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A single slice of no-bake white chocolate Nutella cake with layered cookies and creamy filling, topped with a smooth white chocolate glaze, served on a dark plate with a spoon.

White Chocolate Nutella Cake (No-Bake)

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This no-bake White Chocolate Nutella Cake is made with quick-dipped cookie layers, a fluffy Nutella mascarpone cream filling, and a smooth white chocolate ganache topping. It’s an easy fridge cake that slices beautifully after chilling—perfect for parties or make-ahead dessert cravings.
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Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course: Cake, cakerecipe, No Bake Cakes, No-Bake Dessert
Ingredients Method Notes

Ingredients
  

Base
  • 100 g biscuits/cookies
  • Nutella for spreading
  • 100 ml milk for dipping
Filling
  • 250 ml whipping cream cold
  • 250 g mascarpone cheese
  • 3 tbsp Nutella
Topping/Glaze
  • 150 g white chocolate
  • 50 ml whipping cream

Method
 

Make cookie sandwiches:
  1. Spread about 1 tsp Nutella on one cookie, then top with another cookie.
Dip & layer:
  1. Dip each sandwich briefly in milk (about 1 second per side) and arrange in a 20 x 18 cm dish.
Make filling:
  1. Beat mascarpone and 3 tbsp Nutella briefly. Add cold whipping cream and whip until stiff peaks form.
Assemble:
  1. Spread filling evenly over the cookie layer.
Make glaze:
  1. Heat 50 ml cream until it just starts to boil. Pour over chopped white chocolate, let sit 1 minute, then stir smooth.
Top:
  1. Pour glaze over the filling and smooth out.
Chill:
  1. Refrigerate at least 3 hours. Slice and serve.

Notes

  • Don’t soak the cookies—quick dip only.
  • For the cleanest slices, chill overnight.

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