This no bake chocolate hazelnut cheesecake pairs a crunchy cookie crust with a silky, mousse like filling made from cream cheese, whipped cream, and a generous amount of chocolate hazelnut spread.
There is no oven involved, only a little gelatin to help the filling set into clean slices. It is a make ahead dessert that suits birthdays, potlucks, and weekend dinners alike.
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Why This No Bake Chocolate Hazelnut Cheesecake Recipe Works
Gelatin gives the filling enough structure to slice cleanly while keeping the texture soft and creamy instead of stiff.
Folding in whipped cream keeps the filling light, so the richness of the hazelnut spread does not feel heavy.
A crushed chocolate cookie crust needs only melted butter to bind, which saves time and adds deep cocoa flavor.
Ingredients for No Bake Chocolate Hazelnut Cheesecake
- 7 oz chocolate sandwich cookies, about 20 cookies
- 4 tbsp unsalted butter, melted
- 3 tsp unflavored gelatin powder
- 1/4 cup cold water
- 1 lb cream cheese, softened, block style
- 1/2 cup powdered sugar
- 1 cup chocolate hazelnut spread
- 1 cup cold heavy cream, for the filling
- 1/2 cup cold heavy cream, for whipping
- 1/4 cup dark chocolate chips
- 1/4 cup chopped toasted hazelnuts
- 1/4 cup chocolate hazelnut spread, warmed for drizzling
Cookie crust. Chocolate sandwich cookies include the cream center, so you only need a little butter to hold the crumbs together.
Gelatin. Sprinkle it over cold water and let it soften before warming so it dissolves without clumps.
Cream cheese. Block style cream cheese gives a firmer set than the spreadable kind.
Hazelnut spread. It supplies sweetness, chocolate flavor, and nutty depth, so you only need a little powdered sugar on top of it.
Toasted hazelnuts. Toasting brings out their flavor and adds crunch against the creamy filling.
How to Make No Bake Chocolate Hazelnut Cheesecake
1. Line the pan Butter the base of an 8 inch springform pan, press a sheet of parchment over it, then clip the sides on and line them with a strip of parchment.
2. Make the crust Pulse the cookies into fine crumbs, mix with the melted butter, and press firmly into the bottom of the pan. Chill while you make the filling.
3. Soften the gelatin Sprinkle the gelatin over the cold water and let it stand for 5 minutes. Warm it gently until it dissolves, then let it cool slightly. Do not let it boil.
4. Beat the base Beat the cream cheese and powdered sugar until completely smooth, then beat in 1 cup of the hazelnut spread.
5. Whip the cream Whip 1 cup of the cream to stiff peaks, then fold it into the cream cheese mixture in two additions.
6. Add the gelatin Stir in the cooled gelatin quickly until no streaks remain, then pour the filling over the crust and smooth the top.
7. Chill Refrigerate for at least 4 hours, until the center is firm.
8. Decorate Whip the remaining cream, pipe dollops on top, drizzle with the warmed spread, and scatter the chocolate chips and hazelnuts over the surface.
How to Serve No Bake Chocolate Hazelnut Cheesecake
Run a thin knife around the edge, release the springform, and slice with a knife dipped in hot water between cuts. Serve it beside a lighter dessert such as a fruity mango cheesecake or cut it into squares next to a berry cheesecake slab for a party. A drizzle of silky chocolate ganache makes it even richer, while a glass of strawberry blueberry kefir smoothie balances the sweetness.
How to Store and Reheat No Bake Chocolate Hazelnut Cheesecake
Cover and refrigerate the cheesecake for up to 3 days. Keep it chilled until just before serving, and return leftovers to the fridge within 2 hours. Freezing is not recommended, because gelatin set fillings can turn watery and grainy after thawing. Add fresh whipped cream and chopped nuts on the day you serve it for the best texture.
Tips and Variations for No Bake Chocolate Hazelnut Cheesecake
Soften the cream cheese. Cold cream cheese leaves lumps, so leave it out until it is soft but still cool.
Cool the gelatin. Hot gelatin can melt the whipped cream, so let it cool until barely warm before stirring it in.
Warm the spread. Microwave the drizzle in 10 second bursts so it flows easily without scorching.
Press the crust firmly. Use the bottom of a measuring cup to pack the crumbs so the base slices cleanly.
Chill thoroughly. Allow the full chill time, or overnight, for clean slices.
Use a hot knife. Dip the blade in hot water and wipe it dry between slices.
Switch the crust. Try crushed shortbread or graham crackers in place of the chocolate cookies.
Food safety. For general guidance on keeping dairy desserts chilled and safe, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About No Bake Chocolate Hazelnut Cheesecake
Can I make a no bake chocolate hazelnut cheesecake without gelatin?
Gelatin gives the cleanest slices. Without it the filling is much softer and works better as a spoonable dessert in cups.
How far ahead can I make a no bake chocolate hazelnut cheesecake?
It keeps well for up to 2 days before serving. Add the topping on the day you serve it.
Why is my no bake chocolate hazelnut cheesecake runny?
The gelatin may not have dissolved fully, or the filling was not chilled long enough. Give it more time in the fridge.
Can I use a different crust?
Yes, graham crackers or shortbread crumbs work with the same amount of butter.
Can I use a different nut?
Chopped pistachios or almonds work well in place of hazelnuts.
No Bake Chocolate Hazelnut Cheesecake with Cookie Crust
Equipment
- 8 inch springform pan
- Parchment paper
- Electric mixer
- Small saucepan
Ingredients
Main Ingredients
- 7 oz chocolate sandwich cookies about 20 cookies, for the crust
- 4 tbsp unsalted butter melted, for the crust
- 3 tsp unflavored gelatin powder for the filling
- ¼ cup cold water for the gelatin
- 1 lb cream cheese softened, block style
- ½ cup powdered sugar for the filling
- 1 cup chocolate hazelnut spread for the filling
- 1 cup heavy cream cold, whipped and folded into the filling
- ½ cup heavy cream cold, whipped for the topping
- ¼ cup dark chocolate chips for the topping
- ¼ cup chopped hazelnuts toasted, for the topping
- ¼ cup chocolate hazelnut spread warmed, for drizzling
Instructions
Cooking
- Make the crust. Mix the cookie crumbs with the butter and press into the bottom of a lined 8 inch springform pan.
- Bloom the gelatin. Soften the gelatin in cold water for 5 minutes, warm it gently until clear, and let it cool.
- Mix the filling. Beat the cream cheese, powdered sugar, and spread until smooth, then fold in the whipped cream.
- Set the cheesecake. Stir in the gelatin, pour over the crust, smooth the top, and chill for 4 hours.
- Finish. Top with whipped cream, drizzle with the warm spread, and sprinkle on the chocolate chips and hazelnuts.
