Chocolate Hazelnut Cheesecake

Name: Chocolate Hazelnut Cheesecake
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 c. hazelnuts; Kosher salt; 3 1/2 oz. dark chocolate, chopped; 1 c. sweetened condensed milk; 2 tbsp. light corn syrup; 8 oz. cream cheese, at room temperature; 3/4 c. Chocolate-Hazelnut Spread; 1/4 c. confectioners’ sugar; 1 c. whipped cream, plus more for topping; 1 prepared graham cracker crust; Shaved chocolate, for sprinkling

The no-bake cheesecake of our dreams

By The Good Housekeeping Test KitchenPublished: Feb 3, 2021

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Mike Garten

Yields:

6 serving(s)

Total Time:

20 mins

Don't worry about your cheesecake cracking in the oven or dealing with a fussy water bath— this no-bake cheesecake is simply a mixture of cream cheese, chocolate-hazelnut spread, confectioners’ sugar, and whipped cream.

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Ingredients

For the Chocolate-Hazelnut Spread

1 cup hazelnuts
Kosher salt
3 1/2 oz. dark chocolate, chopped
1 cup sweetened condensed milk
2 Tbsp. light corn syrup

For the Chocolate Hazelnut Cheesecake

8 oz. cream cheese, at room temperature
3/4 cup Chocolate-Hazelnut Spread
1/4 cup confectioners’ sugar
1 cup whipped cream, plus more for topping
1 prepared graham cracker crust
Shaved chocolate, for sprinkling

Directions

Make the Chocolate-Hazelnut Spread
1. Step 1Heat oven to 375°F. Place hazelnuts on a rimmed baking sheet and roast for 10 minutes, shaking once or twice. Wrap hot hazelnuts in a kitchen towel and roll vigorously to remove most of the peel; cool completely.
2. Step 2In a food processor, process hazelnuts and 1/2 teaspoon salt until mostly smooth and runny, about 8 minutes, stopping and scraping the side of the bowl occasionally.
3. Step 3In a medium bowl, microwave chocolate in 20-second increments, stirring after each until melted, then stir in condensed milk and corn syrup. Add the chocolate mixture to pureed hazelnuts; pulse until just combined. Makes about 2 cups. Store in airtight container at room temperature for up to 2 weeks.
Make the Chocolate Hazelnut Cheesecake
1. Step 1In a large bowl, with mixer on high speed, beat the cream cheese, Chocolate-Hazelnut Spread and confectioners’ sugar until smooth. Fold in whipped cream.
2. Step 2Transfer filling to crust and refrigerate at least 4 hours or up to 1 day. To serve, dollop additional whipped cream on top of the pie and sprinkle with shaved chocolate.