Hazelnut Chocolate Cheesecake
Indulge in the ultimate dessert decadence with this Hazelnut Chocolate Cheesecake—a no-bake masterpiece that combines rich, velvety layers of hazelnut cream and dark chocolate atop a buttery chocolate cookie crust. Perfectly balanced with the nutty crunch of roasted hazelnuts and the lusciousness of hazelnut spread (like Nutella), this cheesecake is as stunning as it is delicious. With minimal preparation and no baking required, it’s an effortlessly impressive centerpiece for gatherings or a cozy treat for chocolate lovers. Each bite delivers a melt-in-your-mouth texture and a symphony of flavors, making this recipe a must-try for cheesecake aficionados seeking their next irresistible creation.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 grams Chocolate sandwich cookies
- 80 grams Unsalted butter
- 500 grams Cream cheese
- 150 grams Granulated sugar
- 150 milliliters Heavy cream
- 200 grams Hazelnut spread (e.g., Nutella)
- 150 grams Dark chocolate
- 50 grams Roasted hazelnuts
- 1 teaspoon Vanilla extract
Instructions
Prepare the crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Melt the unsalted butter and mix it thoroughly with the cookie crumbs until the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom of a 9-inch (23 cm) springform pan, creating an even layer. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy.
Add the heavy cream, hazelnut spread, and vanilla extract to the cream cheese mixture. Continue beating until all ingredients are fully combined and the texture is smooth.
Melt the dark chocolate over a double boiler or in the microwave in 20-30 second intervals, stirring in between until completely smooth.
Divide the filling mixture in half. Stir the melted dark chocolate into one half and leave the other half plain hazelnut-flavored.
Remove the crust from the refrigerator. Pour the chocolate filling onto the crust, spreading it out evenly. Then pour the plain hazelnut filling on top, smoothing it with a spatula to ensure an even layer.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Before serving, chop the roasted hazelnuts and sprinkle them over the top of the cheesecake for garnish. Optional: drizzle with additional hazelnut spread or melted chocolate for extra indulgence.
Carefully release the cheesecake from the springform pan, slice, and serve. Enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 42.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
