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Round Nutella Kinder Bueno no-bake cake with creamy mascarpone layer, crunchy biscuit crust, and smooth Nutella top

Nutella Kinder Bueno No-Bake Cake (18 cm)

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A no-bake Nutella and Kinder Bueno cake with a crunchy digestive biscuit base, a thick mascarpone cream filling, and a smooth Nutella topping. Easy to prep, then the fridge does the rest.
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Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course: Cake, cakerecipe, easydesserts, No Bake Cakes, no bake desserts, nutellacake
Ingredients Method Video Notes

Ingredients
  

Crust/Base
  • 150 g Digestive biscuits
  • 50 g butter melted
  • 2 –3 tbsp milk
  • 2 tbsp Nutella
  • 2 Kinder Bueno bars
Filling
  • 250 g mascarpone cheese
  • 2 tbsp powdered sugar
  • 250 ml heavy/whipping cream cold (about 35% fat)
Topping
  • 3 tbsp Nutella

Method
 

Make the base:
  1. Crush the digestive biscuits into fine crumbs. Mix with melted butter. Add milk (start with 2 tbsp) and mix until the crumbs hold together when pressed. Press firmly into an 18 cm pan using the back of a spoon. Chill.
Nutella + Kinder Bueno layer:
  1. Melt 2 tbsp Nutella over a double boiler until spreadable. Spread over the biscuit base. Chop the Kinder Bueno bars and scatter over the Nutella. Chill while preparing the filling.
Make the filling:
  1. Beat mascarpone and powdered sugar briefly until combined. Add cold whipping cream and whip on high speed until thick and firm. Spread evenly over the base. Chill for 2 hours.
Top:
  1. Melt 3 tbsp Nutella over a double boiler until pourable. Pour/spread over the cake. Decorate as desired.
Final chill:
  1. Refrigerate another 1–2 hours until set. Slice with a warm knife.

Video

Notes

  • If the base feels too dry, add the extra tablespoon of milk.
  • Stop whipping as soon as the filling is firm to keep it smooth.

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