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Nutella Cold Cake No Oven

Indulge in this no-bake Nutella cold cake that's easy to make and perfect for transport, delivering deep Nutella flavors with minimal fuss.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 200 g Digestive or Mary biscuits Can substitute with Graham crackers, tea biscuits, or Biscoff.
  • 100 g melted butter Adjust if using drier crumbs.
Filling Ingredients
  • 300 g Nutella or hazelnut cream Can substitute with any cocoa or chocolate cream.
  • 200 ml whipping cream (at least 35% fat, very cold) Ensure it's very cold for better whipping.
  • 250 g softened cream cheese For vegan option, use vegan cream cheese.

Method
 

Preparation
  1. Crush the biscuits until they become fine crumbs. Mix with the melted butter until well combined.
  2. Press the mixture firmly into the base of a removable mold, smoothing it with the back of a spoon.
  3. Refrigerate while you prepare the filling.
Filling
  1. In a large bowl, beat the cream cheese with the Nutella until smooth and well combined.
  2. Add the very cold whipping cream and beat with an electric mixer until the mixture is thick, creamy, and slightly fluffy.
Assembly
  1. Pour the filling over the cold base and smooth the surface with a spatula.
Chill
  1. Refrigerate for at least 4 hours, ideally overnight, until completely set.
Serve
  1. Before serving, decorate with chopped hazelnuts, chocolate shavings, or a drizzle of melted Nutella.
  2. Slice with a thin knife warmed under hot water for glass-smooth cuts.

Notes

For a firmer texture, dissolve 4g of unflavored gelatin and mix it with the filling. Serve very cold to maintain shape. If freezing, chill before transport.