No-bake chocolate hazelnut cheesecake

No-bake chocolate hazelnut cheesecake

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(30 ratings)

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

Easy

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
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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 chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate
    Chocolate

    Chocolate

    chok-o-let

    Chocolate as we know it in pressed

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

Method

  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.

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Comments, questions and tips

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The Boulder's picture
The Boulder
21st Apr, 2018
3.05
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
5.05
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!
caroline93
28th Dec, 2017
5.05
I made this for Christmas and it turned out beautifully, everyone loved it! Thank you for sharing :)
Hurby3005
27th May, 2017
5.05
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
chelle86
28th Apr, 2017
5.05
So easy to make and delicious!
AbiLewis96's picture
AbiLewis96
28th Feb, 2017
4.05
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!
MC1981
1st Sep, 2015
1.05
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.
sunny37
13th Nov, 2015
4.05
Did you whip the cream to soft peaks and then combine cream cheese and cream, should of been firm leaving in fridge over night
thunsley
28th Nov, 2017
It might have been that you didn't use full fat cream cheese.
maryamos1
1st Jan, 2015
5.05
An easy and impressive dessert for the whole family. Used more Ferrero as we all love them.

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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
goodfoodteam
12th Mar, 2018
Thank you for your question. Cream cheese is a mild, soft, spreadable cheese like Philadelphia or equivalent. Hope that helps!
ediand
28th Sep, 2017
How long can I keep the cheescake in the fridge?
goodfoodteam's picture
goodfoodteam
28th Sep, 2017
Thanks for your question. We'd suggest 2 - 3 days.
Juliedavis21
12th Dec, 2016
Can you freeze cheesecake before putting topping on ? Or freeze with topping on ?
goodfoodteam's picture
goodfoodteam
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.
Lauralu11
3rd Dec, 2015
Could this cheesecake be frozen?
goodfoodteam's picture
goodfoodteam
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.
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