No-Bake Chocolate Hazelnut Cheesecake with Toasted Nuts
A rich and silky no-bake cheesecake layered with chocolate hazelnut spread and topped with toasted hazelnuts for a crunchy finish. This american-inspired desserts ready in about 20 minutes layers graham cracker crumbs, melted unsalted butter, softened 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.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp, melted unsalted butter
- 16 oz, softened cream cheese
- 3/4 cup powdered sugar
- 1 cup, cold heavy cream
- 1 cup chocolate hazelnut spread
- 1 tsp vanilla extract
- 1/2 cup, toasted and chopped hazelnuts
Instructions
- 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.
- 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.
- 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.
- Step 4: In a separate chilled bowl, whip 1 cup cold heavy cream on high speed until stiff peaks form, about 3-4 minutes.
- Step 5: Gently fold the whipped cream into the chocolate hazelnut cream cheese mixture using a spatula until no streaks remain.
- 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.
- Step 7: Before serving, sprinkle 1/2 cup toasted and chopped hazelnuts evenly over the top for crunch and garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Cheesecake with Toasted Nuts take to make?
Total time is about 20 minutes (20 min prep + 0 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 Nuts?
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 Nuts?
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 Nuts for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Nuts?
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.
