Pan di Stelle cake: photos and videos of the most delicious cheesecake there is!

It is called Pan di Stelle cake or Pan di Stelle cheesecake and it is the richest and tastiest cold dessert around: it is made without cooking, and is the joy of adults and children!

If you think of a recipe that cheers you up when you're down (or one to celebrate a happy moment), this will come to mind: the Pan di Stelle and Nutella cake, a real bomb (in calories and taste). It is a cold and no-bake dessert and for this reason many call it cheesecake, even if the preparation differs a little from traditional recipes.

For cheesecake purists, we have included some mascarpone in our recipe (i.e. the cheese part of this cold cake), but if you want a lighter dessert – so to speak – you can omit it. The other ingredients of this cake are biscuits, Nutella and cream: in short, the calorie count goes up a lot. Reserve this dessert for special occasions and enjoy it once in a while without hesitation!

Here is the recipe for Pan di Stelle cheesecake, with photos, steps and the video recipe !

Preparation of the Pan di Stelle cake (no-cook recipe)

1. Start chopping 100 g of Pan di Stelle with a blender. You must obtain a very fine powder: this way the base will be more compact .

2. In the meantime, melt the butter, then add the two ingredients and mix well.

3. Place the mixture on the bottom of a plumcake mold covered with baking paper. Using a spoon, press down so that it is well compacted. All in all, this is the classic cheesecake base, but the best part of this cold cake is yet to come.

4. Place the base in the fridge and whip the liquid cream with electric whisks; if you have the chance, you can also buy it from the ice cream maker already whipped : the taste of the fresh one is incomparable!

5. Add the mascarpone and incorporate with circular movements from top to bottom . At this point the cream is ready.

6. Take the base out of the fridge and add a first layer of cream.
7. In the meantime, heat a jar of Nutella in a bain-marie so that it is easier to work with.

8. Soak the Pan di Stelle in the milk for a few seconds and arrange them on top of the cream .

9. Continue with the hazelnut cream, but without exaggerating . A thick, full layer would be too much: so create a sort of circular pattern by swirling a spoonful of Nutella. Continue alternating cream, biscuits and Nutella for another layer and then complete with biscuits on top.

10. Now place your cake in the freezer for a few hours, taking care to take it out half an hour before eating it (otherwise it will be impossible to cut), sprinkling a little cocoa powder on top.

There are those who prefer to simply keep it in the fridge and those in the freezer, like an ice cream cake: we prefer the latter option!

Also try all our breakfast cakes , simple and delicious at the same time!

Tips for making Pan di Stelle cheesecake

The advice is to chop the biscuits very well until they are reduced to flour, because, although chopping them coarsely is quicker, irregular pieces would make the base more crumbly and therefore the cake less solid.

The doses refer to a mold of approximately 20/22 cm . If yours is larger, it will be smaller.

If the cream is whipped correctly, the cake should hold up even without the need to add gelatin. You can also add a sheet of gelatine, melting it with a little mascarpone. This step is only useful if you don't store the cake in the freezer: in that case the cold will keep it together .

Did you like it? Then we also leave you all our cheesecake recipes !

storage

Keep the Pan di Stelle cake in the freezer for a maximum of 2-3 days .