No-Bake Chocolate Crunch Cheesecake with Hazelnuts
A no-bake chocolate cheesecake with a crisp cereal base and a creamy filling studded with hazelnuts and toffee. Make it a day ahead and serve 12.
This no-bake cheesecake pairs a crunchy chocolate cereal base with a rich, mousse-like filling. It uses no oven, so it is a handy dessert for a busy holiday kitchen.
Tips for Success
- Soften the cream cheese on the counter for an hour so the filling is smooth.
- Press the base firmly; a loose base crumbles when you slice.
- Use good-quality chocolate that you enjoy eating, since the flavor is front and center.
- Dip the knife in hot water and wipe it between cuts.
Make-Ahead and Storage
Make it up to 2 days before serving and keep it covered in the fridge. Dust with cocoa and add the nut topping just before slicing so they stay crisp.
Variations
- Use crushed cookies instead of cereal for the base.
- Swap the hazelnuts for almonds or pistachios.
- Add a spoonful of orange zest to the filling for a chocolate-orange flavor.
No-Bake Chocolate Crunch Cheesecake with Hazelnuts
Ingredients
Instructions
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Melt the base chocolates and butter in a microwave-safe bowl in 30-second bursts at medium power, stirring after each. Stop when it is smooth and glossy; overheating makes chocolate grainy.
- Stir the cereal into the chocolate until every piece is coated.
- Press the mixture firmly and evenly into the pan with the bottom of a glass. Refrigerate while you make the filling.
- Melt the filling chocolates the same way, in 30-second bursts, then let them cool until just lukewarm, about 10 minutes.
- Beat the softened cream cheese and the cold cream together with a hand mixer for 2 to 3 minutes, until smooth, thick, and a little fluffy.
- Fold the lukewarm chocolate into the cream cheese mixture with a spatula until it looks like a mousse with no streaks.
- Fold in the hazelnuts and chopped toffee, saving a spoonful of each for the top.
- Spread the filling over the base and smooth the top. Cover and chill at least 4 hours, until firm enough to slice cleanly.
- Run a thin knife around the edge, release the springform ring, and dust the top with cocoa powder through a fine sieve.
- Scatter the saved hazelnuts and toffee on top. Slice with a hot, dry knife.
Frequently Asked Questions
Why did my chocolate cheesecake filling turn lumpy?
The chocolate was probably too hot or the cream cheese too cold. Use room-temperature cream cheese and let the melted chocolate cool to lukewarm before mixing.
Can I use a different pan?
A 9-inch springform is best for neat slices. You can also use a 9-inch pan lined with plastic wrap overhang and lift it out by the wrap.
How long does a no-bake cheesecake last?
It keeps 4 to 5 days in the fridge, covered. Serve it cold, or let it sit out for about 20 minutes for a softer bite.
