Oreo and Nutella Lasagne

I remember the first time I tasted a layered dessert that felt like a velvet-smooth secret—cold cream that melted into hazelnut warmth, punctuated by crisp chocolate cookie shards. That vivid memory is exactly why I love this Oreo and Nutella Lasagne: it answers the usual hesitations—“Is it too fussy?” or “Do I need pastry skills?”—by delivering a restaurant-quality finish with only a few confident, comforting steps. Trust me: with a chilled bowl, a gentle fold, and patient refrigeration, you’ll present a dessert that looks couture but feels utterly accessible.

A Quick Look at This Oreo and Nutella Lasagne Recipe

This Oreo and Nutella Lasagne combines two standout ingredients—rich, melted Nutella and the unmistakable crunch of Oreos—into a layered, no-bake showstopper. The contrast between silky whipped cream and crunchy cookie layers gives the dish irresistible texture and depth of flavor. It’s visually striking, easy to assemble, and scales beautifully for families or dinner parties. You’ll find it special because the assembly creates a composed dessert that reads gourmet, yet it requires no advanced technique—only patience while it sets. Keep reading and I’ll show you how to get that satisfying slice every time.

Ingredients You’ll Need for Oreo and Nutella Lasagne

I emphasize quality where it matters: a high-quality chocolate-hazelnut spread and fresh, cold cream will elevate the final dessert. Below I’ve expanded the original ingredient list into clear categories to help you shop and prep confidently.

Essentials

• 400 ml double cream (very cold): Use the highest-fat cream you can find for the silkiest whipped texture and a stable finish.
• 50 g icing sugar (powdered sugar): Adds gentle sweetness and helps stabilize the whipped cream.
• 10 Oreos, crushed (reserve roughly 1/4 of this amount for the topping): Finely crush in a bag or pulse briefly in a food processor. These become the mix-in for the cream.
• 30 Oreos, whole: These create the structural cookie layers—classic, uniform, and perfect for neat stacking.
• 250 g Nutella, gently melted: Warm slightly so it spreads easily between cookie layers without being runny; Nutella is the star flavor.

Notes on quantities and sizing: I developed this recipe for an 11 x 7-inch (approximately 28 x 18 cm) shallow dish. If you use a different pan shape, the number of Oreos may vary slightly—just layer until you reach the pan edges.

Optional Add-ons

These elevate complexity and presentation without complicating the technique:

• Flaky sea salt: A light sprinkle over the Nutella layers intensifies chocolate and hazelnut notes.
• Toasted hazelnuts, chopped: Adds crunch and a toasty aroma that pairs beautifully with Nutella.
• Espresso powder (a pinch): Dissolved into the melted Nutella, it deepens cocoa flavor without making the dessert taste like coffee.
• Chocolate shavings or cocoa nibs for garnish: Gives a polished, restaurant-style finish.
• Mascarpone (replace some cream): For a richer, slightly tangy cream layer, swap up to 100 g of double cream with mascarpone.

Substitutions and Shortcuts

I always plan for the moments when you’re short on an ingredient or time:

• Double cream substitute: Use heavy whipping cream with at least 36% fat. Avoid low-fat creams—they won’t hold the soft peaks as well.
• Icing sugar substitute: Fine granulated sugar can be used, but dissolve it first in the cold cream by whisking briefly—icing sugar remains my preference for a smooth finish.
• Nutella swap: Any chocolate-hazelnut spread works; for a darker chocolate note, choose a spread labelled “dark” or add a tablespoon of cocoa powder to your spread.
• Oreo alternatives: Chocolate sandwich cookies of another brand will work; choose one with a sturdy biscuit to avoid sogginess.
• Speed-up trick: If you’re short on time, place the assembled lasagne into the freezer for 2–3 hours instead of refrigerating overnight—check after 2 hours so it doesn’t freeze solid.

How to Make Oreo and Nutella Lasagne Step-by-Step

I want assembly to feel like a calm, creative act. Each step below explains both how and why so you can be intentional rather than rushed.

1. Chill your tools and prepare the cream

• Place a metal mixing bowl and the whisk attachment (or hand-whisk) in the refrigerator for 10–15 minutes before you begin. Cold tools keep the cream firm and help it reach soft peaks quickly.
• Pour the 400 ml of cold double cream into the chilled bowl. Add the 50 g icing sugar and whisk on medium speed until soft peaks form—when you lift the whisk, the cream should hold a gentle tip that softly folds back. This texture creates a light, stable layer that contrasts the Nutella.

2. Fold in the crushed Oreos

• Sprinkle the 10 crushed Oreos into the whipped cream and fold gently with a rubber spatula. Folding preserves the airy volume you achieved; overmixing will deflate the cream. Reserve about a quarter of the crushed cookie for the final topping—this gives the dessert a polished, crunchy finish.

3. Prepare the pan with the first Oreo layer

• Choose an 11 x 7-inch dish (or similar shallow pan). Arrange whole Oreos in a single, snug layer across the bottom. I like to stand them on edge to form an even pattern; if your Oreos vary slightly, a flat arrangement works just as well. This cookie base gives the lasagne its iconic layered silhouette.

4. Spread half the Nutella

• Soften the 250 g of Nutella in a warm water bath or by stirring in short bursts in the microwave (10–15 seconds at a time). The goal is spreadable texture, not soupy. Use an offset spatula or the back of a spoon to spread a smooth, even layer of half the Nutella over the first Oreo layer. Even spreading ensures balanced flavor in every bite.

5. Add the first Oreo cream layer

• Spoon half of the Oreo-studded whipped cream over the Nutella layer and gently smooth the top. The cream acts as a contrast to the dense Nutella, offering lift and a cooling counterpoint to the hazelnut richness.

6. Repeat the assembly

• Create a second layer of whole Oreos, aligning them so the pattern reads neatly when sliced. Spread the remaining Nutella over these cookies, then top with the remaining Oreo cream. Layering twice creates the lasagne effect—distinct strata that hold their shape when chilled.

7. Finish with the reserved crushed Oreos

• Sprinkle the reserved crushed Oreos evenly over the top, pressing very lightly so they adhere. This final crunch gives visual texture and a crisp bite that complements the cream.

8. Chill for the right texture

• Cover the dish tightly and refrigerate for at least 7 hours, ideally overnight. Chilling allows the cookies to soften just enough to slice cleanly while still retaining a pleasing bite. If you’re in a rush, the freezer method (2–3 hours) works—just let the slices sit at room temperature for 10–15 minutes before serving to soften slightly.

Technique tips I use every time

• Keep the Nutella warm but not hot—too much heat will melt your cream layers. A few seconds in the microwave or a warm bowl is all you need.
• Gently pressing layers down after assembly ensures there are no air pockets and the lasagne slices neatly.
• When cutting, dip a sharp knife in hot water and wipe it clean between slices for pristine edges.

Common Mistakes to Avoid

Learning from small missteps will make your next Oreo and Nutella Lasagne even better. I frame these mistakes as easy adjustments—once you know them, the recipe practically makes itself.

Mistake 1: Overwhipping the cream

Overwhipping turns your delicate soft peaks into grainy butter. Stop whisking as soon as the cream holds a soft peak; it will firm up further in the refrigerator. I always check by lifting the whisk—if the tip bends back softly, you’re done.

Mistake 2: Spreading hot Nutella directly on the cream

If the Nutella is too warm, it will melt the whipped cream and ruin the layered look. Warm your hazelnut spread just enough to loosen it; test a small bead on a plate—if it holds shape but spreads easily, it’s ready.

Mistake 3: Skipping the chill time

Impatience is the dessert’s enemy. Without sufficient refrigeration the cookies remain too crisp and the layers won’t set. Aim for at least 7–8 hours—overnight is ideal—so slices hold together and flavors meld.

Serving Suggestions for Oreo and Nutella Lasagne

This dessert is inherently showy, but a few thoughtful touches create an experience that feels intentional and balanced. I like to serve it in thin, composed slices so each guest gets a tidy cross-section of layers.

Elegant plating

Cut the lasagne into slices and lay each on a chilled dessert plate. Add a single smear of melted Nutella or a delicate drizzle of cream along the edge, then sprinkle a few toasted hazelnuts to echo the hazelnut aroma.

Balancing the sweetness

Because the lasagne is rich, I suggest serving with a small spoon of fresh berries—raspberries or sliced strawberries add acidity and brightness that lift the palate. A micro-mint leaf or very light dusting of cocoa powder completes the plate.

Occasion and portioning

This dessert suits casual family dinners and refined gatherings alike. For a dinner party, cut thinner slices and pair with espresso or a citrus sorbet to provide contrast. For a cozy indulgence, serve slightly larger wedges with a glass of cold milk or a decaffeinated coffee.

Conclusion

I’m always delighted when a simple assembly turns into something guests remember—the Oreo and Nutella Lasagne does exactly that: it’s elegant, forgiving, and deeply satisfying. If you want to see a similar layered idea with a different twist, I often look to resources for creative variations like a playful Oreo Nutella lasagna variation for inspiration. For ideas on chocolate-layer techniques and presentation that pair well with this recipe, I also recommend layering ideas from a chocolate lasagna guide. Try it once, then make it your own—swap garnishes, tweak textures, and enjoy the confidence of presenting a dessert that tastes like a decadent restaurant treat straight from your own kitchen.

FAQs About Oreo and Nutella Lasagne