No-bake chocolate hazelnut cheesecake

No-bake chocolate hazelnut cheesecake

No-bake chocolate hazelnut cheesecake

Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining



  • plus 6 hrs chilling
  • Serves 12
  • Easy

Nutrition per serving

  • Calories 680
  • Carbohydrates 35
  • Saturated Fat 32
  • Sugar 21
  • Protein 5
  • Fat 56
  • Fiber 1
  • Salt 0.7

Ingredients

  • 140g unsalted butter

  • 300g digestive biscuits, broken up

  • 500g cream cheese, softened

  • 85g icing sugar

  • 300ml double cream

  • 1 tsp vanilla extract

  • 15 hazelnut chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate

  • 4 tbsp hazelnut chocolate spreads

  • 25g hazelnuts, roughly chopped

Method

  1. Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.

  2. Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.

  3. Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.