The BBC Good Food logo
Chocolate hazelnut ice cream cheesecake

Chocolate hazelnut ice cream cheesecake

By
A star rating of 4.4 out of 5.40 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • plus overnight freezing, no cook
  • Easy
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal542
fat33g
saturates15g
carbs50g
sugars42g
fibre3g
protein8g
salt0.5g
Advertisement

Ingredients

  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.40 ratings
Advertisement
Advertisement
Advertisement

Sponsored content