes.
- Beat cream cheese and powdered sugar until smooth.
- Whip heavy cream to soft peaks; fold into cream cheese mixture.
- Fold in most of the Nutella, reserving 2 tbsp for swirls.
- Spoon into crust and drizzle reserved Nutella, creating swirls with a knife.
- Chill 6 hours or overnight until firm.
- Top with hazelnuts and chocolate curls before serving.
How to Serve It
Release from springform and slice with a hot, dry knife for clean cuts. Keep refrigerated in a springform pan cover or airtight container up to 4 days.
14. Microwave Nutella Mug Cake (Single-Serve Instant Treat)
When one person needs dessert now, this mug cake is the answer. It’s fast, portion-controlled and has a molten Nutella center that satisfies late-night cravings.
Ingredients
- 4 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- Pinch salt
- 3 tbsp milk
- 2 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 1 tbsp Nutella (for center)
- Optional: powdered sugar or whipped cream for topping
Instructions
- In a microwave-safe mug, whisk flour, sugar, cocoa, baking powder and salt.
- Stir in milk, oil and vanilla until smooth.
- Drop Nutella in the center of the batter.
- Microwave on high 60–75 seconds until cake has risen and is set on top but still moist.
- Let cool 1 minute, top with powdered sugar or whipped cream.
How to Serve It
Serve directly in the mug with a spoon. For gifting or portability, use a microwave-safe ramekin. Best eaten immediately.
15. Skillet Nutella Pancake for a Crowd (Sheet-Style Party Pancake)
A cast-iron skillet pancake with Nutella swirls is a fun breakfast-for-dinner party option. It’s fluffy, shareable and looks dramatic straight from the skillet.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 large eggs
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 3/4 cup Nutella, warmed
- 2 bananas, sliced
- 1/3 cup toasted chopped hazelnuts
- Maple syrup for serving
Instructions
- Preheat oven to 425°F (220°C) and heat a well-seasoned 12-inch cast iron skillet.
- Whisk flour, sugar, baking powder and salt.
- Combine milk, eggs, melted butter and vanilla; mix into dry ingredients until just combined.
- Pour batter into hot skillet and dollop warmed Nutella across the top. Use a knife to swirl lightly.
- Top with banana slices and bake 12–15 minutes until set and golden.
- Sprinkle hazelnuts and serve straight from skillet with syrup.
How to Serve It
Serve family-style from the skillet on a trivet. Use a cast iron skillet for even heat. Leftovers reheat well in a toaster oven.
16. Nutella Crepe Roll-Ups (Elegant Finger Dessert)
Thin crepes spread with Nutella and rolled make elegant finger desserts for a brunch or cocktail party. Add fruit and nuts for texture and color.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/2 cups Nutella
- 2 bananas, sliced
- 1/3 cup toasted chopped hazelnuts
- Powdered sugar for dusting
- Optional: fresh berries
Instructions
- Whisk flour, eggs, milk, butter, sugar and salt until smooth. Let batter rest 15 minutes.
- Heat a non-stick crepe pan over medium and lightly grease.
- Pour 1/4 cup batter, swirl to coat, cook 1–2 minutes per side until set.
- Spread 1–2 tbsp Nutella on each crepe, add banana slices and hazelnuts, roll tightly.
- Slice on the bias for bite-sized pieces.
How to Serve It
Arrange on a long platter and dust with powdered sugar. Serve with extra Nutella in a small bowl. Store rolled crepes in an airtight container in the fridge up to 24 hours.
17. Campfire Nutella S'mores Dip (Easy Hot Dip)
This s'mores dip puts Nutella front and center — melt, top with marshmallows and broil until toasty. Dip graham crackers, fruit or cookies for a gooey shareable dessert.
Ingredients
- 1 1/2 cups Nutella
- 1/2 cup heavy cream
- 2 cups mini marshmallows
- Graham crackers, for dipping
- Optional: extra chopped hazelnuts or chocolate chips
Instructions
- Preheat broiler. In a cast-iron skillet, warm Nutella with cream until smooth.
- Top evenly with marshmallows.
- Broil 1–2 minutes until marshmallows are golden — watch closely.
- Serve hot with graham crackers for dipping.
How to Serve It
Serve straight from the skillet on a trivet with dippers on a platter. Keep leftovers in a glass jar refrigerated and reheat gently.
18. Nutella Brownie Bites (Dense, Fudgy Party Squares)
These fudgy brownie bites get a swirl of Nutella for extra gooeyness. Cut into bite-size squares to make them party-friendly and easy to pop.
Ingredients
- 1/2 cup unsalted butter
- 8 oz dark chocolate, chopped
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup Nutella
- 1/3 cup chopped toasted hazelnuts
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
- Melt butter and chocolate together, cool slightly.
- Stir in sugars, eggs and vanilla until glossy.
- Fold in flour and salt until just combined.
- Pour batter into pan and drop Nutella by teaspoonfuls across the top; swirl with a knife.
- Bake 22–28 minutes until edges set but center is fudgy (toothpick with moist crumbs).
- Cool fully before cutting into bite-size squares.
How to Serve It
Serve on a small platter dusted with cocoa. Store in an airtight container up to 4 days or freeze for longer.
19. Baked Nutella-Filled Donut Holes (Lightly Cake-Like)
These baked donut holes are lighter than fried versions yet still have a gooey Nutella center. They’re perfect for brunch buffets or dessert trays.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 2 tbsp melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup Nutella (chilled into small dollops)
- 1/2 cup sugar + 1 tsp cinnamon for coating
Instructions
- Preheat oven to 400°F (200°C) and grease a mini muffin pan.
- Whisk flour, sugar, baking powder and salt.
- Stir in milk, butter, egg and vanilla until combined.
- Spoon 1 tbsp batter into each mini cup, add a small chilled dollop of Nutella, top with more batter to enclose.
- Bake 10–12 minutes until golden.
- Toss warm donut holes in cinnamon-sugar.
How to Serve It
Serve warm in a basket lined with parchment. Keep extras in an airtight container for 2 days and reheat briefly in the oven to refresh.
20. Nutella Cannoli Dip (No-Fuss Cannoli Filling)
This dip captures classic cannoli flavors with a Nutella twist — creamy, ricotta-based dip dotted with chocolate chips and pistachios. Serve with cannoli shells or cookie dippers.
Ingredients
- 1 1/2 cups ricotta, drained
- 1/2 cup mascarpone
- 1/2 cup Nutella
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
- Cannoli shells or baked cookie dippers
- Optional: orange zest for brightness
Instructions
- Beat ricotta, mascarpone, Nutella, powdered sugar and vanilla until smooth.
- Fold in mini chocolate chips and pistachios.
- Chill 30 minutes to thicken.
- Serve in a shallow bowl surrounded by shells and fruit.
How to Serve It
Spoon into a decorative bowl and garnish with extra pistachios. Keep chilled in a glass container up to 3 days.
21. Nutella Swirl Icebox Cake (Make-Ahead Party Slab)
This no-bake icebox cake stacks chocolate wafers and Nutella-infused whipped cream, chilling into a sliceable, make-ahead slab that’s great for serving a crowd.
Ingredients
- 2 packages chocolate wafers
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup Nutella, slightly warmed
- 1 tsp vanilla extract
- 1/2 cup chopped toasted hazelnuts
- Optional: chocolate shavings
Instructions
- Whip heavy cream with powdered sugar and vanilla to stiff peaks.
- Fold in warmed Nutella to create a marbled effect.
- In a loaf pan lined with parchment, layer wafers and Nutella cream, ending with cream on top.
- Press down, cover and chill 8 hours or overnight.
- Unmold, slice and sprinkle hazelnuts and shavings.
How to Serve It
Serve slices on a serving platter. Store in an airtight container in the fridge up to 4 days.
22. Nutella Cheesecake Bars with Oreo Crust (Handy Party Squares)
Cheesecake bars are portable and party-ready. These have a crunchy Oreo crust and a Nutella swirl that gives each square a luxurious chocolate-hazelnut bite.
Ingredients
- 2 cups crushed Oreos (about 20 cookies)
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup Nutella
- 1/4 cup heavy cream (to thin Nutella for swirls)
- Optional: sea salt flakes
Instructions
- Preheat oven to 325°F (165°C). Line a 9×9-inch pan with parchment.
- Combine Oreo crumbs and butter; press into pan for crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time and vanilla.
- Pour batter over crust. Thin Nutella with heavy cream and dollop over batter; swirl with a knife.
- Bake 30–35 minutes until edges set and center slightly jiggly.
- Cool and chill at least 3 hours before cutting.
How to Serve It
Cut into bars and sprinkle with sea salt flakes for contrast. Store in an airtight container refrigerated up to 5 days.
23. Nutella Banana Sushi Rolls (Kid-Friendly Party Activity)
This playful, no-cook treat wraps bananas in Nutella-smeared tortillas, rolled and sliced sushi-style. It’s an easy DIY station for kids and adults alike.
Ingredients
- 4 flour tortillas (8-inch)
- 4 ripe bananas
- 1 cup Nutella
- 1/2 cup chopped toasted hazelnuts
- 1/4 cup rainbow sprinkles
- Optional: shredded coconut, mini chocolate chips
- Optional: honey for drizzling
Instructions
- Lay a tortilla flat and spread 1/4 cup Nutella over it.
- Place a peeled banana at one edge and roll tightly.
- Repeat with remaining tortillas.
- Trim ends and slice into 1-inch rounds.
- Roll each piece in hazelnuts, sprinkles or coconut to finish.
- Chill briefly to set if desired.
How to Serve It
Arrange sushi rolls on a colorful platter and provide small bowls of honey or extra Nutella for dipping. Keep in an airtight container in the fridge up to 24 hours to avoid browning.
These Nutella party desserts cover every hosting need: quick no-bake cups, stuffed pastries, sharable boards, and show-stopping bakes. Try one or plan a Nutella-themed table with a few different textures — gooey, crunchy, fudgy and flaky — and you’ll watch them disappear.
Pin this for later and tell me: which Nutella recipe are you making first? Share a photo with friends, and if you bake a bunch ahead, stash them in a good silicone baking mat set so cleanup is simple and nothing sticks.