Chocolate Hazelnut Cheesecake

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chocolate hazelnut cheesecake

Mike Garten

Don’t worry about your cheesecake cracking in the oven or dealing with a fussy water bath— this no-bake cheesecake is simply a mixture of cream cheese, chocolate-hazelnut spread, confectioners’ sugar, and whipped cream.

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Yields: 6 servings

Total Time: 0 hours 20 mins

For the Chocolate-Hazelnut Spread

1 c.


Kosher salt

3 1/2 oz.

dark chocolate, chopped

1 c.

sweetened condensed milk

2 tbsp.

light corn syrup

For the Chocolate Hazelnut Cheesecake

8 oz.

cream cheese, at room temperature

3/4 c.

Chocolate-Hazelnut Spread

1/4 c.

confectioners’ sugar

1 c.

whipped cream, plus more for topping


prepared graham cracker crust

Shaved chocolate, for sprinkling

Make the Chocolate-Hazelnut Spread

  1. Heat oven to 375°F. Place hazelnuts on a rimmed baking sheet and roast for 10 minutes, shaking once or twice. Wrap hot hazelnuts in a kitchen towel and roll vigorously to remove most of the peel; cool completely.
  2. In a food processor, process hazelnuts and 1/2 teaspoon salt until mostly smooth and runny, about 8 minutes, stopping and scraping the side of the bowl occasionally.
  3. In a medium bowl, microwave chocolate in 20-second increments, stirring after each until melted, then stir in condensed milk and corn syrup. Add the chocolate mixture to pureed hazelnuts; pulse until just combined. Makes about 2 cups. Store in airtight container at room temperature for up to 2 weeks.

Make the Chocolate Hazelnut Cheesecake

  1. In a large bowl, with mixer on high speed, beat the cream cheese, Chocolate-Hazelnut Spread and confectioners’ sugar until smooth. Fold in whipped cream.
  2. Transfer filling to crust and refrigerate at least 4 hours or up to 1 day. To serve, dollop additional whipped cream on top of the pie and sprinkle with shaved chocolate.

NUTRITIONAL INFORMATION (per serving): About 655 calories, 47 g fat (22 g saturated), 9 g protein, 385 mg sodium, 53 g carbohydrates, 3 g fiber

Did you make this recipe? Comment below!

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