26 Gorgeous Nutella Dessert Ideas for Sweet Chocolate Lovers

If you love Nutella, you already know it makes everything better—breakfast, snack time, even party desserts. This roundup of Nutella dessert ideas collects 26 sweet treats that range from quick 2-ingredient hacks to show-stopping bakery-style bakes, so you’ll find something for every mood and skill level.

You’ll see easy Nutella recipes like microwave mug cakes and 2-ingredient brownies, stuffed and swirled treats that show off gooey centers, and richer desserts like babka and no-bake pies. I often whip creams in my KitchenAid stand mixer and use parchment paper for easy cleanup—both make these recipes simpler. Read the intro for each idea, pick a favorite, and pin this for later — there’s a Nutella dessert idea here for every craving.

1. Nutella Puff Pastry Twists

Flaky, buttery puff pastry wrapped around a ribbon of Nutella gives bakery vibes with almost zero effort. These twists are crisp at the edges, soft inside, and come together in about 30 minutes—perfect for last-minute coffee-and-dessert moments. Kids, hosts, and snackers will love the sweet hazelnut aroma as they bake. I use a heavy-duty baking sheet so the bottoms crisp evenly.

Ingredients

1 sheet frozen puff pastry, thawed (approx. 8 oz)
1/2 cup Nutella, warmed slightly
1 egg, beaten (for egg wash)
1 tbsp milk
1/4 cup granulated sugar
1 tsp cinnamon
2 tbsp unsalted butter, melted (optional for brushing)
Powdered sugar for dusting
Parchment paper (for lining)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unfold puff pastry on a lightly floured surface. Gently roll into a 10×12-inch rectangle.
Spread warmed Nutella evenly over the pastry, leaving a 1/2-inch border.
Fold the pastry in half lengthwise and press to seal the edges.
Cut into 12 strips. Twist each strip several times and place on the prepared sheet.
Whisk egg with milk and brush twists. Mix sugar and cinnamon and sprinkle on top. Brush melted butter if using.
Bake 12–15 minutes, or until golden and puffed. Rotate pan halfway for even browning.
Cool 5 minutes, then dust with powdered sugar and serve warm.

How to Serve It

Serve on a wooden serving board with extra Nutella for dipping and fresh berries for color. Store cooled twists in an airtight container at room temperature for up to 2 days; reheat briefly to crisp. Great for brunch spreads and last-minute guests.

2. 2-Ingredient Nutella Brownies

When you crave chocolate instantly, this 2-ingredient Nutella brownies recipe answers the call. Eggs and Nutella make a fudgy, rich brownie that’s dense and portable. No flour needed, and cleanup is minimal—use an 8×8 brownie pan for neat slices. I spray my pan lightly or line it with parchment paper so the brownies lift out cleanly.

Ingredients

1 1/4 cups (about 420 g) Nutella
2 large eggs, room temperature
1 tsp vanilla extract
1/8 tsp salt
2 tbsp cocoa powder (optional for extra chocolate)
1/4 cup chopped hazelnuts (optional)
Powdered sugar for dusting
Nonstick spray or parchment for pan
8×8-inch (20 cm) brownie pan

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper and grease lightly.
In a bowl, whisk eggs until pale. Add vanilla and salt.
Warm Nutella briefly (10–15 seconds) so it’s pourable; fold into eggs until smooth. Stir in cocoa and hazelnuts if using.
Pour batter into the prepared pan and smooth with an offset spatula.
Bake 18–22 minutes. The center should be set but slightly gooey—a toothpick will come out with moist crumbs.
Cool completely in pan on a cooling rack before slicing.
Dust with powdered sugar and cut into squares.

How to Serve It

Serve warm with a scoop of vanilla ice cream or sliced strawberries. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for firmer bars. These are great for packed lunches or quick dessert fixes.

3. Nutella-Stuffed Cookies

Stuffed cookies are all about the surprise center—soft cookie exterior with a molten Nutella core. This version uses a simple cookie dough with chilled rounds wrapped around spoonfuls of Nutella for even filling. I chill the dough on a baking sheet before baking to avoid spreading.

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
2 tsp vanilla extract
3/4 cup chocolate chips
12 tsp Nutella (about 3/4 cup), chilled in small dollops
Coarse sea salt for sprinkling

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Whisk flour, baking soda, and salt. Set aside.
Cream butter and both sugars in a bowl or with a hand mixer until light and fluffy, about 2–3 minutes.
Beat in eggs one at a time, then vanilla.
Gradually add dry ingredients and mix until combined. Stir in chocolate chips.
Scoop 2-tablespoon portions of dough, flatten, place a chilled teaspoon of Nutella in the center, and wrap dough around it to seal. Roll into balls.
Chill assembled cookie balls 30 minutes on a baking sheet.
Bake 10–12 minutes until edges are golden but centers still soft. Sprinkle with coarse sea salt and cool 5 minutes on the pan, then transfer to a cooling rack.

How to Serve It

Serve warm to reveal the gooey center, or reheat briefly in the microwave. Store cooled cookies in an airtight container for up to 4 days. Make-ahead: freeze raw cookie balls on a tray, then transfer to a freezer bag; bake from frozen with an extra 2–3 minutes.

4. Double Chocolate Pancakes with Nutella Ganache

These double chocolate pancakes are fluffy, rich, and topped with a silky Nutella ganache that turns breakfast into dessert. The ganache is just warmed Nutella mixed with cream—no seizing if you warm gently. I use a cast iron griddle for even browning.

Ingredients

1 1/2 cups all-purpose flour
1/3 cup cocoa powder
3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp vegetable oil or melted butter
1/2 cup mini chocolate chips
3/4 cup Nutella
1/4 cup heavy cream
Banana slices and toasted hazelnuts for serving

Instructions

Whisk flour, cocoa, sugar, baking powder, and salt in a bowl.
Whisk milk, egg, and oil in another bowl. Combine with dry ingredients until just mixed; fold in chocolate chips.
Heat a cast iron griddle over medium-low and lightly grease.
Pour 1/4-cup batter for each pancake and cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more.
For ganache: gently warm Nutella with heavy cream in a small saucepan or microwave in 10-second bursts, whisking until smooth.
Stack pancakes, spoon ganache over, and top with bananas and hazelnuts.

How to Serve It

Serve warm with a dusting of powdered sugar and extra ganache on the side. Leftovers keep tightly covered in the fridge for up to 2 days and reheat in a toaster oven. Use nonstick spatulas for flipping to prevent tearing.

5. Nutella Babka

Babka gives you that dramatic swirled loaf perfect for brunch or gifting. This version uses a brioche-like dough twisted with a Nutella filling; learning the twist makes a beautiful loaf even without special tools. A 9×5-inch loaf pan helps the babka hold shape.

Ingredients

2 1/4 tsp (1 packet) active dry yeast
1/2 cup warm milk (110°F/43°C)
1/4 cup granulated sugar
3 cups all-purpose flour
1/2 tsp salt
3 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, softened
1 cup Nutella (more for spreading)
1/4 cup powdered sugar (for glaze)
2 tbsp water or milk (for glaze)
1 tsp vanilla extract

Instructions

In a bowl, dissolve yeast and 1 tsp sugar in warm milk. Let sit 5–10 minutes until foamy.
In a stand mixer, combine flour, remaining sugar, and salt. Add eggs and yeast mixture; mix on low to combine.
Add softened butter, a little at a time, mixing until dough is smooth and elastic (8–10 minutes). Dough should be soft but not sticky.
Place in a greased bowl, cover, and let rise until doubled, about 1–1.5 hours.
Punch down and roll dough into a 12×16-inch rectangle. Spread Nutella evenly, leaving a small border.
Roll tightly from long edge into a log. Slice lengthwise down the middle to reveal layers. Twist the two halves together, keeping cut side up, and tuck ends.
Place in greased 9×5-inch loaf pan, cover, and let rise 30–45 minutes.
Preheat oven to 350°F (175°C) and bake 30–35 minutes until golden and internal temp reaches about 190°F. Tent with foil if browning too quickly.
Whisk powdered sugar with water and vanilla to make a thin glaze; brush over warm babka.

How to Serve It

Slice thick and serve warm with coffee or tea. Store wrapped at room temperature for 2 days or freeze slices in a freezer bag. To refresh, warm slices in a toaster oven. A bread knife gives clean slices.

6. Nutella French Toast Rolls

These breakfast rolls are bite-sized, crispy on the outside, and molten inside—great for kids’ mornings or brunch sharing. Roll bread around Nutella, pan-fry, then toss in cinnamon sugar for a crunchy, sweet coating. I use a small non-stick skillet for even color.

Ingredients

8 slices white sandwich bread, crusts removed
3/4 cup Nutella, divided
3 large eggs
1/2 cup milk
1/4 tsp salt
1 tsp vanilla extract
1/2 cup granulated sugar
1 tbsp ground cinnamon
2 tbsp butter for frying
Maple syrup for serving

Instructions

Flatten each bread slice with a rolling pin. Spread 1 heaping tsp Nutella on each and roll tightly.
Whisk eggs, milk, salt, and vanilla in a shallow bowl.
Mix cinnamon and sugar in another shallow dish.
Heat a non-stick skillet over medium and add 1 tbsp butter.
Dip each roll in the egg mixture to coat, then fry rolls seam-side down until golden, turning to brown all sides, about 2–3 minutes per roll.
Toss warm rolls in cinnamon sugar to coat.
Serve warm with maple syrup.

How to Serve It

Arrange on a platter with fresh fruit and a jar of extra Nutella for dipping. Store leftover rolls in an airtight container in the refrigerator up to 2 days; reheat in a skillet to crisp. A non-stick spatula makes flipping easy.

7. Brownie Bottom Nutella Pie (No-Bake Nutella Pie)

This layered pie starts with a brownie crust that prevents sogginess, then a silky Nutella filling and a shiny ganache top. Since the filling is no-bake, it’s great for summer or when you want a showy dessert without long oven time. Use a 9-inch springform pan for clean slices.

Ingredients

1 box brownie mix (plus ingredients to prepare per box)
1 1/4 cups heavy cream, divided
1 1/2 cups Nutella, warmed
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
4 oz dark chocolate, chopped (for ganache)
2 tbsp butter (for ganache)
Toasted hazelnuts for garnish
9-inch springform pan

Instructions

Prepare the brownie mix according to package directions and pour into a greased and lined 9-inch springform pan. Bake per directions and cool completely.
Once cooled, brush or spread a thin layer of melted dark chocolate over the brownie base to form a barrier; chill 10 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Heat 1/2 cup heavy cream until steaming and pour over Nutella; stir until smooth. Fold Nutella mixture into cream cheese mix.
Whip remaining 3/4 cup heavy cream to soft peaks and fold into Nutella mixture gently.
Spread filling over chilled brownie crust and smooth. Chill 4 hours or overnight.
For ganache: warm chopped chocolate with butter and 2 tbsp cream until glossy; pour over chilled pie and smooth. Garnish with crushed toasted hazelnuts.
Chill 15 minutes more before serving.

How to Serve It

Release from the springform pan and slice with a warm, dry knife for clean cuts. Store covered in the fridge up to 4 days in glass meal prep containers. This no-bake Nutella pie is a crowd-pleaser at potlucks and holiday tables.

8. Easy Chewy Nutella Cookies (4-Ingredient Cookie, Upgraded)

These chewy cookies are quick but we've bulleted for flavor: Nutella base plus a few pantry enhancers for structure and texture. They bake into glossy-cracked rounds that are soft inside. I scoop dough with a cookie scoop for uniform cookies.

Ingredients

1 1/2 cups Nutella
1 large egg
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1/4 cup granulated sugar (for rolling)
Flaky sea salt for finishing
Cookie scoop (optional)

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk egg and vanilla. Stir in Nutella until smooth.
Add flour, baking powder, and salt; mix to combine.
Scoop 1.5-tablespoon portions and roll in granulated sugar.
Place on sheet 2 inches apart and flatten slightly.
Bake 8–10 minutes until edges are set but centers soft. Cool 5 minutes on the sheet, then transfer to a cooling rack.
Sprinkle flaky sea salt before serving.

How to Serve It

These cookies pair with milk or espresso. Keep in an airtight container for up to 4 days. For a party, pop each cookie onto a small paper doily on a serving tray.

9. Nutella Cream Puffs (Choux with Nutella Filling)

Choux pastry might feel fancy, but these cream puffs are surprisingly achievable. Pipe puffs, bake until hollow and crisp, then fill with Nutella-infused whipped cream for a light, airy contrast to the rich filling. A piping bag and round tip make filling simple.

Ingredients

1 cup water
1/2 cup unsalted butter (1 stick)
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
1 cup heavy whipping cream, cold
1/2 cup Nutella, warmed slightly
1/4 cup powdered sugar
1 tsp vanilla extract
Piping bag and round tip
Baking sheet and parchment paper

Instructions

Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
In a saucepan, bring water, butter, and salt to a boil. Remove from heat and add flour, stirring vigorously until a smooth dough forms.
Return to low heat for 1–2 minutes to dry slightly. Transfer to a bowl and let cool 5 minutes.
Beat in eggs one at a time until the dough is shiny and smooth.
Pipe 1.5-inch rounds onto prepared sheets. Bake 10 minutes at 425°F, then reduce to 350°F (175°C) and bake 20–25 minutes until puffed and golden. Do not open oven during baking.
Cool completely on a cooling rack. Poke a small hole to let steam escape.
Whip heavy cream with powdered sugar and vanilla to soft peaks. Fold in warmed Nutella gently until well combined.
Transfer filling to a piping bag and fill each puff through the hole or by slicing tops and spooning filling.
Dust with powdered sugar and serve.

How to Serve It

Arrange on a cake stand or platter and garnish with cocoa powder or chopped hazelnuts. Store filled puffs in the fridge up to 24 hours in an airtight container; for longer storage, keep unfilled puffs at room temp and fill before serving.

10. Chocolate Hazelnut Thumbprint Cookies

These elegant thumbprint cookies use hazelnut flour or finely chopped toasted hazelnuts for a nutty, gianduia-inspired bite. The Nutella center is glossy and keeps each cookie moist. I use a cookie scoop for even sizing.

Ingredients

1 1/2 cups all-purpose flour (or 1 cup AP + 1/2 cup hazelnut flour)
1/2 cup finely ground toasted hazelnuts
1/2 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
3/4 cup Nutella
4 oz dark chocolate, melted (for dipping)
Chopped hazelnuts for garnish

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk flours, ground hazelnuts, baking powder, and salt.
Cream butter and sugar until light. Beat in egg yolk and vanilla.
Gradually add dry mix and stir until a soft dough forms.
Roll into 1-inch balls and place on the prepared sheet. Use your thumb or the back of a teaspoon to make an indentation in each ball.
Chill 15 minutes to reduce spreading.
Bake 10–12 minutes until lightly golden. Cool slightly, then fill each indentation with Nutella.
Dip half of each cookie in melted dark chocolate and sprinkle with chopped hazelnuts. Let set.

How to Serve It

Serve on a decorative platter for holidays or tea. Store in an airtight container layered with parchment for up to 5 days. These freeze well—flash freeze on a tray, then store in a freezer bag.

11. Nutella Banana Pudding (Layered)

This twist on classic banana pudding layers Nutella into the creamy filling and uses crushed Oreos for crunch. It’s spoonable, richly chocolatey, and perfect for potlucks—make it a few hours ahead to let flavors meld. I mash bananas directly in a bowl and use a glass trifle bowl for dramatic presentation.

Ingredients

4 cups whole milk
3/4 cup granulated sugar
1/3 cup cornstarch
4 large egg yolks
1/2 cup heavy cream
1 1/2 cups Nutella, warmed
3 ripe bananas, sliced
12–15 Oreo cookies, crushed
1 tsp vanilla extract
Toasted hazelnuts, chopped

Instructions

In a saucepan, whisk sugar and cornstarch. Slowly whisk in milk until smooth.
Cook over medium, stirring, until mixture thickens and comes to a gentle boil.
Temper a small amount into egg yolks, then return yolk mixture to the pan and cook 1–2 minutes.
Remove from heat and stir in vanilla and heavy cream. Let cool slightly.
Stir in warmed Nutella until evenly mixed and smooth.
In a trifle bowl or individual glasses, layer crushed Oreos, banana slices, Nutella pudding, and whipped cream. Repeat layers until filled.
Top with toasted hazelnuts and chill 2–4 hours to set.

How to Serve It

Serve chilled with extra crushed Oreos on top. Store in the fridge up to 3 days in a covered dish or glass meal prep containers. For travel, assemble layers in mason jars for portable individual servings.

12. 2-Ingredient Nutella Mousse (One-Bowl)

This mousse uses whipped cream folded into warmed Nutella for an airy, creamy dessert that’s ready in minutes and requires just two main ingredients (plus flavorings). It’s perfect when you want a light but chocolatey finish. I whip the cream quickly in my hand mixer.

Ingredients

1 1/2 cups heavy whipping cream, cold
1 cup Nutella, warmed
1 tsp vanilla extract
2 tbsp powdered sugar (optional)
Pinch fine salt
Shaved chocolate and toasted hazelnuts for garnish
Serving glasses

Instructions

Chill your mixing bowl and whisk for best whipping.
Whip cream with powdered sugar and vanilla to soft peaks using a hand mixer.
Warm Nutella briefly until pourable. Let cool a bit.
Fold one-third of whipped cream into Nutella to loosen, then fold the mixture back into the remaining whipped cream gently until combined—do not overmix.
Spoon into serving glasses and chill at least 30 minutes to set.
Garnish with shaved chocolate and hazelnuts before serving.

How to Serve It

Serve chilled in small glasses with a short spoon. Store covered in the fridge up to 2 days in airtight containers. This mousse is great with shortbread cookies on the side.

13. Nutella Mug Cake (Microwave Single-Serve)

Microwave mug cakes are the ultimate instant gratification. This Nutella mug cake is soft, chocolatey, and ready in under 2 minutes—perfect for solo cravings. Use a microwave-safe mug and an instant-read thermometer if unsure.

Ingredients

4 tbsp all-purpose flour
3 tbsp granulated sugar
2 tbsp cocoa powder
1/4 tsp baking powder
3 tbsp milk
2 tbsp vegetable oil
1 large egg
2 tbsp Nutella
Pinch salt
Optional: chocolate chips or vanilla ice cream for serving

Instructions

In a microwave-safe mug, whisk flour, sugar, cocoa, baking powder, and salt.
Add milk, oil, and egg; whisk until smooth.
Drop Nutella in the center and microwave uncovered on high for 70–90 seconds. Cake should spring back when touched.
If still wet in center, microwave in additional 10-second bursts.
Let cool 1 minute, then swirl Nutella into the top or add a scoop of ice cream.

How to Serve It

Serve directly in the mug with a spoon and optional ice cream. Mug cakes are best eaten immediately. For serving in company, make several in small ramekins. Use microwave-safe ramekins for uniform results.

14. Sheet Pan Pancake with Nutella Swirl

Baked sheet pan pancakes are hands-off and ideal for feeding a crowd. Swirl Nutella into the batter before baking for visual appeal and concentrated pockets of hazelnut goodness. A rimmed sheet pan and a silicone spatula for smoothing are helpful.

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp salt
2 cups milk
2 large eggs
1/4 cup melted butter
1 cup Nutella, warmed a bit for spreading
1 tsp vanilla extract
Fresh berries and powdered sugar for topping
Half-sheet rimmed baking pan (approx. 18×13 inches)

Instructions

Preheat oven to 425°F (220°C). Grease a half-sheet pan or line with parchment paper.
Whisk flour, sugar, baking powder, and salt. Mix milk, eggs, melted butter, and vanilla, then combine with dry ingredients until smooth.
Pour batter into pan and smooth with a silicone spatula.
Warm Nutella to a pourable consistency and drop by spoonfuls across the batter. Use a knife to swirl, making marbled patterns.
Bake 12–15 minutes until golden and a toothpick comes out clean.
Cool slightly, cut into squares, and dust with powdered sugar.

How to Serve It

Serve warm with maple syrup and berries. Store cooled leftovers in an airtight container for up to 2 days; reheat in the oven to refresh the edges. Great for brunch crowds or meal prep breakfasts.

15. Nutella Hot Chocolate Bombs

Hot chocolate bombs are fun to make and even more fun to watch as they melt into steaming milk. Fill tempered chocolate shells with cocoa mix, mini marshmallows, and a dollop of Nutella for a creamy, hazelnut twist. A silicone sphere mold and a small offset spatula help assemble neat bombs.

Ingredients

10 oz dark or milk chocolate, chopped (for shells)
1/2 cup cocoa mix (or 1/3 cup cocoa + 3 tbsp sugar)
1/2 cup mini marshmallows
1/2 cup Nutella (portion into 1-tsp dollops)
1 tsp powdered sugar (for dusting)
Silicone sphere mold (2.5-inch)
Small offset spatula for smoothing

Instructions

Temper or gently melt chocolate until smooth and glossy.
Spoon chocolate into sphere molds, rotating to coat sides evenly. Tap to remove air pockets. Chill until firm.
Warm a dab of chocolate on a tray and attach two half-spheres to form shells; seal with a warm knife if needed.
Fill each half-sphere with cocoa mix, mini marshmallows, and a small dollop of Nutella.
Warm rim of another half-sphere and press to seal. Chill to set.
To serve, place bomb in a mug and pour hot milk over it to melt open.

How to Serve It

Serve immediately with a whisked marshmallow topping or whipped cream. Store bombs in a cool, dry place in a cake box or airtight container for up to 2 weeks. These make adorable edible gifts—wrap in cellophane and tie with a ribbon.

16. Nutella Lava Cake with Whipped Whites

A delicate volcano of chocolate with a molten Nutella center, this lava cake uses whipped egg whites folded in for a lighter interior. Timing is key: firm edges, liquid center. I recommend an instant-read thermometer for precise doneness.

Ingredients

4 oz bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
1/2 cup powdered sugar
2 large eggs
2 large egg whites
1/4 cup all-purpose flour
1/2 cup Nutella (reserve a tablespoon for center)
1 tsp vanilla extract
Cocoa powder for dusting
Ramekins (4 oz size) and [butter/powder for greasing]

Instructions

Preheat oven to 425°F (220°C). Grease ramekins and dust with cocoa.
Melt chocolate and butter together until smooth. Stir in powdered sugar and vanilla.
Beat whole eggs into the chocolate mixture until incorporated.
Whip egg whites to soft peaks and gently fold into the batter in two additions.
Fold in flour carefully until just combined.
Spoon batter into ramekins filling two-thirds full. Add a teaspoon of Nutella in the center and cover with a bit more batter.
Bake 10–12 minutes until edges are set and centers jiggle slightly. Use an instant-read thermometer — interior should be about 160–170°F for molten center.
Cool 1 minute, then invert onto plates and serve.

How to Serve It

Dust with powdered sugar and serve with raspberries or vanilla ice cream. These are best served immediately. Store unbaked batter in the fridge for up to 24 hours; bake from chilled, adding a minute to the time.

17. Nutella Dalgona Whipped Coffee Parfait

A playful mashup: whipped Dalgona coffee with a Nutella drizzle forms a caffeinated topping for milk or layered parfaits. The whipped coffee adds visual drama and texture—try it over chilled milk, pudding, or even pudding jars. A hand whisk or electric frother speeds whipping.

Ingredients

2 tbsp instant coffee
2 tbsp granulated sugar
2 tbsp hot water
1 1/2 cups chilled milk (or milk alternatives)
1/4 cup Nutella, warmed
1 cup vanilla pudding or Greek yogurt (optional layer)
Crushed cookies or granola for texture
Ice if serving cold

Instructions

Whip coffee, sugar, and hot water with a whisk or hand mixer until thick and glossy (3–5 minutes manually, 1–2 minutes electrically).
Layer milk (or pudding/yogurt), cookie crumbs, and a spoonful of Nutella in glasses.
Top with a generous dollop of Dalgona coffee and drizzle with extra warmed Nutella.
Serve with a long spoon and stir before drinking.

How to Serve It

Serve immediately over ice for a refreshing treat. Make Dalgona coffee a few minutes before serving for best volume. Store components separately (pudding and Nutella) in the fridge; whip coffee fresh.

18. No-Bake Nutella Cheesecake Bars

No-bake cheesecake bars combine a crunchy cookie crust with a creamy Nutella-swirled filling. The no-bake filling is fridge-set, so these are perfect for warm weather. I press crust firmly using a measuring cup bottom or bench scraper.

Ingredients

2 cups chocolate cookie crumbs (about 24 Oreos, crushed)
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1 cup Nutella, warmed slightly
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
1/4 cup cocoa powder (optional swirl)
9×9-inch pan lined with parchment

Instructions

Mix cookie crumbs and melted butter. Press firmly into the bottom of a lined 9×9 pan and chill 10 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Stir in warmed Nutella until combined.
Fold in whipped cream gently until light and airy.
Pour filling over chilled crust. For a swirl: drop small dollops of extra Nutella and swirl with a knife.
Chill 4–6 hours or overnight to set.
Cut into squares with a warm knife for clean edges.

How to Serve It

Top bars with whipped cream and toasted hazelnuts. Store in the fridge up to 5 days in glass meal prep containers. For guests, plate with raspberry coulis for bright contrast.

19. Nutella Crepe Cake (Mille-Crepe)

A crepe cake is delicate and elegant—the thin layers of crepes and Nutella pastry cream make each slice both light and indulgent. Use a nonstick crepe pan and a small offset spatula to spread thin layers evenly.

Ingredients

2 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
4 large eggs
2 1/2 cups milk
4 tbsp melted butter, plus more for cooking
1 1/2 cups Nutella
8 oz mascarpone or cream cheese
1 cup heavy cream, whipped
Powdered sugar for dusting
Nonstick crepe pan

Instructions

Whisk flour, sugar, and salt. Add eggs and gradually whisk in milk and melted butter until smooth. Chill batter 30 minutes.
Heat a nonstick crepe pan and lightly brush with butter. Pour 2–3 tbsp batter and swirl to coat thinly. Cook 1 minute per side until lightly golden.
Repeat to make ~20–24 crepes; stack with parchment between.
Mix Nutella with mascarpone until smooth, fold in whipped cream to make light filling.
Layer crepes with a thin spread of Nutella cream between each; press lightly as you stack.
Chill 2–4 hours to set. Dust with powdered sugar and garnish with hazelnuts before slicing.

How to Serve It

Slice with a hot, thin knife for clean layers. Store covered in the fridge up to 3 days. Present on a white cake stand for dramatic effect.

20. Nutella Macarons (Hazelnut Shells)

Macarons take patience, but hazelnut shells filled with Nutella are worth the effort. Use a kitchen scale for precision and a silicone baking mat for consistent feet.

Ingredients

100 g almond flour (finely ground)
100 g powdered sugar
90 g egg whites (about 3 large), aged a day in the fridge
30 g granulated sugar
Pinch salt
1/4 tsp vanilla extract
1/2 cup Nutella, warmed
2 tbsp cocoa powder (optional, for chocolate shells)
Silicone baking mat or parchment

Instructions

Sift almond flour and powdered sugar together twice.
Whip egg whites with a pinch of salt until foamy, then add granulated sugar gradually and beat to stiff, glossy peaks.
Fold dry ingredients into whites with a spatula until batter flows like lava but still holds shape (macaronage).
Pipe 1.5-inch rounds onto a silicone baking mat and tap to release air bubbles. Let rest 30–60 minutes to form a skin.
Preheat oven to 300°F (150°C) and bake 12–15 minutes. Let cool completely.
Fill with Nutella directly or pipe with a Nutella-whipped cream for lighter filling.
Sandwich and age 24 hours in the fridge for best texture.

How to Serve It

Bring to room temperature before serving. Store in an airtight container in the fridge up to 3 days. Macarons make elegant gifts in a gift box.

21. No-Churn Nutella Ice Cream

No-churn ice cream is simple and freezer-friendly. Whipped cream folded with sweetened condensed milk and Nutella creates a creamy, scoopable dessert with minimal equipment—no ice cream maker required.

Ingredients

2 cups heavy whipping cream, cold
1 (14 oz) can sweetened condensed milk
1 1/2 cups Nutella
1 tsp vanilla extract
1/2 cup chopped toasted hazelnuts
Pinch salt
Loaf pan lined with parchment

Instructions

Whip heavy cream to stiff peaks with a hand mixer.
Fold sweetened condensed milk and vanilla into whipped cream gently.
Warm Nutella slightly and ripple into the ice cream base, folding just a few swirls for marbling. Fold in hazelnuts.
Transfer to a lined loaf pan, smooth top, and swirl extra Nutella on top.
Freeze 6 hours or overnight until firm.
Let sit 5 minutes at room temperature before scooping.

How to Serve It

Serve with waffle cones or brownie chunks. Store in the freezer covered with plastic wrap and a lid; slice with an ice cream scoop for neat servings. Keeps up to 1 month.

22. Nutella-Stuffed Cinnamon Rolls

Cinnamon rolls with a Nutella ribbon make breakfast decadent. The dough is enriched and the Nutella is spread before rolling; an extra filling swirl guarantees pockets of hazelnut goodness. A 9-inch cast iron skillet or round pan works great.

Ingredients

2 1/4 tsp active dry yeast
1/2 cup warm milk (110°F/43°C)
1/3 cup granulated sugar
1/3 cup butter, melted
1 large egg
3 1/2 cups all-purpose flour
1 tsp salt
1/2 cup brown sugar (filling)
2 tbsp ground cinnamon
1 cup Nutella
1 cup powdered sugar + 2–3 tbsp milk for glaze

Instructions

Bloom yeast in warm milk with 1 tsp sugar until foamy.
Mix melted butter, remaining sugar, egg, and yeast mixture. Add flour and salt to form a soft dough.
Knead 5–7 minutes until smooth. Let rise 1 hour until doubled.
Roll dough into a 12×18-inch rectangle. Spread Nutella evenly, then sprinkle brown sugar and cinnamon over it.
Roll tightly, slice into 12 rolls, and place in a greased 9-inch pan or skillet.
Let rise 30–45 minutes. Preheat oven to 350°F (175°C).
Bake 25–30 minutes until golden and centers set. Cool slightly.
Whisk powdered sugar with milk to make glaze and drizzle over warm rolls.

How to Serve It

Serve warm with coffee. Store cooled rolls in an airtight container up to 3 days; reheat in the oven to refresh. Make-ahead: freeze unbaked rolls and bake from frozen (add 10–15 minutes).

23. Nutella Bananas Foster (Skillet)

A twist on the classic Bananas Foster—caramelized bananas with a Nutella-spiked sauce served over ice cream. Use a cast iron skillet for even caramelization and a long-handled spoon for safety when deglazing.

Ingredients

4 ripe bananas, halved lengthwise
4 tbsp unsalted butter
1/2 cup brown sugar
1/4 cup dark rum (optional)
1/2 cup heavy cream
1/2 cup Nutella
1/2 tsp cinnamon
Pinch salt
Vanilla ice cream for serving

Instructions

Melt butter and brown sugar in a cast iron skillet over medium heat until caramelized.
Add banana halves and cook 1–2 minutes per side until caramel marks appear.
Carefully add rum to deglaze and flambé if desired (exercise caution) or simmer to cook off alcohol.
Stir in heavy cream and Nutella, whisking until smooth and glossy. Add cinnamon and salt.
Spoon sauce and bananas over bowls of vanilla ice cream and serve immediately.

How to Serve It

Serve tableside for drama or plate family-style. Store leftover sauce in the fridge up to 3 days in an airtight container and gently reheat before using.

24. Nutella Truffles (Ferrero-Style)

These no-bake truffles are rich and silky—rolled in hazelnuts or cocoa for texture. They make elegant gifts or party bites. I chill the mixture to make rolling easier and use a small cookie scoop for uniform truffles.

Ingredients

1 1/2 cups Nutella
8 oz cream cheese, softened
1 cup crushed wafer cookies or finely ground graham crackers
1/2 cup chopped toasted hazelnuts
1/4 cup cocoa powder (for rolling)
2 tbsp powdered sugar (optional)
Pinch salt
Chocolate melts (optional drizzle)
Mini cupcake liners for serving

Instructions

Beat Nutella and cream cheese until smooth.
Stir in crushed wafers, powdered sugar, and a pinch of salt until mixture holds together.
Chill mixture 30 minutes.
Scoop small portions with a cookie scoop and roll into balls.
Roll truffles in chopped hazelnuts or cocoa powder. Chill to set.
Optional: drizzle with melted chocolate for a polished look.

How to Serve It

Serve in mini liners on a dessert tray. Store in the fridge up to 2 weeks in an airtight container; bring to room temperature before serving for softer centers.

25. Nutella Brownie Ice Cream Sandwiches

Combine fudgy brownies with Nutella-swirl ice cream for hand-held decadence. Bake thick brownie rounds, sandwich with softened Nutella ice cream, and freeze until firm. A cookie cutter or round cutter helps make uniform sandwiches.

Ingredients

1 batch fudgy brownie batter (from recipe or box)
2 cups prepared Nutella ice cream (see recipe 21) or softened store-bought
1/2 cup Nutella (for swirl)
2 tbsp cocoa powder (optional)
1/4 cup chopped hazelnuts (optional)
Parchment paper and plastic wrap
Cookie cutter for rounds

Instructions

Bake brownies in a sheet pan to 3/4-inch thickness and cool completely.
Use a cookie cutter to cut rounds from the brownie slab.
Soften Nutella ice cream slightly and fold in extra Nutella to create swirls.
Scoop a rounded tablespoon of ice cream onto a brownie round, top with another round, and press gently.
Wrap individually in parchment and freeze 2–4 hours until firm.
Serve chilled.

How to Serve It

Keep frozen and wrap in wax paper or plastic wrap for grab-and-go treats. Store in a single layer in a freezer-safe container for up to 2 weeks.

26. Nutella Star Bread (Pull-Apart Bread)

Star bread is showy and surprisingly simple: layered rounds of dough cut and braided to form a star, with Nutella ribbons between layers. It’s perfect for brunch or holidays. A rolling pin and a sharp knife make the work easy.

Ingredients

2 1/4 tsp (1 packet) active dry yeast
1/2 cup warm milk (110°F/43°C)
1/4 cup granulated sugar
3 cups all-purpose flour
1/2 tsp salt
3 large eggs
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups Nutella
1 egg beaten with 1 tbsp milk (egg wash)
Powdered sugar for dusting
Rolling pin and sharp knife

Instructions

Dissolve yeast and 1 tsp sugar in warm milk; let foam 5–10 minutes.
Mix flour, remaining sugar, and salt. Add eggs and yeast milk, then knead in butter until smooth. Let rise 1 hour.
Divide dough into four equal balls. Roll each into a 10-inch circle.
Place one circle on a parchment-lined round pan and spread Nutella, top with another circle, repeating until all circles are stacked (save top circle plain).
Place a small glass in the center as a guide. Cut into 8 equal slices from edge to glass.
Pair two adjacent slices and twist away from each other twice, then pinch ends to seal. Repeat for all pairs to form a star.
Brush with egg wash and let rise 20–30 minutes.
Bake 20–25 minutes at 350°F (175°C) until golden.
Dust with powdered sugar and serve warm.

How to Serve It

Pull apart and serve on a wooden board. Store in an airtight container at room temperature for 2 days or freeze slices.

There you have it—26 Nutella dessert ideas that span quick snacks, breakfast treats, no-bake wonders, and bakery-style showstoppers. Try one this week and save this post for later—pin it to your dessert board so you can work through the list. Which of these Nutella dessert ideas will you make first: a 2-ingredient brownie for tonight or a babka for Sunday brunch? Share your favorite with friends and swap tips—I bet a silicone baking mat set will become your new go-to for many of these recipes.