No Bake 4-Ingredient Chocolate Cake with Hazelnut Cream and Biscuits

This No Bake Chocolate Cake is a quick and irresistible dessert made with just four ingredients. Perfect for warm days or when you want a delicious treat without turning on the oven, this cake layers crushed cocoa biscuits, creamy Greek yogurt, and a smooth hazelnut spread. The result is rich, chocolatey, and beautifully satisfying. It’s ideal for last-minute guests, weeknight indulgence, or easy entertaining.

What Is No Bake Chocolate Cake?

No bake chocolate cake is a chilled dessert made without baking. In this version, crushed cocoa biscuits form the base and top layers, held together with Greek yogurt. A generous layer of hazelnut cream is sandwiched between, then the whole cake is set in the fridge and dusted with cocoa powder. It is soft, dense, and full of chocolate flavor, perfect for slicing and serving straight from the refrigerator.

Why Everyone Will Love This Recipe

• Easy and quick with no oven required
• Only four simple ingredients
• Rich chocolate flavor balanced by tangy Greek yogurt
• Great for prepping ahead and refrigerating
• Kid-friendly and freezer-friendly

Pro Tips for the Best Results

1. Use full-fat Greek yogurt for the best consistency
2. Choose high-quality cocoa biscuits for deeper flavor
3. Press each biscuit layer firmly to ensure stability
4. Chill well before slicing for neat, clean cuts
5. Dust with cocoa just before serving to keep the topping fresh

Frequently Asked Questions

Can I use cream cheese instead of Greek yogurt?

Yes, cream cheese will make it richer, though slightly less tangy.

Can I add chopped nuts or chocolate chips?

Absolutely. Fold them into the biscuit mixture or sprinkle over the hazelnut layer.

What size pan should I use?

An 18-centimeter springform pan works best, but any similar-sized round mold will do.

Can I use plain chocolate biscuits?

Yes, any firm cocoa or chocolate-flavored biscuit works well.

How long does it need to chill?

At least 15 minutes, though one hour will yield the firmest texture.

How to Store

Store the no bake chocolate cake in an airtight container in the refrigerator for up to three days. It is best served cold, directly from the fridge, for a firm texture and clean slices.

How to Freeze

Wrap the assembled cake tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to one month. To serve, thaw it in the refrigerator overnight and dust with cocoa powder just before slicing.

How to Make 4-Ingredient No Bake Chocolate Cake

Start by crushing the cocoa biscuits. You can do this by placing them in a food processor and pulsing until you get a fine, sandy texture. Transfer the crushed biscuits to a large mixing bowl.

Add the Greek yogurt to the crushed biscuits and mix well with a spatula or spoon until fully combined. The mixture should hold together when pressed. Divide this mixture into two equal parts.

Line the bottom of an 18-centimeter cake mold with parchment paper. Press one half of the biscuit mixture into the mold, using the back of a spoon to flatten and compact it into an even layer. Carefully remove this base from the mold, keeping the parchment intact, and place it in the refrigerator to chill.

Repeat the process with the second half of the biscuit mixture to form the top layer.

Next, place the first biscuit disk back into the mold and spread the hazelnut cream evenly over the top.

Carefully position the second biscuit disk on top, pressing gently to seal the edges and create a firm layer. Refrigerate the assembled cake for 15 minutes to firm up. Once chilled, transfer the cake to a serving plate and dust the top with cocoa powder.

Slice and serve immediately or keep refrigerated until ready to enjoy.