No-Bake Chocolate Hazelnut Cheesecake with Toasted Almond Crust
A rich, velvety no-bake cheesecake combining creamy chocolate and hazelnut flavors atop a crunchy toasted almond crust. This american-inspired desserts ready in about 35 minutes layers graham cracker crumbs, toasted sliced almonds, 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 12, 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 1/2 cups graham cracker crumbs
- 1/2 cup toasted sliced almonds
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 cup heavy cream
- 1 cup nutella
- 1 tsp vanilla extract
- 1/4 cup, for garnish chopped hazelnuts
- 1/4 cup, for garnish dark chocolate shavings
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup toasted sliced almonds, and 6 tbsp melted unsalted butter; stir until mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes until fragrant and lightly golden, then remove and cool completely.
- Step 2: In a large mixing bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar until smooth and creamy, about 3 minutes on medium speed. In a separate chilled bowl, whip 1 cup heavy cream until stiff peaks form.
- Step 3: Gently fold 1 cup nutella and 1 tsp vanilla extract into the cream cheese mixture until fully incorporated. Then fold in the whipped cream gently to keep the mixture light and airy.
- Step 4: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Refrigerate for at least 6 hours or overnight until set.
- Step 5: Before serving, garnish the cheesecake with 1/4 cup chopped hazelnuts and 1/4 cup dark chocolate shavings for added texture and flavor.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Cheesecake with Toasted Almond Crust take to make?
Total time is about 35 minutes (25 min prep + 10 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 Toasted Almond Crust?
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 Toasted Almond Crust?
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 Toasted Almond Crust for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Toasted Almond Crust?
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.
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