Nutella Biscuit Cheesecake (no-bake, square pan)

If you like desserts that cut nicely and don’t fall apart on the plate, this one’s for you. The biscuit base stays compact, the Nutella sets into a proper middle layer, and the mascarpone cream on top is light but firm enough to hold its shape. No baking—just mix, layer, chill.

What I like most is the texture contrast. The base is a biscuit crust that’s slightly soft (thanks to a little milk) but still holds its shape. Then there’s a thin Nutella layer that sets quickly in the freezer and makes a clean line in the middle. The top is a simple mascarpone cream filling—light, not overly sweet—finished with a cocoa dusting that keeps everything balanced.

Below is exactly how I make it in a 20×20 cm pan, plus a few small tips I learned after making it more than once.

What this cheesecake tastes like (and why it works)

This is a no-bake cheesecake, but it doesn’t taste like “just whipped cream.” Mascarpone gives the filling structure and a mild dairy richness without needing gelatin. Powdered sugar dissolves quickly and keeps the texture smooth.

The Nutella layer is the little trick here: it adds a chocolate-hazelnut punch and also acts like a barrier between crust and filling, so you get neat slices. The cocoa on top isn’t only decoration—without it, the whole thing can taste too sweet, especially after it’s been chilling for a couple of hours.

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Ingredients breakdown (with notes that actually matter)

Crust

• 150 g biscuits (crushed)
  Any plain tea biscuits or digestive-style biscuits work. If you use something sweeter like speculoos, the finished cheesecake will be noticeably sweeter (not bad, just different).
• 60 g butter (melted)
  Butter holds the crumbs together once chilled. Measure it after melting if you’re being precise.
• 2–3 tbsp milk
  This makes the crust easier to press and slice. Start with 2 tbsp, add the third only if the crumbs feel too dry and won’t pack.
• 3 tbsp Nutella (for the layer)
  “Heaping” tablespoons are fine here. I usually do 3 generous spoonfuls.

Filling

• 250 g mascarpone
  Use it cold but not rock-hard. If it’s straight from the coldest part of the fridge, let it sit 5 minutes so it mixes smoothly.
• 2 tbsp powdered sugar
  I keep it modest because Nutella and the crust already bring sweetness. If you want it sweeter, add 1 extra tablespoon.
• 200 ml heavy/whipping cream
  This needs to be cold so it whips properly. If your kitchen is warm, chill your bowl for 10 minutes too.
• Cocoa powder (about 2 tbsp to finish)
  Use unsweetened cocoa. It gives the best contrast.

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Equipment you’ll need

• 20×20 cm square pan (or similar)
• Baking paper (parchment) to line the pan
• Bowl + spoon (for crust)
• Hand mixer or stand mixer (for filling)
• Small microwave-safe bowl (to melt Nutella)
• Fine sieve (optional, for cocoa dusting)

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Step-by-step instructions

1) Prep the pan

Line your 20×20 cm pan with baking paper, leaving a bit of overhang so you can lift the cheesecake out later. It’s not mandatory, but it makes slicing much easier and keeps the edges neat.

2) Make the biscuit crust

• Crush the biscuits into fine crumbs. I usually do this in a zip bag with a rolling pin. A food processor works too, but I don’t always want to wash it.

• Melt the butter and pour it over the crumbs.
• Add 2 tbsp milk first and mix. You’re looking for a mixture that holds together when pressed in your hand. If it still feels sandy, add the third tablespoon of milk.
• Tip the crumbs into the pan and press firmly into an even layer.
  My best trick: use the bottom of a glass to really compact it, especially around the edges.

3) Add the Nutella layer (and freeze briefly)

Put 3 heaping tablespoons of Nutella in a small bowl and warm it just until pourable (10–20 seconds in the microwave, stir, then a few more seconds if needed). Don’t overheat it—you just want it loose.

Pour the Nutella over the crust and spread it into a thin layer.

Place the pan in the freezer for 20–30 minutes so the Nutella sets. This is what helps you get a clean layer and stops it mixing into the filling.

4) Whip the mascarpone filling

In a mixing bowl:

• Beat the mascarpone with the powdered sugar until smooth.
• Add the cold whipping cream.
• Whip until you get a firm, spreadable filling.
  You want it to hold soft peaks and look stable. Stop as soon as it’s firm—overwhipping can turn it grainy.

5) Assemble

Take the pan out of the freezer. The Nutella layer should feel set to the touch.

Spoon the filling on top and spread it evenly. I do a few dollops across the surface first, then smooth it out so I don’t drag Nutella up from underneath.

6) Chill to set

Refrigerate for 2 hours. If you have longer, 3–4 hours makes slicing even cleaner, but 2 hours works.

7) Finish with cocoa and slice

Dust the top with about 2 tbsp cocoa powder (a small sieve makes it look more even).

Lift the cheesecake out using the baking paper overhang, slice into squares, and serve. For the cleanest cuts, wipe your knife between slices.

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Tips I actually use (so you don’t have surprises)

• Don’t skip the short freezer step.
  It’s only 20–30 minutes, but it makes the Nutella behave and keeps your layers sharp.
• Start with less milk in the crust.
  Too much milk can make the base overly soft. Two tablespoons is usually perfect; the third is only if your biscuit crumbs are very dry.
• Whip just until firm.
  Mascarpone can go from smooth to overworked faster than cream cheese. As soon as it looks thick and holds its shape, stop.
• Want a thicker Nutella layer?
  Use 4 tablespoons instead of 3. I keep it thinner because it’s rich, but if you love Nutella, go for it.
• Serving note:
  This is best straight from the fridge. If it sits at room temperature too long (especially in summer), the filling softens quickly.

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Storage

• Fridge: Keeps well for 2–3 days in an airtight container.
• Freezer: You can freeze it, but the texture changes slightly (still good, just a bit firmer and less creamy). If freezing, wrap slices well and thaw overnight in the fridge.

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