No-bake chocolate hazelnut cheesecake



  • 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 Ferrero Rocher, 5 roughly chopped, remainder reserved, to decorate
  • 4 tbsp hazelnut chocolate spreads
  • 25g hazelnuts, roughly chopped

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.





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1 comment

  1. dina 6 June 2014 at 15:56 Reply

    it looks wonderful!

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