A light, mousse-like filling meets a buttery cookie crumb base in this no bake hazelnut crumb cake. It’s the perfect sweet treat for days when you don’t feel like turning on the oven.
This no-bake hazelnut crumb cake is a must-try for Nutella lovers. It’s made with a simple cookie crumb crust, a light mascarpone cream filling, and just the right amount of Nutella for rich hazelnut flavor in every bite. Think of it as the no-bake cousin to my baked Italian Nutella crumb cake.
This is one of those irresistible desserts that both kids and adults can’t get enough of, easy to make, no eggs or gelatin, and perfect for summer. If you enjoy no-bake treats like easy tiramisu pie or Nutella tiramisu, this will be a new favorite!
Why You’ll Love This Recipe
- It has a rich Nutella flavor and a whipped, creamy texture that everyone loves.
- No-bake hazelnut crumb cake recipe is easy to make in under an hour, with hands-off chill time and perfect for making ahead.
Ingredient Notes
- Crushed cookies: Graham crackers, digestive biscuits, or Oreos all work.
- Butter: Melted, to bind the crumb base.
- Mascarpone: Or cream cheese; mascarpone is softer and more delicate, while cream cheese gives a slightly tangier taste
- Whipping cream: Use whole, heavy, or whipping cream with at least 30% fat.
- Powdered sugar: Just a touch to sweeten the filling.
- Nutella: Store-bought or homemade Nutella.
- Roasted hazelnuts: Chopped for topping.
- Extra Nutella or melted chocolate: For drizzling on top before serving.
How to Make No-Bake Hazelnut Crumb Cake
To start, make the crust by mixing the cookie crumbs with the melted butter and pressing about three-quarters of the mixture into the bottom and slightly up the sides of a springform pan. Pop it in the fridge to chill while you make the filling.
Next, whip the filling. In a large bowl, beat together the mascarpone, whipping cream, and powdered sugar until thick and fluffy. Gently fold in the Nutella until smooth.
Assemble the cake by spreading the filling into the chilled crust, then topping it with the remaining crumbs and a handful of chopped roasted hazelnuts.
Let the no bake hazelnut crumb cake set up in the fridge, then transfer it to the freezer for the final 20 minutes. Just before serving, drizzle with a bit of softened Nutella or melted chocolate.
tips and variations
- Mascarpone or cream cheese work well for a smooth, creamy filling. You can use well-drained ricotta as a substitute, but the texture will be slightly grainier and lighter.
- Want a deeper chocolate flavor? Stir a few tablespoons of melted dark chocolate into the filling before folding in the Nutella.
- Try a fruity twist: Instead of the Nutella drizzle, top the cake with the strawberry topping from my fresh strawberry pie. It’s a lovely contrast to the creamy filling.
- Crust options: Graham crackers, digestive biscuits, Oreos, or cocoa biscuits (chocolate cookies) can be used. Choose your favorite based on how sweet or rich you like it.
- Use a springform pan: An 8-inch springform pan works best. For easy removal and cleanup, line it with parchment paper or plastic wrap.
More No-Bake Recipes
Nothing better then a quick and easy dessert and this No Bake Hazelnut Crumb Cake is just that! Enjoy.
- 4 cups crumbs (graham cracker/oreo or digestive cookie crumbs)
- ¾ cup +2 tablespoons butter (melted) (200g total if you double the recipe double this amount)
- 1 cup mascarpone or cream cheese
- 1¾ cups cream whole/heavy or whipping cream (at least 30% fat content)
- 2 tablespoons powdered sugar
- ⅔ cup hazelnut cream spread (Nutella or chocolate spread) softened
- ⅓-½ cup whole hazelnuts roasted chopped
EXTRAS
- 2-3 tablespoons Nutella (softened)
-
In a large bowl combine the crumbs and melted butter. Spread ¾ of the crumbs and halfway up the sides of a greased or sprayed 8-9 inch/20-22 cm springform pan or line the pan with parchment or plastic wrap, chill while making the filling.
-
In a large bowl beat the mascarpone, cream and sifted powdered sugar until thick, fold in the Nutella.
-
Spread the filling evenly in the chilled crumb base, sprinkle the top with the remaining crumb mixture and top with the chopped hazelnuts. Cover and chill for 2-3 hours, in the last 20 minutes place in the freezer. Drizzle with Nutella or melted chocolate and serve. Enjoy!
This cake is a great make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the fridge until ready to serve.
To store leftovers
Cover the cake tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to 4 days. The texture stays light and creamy.
Calories: 590kcal | Carbohydrates: 38g | Protein: 6g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 286mg | Potassium: 194mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1149IU | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 2mg | Phosphorus: 105mg
FAQs
Yes! This cake is a great make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the fridge until ready to serve.
Cover the cake tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to 4 days. The texture stays light and creamy.
I don’t recommend freezing, as the creamy filling can lose its smooth texture once thawed.
You can use a regular 8-inch cake pan lined with parchment or plastic wrap for easier removal. Just slice carefully when serving.
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy