Go Back
Delicious homemade chocolate tiramisu with layers of mascarpone, cocoa powder, and coffee-soaked ladyfingers. Perfect quick dessert.

Nutella Biscuit Cheesecake (20×20 cm)

No ratings yet
Creamy, no-bake cheesecake squares made in a 20×20 cm pan: a buttery biscuit crust topped with a thin Nutella layer, then a fluffy mascarpone and whipped cream filling. Finished with a dusting of cocoa powder, they’re rich, chocolate-hazelnutty, and perfect for slicing into neat bars after chilling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course: cakerecipe, Dessert, easycake, easydesserts, No Bake Cakes, no bake desserts, nutellacake, quickdesserts
Ingredients Method Video Notes

Ingredients
  

Crust
  • 150 g biscuits crushed
  • 60 g butter melted
  • 2 –3 tbsp milk
  • 3 tbsp Nutella
Filling
  • 250 g mascarpone
  • 2 tbsp powdered sugar
  • 200 ml heavy/whipping cream cold
To Finish
  • Cocoa powder about 2 tbsp

Method
 

  1. Line a 20×20 cm pan with baking paper.
  2. Mix crushed biscuits with melted butter and 2 tbsp milk (add the 3rd tbsp only if needed). Press firmly into the pan.
  3. Warm Nutella until pourable. Spread over the crust, then freeze for 20–30 minutes.
  4. Beat mascarpone with powdered sugar until smooth. Add cold cream and whip until firm and spreadable.
  5. Spread filling over the set Nutella layer.
  6. Refrigerate for 2 hours to set.
  7. Dust with cocoa powder, slice, and serve.

Video

Notes

  • For cleaner slices, chill longer (3–4 hours) and wipe the knife between cuts.
  • If using very sweet biscuits, consider using only 1 tbsp powdered sugar in the filling.

Tried this recipe?

Let us know how it was!