Imagine a dessert so decadent, so creamy, and so irresistible that it will make your taste buds dance with pure joy! This no-bake chocolate hazelnut cheesecake is the ultimate shortcut to dessert heaven, promising all the richness of a traditional cheesecake without ever turning on your oven. Perfect for those sweltering summer days or when you're craving something spectacular but don't want to spend hours in the kitchen, this recipe is about to become your new secret weapon of deliciousness.
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 1 cup cream cheese
- 1 cup hazelnut spread
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare a 9-inch springform pan by lightly greasing the sides with butter or cooking spray.
- In a medium mixing bowl, combine the crushed graham crackers with melted butter. Mix thoroughly until the crumbs are completely moistened and can hold together when pressed.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even and compact base. Use the back of a spoon or a flat-bottomed glass to ensure a smooth surface.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Add the hazelnut spread to the cream cheese and mix until fully incorporated and no streaks remain.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese and hazelnut mixture, being careful not to deflate the cream. Mix until just combined.
- Remove the crust from the refrigerator and pour the filling over the graham cracker base, spreading it evenly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, carefully remove the sides of the springform pan.
- Optional: Garnish with additional chopped hazelnuts, chocolate shavings, or a drizzle of melted hazelnut spread before serving.
- Slice and serve chilled. Store any leftovers in the refrigerator for up to 3-4 days.
Tips
- Crust Perfection: When mixing graham cracker crumbs with butter, ensure they're thoroughly combined. The mixture should hold together when pressed, creating a solid base for your cheesecake.
- Cream Cheese Technique: Let your cream cheese come to room temperature before beating. This ensures a smooth, lump-free filling that blends perfectly with the hazelnut spread.
- Whipping Cream Wisdom: When whipping heavy cream, use cold cream and a chilled bowl for the best volume. Stop whipping as soon as stiff peaks form to prevent over-beating.
- Folding Finesse: When incorporating whipped cream into the cream cheese mixture, use a gentle folding motion. This preserves the air in the whipped cream, keeping your cheesecake light and fluffy.
- Chilling is Crucial: Be patient with the chilling time. At least 4 hours (or overnight) ensures your cheesecake sets perfectly and develops maximum flavor.
- Serving Suggestion: For clean, beautiful slices, run your knife under hot water and wipe dry between each cut.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 42g
Protein: 6g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 90mg
