No-bake chocolate hazelnut cheesecake
By Good Food
Reader Jessica Creed shares her showy, no-fail chocolate dessert – it’s perfect for entertaining
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Prep:30 mins
Cook:5 mins
plus 6 hrs chilling - Serves 12
- Easy
Nutrition per serving
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kcal 680
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fat 56g
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saturates 32g
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carbs 35g
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sugars 21g
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fibre 1g
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protein 5g
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salt 0.7g
Ingredients
- 140g unsalted butter
- 300g digestive biscuits, 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
- 4 tbsp hazelnut chocolate spreads
- 25g hazelnuts, roughly chopped
Method
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.
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.
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.
