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Easy No-Bake Hazelnut Chocolate Cheesecake

A rich and creamy no-bake cheesecake featuring a chocolate cookie crust and a smooth hazelnut chocolate filling.
Print Recipe
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 9 servings
Course: Dessert
Cuisine: Modern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups chocolate sandwich cookies, crushed halal
  • 1/2 cup unsalted butter, melted
Filling
  • 3 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 cup chocolate hazelnut spread halal
  • 1 teaspoon vanilla extract
  • 1/4 cup cold water
  • 2 tablespoons powdered gelatin
Garnish
  • 1/2 cup chopped roasted hazelnuts
  • 1/4 cup chocolate shavings

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Offset spatula

Method
 

Preparation
  1. Combine cookie crumbs and melted butter in a bowl until moistened.
  2. Press crumb mixture firmly into a 9-inch springform pan and refrigerate.
  3. Sprinkle gelatin over cold water and let bloom for 5 minutes.
  4. Beat cream cheese and sugar with an electric mixer until smooth.
  5. Add heavy cream, hazelnut spread, and vanilla, beating until uniform.
  6. Melt the bloomed gelatin gently until liquid.
  7. Slowly pour gelatin into the cream cheese mixture while mixing on low.
  8. Pour filling over the crust and smooth the top with a spatula.
  9. Refrigerate for at least 6 hours until firm.
  10. Release from pan and garnish with hazelnuts and chocolate shavings before serving.

Notes

Store in the refrigerator for up to 5 days or freeze for up to 3 months. Use full-fat cream cheese for best results.