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Overhead shot of nutella tart topped with whipped cream with one slice cut from the tart

No Bake Nutella Tart with Amaretti Cookie Crust

This no-bake nutella tart combines nutella, mascarpone cheese and whipping cream to create a beautiful filling that sits on a delicious amaretti cookie crust. Topped with more whipping cream, it's the perfect dessert that takes no time to make! 

Course Dessert
Cuisine Italian
Keyword no bake cream pie, no bake nutella tart, nutella tart
Prep Time 30 minutes
Resting Time 2 hours
Servings 10 people
Calories 871 kcal

Ingredients

For the Amaretti Cookie Crust:

  • 7 tbsp butter
  • 6 cups amaretti cookies
  • 3/4 tsp salt
  • 1/3 cup brown sugar

For the Nutella Filling:

  • 1/2 cup whipping cream
  • 1 cup nutella
  • 1 1/4 cup mascarpone cheese at room temperature

Whipping Cream to Top Tart With (optional)

  • 1 cup whipping cream
  • 2 tsp sugar
  • 1 tsp vanilla extract
  • 3 tbsp chopped hazelnuts
  • 3 tbsp shaved chocolate

Instructions

  1. In a 9 inch springform pan, criss-cross 2 strips of parchment paper to create tabs. Then cut a circle from the parchment paper and lay it over the strips. This will make it easier to remove the tart from the pan. 

  2. Over medium heat, melt butter in a saucepan. Once melted, remove from heat and set aside.
  3. In a food processor, process the amaretti cookies until they are a fine, crumb-like texture.
  4. In a medium-sized bowl, mix the crushed amaretti cookie crumbs, melted butter, salt, and brown sugar with your hands until all the amaretti are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist.
  5. Press the crumbs evenly and tightly into a springform pan into one layer. Place the pan into the fridge while you make the filling.
  6. With a stand mixer or hand mixer, whip the 1/2 cup of whipping cream until stiff peaks form. Set aside.

  7. In a stand mixer, combine the mascarpone and nutella. Whip until the two are well-blended and a cream-like consistency is reached.

  8. Fold the whipping cream into the nutella-mascarpone cream.

  9. Remove the springform pan from the fridge, and top the crust with the nutella-mascarpone filling.

  10. Place the tart back in the fridge and allow it to firm up for at least 2 hours, or overnight.
  11. Remove it from the fridge, cut into pieces, serve and enjoy!

For the whipped cream topping (optional):

  1. When you're ready to serve the tart, whip the whipping cream, sugar and vanilla extract until stiff peaks form. 

  2. Using a spatula or spoon, spread the whipping cream on to the tart, and sprinkle with chopped hazelnuts and shaved chocolate. 

Recipe Notes

Nutrition Facts
No Bake Nutella Tart with Amaretti Cookie Crust
Amount Per Serving
Calories 871 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 31g 155%
Cholesterol 98mg 33%
Sodium 499mg 21%
Potassium 191mg 5%
Total Carbohydrates 97g 32%
Dietary Fiber 4g 16%
Sugars 81g
Protein 12g 24%
Vitamin A 23.3%
Vitamin C 0.4%
Calcium 10.8%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.