No-Bake Hazelnut Chocolate Cheesecake
Ingredients
Biscuit Base
cocoa biscuits
200 g
butter (melted)
80 g
Cheesecake Cream
cream cheese
400 g
single cream
200 ml
icing sugar
1 tbsp
vanilla seeds
0.5 bean
Chocolate Ganache
chocolate (chopped)
100 g
single cream
100 ml
butter
10 g
Instructions
Prepare the biscuit base
Blend the cocoa biscuits until fine powder, then mix with melted butter and press firmly into the bottom of a 20–22 cm springform pan.
Make the cheesecake cream
Whip cream cheese with icing sugar and vanilla seeds. Whip single cream to stiff peaks, then gently fold into the cheese mixture.
Assemble the cheesecake
Spread the cheesecake cream evenly over the chilled biscuit base. Refrigerate while preparing the ganache.
Prepare the chocolate ganache
Heat single cream until simmering. Pour over chopped chocolate, let sit 1 minute, then mix until smooth and glossy. Stir in butter.
Finish and chill
Pour the warm ganache over the cheesecake layer. Chill the finished cheesecake in the refrigerator for at least 2 hours before serving.
Original recipe
Storage
Store covered in the refrigerator. Remove from freezer and thaw overnight in fridge before serving.
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