No-bake Chocolate Hazelnut Cheesecake, because we’re just not ready to let summer go. An easy no-bake cheesecake that tastes like a chocolate mousse with some crunch from the cookies and pistachios.
Song of the day: “Roll Away Your Stone” – Mumford and Sons (we simply love this band!)
It was another extremely hot day in Rome and we were invited to spend the Sunday with few close friends in a country house up on the Roman Hills. It was a kind of “potluck” where we would each bring something and enjoy the sunny day outside eating underneath a pergola. We decided to bring two dishes, one savory one sweet, our love for making food and sharing it with people not a mystery to anyone, on either side of the world.
Our choices for the day were: a beautiful and delectable yellow curry coconut chickpea stew (recipe coming soon) and a no-bake chocolate hazelnut cheesecake, because the thought of turning on the oven couldn’t even cross our minds. Those were the days when the average temperatures were always above 40° C, not a drop of rain in the forecast, not a cloud in the sky. So, a cheesecake, and of the no-bake kind, had to be.
We prepared it the day before, crumbling the Digestive cookies and forming the crust with the aid of some melted butter. Then mixing the cream cheese left at room temperature with our choice of chocolate hazelnut spread, which that day fell on the Nocciolata Rigoni, organic and made without milk, a feast for those chocolate lovers (if you can find it, grab one, #nosponsor, just love).
It was ready in no time and we didn’t bother if the top wasn’t perfectly even (I don’t have an offset spatula in my Roman kitchen, so the back of a spoon did the job), then into the fridge it went to rest overnight. Another hot one for us, in Rome, as the temperatures -unfortunately- didn’t cool down even at night. The morning after it was ready to bring to our friends, but before, we had to make the chickpea stew. Loreto had that done in just a short time and after that, we were ready for the half an hour drive to reach our destination.
When we got there, after the initial hugs and kisses with our human and also furry friends, we helped set the table with many wonderful dishes: homegrown tomatoes simply dressed up in Evo oil, salt, and basil to add to toasted bread and make a nice bruschetta; Riso Venere (a variety of black rice typical of the Pianura Padana, in northern Italy) with zucchini and shrimp; our chickpea stew; beef patties, sausages, bread, and radicchio, cooked “alla brace“, that is in that amazing wood fire oven that you see in the picture and that Loreto was tenderly and lovingly attending.
Everything was super delicious and was chowed down until the last crumb and spoonful, with the help of wines and Prosecco, Fanta for the little one, and water. The heat was mitigated by a nice breeze and by the altitude of the place. At dessert time, coffee was made in the espresso coffee machine, a couple more friends joined us and the cheesecake was cut and served. The heat made the No-Bake Chocolate Hazelnut Cheesecake creamier and with a mousse-like consistency, that paired well with the crunch from the Digestive cookies and the crumbled pistachios.
The last pictures were taken in our friends’ cute house, in a rustic and warm living room hosting an old wooden table and a beautiful old wooden cupboard. My friend Laura helped me stage the setting and she took out an aged whiskey bottle. Love the feel of these pictures! I took a couple quick shots (with no tripod as you can see from the unsteady hold) because everybody was waiting for the dessert outside, and the Cheesecake was already feeling the heat.
Among the oohs and ahhs of our friends the No-bake Chocolate Hazelnut Cheesecake was polished and we brought home the empty container. The hazelnut chocolate/cream cheese combination was creamy dreamy, the crumbled cookies and crushed pistachios the perfect balance to the soft texture. It would be awesome served with whipped cream (or whipped coconut cream); it was too hot a day for us, anything whipped would have melted in mere seconds.
Hope you enjoy making this 4 ingredients No-bake Chocolate Hazelnut Cheesecake, it doesn’t necessairily have to be summer to have a no-bake dessert.
Song of the day: “Roll Away Your Stone” – Mumford and Sons (we simply love this band!)Print
For the crust:
- 180 g Digestive biscuits
- 80 g butter
For the filling
- 500 g chocolate hazelnut spread
- 500 g cream cheese, at room temperature
For the topping
- 2 Tbsp crushed pistachios
For the crust:
- Melt the butter in a small pan over low heat, then let it cool.
- Meanwhile add the Digestive biscuits to a food processor and pulse until turned into small crumbs. Place in a bowl.
- Add the melted butter to the crumbled Digestive biscuits and mix well.
- Butter a spring form cake pan of 24 cm in diameter and line the bottom and sides with parchment paper.
- Spread the cookie mixture and press well with a spoon to create the base. Place it in the fridge to rest for 30 minutes or in a freezer for ten minutes.
For the filling:
- In a large bowl add cream cheese then add a tablespoon of chocolate hazelnut spread, then mix well with a whisk or with a spatula.
- When well mixed, add the rest of the chocolate hazelnut spread and continue mixing with the whisk until smooth.
- Take the cake pan from the refrigerator and pour the cream cheese/chocolate mixture over the cookie mixture.
- Level the surface with an offset spatula, cover the cake pan with the plastic wrap and let it cool in the refrigerator for at least 6 hours (or preferably overnight).
- Gently transfer the cheesecake onto a serving dish and decorate with crushed pistachios.
- Serve your cheesecake cold.
The total time includes the setting time overnight.
- Serving Size: 6-8 servings
Nadia, my friend, this recipe is especially for you!Print
Adattata da una ricetta di Giallo Zafferano.
Per la base:
- 180 g biscotti Digestive
- 80 g burro
Per il ripieno:
- 500 g crema di cioccolato e nocciole spalmabile (io ho usato Rigoni)
- 500 g fromaggio fresco spalmabile (io ho usato Philadelphia)
- granella di pistacchi
Per la base:
- Mettete a sciogliere il burro in un pentolino a fuoco bassissimo, poi lasciate intiepidire.
- Mettete i biscotti digestive nel mixer e frullateli fino ad ottenere una polvere.
- Versate la polvere di biscotti in una ciotola, unite il burro fuso e intiepidito e mescolate bene fino ad ottenere un composto sabbioso.
- Imburrate una tortiera con cerniera apribile (diametro 24 cm) e foderatela con la carta forno.
- Versatevi all’interno il composto di biscotti e con l’aiuto di un cucchiaio compattate bene, in modo da formare la base di biscotto.
- Riponete in frigorifero per 30 minuti o in freezer per una decina di minuti.
Per il ripieno:
- In una ciotola versate il formaggio cremoso e aggiungete un cucchiaio di crema di cioccolato e nocciole, quindi amalgamate bene con una frusta o con una spatola.
- A questo punto aggiungete il resto della crema di cioccolato e nocciole e proseguite a mescolare con la frusta fino ad ottenere una crema liscia.
- Riprendete la tortiera dal frigorifero e versate il composto al cioccolato sulla base di biscotti oramai solidificata.
- Livellate bene la superficie con una spatola, copritela con la pellicola e lasciatela rassodare in frigorifero per almeno 6 ore (meglio ancora se una notte intera).
- Trasferite la cheesecake in un piatto da portata e decorate con la granella di pistacchi.
- Servite la vostra cheesecake ben fredda.
Conservate la cheesecake per 3-4 giorni al massimo in frigorifero.
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