No bake, delicious Nutella cake, perfect for any occasion. It’s a must try recipe for all Nutella lovers. So easy to make and no over required.

This No Bake Nutella cake is creamy, thick and it will just melt in your mouth. I’m sure you will love It as mus as I do!

How To Make Nutella Cake

This cake starts with a cookie crust. Basically, you can use any cookies of your choice to make it. Place cookies in a bow of your food processor. Pulse until crushed completely, then transfer to a bowl. Pour melted butter, then stir to combine. Transfer 2/3 of cookie mass into 20 cm spring form, spread evenly over the bottom of it. Refrigerate while preparing the filling. After that, pour 400 ml of heavy cream into bowl, best if its metal. Start slowly beating the cream for the first few minutes. Then add mascarpone cheese and increase the speed. Beat for about 2 minutes, then add powdered sugar and Nutella. After that, beat the cream until it forms soft peaks and has slightly grainy texture. Nutella filling spread over the crust. About 3/4 of the rest cookie mass sprinkle all over the cake filling. In a metal bowl beat 200 ml of heavy cream, then add Nutella. Beat for about 4 minutes, it doesn’t need to form soft peaks. Pour cream on the top of the cake. Decorate with the rest of the cookie mass. Refrigerate for 3 hours before serving. This cake should be stored in the fridge. Just take it out about 10 minutes before serving.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

Check Out My Other Cake Recipes:

Nutella Cake

So easy to make and no over required.
Prep Time30 mins
Total Time3 hrs 30 mins
Course: Dessert
Yield: 10
Cost: 7 €

Equipment

  • Electric mixer
  • food processor

Materials

  • 450 g cookies any type
  • 125 g butter
  • 600 ml whipping cream 30 %
  • 250 g Mascarpone cheese
  • 3 tbsp Nutella
  • ½ cup caster sugar

Instructions

  • Cookies place in a food processor. Blend until crushed completely. Transfer to a bowl and pour melted butter. Mix to combine.
  • Transfer 2/3 of cookie mass into 20 cm spring form, spread evenly over the bottom of it. Refrigerate while preparing the filling.
  • Pour 400 ml of heavy cream into bowl (best if its metal). Start slowly beating the cream for the first few minutes. Add mascarpone cheese and increase the speed.
  • Beat for about 2 minutes, then add powdered sugar and Nutella. Beat the cream until it forms soft peaks and has slightly grainy texture.
  • Nutella filling spread over the crust. About 3/4 of the rest cookie mass sprinkle all over the cake filling. In a metal bowl beat 200 ml of heavy cream then add Nutella.
  • Beat for about 4 minutes ( it doesn't need to form soft peaks). Pour cream on the top of the cake. Decorate with the rest of the cookie mass. Refrigerate for 3 hours before serving.
  • Store in the fridge.

Video