No Bake Chocolate Hazelnut Cheesecake with Cookie Crust
A chilled cheesecake with a chocolate cookie crust, hazelnut cream filling, and chocolate drizzle.
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.
Notes
Substitutions: Use graham crackers in place of the cookies, or pistachios in place of hazelnuts.
Tips: Cool the gelatin before adding it, and slice with a hot knife.
Storage: Refrigerate covered for up to 3 days. Do not freeze.