Chocolate hazelnut ice cream cheesecake

Chocolate hazelnut ice cream cheesecake

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(11 ratings)

Prep: 15 mins plus overnight freezing, no cook


Serves 12

No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal542
  • fat33g
  • saturates15g
  • carbs50g
  • sugars42g
  • fibre3g
  • protein8g
  • salt0.5g
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  • 200g honey nut cornflakes
  • 2 x 400g jars chocolate hazelnut spread
  • 2 x 180g tubs full-fat cream cheese
  • 1 tbsp roasted and chopped hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…


  1. Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.

  2. In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.

  3. Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

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Comments, questions and tips

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5th Jun, 2017
This is THE most delicious and decadent dessert. It is so quick and simple to make and ideal to share after a simple, light meal. It IS rich, so I served it with a dish of unsweetened raspberries (you could use a mix of summer fruit) and everyone came back for more. I used Lidl's own Cream Cheese, and their own version of Nutella, and it worked a treat. It is impressive.
29th Nov, 2016
Delicious! Loved the cornflake base. So easy and quick to make too! My daughter doesn't like hazlenuts so I suggested she make it using one of the other varieties of chocolate spread available in the supermarkets. I used two large tubs of cream cheese to make more filling and it turned out beautifully.
12th Nov, 2016
I did not like this cheesecake at all, fan though I am of Nutella. A little goes a long way...I used a gingerbread biscuit base (based on reviews) which was probably a mistake..the taste of ginger and nutella don't really go together for me. All together too dense and a waste of nutella! sorry!
6th Oct, 2016
this dessert is ammazing. Make twice for friends, it was a huge success. And is so easy to make
16th Sep, 2016
Very simple and tasty. Great to make with kids
20th Aug, 2016
So simple, so tasty, so many calories but who cares. Great to keep in freezer for mid-week guests of for a sweet indulgence after a hard day at work. Will make again definitely.
19th Aug, 2016
Need these the other weekend, very simple and impressive, everyone loved it. It is however very rich. I will certainly make this one again, but I think I will try it with a ginger biscuit base, as I imagine it will compliment it well.
5th Jun, 2017
Someone else posted that they used a ginger biscuit base, which didn't work. I love the crunch underneath the richness, so perhaps use plain cornflakes or even rice crispies....not ginger! And try serving it with unsweetened raspberries, which will give just enough acidity to cut through that rich chocolate....
Dave Boyle's picture
Dave Boyle
13th Aug, 2016
I made this about a month ago and it was delicious, I have just made a second one but this time instead of using honeynut cornflakes I used crunched up ginger biscuits, now that was great even better than the first one. Toatally recommend ginger biscuits if you like them of course. :)
11th Jul, 2016
For such a simple recipe I was happy with this cheesecake. Although it's not out of this world (it is just 4 ingredients!) it made a nice dessert and I definitely would make it again. Quick and easy if you don't have lots of time to make something. It is however very rich and I am glad I halved this recipe and made a smaller cheesecake which I got about 8 slices out of.
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