No-bake chocolate hazelnut cheesecake

30-60 minutes 800 kcal or less chocolate cheesecake dinner party recipes easy for a crowd indulgent jessica creed make ahead nutella nutella cake nutella cheesecake pudding quick dessert reader recipe

N/A

Source

Ingredients

140g unsalted butter

300g digestive biscuit, 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 spread

25g hazelnuts, roughly chopped

Method

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.

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.

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.