No Bake Hazelnut Crumb Cake

No bake hazelnut cake on a white cake stand.

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A light, mousse-like filling meets a buttery cookie crumb base in this no bake hazelnut crumb cake. It’s the perfect sweet treat!

Prep Time45

Cook Time0

Chilling time3

Total Time3 45

Course: Dessert, Snack

Cuisine: American/Italian

Servings: servings

Calories: 590kcal

Author: Rosemary Molloy

Ingredients

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)

US Customary - Metric

Instructions

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!

Notes

To soften the Nutella immerse the jar in a small pot of water, stir until smooth.

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.

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