No-bake cheesecakes are great; so much easier than their baked counterparts. No eggs, no waiting for ages in front of the oven, no wobble doubt and no crack! They also look a lot smarter in my opinion.
In the video, i’m sharing my recipe for a chocolate and hazelnut cheesecake. You can easily miss out the hazelnuts to make it 100% chocolate but I like mine a bit nutty.
For 1 medium cheesecake, you’ll need:
For the base:
-150g of chocolate digestives
-50g of roasted hazelnuts
-55g of melted butter
For the filling:
-170g of melted chocolate
-120g of sugar
-2tbsp of unsweetened cocoa powder
-150ml of double cream
-250g of room temperature cream cheese
-3tbsp of praline (recipe here)
Ganache topping (optional):
-150g of chocolate
-150g of double cream
You need to start with the base.
In a food processor, pulse the hazelnuts and digestives together until you end up with almost no chunks left. Don’t pulse until you have a smooth powder as you won’t get any crunch from the hazelnuts.
Add the butter and pulse again until all incorporated.
Spread and press this mixture evenly in a springform tin.
Put the tin aside in fridge or freezer.
To start the filling, stir the cream cheese and sugar together – set aside.
Whisk the double cream until soft peaks.
Add in the cooled melted chocolate and stir.
Add the cream cheese + sugar mixture to it and stir.
Add 1-2 tbsp of water to the cocoa powder to make a paste.
Stir in the praline to loosen it up before incorporating it to the cheesecake.
Add the cocoa and praline mixture to the chocolatey cream cheese and stir until well combined. Spread this on top of the base and smooth it out as much as possible.
Store the cheesecake in the freezer for 4 hours minimum until 30min to 1 hour before serving.
You can leave the topping out but here is the method for it.
When the cheesecake has been in the freezer for 1 to 2 hours, boil the double cream and pour it on top of the chocolate, make sure the cream has stopped bubbling or your chocolate will split. Stir until the cream and chocolate are combined and pour this ganache on top of the cheesecake.
Put it back in the freezer for at least an extra 2 hours.