No-bake Nutella and cream cheese dessert No-bake Nutella and cream cheese dessert

It’s like tiramisu with less coffee taste but with the addition of chocolate with hazelnut undertones (Nutella, what else?). No baking nor cooking required for this beautiful dessert. It’s ready in 10 minutes but it really benefits from sitting in the fridge for a couple of hours to firm up and for the flavors to blend. It’s really hard to resist not digging into the glass as soon as the dessert is assembled but this is one of those instances when patience pays off.

Rich. Indulgent. Glorious. Just the perfect dessert for a Sunday when everyone’s at home to relax, unwind and recharge.

Based on a recipe from Vessy’s Day.

Recipe: No-bake Nutella and cream cheese dessert


  • 250 g. of cream cheese, at room temperature
  • 250 ml. of whipping cream (read the explanation), well chilled
  • 8 tbsps. of powdered sugar
  • 1/4 c. of full cream milk
  • 2 tbsps. of Kahlua
  • 24 biscuits (any kind, really; I used Marie)
  • Nutella
  • 1 tbsp. of cocoa powder


  1. In a small bowl, lightly beat the cream cheese until fluffy.
  2. In a chilled mixing bowl, whip the cream with 6 tbsps. of powdered sugar until double in volume, about four to five minutes.
  3. Add the cream cheese and mix until blended.
  4. In a shallow bowl, stir together the remaining powdered sugar, milk and Kahlua.
  5. Dip two biscuits in the milk-Kahlua mixture and position at the bottom of a glass. Top with about two heaping tablespoonfuls of the cream cheese mixture followed by about two tablespoonfuls of Nutella. Or, you can modify the order of the layers but adding the Nutella before the cream cheese mixture. Repeat to make another layer.
  6. Do the same to fill five more glasses.
  7. Place the glasses in a covered container and keep in the fridge for a couple of hours.
  8. Sprinkle with cocoa powder before serving.
  9. No-bake Nutella and cream cheese dessert

Preparation time: 10 minute(s)

Number of servings (yield): 6

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

You may also like...

Not So Fine Print

Author Cooks Privacy & TOS Disclaimer E-mail

Except for quotes, public domain videos, stock images and screen grabs, all text and photos © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.

Commenting Guidelines

1. Read the post in full before asking questions.

2. Stay on topic; this is not a general Q&A forum.

3. You are free to substitute ingredients or vary the cooking procedure. However, I cannot assure that your intended substitution or variation will work.

4. DO NOT COPY anything from my blog to your blog (or on social networks) in the guise of "sharing" them. That's not sharing; that's stealing content. Read the copyright notice above. If you want to share this page, LINK TO IT. Social network sharing buttons are provided right after each post.

5. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.

6 Responses

  1. Misao says:

    Yummy! I’ve seen something like this from Ina Garten. She just used mascarpone instead of cream cheese and very thin chocolate chip cookies, layered it in a spring form pan and served it as a sliced cake.
    I love anything with cheese, cream or coffee (even in liquer form)!

  2. Bernard says:

    Hi Ms Connie

    Have a great weekdays ahead.

    I love Nutella so much and i like it very much in my crepe with some slices of banana, but in this type of dessert how did you manage to make nutella pourable?


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>