This is one of those cakes I started making “just to try it,” and then it turned into the thing people request again and again. It’s not a sponge cake, and it’s not a cheesecake either. It’s a no-bake biscuit cake: layers of milk-dipped cookie “sandwiches,” a mascarpone–Nutella cream filling, and a white chocolate glaze that sets into a soft, sliceable top.

What I like about it most is how low-stress it is. No oven. No fancy tools. Just a dish, a bowl, and a bit of patience while it chills. If you’ve ever had a dessert that tasted even better the next day, this is that kind of cake.

What this cake is (and why the cookie sandwiches matter)

A lot of no-bake biscuit cakes end up either too soggy or too dry. The little trick here is making Nutella cookie “sandwiches” first, dipping them quickly in milk, and then layering them. The Nutella in the middle does two things:

It keeps the cookies from soaking unevenly.
It creates thin chocolate-hazelnut layers that you actually taste in every bite, not just in the cream.

After a few hours in the fridge, the cookies soften into something almost cake-like, but you still get a bit of structure, so the slices look clean.

Ingredients (with notes that actually matter)

Base layer

100 g biscuits/cookies
Use plain tea biscuits, Petit Beurre-style cookies, or any simple, crisp cookie that softens well. If your cookies are very sweet (like some butter cookies), the finished cake will be sweeter—still good, just keep that in mind.
Nutella (for spreading)
You’ll use it to glue the cookie sandwiches together. I don’t measure this precisely because it depends on cookie size, but start with what the method says and add more if needed.
100 ml milk (for dipping)
Any milk works. I usually use regular cow’s milk, but oat milk is fine too. The key is the dip time (more on that in tips).

Filling

250 ml whipping cream (sweet cream)
Use cold cream. If it’s warm, it won’t whip and the filling won’t hold.
250 g mascarpone cheese
Mascarpone gives that thick, smooth texture without needing gelatin. I take it out of the fridge about 10 minutes before mixing so it’s not rock-hard, but not fully warm either.
3 tbsp Nutella
This is enough for a clear Nutella flavor without turning the cream heavy or runny.

Topping / glaze

150 g white chocolate
Chop it small so it melts fast and evenly. Use a bar you like eating—not candy coating—because the taste really shows.
50 ml whipping cream
This is a simple ganache ratio that sets soft (not brittle), so it slices without cracking.

Equipment you’ll need

20 × 18 cm baking dish (or similar size)
Mixing bowl + hand mixer (or stand mixer)
Small saucepan (to heat cream)
Spatula
Knife for slicing

If your dish is bigger than 20 × 18 cm, the cake will simply be thinner and may set faster. If it’s smaller, you’ll get thicker layers and might need a little extra chill time.

Step-by-step instructions (exactly how I do it)

1) Build the cookie sandwiches

Lay out your cookies on a plate or cutting board.
Spread about 1 teaspoon of Nutella on one cookie.

Place another cookie on top to make a sandwich.
Repeat until you’ve used your cookies (or filled your dish).

Tip while you do this: If your Nutella is stiff, warm it for 5–10 seconds in the microwave so it spreads without breaking the cookies.

2) Dip and arrange the base layer

Pour 100 ml milk into a shallow bowl.
Dip each cookie sandwich very briefly in milk—think 1 second per side, not a soak.
Place the dipped sandwiches in your 20 × 18 cm dish, fitting them snugly.

You want the cookies moistened but still holding their shape. If they’re already falling apart in your hands, they’ll turn too soft once chilled.

3) Make the mascarpone–Nutella filling

In a mixing bowl, add 250 g mascarpone and 3 tbsp Nutella.
Beat briefly just to combine (30–60 seconds). Don’t overmix at this stage.
Add 250 ml cold whipping cream.
Continue mixing until the cream becomes firm/stiff and holds peaks.

This filling should be thick enough that if you lift the whisk, it stands up. If it looks like soft yogurt, keep whipping a little longer—but watch closely so you don’t overwhip into grainy butter.

4) Spread the filling

Spoon the filling over the cookie layer.

Spread evenly with a spatula, pushing it gently into the corners.
Smooth the top as best as you can (it doesn’t need to be perfect; the glaze hides a lot).

5) Make the white chocolate topping (simple ganache)

Chop 150 g white chocolate and put it in a bowl.
Heat 50 ml whipping cream in a small saucepan until it just comes to a boil (you’ll see tiny bubbles around the edge).
Pour the hot cream over the chocolate.
Let it sit for about 1 minute, then stir until completely smooth.

If you still see small bits, keep stirring. White chocolate can be stubborn, but it usually comes together with patience.

6) Pour and chill

Pour the white chocolate glaze over the filling.

Tilt the dish gently to spread it, or use a spoon to guide it to the edges.
Refrigerate for at least 3 hours.

After 3 hours it’s sliceable. After overnight chilling, it’s even cleaner and the cookie layer turns more cake-like.

7) Slice and serve

Cut into squares or rectangles—whatever you like. I wipe my knife with a warm damp cloth between cuts when I want neat slices.

Tips that fix the usual no-bake cake problems

Don’t over-dip the cookies

The milk dip is quick on purpose. The cake needs time to soften in the fridge. If you soak the cookies at the start, the base can end up pasty.

Keep the cream cold

Cold cream = stable filling. If your kitchen is warm, chill the bowl for 10 minutes first. It helps more than people think.

Mix mascarpone gently at first

Overmixing mascarpone can make it loose. I always combine mascarpone + Nutella quickly, then add the cream and whip to stiff peaks.

If your glaze looks separated

White chocolate sometimes splits if it gets too hot or if water sneaks in. If it looks oily or grainy, stir steadily and give it a few minutes. If needed, add 1–2 teaspoons warm cream and stir again until smooth.

Want sharper slices?

Chill overnight. Also: use a thin knife, warm it under hot water, wipe, then slice.

Easy variations (still the same recipe vibe)

Add chopped toasted hazelnuts between the cookie layer and filling for crunch.
Use a mix of plain biscuits and cocoa biscuits for a darker base.
Sprinkle a pinch of flaky salt on the glaze (sounds small, makes a difference).

Storage

Fridge: Keeps well for 3–4 days, covered.
Freezer: You can freeze slices, but the texture of the filling changes slightly when thawed. I prefer it fresh from the fridge.