No-bake chocolate hazelnut cheesecake
Whip up a decadent dessert without the fuss and try this choc hazelnut cheesecake. It strikes the perfect balance between creamy and crunchy textures.
No-bake chocolate hazelnut cheesecake. To get started, grease and line a 22cm springform pan. For the biscuit base, process the biscuits in a food processor until finely crushed. Add melted butter and process until well combined. Spread over the base of the pan, pressing down with a flat-bottomed glass. Pop in the fridge to chill. On to the filling. For the whipped cream, whisk the cream with an electric mixer until stiff peaks form. Then, in a clean bowl, beat cream cheese and vanilla for two minutes until smooth. Add icing sugar and beat for another two minutes until smooth. Now beat in the hazelnut spread and melted chocolate. Fold in whipped cream. Spoon the mixture over the biscuit base and smooth the top, then pop in the fridge for 30 minutes. To make the topping, bring cream to a simmer in a small saucepan over medium heat then carefully pour over the chocolate. Wait for two minutes, then stir until the chocolate melts. Let the topping cool slightly then pour evenly over the cheesecake and spread it out with the back of a spoon. Sprinkle with the toasted hazelnuts. Pop back into the fridge for another eight hours or overnight to set. When you're ready to serve the cheesecake, just remove the pan and paper and cut into wedges. This rich, no-bake chocolate hazelnut cheesecake is easy to make and great for entertaining. For more cheesecake inspiration, don't miss our perfect baked New York cheesecake video here.
Note: + Cooling & 8 1/2 hours chilling time
- 2 x 125g pkts Coles Dark Chocolate Chocolatey Moments biscuits
- 55g butter, melted
- 1 cup (250ml) thickened cream
- 750g cream cheese, softened
- 2 tsp vanilla extract
- 1 1/2 cups (240g) icing sugar mixture, sifted
- 400g Coles Crunchy Hazelnut Spread
- 200g dark chocolate, melted, cooled slightly
- 100g dark chocolate, extra, coarsely chopped
- 1/2 cup (125ml) thickened cream, extra
- 150g hazelnuts, toasted, coarsely chopped
Lightly grease and line the base and side of a 22cm (base measurement) springform pan.
Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a flat-bottomed glass to spread and press the biscuit mixture over the base. Place in the fridge to chill.
Use an electric mixer to beat the cream in a bowl until stiff peaks form.
Place the cream cheese and vanilla in a separate bowl. Use a clean electric mixer to beat for 2 mins or until smooth. Add the icing sugar. Beat for a further 2 mins or until smooth. Add the hazelnut spread and melted chocolate. Beat until combined. Fold in the whipped cream. Spoon over the biscuit base in the pan. Place in the fridge for 30 mins.
Place extra chocolate in a heatproof bowl. Place extra cream in a small saucepan. Bring to a simmer over medium heat. Carefully pour cream over chocolate in the bowl. Set aside for 2 mins to stand. Stir until chocolate melts and mixture is well combined. Cool slightly.
Pour the chocolate mixture evenly over the cheesecake. Sprinkle with hazelnuts. Place in the fridge for 8 hours or overnight to set.
Transfer the cheesecake to a serving plate. Cut into wedges to serve.