Chocolate hazelnut ice cream cheesecake
- Barney Desmazery
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Serves 12
Easy
Prep: 15 mins
plus overnight freezing, no cook
A star rating of 4.2 out of 5.50 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
- 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
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Nutrition: per serving
- kcal542
- fat33g
- saturates15g
- carbs50g
- sugars42g
- fibre3g
- protein8g
- salt0.5g
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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.
Recipe from Good Food magazine, July 2016
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A star rating of 4.2 out of 5.50 ratings
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