Best 5 No Bake Chocolate Hazelnut Cheesecake Recipes
Craving a delectable dessert that combines the rich flavors of chocolate and hazelnut without the hassle of baking? Look no further! Embark on a culinary journey with us as we explore the world of no-bake chocolate hazelnut cheesecake recipes. In this comprehensive guide, we'll unveil the secrets to creating this creamy, decadent dessert that will tantalize your taste buds and leave you yearning for more. Get ready to indulge in a symphony of textures and flavors as we guide you through the process of crafting this no-bake masterpiece.
Here are our top 5 tried and tested recipes!
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
NO-BAKE NUTELLA CHEESECAKE RECIPE BY TASTY
Here's what you need: oreo cookies, butter, chocolate hazelnut spread, cream cheese, whipped topping, whipped cream, chocolate shaving
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush cookies and mix with melted butter.
- Spread mixture over pie pan.
- Refrigerate crust while making filling.
- Mix Nutella, cream cheese, and whipped topping until smooth.
- Spread mixture over pie crust.
- Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
- Enjoy!
Nutrition Facts : Calories 869 calories, Carbohydrate 73 grams, Fat 60 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams
HAZELNUT CHEESECAKE DESSERT
Make this the night before serving, as it needs to refrigerate overnight. Chocolate hazelnut spread can be found near the peanut butter in your grocery store.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan. , In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight.
Nutrition Facts : Calories 393 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 91mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
HAZELNUT ROCHER CHEESECAKE (NO BAKE)
While having a fish and chip lunch I came across this recipe in Business Baking Oct/Nov. '07 and it sounded yummy. Times are estimated and chilling time. For the decoration they did not specify amounts, so I am guessing them.
Provided by ImPat
Categories Cheesecake
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Line a 24cm round springform tin.
- For the base combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts.
- Press into the prepared tin and refridgerate till set.
- For the cheesecake beat the cream cheese, cream, sugar and chocolate hazelnut spread until smooth.
- Beat in the melted chocolate and dissolved gelatine.
- Beat egg whites until soft peaks are formed and then fold into the cream cheese mix.
- Pour mix over chocolate base and chill for 1 to 2 hours or until set.
- To serve remove from pan and drizzle with chocolate and sprinkle with extra hazelnuts, use a sharp knife to cut into wedges.
Nutrition Facts : Calories 827.8, Fat 73, SaturatedFat 38.8, Cholesterol 120.8, Sodium 272, Carbohydrate 46, Fiber 9.8, Sugar 24.2, Protein 15.9
FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS
These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.
Provided by Edd Kimber
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
- Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
- For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
- Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
- Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
- For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
- To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
Tips:
- Use high-quality chocolate and hazelnuts for the best flavor.
- Make sure the cream cheese is at room temperature before using it, so that it is easy to mix.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess crust around the edges.
- Chill the cheesecake for at least 4 hours before serving, or overnight for the best results.
- For a fancier presentation, you can decorate the cheesecake with whipped cream, chocolate shavings, or fresh berries.
Conclusion:
This no-bake chocolate hazelnut cheesecake is a delicious and easy dessert that is perfect for any occasion. It is made with a creamy chocolate filling, a crunchy hazelnut crust, and a rich chocolate ganache topping. The cheesecake is easy to make and can be prepared in advance, making it a great option for busy hosts or hostesses. Whether you are a chocolate lover or a hazelnut fan, you are sure to enjoy this delicious cheesecake.
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