Last updated on December 29, 2025
Start with a question: craving something that feels like dessert and childhood all at once? I remember the first time I tried to make an Oreo and Nutella Lasagna — I was nervous the layers would collapse or the cream would turn to soup — and I still laugh about my messy counters. If you’re worried this looks too fancy, or that you’ll ruin the dish by over-whipping cream or using the wrong bowl, don’t be. I’ll walk you through every step so it’s simple, stress-free, and totally doable — even if it’s your first time making something layered and no-bake. And if you love easy Nutella treats, you might enjoy my take on Nutella-filled cookie sandwiches too: Nutella-filled cookie sandwiches.
Why I Love This Recipe of Oreo and Nutella Lasagna
I love this Oreo and Nutella Lasagna for how comfortingly simple it is. There’s no baking, no complicated custards, and it chiefly relies on three hero ingredients: Oreos, Nutella, and whipped cream. That makes it a perfect recipe for beginner cooks. You get all the satisfaction of a layered dessert without the stress of timing an oven or tempering eggs. For me, this recipe feels like a warm hug — the crunchy cookie layers contrast the silky Nutella and airy cream. It’s the kind of dessert I bring to family dinners because it disappears quickly and gets people smiling.
Another reason I keep coming back to it: it’s forgiving. If you’re impatient and want to skip a long chill time (don’t), or if you prefer a thinner Nutella layer, you can adjust with ease. The structure is straightforward, so minor changes won’t break the dessert. And because it’s mostly pantry-friendly ingredients, you can often throw this together last-minute for guests or a cozy movie night.
Ingredients You’ll Need for Oreo and Nutella Lasagna
Here’s a clear, cozy breakdown of what you need, plus options if you want to change things up.
Essentials
- 400 ml double cream, very cold — this gives the dessert rich, stable whipped cream.
- 50 g icing sugar — adds sweetness and helps stabilize the whipped cream.
- 40 Oreos total: 30 whole for layering and 10 crushed to fold into the cream and to top.
- 250 g Nutella, warmed or melted slightly so it spreads easily.
- 11 x 7-inch dish (or similar size): the original recipe calls for this size. A slightly larger or smaller dish will change layer thickness, but the method works.
Optional add-ons (small and cozy upgrades)
- 1 tsp vanilla extract folded into the whipped cream for extra warmth.
- A handful of chopped toasted hazelnuts for texture on top (if you’re not serving to nut-allergic guests).
- Mini chocolate chips for a crunchy surprise in the cream.
- A sprinkle of cocoa powder or melted chocolate swirled into the Nutella layer for a deeper chocolate note.
Substitutions — if you need to swap things
- For a dairy-free version: use chilled coconut whipping cream or another plant-based whipping cream. Note texture will vary; the dessert will still be lovely if you pick a brand that whips well.
- For a less sweet version: reduce icing sugar to 30–40 g, or use a powdered sugar substitute.
- For a different cookie: if allergies or taste require it, you can use other chocolate sandwich cookies. Gluten-free Oreo-style cookies work too.
- For a richer cream: fold in 150–200 g mascarpone or full-fat cream cheese to the whipped cream (use softened, not runny). This changes texture, making it more cheesecake-like.
Shortcuts
- Warm the Nutella in a microwave-safe bowl for 20–30 seconds, stirring until smooth and spreadable.
- Use store-bought crushed Oreos (or pulse them in a bag with a rolling pin) to save time.
- Make the whipped cream in a stand mixer or use a hand mixer for faster, more consistent soft peaks.
A note on ingredient quality
- Fresh, very cold cream whips up quicker. Chill your mixing bowl and beaters for 10–15 minutes beforehand if your kitchen is warm.
- If your Nutella has separated a bit in the jar, a quick microwave or bowl-in-warm-water fix will make spreading easier.
How to Make Oreo and Nutella Lasagna Step-by-Step
I’ll break every action into clear steps, with tips so your layers are tidy and strong.
Prep (10 minutes)
- Chill your bowl and beaters: Pop the mixing bowl and beaters in the fridge or freezer for 10–15 minutes. Cold tools help the cream whip faster.
- Crush 10 Oreos: Put 10 Oreos into a freezer bag and crush them with a rolling pin or pulse in a food processor. You want small pieces, not dust.
- Melt the Nutella: Spoon the Nutella into a microwave-safe bowl and heat in 10–15 second bursts, stirring each time, until it’s just spreadable. Don’t overheat — it will be hot and thin. Set aside to cool slightly.
- Arrange your dish: Have your 11 x 7-inch dish ready. Line it with parchment if you want easier lifting, but it’s optional.
Make the Oreo cream (10 minutes)
5. Whip the cream: Pour the 400 ml very cold double cream into your chilled bowl. Add 50 g icing sugar. Whip on medium-high until soft peaks form. Soft peaks mean when you lift the whisk, the cream holds a small peak that folds over at the tip. If you go further to stiff peaks it becomes less airy and harder to fold in cookies—aim for soft-to-medium peaks.
6. Fold in the crushed Oreos: Using a spatula, gently fold the crushed 10 Oreos into the whipped cream. Fold slowly so you keep the air. The cream will turn slightly gray with cookie specks — perfect.
Layering / assembly (15 minutes)
7. Base layer of Oreos: Lay 15 whole Oreos in a single layer at the bottom of the dish, filling the space as neatly as you can. I like to place them side-by-side; if you have gaps at the edges, break an Oreo to fit.
8. First Nutella spread: Spoon half of the melted Nutella over the Oreo base. Use the back of a spoon to spread it into a thin, even layer. Work quickly — slightly warm Nutella spreads best and gives a smooth surface.
9. Second Oreo layer: Place another 15 whole Oreos on top of the Nutella layer, mirroring the first set. This keeps the structure even.
10. First Oreo cream layer: Spread about half of the Oreo cream gently over the second layer of whole Oreos. Use an offset spatula or the back of a spoon to smooth it out. Press too hard and you’ll push cookies down — be gentle.
11. Repeat Nutella: Spread the remaining Nutella over the cream or, if you prefer, save a thin drizzle for the top. I usually spread it directly on the cream layer so you get another Nutella pocket.
12. Final cream finish: Spread the remaining Oreo cream over the last Nutella layer. Smooth the top.
13. Reserve crushed Oreos: Sprinkle the remaining crushed Oreos on top as a decorative finish. Save a little extra to add when serving for crunch.
Chill and serve (minimum 7 hours)
14. Refrigerate: Cover the dish with cling film or a lid and refrigerate for at least 7 hours, or overnight. This chill time lets the cookies soften slightly and the layers set. I find overnight yields the cleanest slices.
15. Slice neatly: Before serving, run a warm, clean knife under hot water, dry it quickly, and slice. Wiping the knife between cuts helps keep slices tidy.
16. Serve and enjoy: Serve cold. A small dollop of extra whipped cream and a dusting of cookie crumbs makes it feel extra special.
Make-ahead and storage
- Make it up to 48 hours in advance for best texture. After that, cookies can get too soft and the texture changes.
- Store covered in the fridge for up to 3 days. If you plan longer storage, freeze in portions wrapped tightly; thaw in the fridge before serving.
Common Mistakes to Avoid
Overwhipping the cream
It’s so easy to keep whipping because it looks like victory — but overwhipped cream becomes grainy and can split. Stop when you see soft-to-medium peaks. The cream should be smooth and billowy, not dry or buttery. If you do overwhip a little, you can try folding in a small splash of cold cream to loosen it.
Not chilling long enough
This dessert needs time. The cookies absorb moisture from the cream and Nutella and soften into a lasagna-like texture. If you skip the chill or only refrigerate an hour or two, the layers won’t set, and slices will fall apart. Plan ahead and let it rest for at least 7 hours — overnight is best.
Rushing the Nutella stage
Warm Nutella spreads beautifully, but if you heat it too much it becomes very thin and can soak the cookies too quickly. Heat briefly to make it spreadable, then let it cool a touch. Also, spread gently. Pressing hard while spreading will push layers down and make the dessert denser than intended.
Serving Suggestions for Oreo and Nutella Lasagna
Cutting and plating
Use a thin, sharp knife and wipe it between slices for clean pieces. Serve on small dessert plates since each slice is quite rich. For a cozy presentation, add a small spoonful of plain whipped cream next to each slice and a few extra crushed Oreos or chopped hazelnuts on the plate.
Drinks that pair well
This dessert loves simple, warm drinks. I serve it with steaming coffee, espresso, or a mug of hot chocolate for an indulgent pairing. A tall glass of cold milk is a classic with Oreos, and it balances the richness beautifully. For something lighter, try a peppermint tea or a mild black tea.
Make-ahead for parties and storage tips
You can assemble the lasagna a day ahead and keep it refrigerated. That actually helps flavor melding and makes serving easier so you won’t be stuck in the kitchen just before guests arrive. If you need to travel, secure the dish with plastic wrap and carry it on a flat surface; keep it chilled until ready to serve. Leftovers store well in the fridge for 2–3 days; beyond that, cookie texture changes and becomes quite soft.
Conclusion
You’ve just learned how to make an easy, cozy Oreo and Nutella Lasagna that feels special but is beginner-friendly. It’s a no-bake, forgiving dessert that comes together with simple steps, and you can tweak it to suit preferences — more Nutella, less sugar, or a dairy-free twist. If you’d like to see another take on Oreo and Nutella Lasagna for inspiration or a slightly different method, check out this version: Oreo Nutella Lasagna | Slow Cooker Living. Try it once, and you’ll see how comforting and crowd-pleasing this layered dessert can be — then experiment with add-ins or make it your signature treat.
FAQs About Oreo and Nutella Lasagna
Q1: Can I make Oreo and Nutella Lasagna ahead of time?
A1: Yes. You can assemble the Oreo and Nutella Lasagna a day ahead and refrigerate it. Overnight chilling is ideal because it helps the layers set and the flavors meld. For best texture, serve within 2–3 days.
Q2: Can I use a different cookie in Oreo and Nutella Lasagna?
A2: Absolutely. Oreo and Nutella Lasagna works with any chocolate sandwich cookie. If you need gluten-free options, choose gluten-free sandwich cookies. Just note that different cookies soften at different rates, so chill time might change slightly.
Q3: How do I make Oreo and Nutella Lasagna dairy-free?
A3: To make Oreo and Nutella Lasagna dairy-free, use a plant-based whipping cream (for example, coconut whipping cream) and a dairy-free chocolate-hazelnut spread. Some brands of sandwich cookies are already dairy-free — check labels. Texture will vary, but the dessert remains delicious.
Q4: Why did my Oreo and Nutella Lasagna become soggy?
A4: If your Oreo and Nutella Lasagna turned soggy, it’s usually because the Nutella was too hot or too much liquid was present, or it was refrigerated too long beyond optimal freshness. Warm Nutella should be just spreadable, not hot. Also, chilling for too long (several days) can make cookies overly soft. Stick to 7–48 hours for best results.
Q5: Can I freeze Oreo and Nutella Lasagna for later?
A5: Yes, you can freeze Oreo and Nutella Lasagna. Cut into portions, wrap tightly in plastic, and freeze. Thaw in the refrigerator overnight before serving. Freezing changes the texture slightly but keeps it tasty for extended storage.
Oreo and Nutella Lasagna
- Total Time: 420 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A no-bake, layered dessert that combines Oreos, creamy Nutella, and whipped cream, making for a comforting, crowd-pleasing treat.
Ingredients
- 400 ml double cream, very cold
- 50 g icing sugar
- 30 whole Oreos for layering
- 10 crushed Oreos for folding into cream and topping
- 250 g Nutella, warmed slightly
- 1 tsp vanilla extract (optional)
- A handful of chopped toasted hazelnuts (optional)
- Mini chocolate chips (optional)
- A sprinkle of cocoa powder or melted chocolate (optional)
Instructions
- Chill your bowl and beaters in the fridge or freezer for 10–15 minutes.
- Crush 10 Oreos in a freezer bag or food processor.
- Melt Nutella in a microwave-safe bowl for 10–15 seconds until spreadable.
- Prepare an 11 x 7-inch dish, optionally lining it with parchment.
- Pour very cold double cream into the chilled bowl and add icing sugar. Whip until soft peaks form.
- Gently fold in the crushed Oreos into the whipped cream.
- Layer 15 whole Oreos at the bottom of the dish.
- Spread half of the melted Nutella over the Oreo base.
- Add another layer of 15 whole Oreos on top of the Nutella.
- Spread half of the Oreo cream over the second layer of Oreos.
- Spread the remaining Nutella over the cream layer.
- Spread the remaining Oreo cream over the last Nutella layer.
- Sprinkle the remaining crushed Oreos on top.
- Cover with cling film and refrigerate for at least 7 hours or overnight.
- Run a warm knife under hot water, dry it, and slice before serving.
- Serve with a dollop of extra whipped cream and cookie crumbs.
Notes
For best results, chill for at least 7 hours or overnight. You can use dairy-free substitutes for a different version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Oreo, Nutella, lasagna, dessert, no-bake, easy recipe
