No-Bake Chocolate Hazelnut Cheesecake

No-Bake Chocolate Hazelnut Cheesecake

servings
12

Ingredients












Cooking Instructions

1

In small bowl, combine chocolate sandwich cookies crumbs and butter. Press crumb mixture firmly on bottom of 10-inch springform pan; Set aside.


2

Pour cream into small saucepan; sprinkle with unflavored gelatin. Let sit for 1 minute. Warm mixture over low heat, stirring constantly, until gelatin is dissolved. Remove from heat; set aside.


3

With electric mixer or stand mixer fitted with paddle attachment, beat cream cheese, sour cream, 1/2 cup chocolate hazelnut spread, sugar and vanilla until smooth and creamy. Gradually beat in gelatin mixture; mix until combined.


4

Pour filling over prepared crust in even, smooth layer. Whisk together remaining 1/4 cup chocolate hazelnut spread and 1 to 2 tablespoons milk. Heat 20 seconds in microwave to melt spread; stir and pour mixture in small mounds over cheesecake. Using a narrow, thin-bladed metal spatula or knife, swirl chocolate hazelnut spread over cheesecake filling. Garnish with chopped hazelnuts, if desired.


5

Cover and refrigerate at least 4 hours or until set. To serve, loosen cheesecake from sides of springform pan with small knife. Remove sides of pan. Cut cake into slices.


Ingredients












Cooking Instructions

1

In small bowl, combine chocolate sandwich cookies crumbs and butter. Press crumb mixture firmly on bottom of 10-inch springform pan; Set aside.


2

Pour cream into small saucepan; sprinkle with unflavored gelatin. Let sit for 1 minute. Warm mixture over low heat, stirring constantly, until gelatin is dissolved. Remove from heat; set aside.


3

With electric mixer or stand mixer fitted with paddle attachment, beat cream cheese, sour cream, 1/2 cup chocolate hazelnut spread, sugar and vanilla until smooth and creamy. Gradually beat in gelatin mixture; mix until combined.


4

Pour filling over prepared crust in even, smooth layer. Whisk together remaining 1/4 cup chocolate hazelnut spread and 1 to 2 tablespoons milk. Heat 20 seconds in microwave to melt spread; stir and pour mixture in small mounds over cheesecake. Using a narrow, thin-bladed metal spatula or knife, swirl chocolate hazelnut spread over cheesecake filling. Garnish with chopped hazelnuts, if desired.


5

Cover and refrigerate at least 4 hours or until set. To serve, loosen cheesecake from sides of springform pan with small knife. Remove sides of pan. Cut cake into slices.


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