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No-Bake Chocolate Hazelnut Cheesecake

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No-Bake Chocolate Hazelnut Cheesecake is a very easy to make no-bake cheesecake. It has both the richness of hazelnuts combined with the creamy smooth taste of chocolate. It is wonderful cheesecake served anytime and you will not be disappointed.


No-Bake Chocolate Hazelnut Cheesecake Recipe

INGREDIENTS:

CRUST:

220g package of chocolate hazelnut cookies

60g butter, melted

FILLING:

1/4 cup boiling water

3 tsp gelatine powder

300ml heavy whipping cream

500g cream cheese, softened to room temperature

2/3 cup caster sugar

1/4 cup chocolate hazelnut spread such as Nutella

Cocoa powder for dusting

INSTRUCTIONS:

CRUST:

Grease the bottom and sides of a round 20cm spring form cake pan.

Crush half of the chocolate hazelnut cookies in a food processor or in a heavy plastic bag using a rolling pin until they resemble fine crumbs.

Add the melted butter to the cookie crumbs and stir to combine.

Press the cookie crumb mixture onto the bottom of the spring form pan and refrigerate for at least 30 minutes.

FILLING:

In a small mixing bowl sprinkle the gelatine powder over the boiling water and whisk with a fork until the gelatine has fully dissolved. Set this aside to cool slightly.

Crush the remaining chocolate hazelnut cookies in a heavy plastic bag using a rolling pin and set aside until needed.

Using an electric mixer set on high, in a medium size mixing bowl beat the heavy whipping cream until soft peaks form.

In a large mixing bowl beat the softened cream cheese and sugar until smooth and creamy. You want to be sure that all of the sugar is incorperated.

Stir the softened gelatine into the cream cheese mixture until fully combined. Add the cookie pieces, and the chocolate hazelnut spread and blend until combines.

Gently fold the whipped cream into the cream cheese mixture. Do not over blend as you want the fluffiness of the whipped cream.

Pour the cream cheese mixture over the cooled cookie crust and smooth the surface.

Cover the spring form pan with plastic wrap and refrigerate for a minimum of 4 hours but best if overnight.

When ready to serve run a sharp knife around the edges of the spring form pan and remove the outer ring. Place the Chocolate Hazelnut Cheesecake onto a serving plate and sprinkle with cocoa powder.

You may decorate this cheesecake with whipped cream, chocolate curls, hazelnuts, or anything you think looks nice.

Keep uneaten cheesecake covered with plastic wrap and stored in the refrigerator.

Enjoy

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