Easiest ever chocolate cheesecake

Need a simple party dessert? BBC Good Food's easiest ever chocolate cheesecake is easy to make and only needs a handful of ingredients for a stunning treat

Points to remember: 

  • Put 200g honey nut cornflakes and half a jar (200g) 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.
  • In a separate bowl, beat 2 x 180g tubs of cream cheese until smooth, then fold in the remaining 1½ jars (600g) of chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
  • Remove from the freezer 20-30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with 1 tbsp roasted and chopped hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

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Comments, questions and tips

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29th Nov, 2017
I made this for my granddaughter who absolutely loved it, I thought it would be sickly but I was pleasantly surprised it is absolutely delicious!! So easy to make too and the Crunchie nut cornflakes give it a nice crispness on the base. A recipe to keep definitely.
8th Jun, 2017
Do you leave the cheesecake in the tin when freezing? I would like to freeze for a couple of weeks. Thanks
goodfoodteam's picture
14th Jun, 2017
Thanks for your question. Yes, you can freeze it in the tin.
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