Hazelnuts release 40% more flavor when toasted at exactly 350°F for 12 minutes—most recipes undercook them.
Chocolate Hazelnut Cheesecake
Indulge in a heavenly no-bake chocolate hazelnut cheesecake that’s as easy as it is irresistible! Featuring a crunchy cookie crust and rich layers of creamy chocolate and nutty hazelnut goodness, this dessert is perfect for any occasion. Whip it up in no time and impress your friends with this decadent treat that truly satisfies your sweet cravings!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 50 grams of melted butter (3.5 tbsp)
- 250 grams of a chocolate and cream cookie (8.82 oz)Oreo or generic dollar store branded cookie
- 300 grams of room temperature cream cheese (10.6 oz)
- 150 grams of heavy whipping cream (5.29 oz)
📦Other(1)
- 200 grams of hazelnut spread (7.06 oz)
👨🍳 Instructions
- 1
For the crust, mix the chocolate and cream cookie crumbs with melted butter until it resembles wet sand. Place the crust in the freezer.
- 2
In a bowl, mix hazelnut spread and room temperature cream cheese without mixing it too much. In a separate bowl, whip heavy whipping cream until soft peaks form.
- 3
Fold the whipped cream into the hazelnut spread mixture gently. Pour the filling into the crust.
- 4
Freeze for about four hours before serving.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters for 15 minutes before whipping cream because fat globules stabilize better at 35-40°F, creating more stable peaks that won't deflate when folded.technique35-40°F
- ✓Mix cream cheese and hazelnut spread for exactly 30-45 seconds to avoid overworking - excessive mixing breaks down the protein structure and creates a grainy texture instead of smooth.timing30-45 seconds
- ✓Add 1 tablespoon of powdered sugar per cup of heavy cream when whipping because it contains cornstarch that acts as a stabilizer, preventing weeping for up to 24 hours.ingredient1 tbsp per cup
- ✓Press your crust with a flat-bottomed measuring cup to achieve uniform 1/4-inch thickness - uneven thickness causes cracking during temperature changes from freezer to serving.equipment1/4-inch thickness
- ✓Freeze the crust for minimum 30 minutes before adding filling because the butter needs to solidify completely at 32°F to prevent the filling from making it soggy.timing30 minutes at 32°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Hazelnuts release 40% more flavor when toasted at exactly 350°F for 12 minutes—most recipes undercook them.
Chocolate Hazelnut Cheesecake
Indulge in a heavenly no-bake chocolate hazelnut cheesecake that’s as easy as it is irresistible! Featuring a crunchy cookie crust and rich layers of creamy chocolate and nutty hazelnut goodness, this dessert is perfect for any occasion. Whip it up in no time and impress your friends with this decadent treat that truly satisfies your sweet cravings!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 50 grams of melted butter (3.5 tbsp)
- 250 grams of a chocolate and cream cookie (8.82 oz)Oreo or generic dollar store branded cookie
- 300 grams of room temperature cream cheese (10.6 oz)
- 150 grams of heavy whipping cream (5.29 oz)
📦Other(1)
- 200 grams of hazelnut spread (7.06 oz)
👨🍳 Instructions
- 1
For the crust, mix the chocolate and cream cookie crumbs with melted butter until it resembles wet sand. Place the crust in the freezer.
- 2
In a bowl, mix hazelnut spread and room temperature cream cheese without mixing it too much. In a separate bowl, whip heavy whipping cream until soft peaks form.
- 3
Fold the whipped cream into the hazelnut spread mixture gently. Pour the filling into the crust.
- 4
Freeze for about four hours before serving.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters for 15 minutes before whipping cream because fat globules stabilize better at 35-40°F, creating more stable peaks that won't deflate when folded.technique35-40°F
- ✓Mix cream cheese and hazelnut spread for exactly 30-45 seconds to avoid overworking - excessive mixing breaks down the protein structure and creates a grainy texture instead of smooth.timing30-45 seconds
- ✓Add 1 tablespoon of powdered sugar per cup of heavy cream when whipping because it contains cornstarch that acts as a stabilizer, preventing weeping for up to 24 hours.ingredient1 tbsp per cup
- ✓Press your crust with a flat-bottomed measuring cup to achieve uniform 1/4-inch thickness - uneven thickness causes cracking during temperature changes from freezer to serving.equipment1/4-inch thickness
- ✓Freeze the crust for minimum 30 minutes before adding filling because the butter needs to solidify completely at 32°F to prevent the filling from making it soggy.timing30 minutes at 32°F