No-bake chocolate hazelnut cheesecake

No-bake chocolate hazelnut cheesecake

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(19 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-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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Abi96
28th Feb, 2017
3.8
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
0.05
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
3.8
Did you whip the cream to soft peaks and then combine cream cheese and cream, should of been firm leaving in fridge over night
maryamos1
1st Jan, 2015
5.05
An easy and impressive dessert for the whole family. Used more Ferrero as we all love them.
gigi90
1st Oct, 2014
5.05
Great taste, so easy and everyone loved it! I agree tho, spreading the nutella is a bit tricky!
clare cook
14th Jun, 2014
We love this recipe, have made it 4 times now and its a winner every time! If you don't have any Ferrero Rocher (or just want to keep the cost down) use a bar of hazelnut chocolate, chopped, stir it into the cream and cheese mixture.
SunshineLady
23rd May, 2014
5.05
This is really easy to make and tastes AMAZING!!
momshakespeare
23rd May, 2014
2.55
I thought this looked great and sounded easy and I was right, it was both. I loved the ingenuity of using Nutella and store bought sweets / decorations to give it a quick and easy edge. However, I wasn't a big fan of the taste of the no-bake cheesecake layer. It was a little heavy and tasted too much of cream cheese. Definitely the easiest cheesecake I have ever made but I think I will stick to the oven baked variety. Having said that the Malt Chocolate Cheesecake is pretty good for a no-bake version.
TaraLazet88
18th May, 2014
Got mixed reviews and personally I didn't like it as much as I expected. The cheesecake is very heavy, more than other cheesecakes I've tried and I found the cream cheese a bit bland. Spreading the nuttella was also a bit of a pain, despite melting it.
amul
17th May, 2014
Well done Jesssica! This cheesecake caused a mini riot in my house last weekend! . It is a really lovely recipe and looks fantastic. A word or warning - make sure you have enough Ferrero to go around (hence the riot) A definite 5 stars.

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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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