Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

No-bake chocolate hazelnut cheesecake

Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining

  • Prep: 30 mins
    Cook: 5 mins
    plus 6 hrs chilling
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 680
  • Carbohydrates 35
  • Saturated Fat 32
  • Sugar 21
  • Protein 5
  • Fat 56
  • Fibre 1
  • Salt 0.7

Nutrition per serving

  • Calories 680
  • Carbohydrates 35
  • Saturated Fat 32
  • Sugar 21
  • Protein 5
  • Fat 56
  • Fibre 1
  • Salt 0.7

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

  1. 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.

  2. 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.

  3. 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.

Suggested recipes from this collection...