Nutella Kinder Bueno No-Bake Cake (18 cm)

This is a no-bake cake with three clear layers: a biscuit base, a mascarpone cream filling, and a thin Nutella topping that sets like a soft glaze. It slices cleanly once it’s properly chilled, but it still stays creamy in the middle. The flavor is exactly what it sounds like: Nutella up front, crunchy chocolate wafer bits from the Kinder Bueno, and a filling that’s light instead of heavy.

I make it in an 18 cm pan because the height comes out right and the layers look good without needing extra decoration. If you want to dress it up, you can—but it doesn’t need anything to taste finished.

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What this cake is like (so you know if it’s your kind of dessert)

• Texture: crunchy base, creamy filling, soft Nutella top.
• Sweetness: sweet, but not “sugar bomb” sweet—the mascarpone and whipped cream calm it down.
• Difficulty: easy, but the timing matters. Chilling is part of the “baking” here.
• Best served: straight from the fridge, then sit at room temp 5–10 minutes for the cleanest slices.

Equipment you’ll want ready

• 18 cm springform pan (or a cake ring + acetate)
• food processor or a zip bag + rolling pin for crushing biscuits
• mixing bowl + electric mixer
• spatula
• spoon or flat-bottom cup for pressing the crust
• small saucepan + heatproof bowl (double boiler) for Nutella

If you have acetate, line the inside of the pan with it. It makes the sides look super neat and the cake releases easily.

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Ingredient breakdown (what each part is doing)

Biscuit base

Digestive biscuits are sturdy and slightly salty, which works well with Nutella. Butter binds the crumbs so the base slices instead of crumbling. A couple tablespoons of milk soften the mix just enough to press firmly into the pan—especially helpful if your crumbs are very dry.

Nutella goes on top of the base like a glue layer. Once chilled, it helps the Kinder Bueno pieces stick and also keeps the biscuit from absorbing moisture from the filling too quickly.

Kinder Bueno bars add the crunch and that wafer-chocolate-hazelnut vibe that fits Nutella perfectly.

Filling

Mascarpone gives the filling structure and a clean, milky taste. Powdered sugar dissolves fast, so you don’t get graininess. Cold heavy/whipping cream is what turns this into a thick, sliceable mousse-style filling when whipped with the mascarpone.

This is the only “technical” part: you want the cream cold and you want to stop whipping as soon as the filling is thick and firm. Overmixing can make mascarpone mixtures go from smooth to slightly grainy.

Topping

A thin Nutella layer on top looks glossy, sets enough to cut neatly, and gives the first bite that chocolate-hazelnut punch.

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Step-by-step instructions (no exact measurements here—those are in the recipe card)

1) Make the biscuit base

Crush the digestive biscuits until you have fine crumbs (a few slightly bigger bits are fine). Mix the crumbs with melted butter, then add milk a little at a time until the texture looks like damp sand and holds together when you squeeze it.

Press the mixture into your 18 cm pan. Use the back of a spoon (or a flat-bottom glass) to compact it well—especially around the edges. A firm base is the difference between clean slices and messy wedges.

Pop the pan in the fridge while you move on.

2) Add the Nutella layer + Kinder Bueno

Melt Nutella gently over a double boiler (low heat). You’re not trying to cook it, just loosen it so it spreads easily without tugging at the biscuit base.

Spread a thin layer over the chilled base. Chop the Kinder Bueno bars and scatter them across the Nutella. Press the pieces very lightly so they adhere, then refrigerate again while you make the filling.

3) Whip the filling until thick and firm

In a bowl, beat the mascarpone and powdered sugar briefly—just until smooth and combined. Don’t keep mixing “just because”; mascarpone is best when handled gently.

Add the cold heavy cream, then whip on high speed until you get a thick, firm filling. You’re looking for a texture that holds its shape and doesn’t slowly melt back into the bowl. Once it’s there, stop.

Spread the filling over the base and smooth the top. Refrigerate for at least 2 hours so it sets properly.

4) Top with Nutella

Melt Nutella again over the double boiler until pourable. Let it cool for a minute so it doesn’t soften the filling too much, then pour it on and spread gently to the edges.

Decorate if you want (more on that below). Then chill again until the top is set.

5) Chill, slice, serve

This cake needs time to fully chill so the layers hold together. Once it’s ready, remove the ring, peel off acetate if using, and slice with a warm knife (run it under hot water, wipe dry, repeat).

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Tips that actually help (learned from making it more than once)

Keep the cream cold

Cold cream whips faster and holds better. If your kitchen is warm, you can chill the bowl and beaters too. This helps the filling set thick instead of soft.

Don’t overwhip the mascarpone mixture

Mascarpone can turn slightly grainy if you mix too long or too aggressively. Beat mascarpone + sugar briefly, then whip with the cream only until the filling is firm. The moment it’s thick and holds peaks, stop.

Press the base firmly

It’s tempting to rush this step, but compacting the base matters. If it’s loose, it will crumble when you cut the first slice.

Let the Nutella cool slightly before topping

If the Nutella is very hot, it can soften the top of the filling and you’ll get a mixed line instead of a clean layer. It should be fluid, not steaming.

For clean slices

Use a sharp knife warmed with hot water and wiped dry each time. This keeps the Nutella top neat and stops the filling from dragging.

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Decoration ideas (optional, not required)

If you want it to look finished with almost no extra effort:

• crushed digestive crumbs around the edge
• chopped Kinder Bueno in the center
• small rosettes of whipped cream
• a light dusting of cocoa on one side
• chocolate curls if you already have them

If you’re keeping it simple, a few Kinder Bueno pieces on top is enough.

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Storage & make-ahead

• Fridge: Keep covered in the fridge. It holds well for a couple of days because it’s a chilled cream cake.
• Make-ahead: You can make it the night before. In fact, the slices are usually even cleaner the next day.
• Freezing: I personally prefer it from the fridge. Freezing can change the texture of mascarpone filling (it can thaw a little wet), but it’s possible if you wrap it well and thaw in the fridge.

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