No-Bake Kinder Nutella Swirl Cake
No-Bake Kinder Nutella Swirl Cake
Ingredients
For the Cake Walls
- 20 Kinder Milk-Slice cakes
For the Biscuit Base
- 12 ounces Petit Beurre biscuits
- 6 ounces butter, melted
For the Cream Filling
- 16 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 cups heavy cream, cold
- 14 ounces sweetened condensed milk
For the Swirl
- 1 cup Nutella
For Garnish
- 1 tablespoon cocoa powder, for dusting, as needed
- 1 cup fresh strawberries, sliced, as needed
- 1/4 cup mint leaves, as needed
Instructions
- 1
Line the bottom of a 9-inch springform pan with parchment paper. Cut each Kinder Milk-Slice cake lengthwise in half. Arrange the halved Kinder cakes vertically around the perimeter of the pan, with the cream side facing inwards, creating a wall.
⏱️ 10 min00
- 2
Place the Petit Beurre biscuits in a food processor and pulse until fine crumbs are formed.
⏱️ 5 min00
- 3
Melt the butter in a small saucepan or microwave. Pour the melted butter over the biscuit crumbs in a medium bowl and mix thoroughly until well combined.
⏱️ 5 min00
- 4
Pour the biscuit and butter mixture into the prepared springform pan, inside the Kinder cake wall. Place an empty plastic bottle (cap-side down) in the center of the pan to create a central well. Press the biscuit mixture firmly around the bottle to form an even base. Refrigerate for 15 minutes to allow the base to set.
⏱️ 10 min00
- 5
In a large bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
⏱️ 5 min00
- 6
In a separate cold bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate the cream.
⏱️ 5 min00
- 7
Add the sweetened condensed milk to the cream cheese and whipped cream mixture. Mix with the electric mixer on low speed until fully incorporated and the mixture is light and fluffy.
⏱️ 5 min00
- 8
Remove the springform pan from the refrigerator. Carefully remove the plastic bottle from the center of the biscuit base, leaving a well.
⏱️ 2 min00
- 9
Divide the cream mixture into two equal portions. To one portion, add the Nutella and mix until fully combined and smooth.
⏱️ 5 min00
- 10
Spoon alternating dollops of the plain cream mixture and the Nutella cream mixture into the well of the biscuit base. Use a skewer or knife to gently swirl the two creams together, creating a marbled effect.
⏱️ 10 min00
- 11
Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set.
- 12
Before serving, carefully remove the springform pan sides. Dust the top of the cake with cocoa powder. Garnish with fresh sliced strawberries and mint leaves. Slice and serve cold.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Kinder Nutella Swirl Cake
Ingredients
For the Cake Walls
- 20 Kinder Milk-Slice cakes
For the Biscuit Base
- 12 ounces Petit Beurre biscuits
- 6 ounces butter, melted
For the Cream Filling
- 16 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 cups heavy cream, cold
- 14 ounces sweetened condensed milk
For the Swirl
- 1 cup Nutella
For Garnish
- 1 tablespoon cocoa powder, for dusting, as needed
- 1 cup fresh strawberries, sliced, as needed
- 1/4 cup mint leaves, as needed
Instructions
- 1
Line the bottom of a 9-inch springform pan with parchment paper. Cut each Kinder Milk-Slice cake lengthwise in half. Arrange the halved Kinder cakes vertically around the perimeter of the pan, with the cream side facing inwards, creating a wall.
⏱️ 10 min00 - 2
Place the Petit Beurre biscuits in a food processor and pulse until fine crumbs are formed.
⏱️ 5 min00 - 3
Melt the butter in a small saucepan or microwave. Pour the melted butter over the biscuit crumbs in a medium bowl and mix thoroughly until well combined.
⏱️ 5 min00 - 4
Pour the biscuit and butter mixture into the prepared springform pan, inside the Kinder cake wall. Place an empty plastic bottle (cap-side down) in the center of the pan to create a central well. Press the biscuit mixture firmly around the bottle to form an even base. Refrigerate for 15 minutes to allow the base to set.
⏱️ 10 min00 - 5
In a large bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
⏱️ 5 min00 - 6
In a separate cold bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate the cream.
⏱️ 5 min00 - 7
Add the sweetened condensed milk to the cream cheese and whipped cream mixture. Mix with the electric mixer on low speed until fully incorporated and the mixture is light and fluffy.
⏱️ 5 min00 - 8
Remove the springform pan from the refrigerator. Carefully remove the plastic bottle from the center of the biscuit base, leaving a well.
⏱️ 2 min00 - 9
Divide the cream mixture into two equal portions. To one portion, add the Nutella and mix until fully combined and smooth.
⏱️ 5 min00 - 10
Spoon alternating dollops of the plain cream mixture and the Nutella cream mixture into the well of the biscuit base. Use a skewer or knife to gently swirl the two creams together, creating a marbled effect.
⏱️ 10 min00 - 11
Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set.
- 12
Before serving, carefully remove the springform pan sides. Dust the top of the cake with cocoa powder. Garnish with fresh sliced strawberries and mint leaves. Slice and serve cold.
⏱️ 5 min00