No-Bake Hazelnut Cheesecake With Hazelnut Crumble

This show-stopping treat layers a buttery, crumbly cookie base with a creamy filling that combines the tang of yogurt, the richness of ricotta, and the sweetness of hazelnut cream. The genius lies in its simplicity, while traditional cheesecakes demand precise temperatures, water baths, and nail-biting crack prevention, this rebellious beauty doesn't.

This recipe only asks only for a few minutes of gentle mixing and the willpower to wait while your fridge does all the work. This cake is suitable during the summer for entertaining guests when you'd rather stay cool, or last-minute dinner parties when time is short.

What is a No-Bake Hazelnut Cheesecake?

No-bake cheesecakes represent the brilliant evolution of dessert-making, born from the desire to enjoy cheesecake without the fuss of traditional baking methods. This particular version can be traced to Italian dolci traditions, where ricotta-based desserts have been beloved for centuries.

The technique of using crushed cookies mixed with butter as a base dates back to the 1930s. During this period, bakers discovered that graham crackers, or any crispy cookie combined with melted butter, created the perfect foundation for cream-based desserts. This method eliminates the need for pastry skills while providing a delightful textural contrast to creamy fillings. This style of dessert has become increasingly popular because it's virtually foolproof, no risk of curdling, cracking, or overbaking that can plague traditional cheesecakes.

Pro Tips for The Best No-Bake Hazelnut Cheesecake

• The secret to a perfect no-bake cheesecake lies in achieving the right consistency and ensuring proper setting. Start with room temperature dairy ingredients, as cold ingredients don't blend as smoothly and can result in lumpy filling.
• When crushing cookies, aim for a mixture of fine crumbs and slightly larger pieces. This creates interesting texture in your base rather than a uniform powder.
• If you’re crushing the cookies by hand, place cookies in a sealed plastic bag and crush with a rolling pin.
• The butter-to-cookie ratio is crucial for a base that holds together but isn't greasy. The mixture should feel like wet sand and hold together when squeezed. If it seems too dry, add a bit more melted butter; if too wet, add more cookie crumbs.

Frequently Asked Questions

Can I Use Different Types of Cookies for the Base?

While digestive biscuits or graham crackers are classic choices, you can use chocolate wafers, vanilla cookies, amaretti for extra almond flavor, or even gingersnaps for a spicy kick. Just ensure they're crispy cookies rather than soft ones.

What Can I Use Instead of Hazelnut Cream?

Nutella is the most obvious substitute, or you can use any nut butter, such as almond, peanut, or cashew mixed with a bit of powdered sugar. For a fruit variation, try berry preserves or lemon curd.

Why Is My Cheesecake Too Soft or Won't Set?

This usually happens when the cream is under-whipped or the dairy ingredients are too warm when mixed. Make sure to whip the cream to soft peaks before adding other ingredients, and ensure everything is properly chilled.

How to Store No-Bake Hazelnut Cheesecake

This no-bake cheesecake stores beautifully in the refrigerator. Cover the cake tightly and it will remain fresh for up to 5 days in the refrigerator. If you've already sliced the cake, store pieces individually wrapped or in separate containers to maintain their shape.

How to Make No-Bake Hazelnut Cheesecake

Line a 20cm springform cake pan with parchment paper, making sure it comes up the sides slightly for easy removal later. Crush your cookies with your hands or a food processor until you have a mixture of fine crumbs.

Pour the melted butter over the cookie crumbs and mix thoroughly until the mixture feels like wet sand.

Pour in three-quarters of your cookies into the bottom of your prepared pan, and using the back of a spoon create an even, compact layer. Place both the pan and the reserved crumbs in the refrigerator for 30 minutes to set properly.

While your cookie base chills, start your filling by first whipping the heavy cream. Then, add yogurt, powdered sugar, ricotta cheese and whisk gently until you achieve a smooth cream.

Remove your chilled base from the refrigerator, spread the cream mixture over the cookie base, and top with hazelnut cream. Sprinkle the remaining cookie crumbs evenly over the cheesecake, and refrigerate for at least 1 hour.

When ready to serve, use a sharp knife dipped in warm water and wiped clean between cuts to achieve perfect slices.