Chocolate Hazelnut Cheesecake

This dessert is perfect for any occasion worth celebrating. Whether it’s a birthday, anniversary, or just a Friday night treat-yourself session, this cheesecake is so nice, tastes great and is impressive when you bring it to the table.

I made this cheesecake to have for dessert at a family dinner last night, and it was an absolute hit! I was kind of worried because I thought we were going to devour the whole lot and be left with nothing for later. But guess what? Turns out, we’ve got a couple of slices left for tonight!

How it Worked

This recipe is super easy and requires no baking at all. It all comes together really nicely, but I’ve got one important tip for you when it comes to making the base.

Because I made a huge mistake!

Make sure you blend all the biscuits in the food processor until they’re finely crumbed before adding any other ingredients. Turns out if you dump everything in at once, the butter will just clog up the mix and you won’t get a smooth consistency.

And, you’ll be tempted to use the handle of your rubber spatula to push down on those stubborn broken biscuits while the blades are still spinning.

I’m afraid that’s when disaster strikes. Parts of the handle will mysteriously vanish into thin air, leaving you scratching your head and wondering where the heck they went. And after sifting through the entire mix, you’ll finally realise that you’ve ended up with a sad excuse for a mixture – a sad blend of biscuits and rubber that’s not even good enough for the compost heap, let alone feeding to the birds.

It’s time to admit defeat, bin it and start all over again.

Would I Change Anything?

Nope, I wouldn’t change a thing! This Chocolate Hazelnut Cheesecake is honestly one of the best desserts I’ve made—only my pavlova comes close. It was a total showstopper, and everyone loved it. Rich, creamy, with the perfect crunch from the hazelnuts, it was exactly what I was hoping for. No changes needed, just pure satisfaction all around! The only thought I had was maybe adding a few Ferrero Rocher on top, but I’m not sure if it would be a bit too much—what do you think?

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

🍫🌰🍰✨⋆ ₊˚⊹♡𓍢 ✨ ♡🍫🌰🍰

Chocolate Hazelnut Cheesecake

Servings: 6–8
Prep Time: 30 mins
Cook Time: 30 mins
Difficulty: easy
Rating: ★★★★★
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A no-bake cheesecake with a hazelnut and biscuit base, a smooth Nutella cream cheese filling, and a whipped cream topping finished with chocolate chunks and toasted nuts.

𝗧𝗶𝗽: Blend biscuits first before adding other base ingredients for a smooth crumb. Let cream cheese sit at room temp for 30 mins before mixing.

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Chelsea Winter

Ingredients

1 cup hazelnuts
250g plain biscuits
150g soft butter
⅓ cup rolled oats
1 tsp vanilla essence
¼ tsp salt

500g cream cheese
1 cup chocolate hazelnut spread
1½ cups cream

⅓ cup chopped chocolate
Chopped toasted hazelnuts

Directions

Toast the Hazelnuts: To create a hazelnut crust start by toasting the hazelnuts. Simply place them in the oven at 180°C and bake for 8-10 minutes or until fragrant and golden. Quickly remove from the hot roasting dish and rub between a tea towel to remove most of the skins. Set aside 1⁄3 of the hazelnuts for decoration.
Make the Base: Next, place the biscuits into a food processor and blend to a fine crumb. Add the hazelnuts, rolled oats, vanilla, salt and lastly the soft butter. Process until well combined and press into your prepared cake tin. Press down firmly and press out to an even layer.
Prepare the Filling: To create the creamy cheesecake filling start by beating the cream cheese by hand until it is smooth and velvety, just a minute or two should do it. Add the chocolate hazelnut spread and beat either by hand or on a low speed to just combine. Whip the cream to soft peaks and add it to the cream cheese mixture and fold gently until evenly combined. Next, pour the creamy cheesecake filling onto the crust. Use a spatula to gently smooth the filling and create an even layer.
Chill: Keep in the refrigerator for at least 6 hours and before serving, decorate with the topping ingredients.
Decorate: Pile your whipped cream onto the cream cheese filling, then sprinkle with the reserved hazelnuts and chocolate chunks and reserved hazelnuts. Finish with a dusting of cocoa and icing sugar.