Looking for a show-stopping dessert that combines rich, creamy textures with a unique, nutty flavor? Hazelnut Cheesecake is the answer! This no-bake cheesecake is not only easy to make but also has a perfect balance of sweetness and nuttiness, thanks to the decadent hazelnut spread and crunchy hazelnut crust. Whether you’re serving it for a holiday gathering or simply as a weekend treat, this cheesecake is bound to impress.
Why Everyone Will Love This Recipe
- Rich and creamy: The mascarpone and cream cheese filling creates a melt-in-your-mouth experience, perfectly complemented by the smooth hazelnut spread.
- Easy no-bake dessert: No oven required! Simply chill the cheesecake and let the magic happen.
- Nutty crunch: A deliciously crunchy base made with cocoa biscuits and toasted hazelnuts gives every bite a satisfying texture.
- Versatile topping: Decorate with extra hazelnut spread and hazelnuts, or get creative with other toppings like chocolate shavings or a drizzle of caramel.
What Is Hazelnut Cheesecake?
Hazelnut Cheesecake is a creamy, indulgent dessert that blends the velvety richness of mascarpone and cream cheese with the irresistible flavors of hazelnut spread. The base is made from a crunchy mixture of cocoa biscuits and toasted hazelnuts, giving it a deep, nutty flavor. Unlike traditional baked cheesecakes, this version sets in the fridge, making it a quick and easy option for dessert lovers. The result is a cheesecake with the perfect balance of sweet and savory, with a texture that's both rich and airy.
Cooking Tips for the Best Hazelnut Cheesecake
- Don’t skip the chilling: Let the cheesecake set for at least 5 hours. The longer it chills, the better the texture will be.
- Ensure the gelatin dissolves completely: If the gelatin is not fully dissolved, it could affect the texture, so make sure it’s incorporated well.
- Toast the hazelnuts: For a more intense hazelnut flavor, toast the nuts in a dry pan before blending them into the crust.
- Optional flavor twist: Add a splash of vanilla extract or a pinch of sea salt to the filling for an added depth of flavor.
Frequently Asked Questions
Can I use a different type of nut for the crust?
Yes, almonds or walnuts are great alternatives to hazelnuts for the crust. Just be sure to adjust the flavor based on the nuts you use.
Do I need to bake the cheesecake?
No! This is a no-bake cheesecake, making it incredibly easy to prepare. The fridge will do all the work for you.
Can I make this cheesecake ahead of time?
Absolutely! Hazelnut Cheesecake is perfect for making in advance. It will stay fresh in the fridge for up to 3 days. Just be sure to keep it covered to maintain its texture.
What if I don’t have gelatin?
Gelatin helps the cheesecake set. If you don’t have gelatin, you can try agar-agar, a plant-based alternative, or look for a no-bake cheesecake mix that uses other setting agents.
Can I use whipped cream instead of heavy cream?
Whipping cream is essential for the texture, but if you want a lighter version, you could replace some of the heavy cream with Greek yogurt or sour cream.
How to Store
Store your Hazelnut Cheesecake in an airtight container in the refrigerator for up to 3 days. To keep it fresh, it’s best to cover it with plastic wrap or foil. Refrain from storing it at room temperature, as it needs to stay cool to maintain its structure.
How to Freeze
To freeze, allow the cheesecake to set completely in the fridge. Then, carefully wrap it in plastic wrap and foil to prevent freezer burn. It will last up to 2 months in the freezer. When you’re ready to enjoy it, allow it to thaw overnight in the fridge before serving.
Ingredients
How to Make Hazelnut Cheesecake
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In a food processor, blend the cocoa biscuits and toasted hazelnuts until finely ground. Add the melted butter and mix until combined. Press the mixture into the bottom of a 22 cm (9-inch) cake pan. Smooth it with a spoon and refrigerate for 20 minutes.
In a food processor, blend the cocoa biscuits and toasted hazelnuts until finely ground. Add the melted butter and mix until combined. Press the mixture into the bottom of a 22 cm (9-inch) cake pan. Smooth it with a spoon and refrigerate for 20 minutes.
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In a small bowl, add the gelatin powder and cover it with water. Let it sit for 10 minutes to bloom.
In a small bowl, add the gelatin powder and cover it with water. Let it sit for 10 minutes to bloom.
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Use an electric mixer to whip the heavy cream until it reaches a semi-whipped consistency. Set it aside.
Use an electric mixer to whip the heavy cream until it reaches a semi-whipped consistency. Set it aside.
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In another bowl, combine the mascarpone, cream cheese, powdered sugar, and hazelnut spread. Mix with an electric mixer until smooth.
In another bowl, combine the mascarpone, cream cheese, powdered sugar, and hazelnut spread. Mix with an electric mixer until smooth.
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Gently heat the gelatin mixture in the microwave or on the stovetop until dissolved. Add it to the mascarpone mixture and beat until fully combined.
Gently heat the gelatin mixture in the microwave or on the stovetop until dissolved. Add it to the mascarpone mixture and beat until fully combined.
Carefully fold the whipped cream into the filling using a spatula to maintain the light, airy texture.
Carefully fold the whipped cream into the filling using a spatula to maintain the light, airy texture.
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Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula and refrigerate for 5 hours or until fully set.
Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula and refrigerate for 5 hours or until fully set.
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Once the cheesecake has set, transfer it to a serving dish and decorate with a drizzle of hazelnut spread and whole hazelnuts. Slice and enjoy!
Once the cheesecake has set, transfer it to a serving dish and decorate with a drizzle of hazelnut spread and whole hazelnuts. Slice and enjoy!
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