NO-BAKE HAZELNUT CHEESECAKE

NO-BAKE HAZELNUT CHEESECAKE 🍫✨

Looking for the ultimate crowd-pleasing dessert? This No-Bake Hazelnut Cheesecake is ultra-creamy, rich with chocolate-hazelnut flavor, and topped with whipped cream, melted chocolate, and toasted hazelnuts! 😋👇

⏱️ PREP TIME & SERVINGS

• Prep Time: 20–25 minutes
• Chill Time: 6 hours (or overnight)
• Servings: 8–10 slices

🛒 INGREDIENTS

🍪 The Cookie Crust:

• 2 cups graham cracker crumbs or digestive biscuits (about 200g)

• 1/2 cup (1 stick) unsalted butter, melted

• 1 tbsp cocoa powder or dark brown sugar (optional for extra depth)

🧀 The Hazelnut Cheesecake Filling:

• 24 oz (3 blocks / 680g) cream cheese, room temperature

• 1 cup Nutella or hazelnut chocolate spread

• 1/2 cup powdered sugar (sifted)

• 1 tsp vanilla extract

• 1 cup heavy whipping cream (cold)

• 1/2 cup hazelnut spread / dark chocolate layer (for the bottom swirl layer)

🍨 Topping & Garnish:

• 1 cup heavy cream (whipped with 2 tbsp powdered sugar to stiff peaks)

• 1/3 cup Nutella or melted chocolate (for drizzling)

• 1/2 cup roasted hazelnuts, coarsely chopped

• Crushed cookies/biscuit crumbs

👩‍🍳 INSTRUCTIONS

1. Make the Crust: In a food processor, blend biscuits into fine crumbs. Stir in the melted butter until the mixture feels like wet sand. Press firmly into the bottom of an 8-inch or 9-inch springform pan lined with parchment paper. Freeze or refrigerate while making the filling.

2. Whip the Cream: In a chilled bowl, whip 1 cup of cold heavy cream until stiff peaks form. Set aside in the fridge.

3. Make the Hazelnut Filling: In a large bowl, beat room-temperature cream cheese and powdered sugar until smooth and creamy. Add 1 cup Nutella and vanilla extract, beating until fully incorporated.

4. Fold & Assemble: Gently fold the whipped cream into the hazelnut cream cheese mixture until smooth and fluffy. Optionally spread a thin layer of hazelnut spread on top of the chilled crust first, then spoon the cheesecake filling over top and smooth the surface.

5. Chill: Cover and refrigerate for at least 6 hours, preferably overnight, until set.

6. Decorate & Serve: Once set, remove from the springform pan. Pipe dollops of fresh whipped cream around the border. Drizzle with melted chocolate/Nutella and top with roasted hazelnuts and cookie crumbs!

💡 Pro Tip: Warm your knife under hot water and wipe it dry between cuts for clean, picture-perfect cheesecake slices!