Heavenly Hazelnut Cheesecake
Submitted by mixtogether
A no-bake chocolate hazelnut cheesecake: a buttery cookie crumb base under a creamy, gelatin-set filling swirled with choc-hazelnut spread and cookie pieces, dusted with cocoa. No oven required, just chill and serve.
YIELD
10 servingsPREP
10 minCOOK
3⅔ hrsREADY
4 hrsAll the chocolate-hazelnut indulgence of your favorite spread, set into a cool, creamy cheesecake, and not an oven in sight. This one sets in the fridge with a little gelatin, which makes it a lifesaver for warm-weather holidays when you don’t want to turn on the heat.
The base is a simple cookie crumb crust, pressed firm and chilled. The filling whips together from cream cheese, softly whipped cream, and a generous fold of choc-hazelnut spread, with broken cookie pieces stirred through for little pockets of crunch.
One detail makes or breaks it. The dissolved gelatine and the cream cheese mixture need to be at the same temperature when you combine them, otherwise the gelatine seizes into stringy lumps instead of setting smooth.
A few hours to chill and a dusting of cocoa, and it’s ready to slice.
Pro Tips
- Bring the gelatine and cream cheese mixture to the same temperature before combining. Cold cream cheese will shock warm gelatine into rubbery threads.
- Whip the cream only to soft peaks before folding it in, so the filling stays light and mousse-like.
- Press the crumb base firmly and chill it until solid before adding the filling, or it’ll crumble when you slice.
- Give it the full 3 to 4 hours to set. Rushed slices will slump and slide.
Variations
- Fold in chopped toasted hazelnuts for extra crunch and a deeper nutty flavor.
- Top with chocolate shavings, a drizzle of melted choc-hazelnut spread, or fresh raspberries instead of cocoa.
Ingredients
Directions
Grease a 20cm round springform pan.
Place half the cookies in a food processor.
Process until fine crumbs. Add melted butter.
Process to combine.
Using your fingertips, press biscuit mixture over base of prepared pan.
Refrigerate for 30 minutes or until firm.
Pour boiling water into a jug.
Sprinkle over gelatine.
Using a fork, whisk until gelatine is dissolved.
Set aside to cool slightly.
Break remaining cookies into small pieces. Set aside.
Using an electric mixer, beat cream in a small bowl until soft peaks form.
Beat cream cheese and sugar in a large bowl until smooth.
Stir gelatine mixture through cream cheese mixture to combine.
Fold through cream, cookie pieces and choc-hazelnut spread. Spoon over base.
Smooth surface. Cover. Refrigerate for 3 to 4 hours or until set. Sprinkle with cocoa. Serve.
Notes & tips
When combining dissolved gelatine and the cream cheese mixture, make sure both are at the same temperature, to prevent lumps from forming.
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