No-bake chocolate hazelnut cheesecake

No-bake Chocolate Hazelnut Cheesecake

  • Prep Time: 30 minutes
  • Total Time: 24 hours 30 minutes


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:

  1. Melt the butter in a small pan over low heat, then let it cool.
  2. Meanwhile add the Digestive biscuits to a food processor and pulse until turned into small crumbs. Place in a bowl.
  3. Add the melted butter to the crumbled Digestive biscuits and mix well.
  4. Butter a spring form cake pan of 24 cm in diameter and line the bottom and sides with parchment paper.
  5. 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:

  1. 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.
  2. When well mixed, add the rest of the chocolate hazelnut spread and continue mixing with the whisk until smooth.
  3. Take the cake pan from the refrigerator and pour the cream cheese/chocolate mixture over the cookie mixture.
  4. 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).
  5. Gently transfer the cheesecake onto a serving dish and decorate with crushed pistachios.
  6. Serve your cheesecake cold.


The total time includes the setting time overnight.


  • Serving Size: 6-8 servings
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