Hazelnut Cheesecake Recipe

There’s something truly magical about a rich, creamy cheesecake, and when you add hazelnut into the mix, it becomes absolutely irresistible! This Hazelnut Cheesecake is a perfect combination of a buttery biscuit base, a smooth and creamy cheese layer, and a luscious hazelnut topping. Whether you’re preparing a special dessert for a family gathering, a dinner party, or simply indulging in a homemade treat, this recipe will elevate your cheesecake game.

In this post, we’ll walk you through each step of making this delightful dessert, along with some expert tips to ensure your cheesecake turns out perfect every time.

Why You’ll Love This Hazelnut Cheesecake

1. No-Bake Perfection – This cheesecake doesn’t require an oven, making it an easy and fuss-free dessert.
2. Rich & Creamy Texture – The combination of cream cheese, mascarpone, and whipped cream creates a luxurious texture.
3. Hazelnut Heaven – The Nutella-infused layer with a hint of coffee adds depth of flavor, making each bite divine.
4. Make-Ahead Dessert – Prepare it the night before, and it’s ready to serve the next day with minimal effort.

Let’s dive into the ingredients and steps to create this show-stopping cheesecake!

Ingredients for Hazelnut Cheesecake

For the Biscuit Base:

• 150g biscuits (digestive or graham crackers)
• 70g melted butter

For the Cheese Cream:

• 150g cold whole liquid cream
• 40g sugar
• 300g Philadelphia cream cheese
• 250g mascarpone cheese
• 1 vanilla pod (or 1 tsp vanilla extract)

For the Hazelnut Layer:

• 200ml milk
• 2 tbsp hazelnut spread (Nutella or similar)
• 1 tbsp instant coffee (optional, for enhanced flavor)
• 2 tsp gelatin powder (or 4g)
• 3 tbsp cold water

Step-by-Step Instructions

Step 1: Prepare the Biscuit Base

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
2. In a bowl, mix the crumbs with melted butter until they resemble wet sand.
3. Press this mixture firmly into the bottom of a 20cm springform pan, ensuring an even layer.
4. Refrigerate for at least 30 minutes while preparing the filling.

Step 2: Make the Cheese Cream

1. In a mixing bowl, combine sugar, cream cheese, mascarpone, and vanilla seeds (scraped from the vanilla pod). Mix until smooth.
2. In a separate bowl, whip the cold liquid cream until soft peaks form.
3. Gently fold the whipped cream into the cheese mixture using a spatula to maintain the airy texture.
4. Spread this creamy mixture evenly over the biscuit base. Refrigerate while making the hazelnut layer.

Step 3: Prepare the Hazelnut Layer

1. In a small bowl, sprinkle the gelatin over 3 tbsp cold water. Let it sit for 5 minutes to bloom.
2. Heat the milk in a saucepan over medium heat until warm but not boiling.
3. Stir in the hazelnut spread and instant coffee until fully dissolved and smooth.
4. Remove from heat and whisk in the bloomed gelatin until completely incorporated.
5. Let the mixture cool slightly, then pour gently over the cheesecake.

Step 4: Chill and Serve

1. Refrigerate the cheesecake for at least 4-6 hours (preferably overnight) to allow it to set completely.
2. Once firm, carefully remove the cheesecake from the springform pan.
3. Slice and serve! Garnish with chopped hazelnuts, chocolate shavings, or a drizzle of Nutella for extra indulgence.

Tips for the Perfect Hazelnut Cheesecake

Use Room Temperature Ingredients – This ensures the cheese mixture blends smoothly without lumps.
Chill the Cream Before Whipping – Cold cream whips up better and creates a light and airy texture.
Let the Gelatin Mixture Cool Slightly – Pouring hot gelatin over the cheese layer can cause it to melt. Wait until it reaches room temperature.
Refrigerate Overnight – For the best texture, allow the cheesecake to chill overnight before slicing.

Serving Suggestions

This Hazelnut Cheesecake is already decadent on its own, but if you want to take it to the next level, consider these serving ideas:

• Drizzle with Chocolate Ganache for an extra touch of richness.
• Top with Roasted Hazelnuts for added crunch and a nutty aroma.
• Serve with Fresh Berries like raspberries or strawberries to balance the sweetness.
• Pair with Espresso or Coffee to enhance the deep hazelnut flavors.

Storing Your Cheesecake

• Refrigerator: Store in an airtight container in the fridge for up to 5 days.
• Freezer: You can freeze this cheesecake for up to 2 months. Just wrap it well in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.

Final Thoughts

This Hazelnut Cheesecake is a dessert lover’s dream, combining the best of creamy, nutty, and chocolatey flavors in one bite. Whether you’re making it for a special occasion or simply treating yourself, this no-bake cheesecake is guaranteed to impress.

Try it out and let us know how it turned out! Happy baking!

Also try this recipe 3-ingredient chocolate pudding recipe

Hazelnut Cheesecake Recipe

Delight in this Hazelnut Cheesecake Recipe with a buttery biscuit base, creamy cheese filling, and rich hazelnut topping. No baking required!

Type: Dessert

Cuisine: International

Keywords: Hazelnut Cheesecake Recipe, No-Bake Cheesecake, Nutella Cheesecake, Creamy Dessert

Recipe Yield: 8-10 servings

Calories: Approximately 450 kcal per slice

Preparation Time: 30 minutes

Cooking Time: 0 minutes (no-bake)

Total Time: Total Time: 4-6 hours (including chilling)

Recipe Ingredients:

• 150g biscuits (digestive or graham crackers)
• 70g melted butter
• 150g cold whole liquid cream
• 40g sugar
• 300g Philadelphia cream cheese
• 250g mascarpone cheese
• 1 vanilla pod (or 1 tsp vanilla extract)
• 200ml milk
• 2 tbsp hazelnut spread (Nutella or similar)
• 1 tbsp instant coffee (optional)
• 2 tsp gelatin powder (or 4g)
• 3 tbsp cold water

Recipe Instructions: Step 1: Prepare the Biscuit Base Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. In a bowl, mix the crumbs with melted butter until they resemble wet sand. Press this mixture firmly into the bottom of a 20cm springform pan, ensuring an even layer. Refrigerate for at least 30 minutes while preparing the filling. Step 2: Make the Cheese Cream In a mixing bowl, combine sugar, cream cheese, mascarpone, and vanilla seeds (scraped from the vanilla pod). Mix until smooth. In a separate bowl, whip the cold liquid cream until soft peaks form. Gently fold the whipped cream into the cheese mixture using a spatula to maintain the airy texture. Spread this creamy mixture evenly over the biscuit base. Refrigerate while making the hazelnut layer. Step 3: Prepare the Hazelnut Layer In a small bowl, sprinkle the gelatin over 3 tbsp cold water. Let it sit for 5 minutes to bloom. Heat the milk in a saucepan over medium heat until warm but not boiling. Stir in the hazelnut spread and instant coffee until fully dissolved and smooth. Remove from heat and whisk in the bloomed gelatin until completely incorporated. Let the mixture cool slightly, then pour gently over the cheesecake. Step 4: Chill and Serve Refrigerate the cheesecake for at least 4-6 hours (preferably overnight) to allow it to set completely. Once firm, carefully remove the cheesecake from the springform pan. Slice and serve! Garnish with chopped hazelnuts, chocolate shavings, or a drizzle of Nutella for extra indulgence.