No-bake chocolate hazelnut cheesecake

No-bake chocolate hazelnut cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(41 ratings)

Prep: 30 mins Cook: 5 mins plus 6 hrs chilling


Serves 10 - 12

Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining

Nutrition and extra info

Nutrition: per serving (12)

  • kcal680
  • fat56g
  • saturates32g
  • carbs35g
  • sugars21g
  • fibre1g
  • protein5g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 140g unsalted butter
  • 300g digestive biscuit, broken up
  • 500g cream cheese, softened
  • 85g icing sugar
  • 300ml double cream
  • 1 tsp vanilla extract
  • 15 hazelnut chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 4 tbsp hazelnut chocolate spread
  • 25g hazelnuts, roughly chopped


  1. Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.

  2. Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.

  3. Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Tallulah Staccato-Mumba's picture
Tallulah Stacca...
2nd Jun, 2020
I've made this a couple times now and heres some tips. 1. Use jim Jams chocolate hazelnut spread. Its goes to liquid, no spreading needed just leaning the tin to coat the top. Gives a real nice smooth glossy layer. Nutella did not do this and was a real pain to spread. 2. Dont wait 6 hours before putting the chocolate hazelnut coating over the top just pop it in the freezer for a couple hours before doing the spread. Then let it set over night, less to do in morning turns out the same.
Zoe Young's picture
Zoe Young
23rd May, 2020
Only problem is spreading out the nutella. You need far more than the recipe states to cover the whole cheesecake
Brendan McLoughlin's picture
Brendan McLoughlin
26th Dec, 2018
Made this for after Chrismas dinner - it went down a storm. A few notes: - I whipped up the double cream until firm to ensure that it set (definitely needs an overnight chill); - Chopped up about 8 Rochers for the filling. 5 just wasn’t enough to ensure a good distribution; - used an extra 2 tablespoons of the Nutella spread for the topping (any less and I would have struggled to spread it evenenly over the entire cake - even with heating it to make it spreadable). Also - an offset pallet knife is a godsend for this step. It’s not “quick” due to the long setting time required and the double process with having to let it set before heating and pouring on the spread for the top, but the actual mixing & assembly is so easy even the most amateur of bakers could pull off something that looks and tastes amazing.
The Boulder's picture
The Boulder
21st Apr, 2018
Just what I wanted a nice "quick" recipe for a cheesecake. What could be faster than waiting six hours (or overnight) for it to set. Six hours is clearly a new definition of speed Usain bolt famously ran the quickest 100 meters in 9.58 seconds which is just shy of six hours. Tortoises have walked marathons in the time it takes to make this quick cheesecake empires have rose and fell in the quick time it takes to make this cheesecake. Brilliant just the quickest recipe out there. It tasted ok.
Christina JVR
11th Mar, 2018
Made this for mother's day. It was really quick & easy to make and looked very impressive for the effort put in. Tasted really light and not too sweet but I didn't stick to the measurements exactly. I think I used double the amount of cream and used less cream cheese with caster sugar instead of icing sugar. I will definitely do this one again!
28th Dec, 2017
I made this for Christmas and it turned out beautifully, everyone loved it! Thank you for sharing :)
27th May, 2017
I made this last night as a cake for my husbands 40th (He loves Ferror Rocher and Cheesecake) and it was a huge hit. Everyone loved it and the cake looked amazing. The only thing I suggest is double the hazelnut spread and warm in a bowl over hot water (Not heated on the stove in a pan) as mine ended up burning on the stove despite the low heat. I'll definitely make this again! Thank you
28th Apr, 2017
So easy to make and delicious!
AbiLewis96's picture
28th Feb, 2017
wish I could post a picture but this was a beaut my first attempt at making a cheesecake, I mixed the Nutella with lindt mint chocolate spread whilst cheesecake is still in tin and left for another 5/6 hours after I finished uni, I also chopped up the twirl and mint chocolate and added this in the cream cheese filling, I will probably make less filling next time as I think the consistency against the biscuit and chocolate top is too much ( it hasn't fallen out at the sides!) however the outcome was amazing, added crushed hazelnut and chopped twirl pieces on top!
1st Sep, 2015
Do not bother with this cheesecake! It's a waste of cheese and Ferrero! The cake didn't set, although it's stay overnight in the fridge! I took it to work this morning and as soon as I removed the springform rim I saw it already had a bulging belly. When I started to cut through the hazelnut paste, it was a mess. Such a disappointment! I'm not impressed with the taste because you can still taste the savoury cheese, and with the chocolate it didn't go very well.


hybridauth_user 349's picture
hybridauth_user 349
11th Mar, 2018
Hola indican en los ingredientes crema, que sería crema? Muchas gracias
goodfoodteam's picture
12th Mar, 2018
Thank you for your question. Cream cheese is a mild, soft, spreadable cheese like Philadelphia or equivalent. Hope that helps!
28th Sep, 2017
How long can I keep the cheescake in the fridge?
goodfoodteam's picture
28th Sep, 2017
Thanks for your question. We'd suggest 2 - 3 days.
12th Dec, 2016
Can you freeze cheesecake before putting topping on ? Or freeze with topping on ?
goodfoodteam's picture
17th Dec, 2016
We think this dessert is better if it's not frozen. If a recipe is just as good after freezing, we put a blue star above the nutritional information with any additional instructions if applicable. You could freeze for a short time. If so, freeze in the tin before adding the chocolate topping, then top once thawed.
3rd Dec, 2015
Could this cheesecake be frozen?
goodfoodteam's picture
14th Dec, 2015
If only in the freezer for a short time, freeze in the tin before adding the chocolate topping, then top once thawed.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?