Craving show-stopping sweets that are actually simple to pull together? These Nutella desserts for parties are designed for host wins—eye-catching, shareable, and made with fridge or pantry shortcuts so you won’t be stuck in the kitchen all night.
You’ll find no-bake mousses, flaky puff pastry tricks, bite-sized truffles, and fruity pairings that balance Nutella’s rich, hazelnut-chocolate flavor. I tested many of these with a hand mixer and a KitchenAid stand mixer (but a good hand mixer works fine), and I always line pans with parchment paper to avoid sticky cleanup.
Each recipe includes exact ingredients, clear steps, and party-friendly serving tips so you can pick what fits your time and crowd. Pin the collection, print a few favorites, and get ready to wow guests—Nutella-style.
1. Classic No-Bake Nutella Ricotta Mousse — Nutella desserts for parties
This airy ricotta mousse is a no-cook favorite that keeps well in the fridge—light enough for second helpings yet richly chocolaty. The texture is creamy and cloud-like, with a hint of sweetness from powdered sugar and a glossy Nutella swirl. Great for guests who want something elegant but simple.
Ingredients
- 1 1/2 cups whole-milk ricotta, well drained
- 3/4 cup Nutella
- 1/2 cup powdered sugar, sifted
- 1 cup heavy cream, cold
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup toasted chopped hazelnuts
- Fresh strawberries, for garnish
Instructions
- Chill a mixing bowl and whisk in the fridge for 10 minutes.
- Beat cold heavy cream to soft peaks with a hand mixer.
- In a separate bowl, whip ricotta, powdered sugar, vanilla, and salt until smooth.
- Fold whipped cream into ricotta gently until light and fluffy.
- Fold in Nutella in three additions for streaks; reserve a tablespoon to swirl on top.
- Spoon into serving cups, top with reserved Nutella and chopped hazelnuts. Chill 1 hour.
How to Serve It
- Pipe into small glasses for pretty portions and sprinkle extra hazelnuts.
- Serve with crisp biscotti or sliced strawberries for acidity.
- Store in airtight containers up to 48 hours.
- Make ahead: prepare up to 24 hours in advance; add hazelnuts just before serving.
2. Strawberry Nutella Hand Pies
Flaky crust meets fresh strawberries and gooey Nutella in a handheld pie that’s party-perfect. These are portable, portion-controlled, and cutely rustic—your guests will love the contrast of warm pastry and jammy fruit. Chill the Nutella slightly to make spreading easier.
Ingredients
- 1 package store-bought pie crust (2 rounds), thawed
- 3/4 cup Nutella
- 1 cup diced strawberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
- 1 tbsp water
- 2 tbsp coarse sugar for sprinkle
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss strawberries with sugar and lemon; let macerate 10 minutes.
- Roll pie crust and cut into 4–6 rounds depending on size.
- Chill Nutella 10 minutes to firm up, then spread ~1 tbsp on each round leaving a 1/2-inch border.
- Add 1–2 tsp strawberries, seal edges with fork, brush with egg wash, sprinkle coarse sugar.
- Bake 18–22 minutes until golden and flaky. Let cool 10 minutes before serving.
How to Serve It
- Arrange on a cake stand or wooden board; garnish with extra strawberry halves.
- Pair with sparkling water or rosé for balance.
- Store leftovers in a glass meal prep container for up to 2 days; reheat briefly in a 350°F oven.
3. 2-Ingredient Nutella Puff Pastry Twists — quick and easy Nutella puff pastry
If you want fast, flaky party treats, these puff pastry twists are your secret weapon. Two ingredients, 20–25 minutes, and ridiculously shareable—crispy, buttery layers with a molten Nutella center. Use a sharp knife or pizza cutter for clean strips.
Ingredients
- 2 sheets puff pastry, thawed
- 1 cup Nutella
- 1 egg, beaten (egg wash)
- 1 tbsp water
- 1/4 cup chopped toasted hazelnuts
- 2 tbsp powdered sugar for dusting
- Optional: flaky sea salt for finishing
- [Optional: 2 tbsp melted butter]
Instructions
- Preheat oven 400°F (200°C). Line baking sheet with a silicone baking mat.
- Roll out puff pastry slightly; spread a thin layer of Nutella to the edges.
- Top with second sheet and press lightly to seal.
- Cut into 12 strips, twist each strip tightly and place on sheet.
- Brush with egg wash, sprinkle hazelnuts and sea salt.
- Bake 12–15 minutes until golden and puffed. Cool 5 minutes; dust with powdered sugar.
How to Serve It
- Serve upright in a tall jar or on a platter for easy grab-and-go.
- Offer extra Nutella for dipping in a small ramekin.
- Store cooled twists in airtight containers up to 2 days; re-crisp in a 350°F oven for 5 minutes.
4. Nutella Crescent Rolls (Simple Party Pastries)
These crescent roll puffs are a quick crowd-pleaser—flaky, buttery, and oozy with Nutella inside. They bake fast, feed many, and avoid the fuss of laminated dough. Perfect as party finger food or brunch dessert.
Ingredients
- 2 cans crescent roll dough
- 3/4 cup Nutella
- 1/4 cup chopped toasted hazelnuts
- 1 egg, beaten (for egg wash)
- 1 tbsp water
- 2 tbsp melted butter (optional)
- 2 tbsp powdered sugar (for dusting)
- 1 tsp vanilla extract
Instructions
- Preheat oven 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll crescent dough and separate into triangles.
- Spread ~1 tsp Nutella near the wide end of each triangle; sprinkle hazelnuts.
- Roll up tightly from wide to point and place seam-side down.
- Brush with egg wash (add vanilla to the wash for gloss).
- Bake 10–12 minutes until golden. Cool 5 minutes and dust with powdered sugar.
How to Serve It
- Arrange warm on a platter and serve with coffee or sparkling cider.
- Keep extras in a cake stand for a bakery display.
- Reheat in a 300°F oven for 5 minutes to refresh.
5. Nutella Babka — Nutella desserts for parties (pull-apart showstopper)
This babka gives party guests a dramatic, pull-apart moment without intimidating techniques. The twist creates gorgeous Nutella ribbons, and the crust caramelizes slightly for glossy bites. It’s forgiving—twist tightly and chill before slicing.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup whole milk, warm (110°F)
- 2 large eggs, room temp
- 8 tbsp unsalted butter, softened
- 1 cup Nutella
- 1/2 cup finely chopped toasted hazelnuts
- 1/4 cup syrup (apricot or simple) for glaze
Instructions
- In a bowl, combine flour, sugar, yeast, and salt.
- Add warm milk, eggs, and butter; mix and knead until smooth (use KitchenAid stand mixer with dough hook about 6–8 minutes).
- Let dough rise in a warm bowl until doubled, ~1 hour.
- Roll dough into a rectangle, spread Nutella thinly, sprinkle hazelnuts, roll into a tight log.
- Slice lengthwise, twist halves together and place into greased loaf pan. Let rise 30–45 minutes.
- Bake 350°F (175°C) for 35–40 minutes until deep golden. Brush with warm syrup immediately and cool before slicing.
How to Serve It
- Slice thick and serve warm with coffee or tea.
- Display on a wooden board; sprinkle extra hazelnuts.
- Store wrapped in foil at room temp 2 days or freeze slices in freezer bags.
6. Nutella Layer Cake (Party Centerpiece)
This moist chocolate sponge layered with a Nutella buttercream becomes a true party centerpiece. The texture is tender, frosting smooth and nutty, with a crunchy hazelnut edge for contrast. Use a springform pan for neat layers.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs, room temp
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup Nutella (plus extra for drip)
- 1 cup unsalted butter, softened
- 2–3 cups powdered sugar (for buttercream)
- 1/2 cup chopped toasted hazelnuts
Instructions
- Preheat oven 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk dry ingredients together; add eggs, milk, oil, and beat until smooth.
- Divide batter between pans and bake 25–30 minutes until toothpick comes out with a few crumbs.
- Make Nutella buttercream: beat butter, add Nutella, then powdered sugar to reach spreadable consistency.
- Level layers, spread a layer of Nutella frosting between cakes, stack, and crumb coat.
- Chill 20 minutes, finish frosting, add Nutella drip and chopped hazelnuts. Use an offset spatula to smooth.
How to Serve It
- Serve on a white cake stand for a polished look.
- Make-ahead: bake layers a day ahead and store wrapped; assemble same day.
- Keep in fridge up to 3 days in an airtight cake container.
7. Boozy Nutella Truffles
Rich, fudgy, and with an adult spin—these truffles add Frangelico for a hazelnut liqueur kick. They’re perfect in a candy dish or wrapped as favors. Chill well before rolling for clean, firm shapes.
Ingredients
- 8 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 3/4 cup Nutella
- 2 tbsp Frangelico (optional)
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- Cocoa powder for dusting
- 1/2 cup chopped toasted hazelnuts
Instructions
- Heat cream until just simmering, pour over chocolate and let sit 2 minutes.
- Stir until smooth, add Nutella, butter, vanilla, and Frangelico; chill 2 hours until firm.
- Scoop truffles with a cookie scoop and roll quickly with slightly damp hands.
- Roll half in cocoa, half in hazelnuts. Work fast if ganache softens.
- Chill again 30 minutes to set.
- Store chilled until serving.
How to Serve It
- Arrange in mini cupcake liners on a dessert plate.
- Keep chilled in glass meal prep containers for up to 7 days.
- Pair with espresso or a nutty liqueur.
8. Nutella Chocolate Cheesecake Mousse (No-Bake)
This no-bake cheesecake mousse is velvety and party-friendly—make it in individual cups for easy serving. Oreo crumbs give crunchy contrast, and it holds in the fridge for effortless make-ahead hosting.
Ingredients
- 8 oz cream cheese, softened
- 3/4 cup Nutella
- 1 cup heavy cream, whipped to stiff peaks
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups crushed Oreos (divided)
- 2 tbsp melted butter
- Whipped cream for topping
Instructions
- Combine 1 cup crushed Oreos with melted butter and press into the bottom of serving cups.
- Beat cream cheese, Nutella, powdered sugar, and vanilla until smooth.
- Fold in whipped cream gently to keep mousse airy.
- Spoon mousse over Oreo base and chill at least 2 hours.
- Top with remaining Oreo crumbs and a dollop of whipped cream before serving.
- Keep chilled until serving.
How to Serve It
- Serve in clear cups to show layers.
- Garnish with mini Oreo halves or toasted hazelnuts.
- Store in airtight containers up to 48 hours.
9. No-Bake Nutella Pie (15-Minute Assembly)
For last-minute hosting, this no-bake Nutella pie assembles in minutes and chills while you greet guests. The Oreo crust adds chocolate crunch, and a light whipped topping keeps richness balanced.
Ingredients
- 1 9-inch Oreo cookie crust (store-bought)
- 1 1/2 cups Nutella
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy cream, whipped
- 1 tsp vanilla extract
- Fresh raspberries for garnish
- 1/4 cup chopped hazelnuts (optional)
Instructions
- Beat cream cheese and powdered sugar until smooth.
- Add Nutella and vanilla; beat until fully incorporated.
- Fold in whipped cream gently.
- Spread into Oreo crust and smooth top.
- Chill at least 2 hours (overnight is fine).
- Top with raspberries and hazelnuts just before serving.
How to Serve It
- Slice with a hot knife for clean edges; wipe between cuts.
- Store covered in fridge up to 3 days in a pie keeper.
- Pair with espresso martinis or black coffee.
10. Nutella Oreo Mousse Cups — Best Nutella desserts for parties
Portioned mousse cups are ideal for buffet tables—easy to grab and visually appealing. The Oreo-Nutella combo is a crowd favorite and scales well for large groups.
Ingredients
- 2 cups crushed Oreos
- 4 tbsp melted butter
- 1 cup Nutella
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy cream, whipped
- 1 tsp vanilla extract
- Mini Oreos for garnish
Instructions
- Combine crushed Oreos and melted butter; press 1–2 tbsp into bottom of each cup.
- Beat cream cheese, Nutella, and powdered sugar until smooth.
- Fold in whipped cream gently with vanilla.
- Pipe or spoon mousse over Oreo base.
- Chill 1–2 hours to set.
- Top with mini Oreos just before serving.
How to Serve It
- Arrange on a tiered tray or sheet pan to transport easily.
- Store in disposable piping bags if piping mousse makes setup faster.
- Keep chilled until serving; best within 48 hours.
11. Mini Pavlova with Nutella Whipped Cream
These airy meringue nests offer crunchy exteriors with soft centers, paired with a Nutella-infused whipped cream for a party-ready dessert that looks delicate but is surprisingly sturdy.
Ingredients
- 4 large egg whites, room temp
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup heavy cream
- 1/3 cup Nutella, softened
- Fresh berries and mint for garnish
Instructions
- Preheat oven 250°F (120°C). Line baking sheet with parchment paper.
- Beat egg whites to soft peaks, gradually add sugar until glossy stiff peaks form.
- Fold in vanilla, vinegar, and cornstarch.
- Pipe small nests onto sheet and bake 60–75 minutes until dry; cool with oven door cracked.
- Whip cream and fold in softened Nutella until light.
- Fill nests with Nutella cream and top with berries.
How to Serve It
- Assemble just before serving to keep meringues crisp.
- Store meringues in an airtight container for up to 3 days; fill when ready.
- Elegant for bridal showers or tea parties.
12. Strawberry Nutella Crepes (Brunch-Party Hybrid)
Delicate crepes filled with Nutella and fresh strawberries turn brunch into a party. Make batter ahead and cook quickly on a non-stick skillet for a steady assembly line.
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 2 tbsp melted butter
- 1 tbsp sugar
- Pinch of salt
- 1 cup Nutella
- 1 cup sliced strawberries
- Butter for skillet
Instructions
- Whisk flour, eggs, milk, melted butter, sugar, and salt until smooth; rest 20 minutes.
- Heat a non-stick skillet over medium and brush with butter.
- Pour 1/4 cup batter, swirl to coat, cook 1–2 minutes per side until edges lift.
- Spread Nutella (chilled slightly) and add sliced strawberries; fold or roll.
- Keep warm in a low oven 200°F (95°C) on a silicone baking mat.
- Serve with extra berries and maple syrup.
How to Serve It
- Make a crepe station for guests to customize fillings.
- Stack on a platter with powdered sugar dusting.
- Store crepes wrapped in foil for up to 24 hours; fill just before serving.
13. Chocolate Hazelnut Thumbprint Cookies
These cookies are buttery with a soft center of Nutella—perfect as finger-food desserts. The thumbprint technique is forgiving and kid-friendly for party prep.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup Nutella
- 1/2 cup finely chopped toasted hazelnuts
Instructions
- Preheat oven 350°F (175°C) and line baking sheet with parchment paper.
- Cream butter and sugar until pale; add egg yolk and vanilla.
- Mix in flour and salt until dough forms; chill 20 minutes.
- Roll into 1-inch balls, press center with thumb or cookie scoop.
- Fill centers with Nutella (chill to thicken if needed) and sprinkle hazelnuts around edges.
- Bake 12–14 minutes until edges are set. Cool on rack.
How to Serve It
- Serve on tiered trays for variety.
- Store in airtight containers up to 4 days.
- Pair with milk or dessert wine.
14. Nutella Banana Pudding (With Oreo Crunch)
This southern-inspired banana pudding gets a chocolate-hazelnut upgrade. Layers of bananas, cookie crunch, and Nutella custard make it nostalgic and irresistibly scoopable.
Ingredients
- 2 cups milk
- 1 (3.4 oz) instant vanilla pudding mix
- 1 cup Nutella
- 8 oz cream cheese, softened
- 1 cup whipped topping
- 3–4 ripe bananas, sliced
- 2 cups crushed Oreos or vanilla wafers
- Toasted hazelnuts for garnish
Instructions
- Whisk pudding mix into milk until thickened. Chill 5 minutes.
- Beat cream cheese until smooth; add Nutella and mix.
- Fold pudding into Nutella mixture, then fold in whipped topping.
- Layer cookies, banana slices, and Nutella pudding in a trifle bowl.
- Repeat layers and finish with whipped topping and hazelnuts.
- Chill at least 2 hours before serving so cookies soften slightly.
How to Serve It
- Serve in clear bowls to show the pretty layers.
- Make-ahead: Assemble up to 24 hours; add bananas just before serving if concerned about browning.
- Store covered in fridge up to 2 days.
15. Mini Nutella Tartlets with Ferrero Rocher
Tiny tartlets feel luxe but are simple—pre-made tart shells get filled with a Nutella ganache and crowned with Ferrero Rocher for sparkle. Bite-sized and party-ready.
Ingredients
- 24 mini tart shells (store-bought)
- 1 cup heavy cream
- 1 1/2 cups Nutella
- 4 oz dark chocolate, chopped
- 2 tbsp butter
- 12 Ferrero Rocher candies, halved
- 1/4 cup chopped toasted hazelnuts
- Sea salt flakes for finish
Instructions
- Heat cream to simmer, pour over chocolate, wait 2 minutes, then stir until smooth.
- Whisk in Nutella and butter until glossy.
- Spoon ganache into tart shells and chill 1–2 hours until set.
- Top each tart with half a Ferrero Rocher and sprinkle hazelnuts.
- Finish with a light dusting of sea salt.
- Keep chilled until serving.
How to Serve It
- Serve chilled on a decorative tray.
- Store in airtight containers for up to 3 days.
- Perfect for holiday or upscale party platters.
16. Nutella Brownie Bites
Combining fudgy brownies with a Nutella swirl makes individual bites that are dense and indulgent. Use a brownie pan or a rimmed baking sheet for even baking.
Ingredients
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup Nutella
Instructions
- Preheat oven 350°F (175°C) and line an 8×8 pan with parchment paper.
- Melt butter and stir in sugar, then beat in eggs and vanilla.
- Add cocoa, flour, and salt; mix until just combined.
- Spoon into pan and dollop Nutella on top, swirling with a knife.
- Bake 20–25 minutes until a toothpick has moist crumbs.
- Cool completely and cut into bite-sized squares.
How to Serve It
- Serve with a small fork or toothpick for easy eating.
- Store in airtight containers up to 4 days.
- Rewarm briefly in microwave for a gooey center.
17. Nutella-Stuffed Donuts (Baked)
Baked donuts filled with Nutella are lighter than fried versions but still indulgent. Use a piping bag to inject Nutella after baking for neat results.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2 eggs
- 2 tbsp melted butter
- 1 tsp vanilla
- 3/4 cup Nutella for filling
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat oven 375°F (190°C) and grease a donut pan.
- Whisk dry ingredients; add milk, eggs, melted butter, and vanilla to form batter.
- Pipe batter into donut pan and bake 10–12 minutes until lightly golden.
- Cool slightly, then use a piping bag fitted with a round tip to inject Nutella into each donut.
- Dust with powdered sugar and serve warm.
- Store in a cake keeper for 1–2 days.
How to Serve It
- Serve on a tiered stand for a brunch spread.
- Pair with flavored coffee or hot chocolate.
- Reheat gently in a 300°F oven for 3–4 minutes.
18. Nutella French Toast Casserole
This French toast casserole feeds a crowd and has gooey Nutella pockets throughout. Assemble the night before and bake in the morning for hands-off entertaining.
Ingredients
- 1 loaf brioche or challah, cubed (about 10 cups)
- 6 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup Nutella, warmed slightly
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 4 tbsp butter, cubed
Instructions
- Butter a 9×13 pan and add bread cubes.
- Whisk eggs, milk, cream, brown sugar, vanilla, and cinnamon; pour over bread.
- Drizzle Nutella over top in spoonfuls and tuck into bread with a knife to swirl.
- Dot with butter and cover; refrigerate overnight.
- Preheat oven 350°F (175°C) and bake 45–55 minutes until custard is set and top is golden.
- Let rest 10 minutes before serving.
How to Serve It
- Dust with powdered sugar and top with fresh fruit.
- Keep warm in a low oven and serve with maple syrup.
- Store leftovers in airtight containers up to 2 days.
19. No-Bake Nutella Icebox Cake
This retro icebox cake layers cookies and Nutella cream for an impressive make-ahead dessert. Refrigeration softens cookies into cake-like layers—perfect for potlucks.
Ingredients
- 2 cups heavy cream
- 1/2 cup Nutella
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 packages chocolate wafer cookies or Oreos
- 1 tsp vanilla
- Shaved chocolate for garnish
- 1/4 cup chopped hazelnuts (optional)
Instructions
- Beat cream to soft peaks, then whip with Nutella and vanilla until thick.
- Beat cream cheese with powdered sugar and fold into Nutella cream.
- Layer cookies and Nutella cream in a loaf pan, starting and ending with cream.
- Cover and chill at least 8 hours or overnight.
- Unmold and slice; garnish with shaved chocolate and hazelnuts.
- Keep chilled until serving.
How to Serve It
- Slice with a sharp knife warmed in hot water for clean cuts.
- Store in fridge up to 3 days in a glass meal prep container.
- Great transported chilled to picnics.
20. Nutella Molten Mug Cakes (Individual Warm Desserts)
Mug cakes are quick, single-serve desserts that feel personal. These combine cocoa and a Nutella center for a warm, gooey bite—ready in minutes for last-minute guests.
Ingredients
- 4 tbsp all-purpose flour
- 2 tbsp cocoa powder
- 3 tbsp sugar
- Pinch salt
- 3 tbsp milk
- 2 tbsp melted butter
- 1/4 tsp vanilla extract
- 1–2 tbsp Nutella (center)
Instructions
- Mix flour, cocoa, sugar, and salt in a microwave-safe mug.
- Stir in milk, melted butter, and vanilla until smooth.
- Scoop Nutella into center, pressing slightly.
- Microwave 60–90 seconds until cake is set but center still soft.
- Let rest 1 minute before serving.
- Top with whipped cream or ice cream if desired.
How to Serve It
- Serve straight in mugs—easy cleanup with silicone baking mats for other bakes.
- Best eaten warm; prepare toppings ahead.
- For oven option, bake in ramekins at 350°F for 10–12 minutes.
21. Nutella Cheesecake Bars
These cheesecake bars are a portable, sliceable dessert with a Nutella swirl for party platters. The crust adds texture while the filling stays silky.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 16 oz cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 cup Nutella
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven 325°F (160°C) and line an 8×8 pan with parchment paper.
- Combine crumbs and butter; press into pan and prebake 8 minutes.
- Beat cream cheese and sugar until smooth, add eggs one at a time, then sour cream and vanilla.
- Pour half filling over crust, add spoonfuls of Nutella, swirl, then add remaining filling and more Nutella swirls.
- Bake 30–35 minutes until edges set and center slightly jiggly.
- Cool, chill 4 hours, and slice.
How to Serve It
- Dust with cocoa and add fresh raspberries.
- Store in fridge in an airtight container up to 5 days.
- Cut with a warm knife for neat squares.
22. Nutella Macarons (Chocolate Shells with Nutella Filling)
Macarons look fancy and are surprisingly doable with a template and patience. Chocolate shells pair beautifully with Nutella filling and make elegant party bites.
Ingredients
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 3 tbsp cocoa powder
- 3 large egg whites, room temp
- 1/4 cup granulated sugar
- 1/2 cup Nutella (warmed)
- 1 tbsp butter (optional, to soften Nutella)
- Pinch salt
- Gel food coloring (optional)
Instructions
- Sift powdered sugar, almond flour, and cocoa together.
- Beat egg whites to soft peaks, add granulated sugar gradually until stiff and glossy.
- Fold dry mix into meringue with a spatula until batter falls in ribbons.
- Pipe rounds onto a silicone baking mat and tap tray to remove air bubbles.
- Let piped shells sit 30–60 minutes to form skin; preheat oven 300°F (150°C) and bake 12–15 minutes.
- Sandwich with slightly softened Nutella; chill 24 hours for best texture.
How to Serve It
- Arrange on a tiered tray for an elegant display.
- Store in a cookie tin in fridge up to 5 days.
- Bring to room temp before serving.
23. Nutella S'mores Dip (Oven-Baked)
This s'mores dip is crowd-pleasing and easy—bake Nutella with marshmallows and serve with graham crackers for sharing. A skillet presentation keeps it warm longer.
Ingredients
- 1 cup Nutella
- 2 cups mini marshmallows
- 1/2 cup chocolate chips (optional)
- Graham crackers for dipping
- Pinch of sea salt
- 1 tbsp butter for skillet
Instructions
- Preheat oven 375°F (190°C) and grease a small cast iron skillet with butter.
- Spread Nutella and sprinkle chocolate chips, top with marshmallows.
- Bake 8–10 minutes until marshmallows are golden and Nutella bubbly.
- Sprinkle with sea salt and serve hot with graham crackers.
- Use tongs to hold crackers for dipping into hot mixture.
- Keep warm on a trivet if serving buffet-style.
How to Serve It
- Place skillet on a wooden board; offer small plates for guests.
- Store leftover dip in fridge and rewarm gently in microwave or oven.
24. Nutella Popcorn Clusters (Sweet & Crunchy)
These popcorn clusters are seasonally popular and super simple—sweet, salty, and crunchy all at once. Great for movie-themed parties or as boxed favors.
Ingredients
- 8 cups popped popcorn (no butter)
- 3/4 cup Nutella
- 1/4 cup honey or corn syrup
- 1/2 cup chopped toasted hazelnuts
- 1/2 tsp vanilla
- Pinch salt
- 1/2 cup mini chocolate chips (optional)
- Parchment for cooling
Instructions
- In a saucepan, warm Nutella and honey until pourable; stir in vanilla and salt.
- Place popcorn in a large bowl and pour Nutella mixture over, stirring quickly to coat.
- Fold in hazelnuts and chocolate chips if using.
- Drop spoonfuls onto parchment and let set 20–30 minutes.
- Break into clusters and serve.
- Store in an airtight container up to 3 days.
How to Serve It
- Bag in small cellophane bags for favors.
- Pair with coffee or hot chocolate for cozy parties.
25. Nutella-Stuffed Strawberries
These are fresh, light, and ridiculously easy—hollow strawberries and pipe in Nutella for a one-bite dessert that balances fruit acidity with chocolate-hazelnut richness.
Ingredients
- 24 large strawberries, hulled
- 3/4 cup Nutella, slightly warmed
- 1/2 cup mascarpone (optional for creamier filling)
- 1 tsp vanilla extract
- 1/4 cup finely chopped toasted hazelnuts
- Small mint leaves for garnish
- Toothpicks for assembly
- Optional: powdered sugar for dusting
Instructions
- Mix Nutella with mascarpone and vanilla if using; chill slightly to thicken.
- Hull strawberries and use a small spoon or melon baller to hollow centers.
- Fill a piping bag with Nutella mixture and pipe into strawberries.
- Top with chopped hazelnuts and mint.
- Chill until serving.
- Serve within 24 hours for peak freshness.
How to Serve It
- Present on a chilled platter with mint sprigs.
- Store loosely covered in fridge; avoid sogginess by keeping dry.
- Great as elegant finger food at cocktail parties.
26. Funfetti Nutella Churro Cookies
A playful twist combining churro spices, sprinkles, and Nutella drizzle—these cookies are bright and party-ready, perfect for kids’ events or colorful dessert tables.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 cup rainbow sprinkles
- 3/4 cup Nutella for drizzle
- 1/2 cup sugar + 1 tbsp cinnamon for rolling
Instructions
- Preheat oven 350°F (175°C) and line baking sheets.
- Cream butter and sugar, add eggs and vanilla.
- Mix flour, baking powder, salt, and cinnamon; combine into dough, fold in sprinkles.
- Scoop dough into balls, roll in cinnamon-sugar mixture.
- Bake 10–12 minutes until edges set.
- Cool and drizzle with warmed Nutella using a fork.
How to Serve It
- Arrange on colorful platters for a festive table.
- Store in airtight containers up to 4 days.
- Pair with cold milk or horchata.
27. Nutella Swirled Palmiers (Swirled Pastry Cookies)
Palmiers get an irresistible upgrade with a Nutella swirl. These elegant, crunchy cookies are a beautiful party addition and surprisingly easy using store-bought puff pastry.
Ingredients
- 2 sheets puff pastry, thawed
- 3/4 cup Nutella
- 1/4 cup granulated sugar
- 1/4 cup chopped toasted hazelnuts
- 1 egg beaten for wash
- 1 tbsp water
- Powdered sugar for dusting
- [Optional: 1 tbsp melted butter]
Instructions
- Preheat oven 400°F (200°C) and line baking sheet with parchment paper.
- Roll out puff pastry and spread a thin layer of Nutella.
- Sprinkle with chopped hazelnuts and sugar.
- Fold long edges into the center tightly, chill 15 minutes.
- Slice 1/2-inch pieces, place cut-side up, brush with egg wash.
- Bake 12–15 minutes until deeply golden and caramelized. Cool thoroughly.
How to Serve It
- Dust with powdered sugar and serve on a tiered tray.
- Store in cookie tins at room temp up to 3 days.
- Great with tea, coffee, or dessert wine.
I hope this spread of Nutella desserts for parties gives you plenty of ideas for different times, crowds, and skill levels—no-fuss treats, showstopping centerpieces, and bite-sized delights. Pin your favorites and try one this weekend; which recipe are you most excited to make? If you want a single tool that helps across nearly all these recipes, a good silicone baking mat set keeps trays nonstick and cleanup delightfully easy—I use mine constantly.