Gluten Free No Bake Nutella Cake

This gluten free no bake nutella cake is one of those desserts that looks and tastes like it took hours to make, but it really didn’t.

The base is a simple cookie crust, the filling is a creamy nutella cheesecake mixture, and the topping is just a drizzle of warm nutella with some crunchy toasted hazelnuts. That’s the whole thing.

No oven required, which is always a win. You just mix everything, layer it up, and let the fridge do the rest of the work overnight.

And yes, it’s 100% gluten free. Everyone at the table can enjoy it without worrying, and honestly, nobody will even notice the difference.

If you love nutella and you love easy desserts, this one is going to be a favorite.

Why You’ll Love This Recipe

No Oven Needed – This cake requires zero baking so you can make it without ever turning on your oven.

Incredibly Creamy Texture – The whipped cream and cream cheese filling creates a mousse-like texture that melts in your mouth.

Rich Chocolate Hazelnut Flavor – Every single bite is loaded with that irresistible Nutella taste that people of all ages love.

Perfectly Gluten Free – This cake is naturally gluten free so everyone at the table can enjoy it without worry.

Ingredients

For the Crust

• 2 1/2 cups Gluten Free Chocolate Sandwich Cookies, finely crushed
• 5 tbsp Unsalted Butter, melted

For the Filling

• 1 1/4 cups Nutella
• 16 oz Cream Cheese, softened
• 1/2 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 2 cups Heavy Cream

For the Topping

• 1/3 cup Nutella, slightly warmed
• 1/4 cup Hazelnuts, roughly chopped and toasted

How to Make

Step 1

Stir together the finely crushed gluten free chocolate sandwich cookies and melted butter until all the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.

Step 2

In a large bowl, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the 1 1/4 cups nutella, powdered sugar, and vanilla extract, and beat until completely combined and creamy. Scrape down the sides as needed.

Step 3

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Step 4

Fold about one third of the whipped cream into the nutella cream cheese mixture to lighten it. Then add the remaining whipped cream and fold gently until no white streaks remain, being careful to keep the filling light and airy.

Step 5

Pour the filling over the frozen crust and smooth the top with an offset spatula. Refrigerate for at least 6 hours or overnight until completely set.

Step 6

Before serving, warm the 1/3 cup nutella slightly so it is pourable. Drizzle it over the top of the cake in a zigzag pattern.

Sprinkle the toasted chopped hazelnuts over the drizzle. Carefully release the springform ring, slice, and serve chilled.

My Tips

Crush the Cookies Really Fine

You want the cookie crumbs to be almost like sand, not chunky pieces. If they’re too coarse, the crust won’t hold together when you slice the cake and it’ll crumble apart on the plate.

A food processor works best for this. If you don’t have one, put the cookies in a zip-lock bag and roll over them with a rolling pin until there are no visible chunks left.

When you press the crumbs into the pan, use the flat bottom of a glass or measuring cup to pack them down tight and even. A firm, compact crust makes all the difference when you release the springform ring later.

Make Sure the Cream Cheese Is Actually Soft

“Softened” cream cheese means it should be at room temperature and easy to dent with your finger. If it’s still cold in the middle, you’ll end up with lumps in the filling that won’t go away no matter how long you beat it.

Take the cream cheese out of the fridge at least an hour before you start. If you forgot, cut it into small cubes and spread them out on a plate – they’ll warm up in about 20 minutes.

This is the most important step for getting that smooth, creamy filling. Cold cream cheese is the number one reason people end up with a lumpy texture.

Chill Your Bowl Before Whipping the Cream

Put your mixing bowl and whisk attachment in the freezer for about 15 minutes before you whip the heavy cream. Cold equipment helps the cream whip up faster and hold its shape better.

Whip until you get stiff peaks, meaning when you lift the whisk the cream stands straight up without flopping over. If you stop too early at soft peaks, the filling won’t set firm enough in the fridge.

But don’t go past stiff peaks either. If the cream starts looking grainy or chunky, you’ve over-whipped it and it won’t fold smoothly into the Nutella mixture.

More Tasty Recipes

• Gluten Free Chocolate Hazelnut Crepe Cake
• Gluten Free Chocolate Hazelnut Tart
• Gluten Free Nutella Cheesecake Bites
• Gluten Free Nutella Mug Cake
• Gluten Free Nutella Stuffed Cookies

FAQ

How do I know when the filling is fully set?

The filling should feel firm to the touch and not jiggle much when you gently shake the pan. If it still looks wobbly in the center after 6 hours, give it a few more hours or let it set overnight to be safe.

Overnight is honestly the best option if you have the time – it makes slicing so much cleaner and easier.