This No‑Bake Chocolate & Hazelnut Cheesecake recipe is an indulgent, effortless dessert from Gino D’Acampo’s Italian Express. Gino was inspired by the hazelnut groves near La Morra in Piedmont—after meeting a horseback-riding doctor named Roberto, who shared stories of the area’s famed hazelnuts, he created this rich and impressive cheesecake just for you Gino D’Acampo Official Website.
Ingredients (Serves 8)
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300 g digestive biscuits
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150 g salted butter, melted
For the filling
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700 g full‑fat cream cheese (room temperature)
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50 g icing sugar
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400 g chocolate spread
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2 teaspoons vanilla extract
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2 tablespoons cocoa powder, sieved
For the topping
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200 g chocolate spread
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2 teaspoons vanilla extract
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80 ml double cream
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80 g toasted hazelnuts, chopped
Instructions for No‑Bake Chocolate & Hazelnut Cheesecake
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Base: Blitz the biscuits to fine crumbs in a food processor, add the melted butter, and blitz again. Press the mixture into the base of a 23 cm springform tin, then chill in the fridge while preparing the filling.
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Filling: Whisk together the cream cheese and icing sugar until smooth and creamy. Gradually add the chocolate spread, vanilla, and cocoa, whisking until completely smooth. Spoon the mixture over the chilled base, smooth the top, cover with cling film, and chill for at least 6 hours.
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Topping: Combine chocolate spread and vanilla in a heatproof bowl. Heat the cream until simmering, pour it over the chocolate mixture, let sit 2 minutes, then stir until smooth. Allow to cool slightly.
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Finish: Remove cheesecake from the fridge, uncover, and spoon the topping over evenly. Cover again and freeze for about 2 hours until firm. Run a hot knife around the tin’s edge, release the sides, sprinkle with chopped hazelnuts, and slice to serve.
Enjoy Gino D’Acampo’s No‑Bake Chocolate & Hazelnut Cheesecake — creamy, nutty perfection in every bite! Hungry for more recipes? Check out Italian Express!