Name: No-bake chocolate hazelnut cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 12
Ingredients: 140g unsalted butter; 300g digestive biscuit broken up; 500g cream cheese softened; 85g icing sugar; 300ml double cream; 1 tsp vanilla extract; 15 hazelnut chocolates 5 roughly chopped, remainder reserved, to decorate; 4 tbsp hazelnut chocolate spread; 25g hazelnuts roughly chopped

Home
Recipes
No-bake chocolate hazelnut cheesecake

No-bake chocolate hazelnut cheesecake

Good Food team

Save recipe

Serves 10 - 12

Easy

Prep: 30 mins

Cook: 5 mins

plus 6 hrs chilling

A star rating of 4.5 out of 5.56 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sizzling steak with shallot marinade

A star rating of 3.5 out of 5.6 ratings

Lamb & dauphinoise hotpot

A star rating of 4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

140g unsalted butter
300g digestive biscuit

broken up
500g cream cheese

softened
85g icing sugar
300ml double cream
1 tsp vanilla extract
15 hazelnut chocolates

5 roughly chopped, remainder reserved, to decorate
4 tbsp hazelnut chocolate spread
25g hazelnuts

roughly chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (12)

kcal680
fat56g
saturates32g
carbs35g
sugars21g
fibre1g
protein5g
salt0.7g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.56 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now