No-Bake Chocolate Hazelnut Cheesecake with Espresso Glaze
A rich no-bake cheesecake featuring a hazelnut crust and topped with a glossy espresso-infused chocolate glaze. This american-inspired desserts ready in about 28 minutes layers hazelnuts, graham cracker crumbs, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup hazelnuts
- 1 cup graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 6 oz dark chocolate (70%), chopped
- 1/4 cup espresso, brewed
Instructions
- Step 1: Preheat oven to 350°F. Spread 1 cup hazelnuts on a baking sheet and toast for 8 minutes until fragrant and golden; cool slightly, then pulse in a food processor with 1 cup graham cracker crumbs until finely ground. Transfer mixture to a bowl and stir in 6 tbsp melted unsalted butter until combined. Press evenly into the bottom of a 9-inch springform pan and chill in the refrigerator.
- Step 2: Using a mixer, beat 16 oz softened cream cheese with 3/4 cup powdered sugar until smooth and fluffy, about 3 minutes. In a separate bowl, whip 1 cup heavy cream with 1 tsp vanilla extract to stiff peaks, then fold gently into the cream cheese mixture. Spread this filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours to set.
- Step 3: To make the espresso glaze, melt 6 oz chopped dark chocolate gently in a heatproof bowl over simmering water. Stir in 1/4 cup brewed espresso until glossy and smooth. Pour the glaze over the chilled cheesecake, spreading evenly. Return to fridge for 30 minutes before serving to allow the glaze to firm up.
Equipment for this recipe
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Frequently asked questions
How long does No-Bake Chocolate Hazelnut Cheesecake with Espresso Glaze take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hazelnut Cheesecake with Espresso Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hazelnut Cheesecake with Espresso Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hazelnut Cheesecake with Espresso Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hazelnut Cheesecake with Espresso Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
