No-Bake Chocolate Hazelnut Cheesecake 🍫
Ingredients:
200g (7 oz) digestive biscuits (or graham crackers)
100g (3.5 oz) unsalted butter, melted
400g (14 oz) cream cheese, softened
100g (3.5 oz) powdered sugar
1 tsp vanilla extract
200g (7 oz) chocolate hazelnut spread (e.g., Nutella)
300ml (1 ¼ cups) heavy cream, whipped
Directions:
Prepare the crust: Crush the digestive biscuits into fine crumbs. Mix with melted butter until well combined. Press the mixture firmly into the base of a 9-inch springform pan. Chill in the fridge for 15 minutes.
Make the filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the chocolate hazelnut spread and mix until fully combined.
Fold in the cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Assemble the cheesecake: Pour the filling over the chilled crust and spread evenly. Smooth the top with a spatula.
Chill: Refrigerate the cheesecake for at least 4 hours or overnight until set.
Serve: Before serving, drizzle with extra chocolate hazelnut spread or sprinkle with chopped hazelnuts for garnish.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 450 per slice | Servings: 10
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