No-Bake Chocolate Hazelnut Cheesecake with Toasted Nuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and silky no-bake cheesecake layered with chocolate hazelnut spread and topped with toasted hazelnuts for a crunchy finish. This American-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, cream cheese 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 450 calories and feeds 8, 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.

Prep: 20 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter, mixing until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan to form the crust; refrigerate while preparing the filling.
  2. Step 2: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Step 3: Add 1 cup chocolate hazelnut spread and 1 tsp vanilla extract to the cream cheese mixture; beat until fully incorporated and uniform in color.
  4. Step 4: In a separate chilled bowl, whip 1 cup cold heavy cream on high speed until stiff peaks form, about 3-4 minutes.
  5. Step 5: Gently fold the whipped cream into the chocolate hazelnut cream cheese mixture using a spatula until no streaks remain.
  6. Step 6: Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight until set.
  7. Step 7: Before serving, sprinkle 1/2 cup toasted and chopped hazelnuts evenly over the top for crunch and garnish.

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