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Creamy Giotto mascarpone cheesecake slice on a glass plate with whipped cream, hazelnuts, and a Giotto ball

Giotto Cheesecake (20 cm pan)

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A no-bake Giotto cheesecake with a Digestive biscuit base, mascarpone cream filling, and a thin hazelnut spread topping. Chilled until firm and finished with Giotto and hazelnuts.
Print Recipe Pin Recipe
Prep Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Course: cakerecipe, Cheesecake, Dessert, easycake, No Bake Cakes, No-Bake Dessert, quickdesserts
Ingredients Method Video Notes

Ingredients
  

Crust
  • 150 g Digestive biscuits
  • 50 g butter melted
  • 5 tbsp milk
Filling
  • 250 g mascarpone cheese
  • 2 tbsp powdered sugar
  • 250 ml heavy whipping cream
  • 1 tbsp light hazelnut spread
  • 10 Giotto balls chopped finely
Topping
  • 2 tbsp light hazelnut spread

Method
 

  1. Crush the Digestive biscuits into fine crumbs. Mix with melted butter and milk. Press firmly into a 20 cm pan and refrigerate.
  2. Beat mascarpone, powdered sugar, heavy whipping cream, and hazelnut spread until thick and firm.
  3. Fold in the finely chopped Giotto balls.
  4. Spread the filling over the crust and refrigerate for 1 hour.
  5. Gently melt the hazelnut spread (double boiler), pour over the cake, and refrigerate for 2 hours.
  6. Decorate as desired (whipped cream, Giotto balls, chopped hazelnuts), slice, and serve cold.

Video

Notes

  • For clean slices, use a hot knife (dip in hot water, wipe dry).
  • Chill time matters: don’t shorten it if you want neat cuts.

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