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Chocolate hazelnut ice cream cheesecake

No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party

  • Prep: 15 mins
    plus overnight freezing, no cook
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 542
  • Carbohydrates 50
  • Saturated Fat 15
  • Sugar 42
  • Protein 8
  • Fat 33
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 542
  • Carbohydrates 50
  • Saturated Fat 15
  • Sugar 42
  • Protein 8
  • Fat 33
  • Fibre 3
  • Salt 0.5

Ingredients

  • 200g honey nut cornflakes
  • 2 x 400g jars chocolate hazelnut spread
  • 2 x 180g tubs full-fat cream cheese
  • 1 tbsp roasted and chopped hazelnuts

Method

  1. Put the cornflakes and half a jar 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.

  2. In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.

  3. Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

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