This no-bake chocolate hazelnut cheesecake comes together in minutes with just a blender or food processor for layers of chocolate hazelnut love: an easy press-in cocoa crust, chocolate hazelnut cheesecake filling, and creamy ganache on top.
I made this with my limited edition Chocolate Hazelnut Butter, a collaboration with Ground Up and Raaka Chocolate which is sadly no longer available. But you can make this recipe with other good quality chocolate hazelnut spreads. And you can order other delicious nut butters from Ground Up and use code BOJON10 for 10% off your order.
I've long been a fan of Nutella chocolate hazelnut spread, but I'm no longer a fan of the ingredients that go into making it. I've tasted many healthier options over the years, but most still taste too sweet to my palate.
Last year, Ground Up asked me to collaborate on a flavor, and chocolate hazelnut was my first thought. I knew they'd make a version that was perfectly balanced and loaded with rich chocolate hazelnut flavor. They made my chocolate hazelnut dreams come true!
We use Raaka maple dark chocolate, which is ground right into the toasted almond hazelnut butter giving it a voluptuous mouthfeel that you'll want to eat right out of the jar. Coconut sugar and maple syrup add a touch of sweetness, and a good hit of salt makes it utterly addictive. This limited edition nut butter is sadly sold out at the moment, but you can make this recipe with other good quality chocolate hazelnut spreads.
Healthier No-Bake Nutella Cheesecake aka Ferrero Rocher Cheesecake
Ground Up "Choco Haze" (as we've been affectionately calling it) tastes like a Ferrero Rocher thanks to its ganache-like texture studded with crispy bits of hazelnut. I've formulated this vegan chocolate hazelnut cheesecake to work with this particular nut butter, but I've added instructions in case you're using a more traditional, smooth chocolate hazelnut spread.
Despite tasting rich and decadent, this no-bake chocolate hazelnut cheesecake is allergy-friendly:
- vegan
- paleo-friendly
- gluten-free
- grain-free
- dairy-free
- egg-free
- refined sugar-free
- optionally nut-free if you use seeds and chocolate Sunbutter
With a nutty crust, tangy filling, and rich topping, this no-bake Nutella cheesecake packs three layers of chocolatey goodness into one luscious gluten-free chocolate dessert.
Ingredients and Substitution Suggestions
Crust
- Toasted hazelnuts and almonds form the base of the crust. You can use any nut you prefer. Or use sunflower and pumpkin seeds for a nut-free option.
- Cocoa powder adds deep chocolate notes.
- Maple syrup holds the crust together and adds sweetness.
- Cinnamon and salt boost the flavors.
Filling
- Coconut yogurt gives the filling a cheesecake-like tanginess. I used Cocojune here, but Culina is another favorite brand. Look for coconut yogurt with a high fat content and minimal ingredients for the best flavor and texture. If you have a vegan cream cheese that you love, you can use that here instead if you prefer.
- Chocolate hazelnut spread adds luscious flavor and richness. I used Ground Up Chocolate Hazelnut Butter (currently sold out) but other great options are:
- Artisana Chocolate Hazelnut Spread
- Nutiva Chocolate Hazelnut Spread
- For a nut-free option, try Chocolate Sunbutter
- Maple syrup adds a touch of sweetness. Omit this if your chocolate hazelnut spread is very sweet, or sub another liquid sweetener of your choice.
- Vanilla adds floral notes.
- Water moistens the filling.
- Coconut oil helps the filling set. Coconut haters can try using melted cacao butter, which will give it extra chocolate notes.
Topping
- Chocolate hazelnut spread melted and blended with a little plant milk makes a quick ganache topping. This nut butter contains actual chocolate to help it set when chilled, so if your chocolate hazelnut spread is runny at room temperature, you may need to decrease the amount of plant milk used.
How to Make Vegan Chocolate Hazelnut Cheesecake
For the crust, combine the nuts, cocoa, cinnamon, and salt in a food processor or blender. Pulse to combine, then add the maple syrup.
Pulse until the mixture clumps together.
Press the crust into a loaf pan lined with parchment.
Combine the filling ingredients in the now-empty blender or food processor and blend until smooth.
Spread the filling into the pan. Freeze until firm.
Pour the chocolate hazelnut topping over the cheesecake and chill until firm.
Remove the cheesecake from the pan, slice, and serve!
Chocolate Hazelnut Cheesecake for Everyone
This cheesecake tastes rich and decadent, with layers of chocolate goodness, mousse-like filling, and a silky ganache topping. It's easy to make with just a blender or food processor. Since it's free of gluten, grains, dairy, eggs, and refined sugar with a nut-free option, it's a dessert that everyone can enjoy!
More Healthy No-Bake Desserts
- Paleo Chocolate Pudding with Tahini (vegan)
- Classic Chocolate Pudding (vegan option)
- Hazelnut No-Bake Brownies with Ganache (vegan, paleo)
- Key Lime Pie (vegan, paleo)
- No-Bake Chocolate Tart (vegan, paleo)
- See all my favorite healthy no-bake desserts here!
More Gluten-Free Chocolate Desserts
- Chocolate Almond Flour Cake with Olive Oil (DF, GF)
- Gluten-Free Chocolate Bundt Cake
- Gluten-Free Brownie Cookies
- Chocolate Dessert Cheeseboard
- Gluten-Free Chocolate Pie (Vegan, Paleo-Friendly)
- Gluten-Free Chocolate Hazelnut Scones with Banana Glaze from Raaka (made with our chocolate hazelnut butter collaboration!)
- See all my favorite GF chocolate dessert recipes here!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this no-bake chocolate hazelnut cheesecake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
No-Bake Chocolate Hazelnut Cheesecake Slice
Print Recipe Pin RecipeIngredients
Crust:
- 1 ½ cups (200 g) hazelnuts and/or almonds, lightly toasted and cooled
- ¼ cup + 2 tablespoons (25 g) cocoa powder
- 1 teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 3 tablespoons (55 g) maple syrup
Filling:
- ½ cup (115 g) water
- ½ cup (130 g) chocolate hazelnut spread (such as Limited Edition Chocolate Hazelnut from Ground Up)
- ¾ cup (170 g) thick coconut yogurt (such as Culina or Cocojune)
- 2 tablespoons (40 g) maple syrup (omit if your chocolate hazelnut spread is very sweet)
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons (75 g) coconut oil, melted and cooled
Topping:
- ½ cup (130 g) chocolate hazelnut spread (such as Limited Edition Chocolate Hazelnut from Ground Up)
- ¼ cup + 2 tablespoons (85 g) plant milk, such as almond or oat (less if using different chocolate hazelnut spread)
Instructions
Crust:
- To make the crust, combine the nuts, cocoa, cinnamon, and salt in the bowl of a blender or food processor. Process until the nuts are finely ground.
- Drizzle the maple syrup over the processed nut mixture, then pulse until the mixture forms large, moist clumps.
- Line an 8x4 or 9x5-inch loaf pan with parchment paper on all sides. Dump the crust crumbles into the pan and use your fingers or a flat-bottomed glass to press it into an even layer.
Filling:
- To make the filling, in the now-empty blender, place the water, chocolate hazelnut spread, yogurt, maple syrup (if using), and vanilla. Blend on medium speed until smooth, about 30 seconds.
- Add the melted coconut oil and blend until combined, about 10 seconds.
- Pour the filling over the crust and spread it into an even layer. Place in the freezer until firm, about 30 minutes, or refrigerate until firm, 2-3 hours.
Topping:
- To make the topping, combine the chocolate hazelnut spread and plant milk in a heat-proof bowl. Set the bowl over a pot of barely simmering water, and whisk until the mixture is the texture of a runny ganache.
- Pour the topping over the cheesecake and return to the refrigerator until set, 30 minutes or up to 48 hours.
- When the cheesecake is firm, lift it out of the pan using the parchment paper handles and a small offset spatula. Place on a cutting board and peel away the parchment from the sides. Use a large, sharp chef's knife to cut the cheesecake into 8-10 slices, wiping the knife clean between each cut.
- Serve the slices with a sprinkle of toasted hazelnuts if you like.
- The cheesecake will keep well, covered and refrigerated, for up to 1 week.
Mary says
So easy and delicious- tastes like chocolate cheesecake! I used the Ground Up Chocolate Hazelnut butter and it was great. I did add a teaspoon of maple syrup for the topping because I wanted it a tad sweeter.
Alanna Taylor-Tobin says
I'm so glad you loved it! Thanks so much for trying my recipe (and the choco haze too!)
Trish says
Hi Alanna! I’d love to try this, but for whatever reason unflavored coconut yogurt has been impossible for me to find. Is it possible to make this using all or part dairy products? Thanks for your thoughts.
Alanna Taylor-Tobin says
Hi Trish! Hm that's a great question. You could totally use vanilla coconut yogurt if they have that. But I bet this would work fine with cream cheese or Greek yogurt or maybe creme fraiche? If you use cream cheese, you might be able to decrease the coconut oil since cream cheese is firmer than coconut yogurt. Please let me know what you try!
Alexa says
I had a dinner party as an excuse to make this and it did not disappoint. One of the guests started eating it and then interrupted everyone to say wait a minute, this dessert needs an introduction! I also made your cassava crackers and your sun-dried tomato and cashew dip. All were delicious and I was very popular. Thank you Alanna!
Alanna Taylor-Tobin says
What a feast! I wish I had been at that dinner. I'm so glad all those recipes were loved by you and your guests! Thank you so much for the sweet note!
Alexa says
Forgot the 5 star rating!
Alanna Taylor-Tobin says
Aw, very much appreciated!
Tahliah says
Hi 😊 I’m not sure what I did wrong but mine was still liquid after being in the freezer for 2 hours and then the fridge fridge for another, any ideas on why that may have happened as I want to try again? Thanks!
Alanna Taylor-Tobin says
Oh no, I'm sorry that happened! Can I ask what brands of chocolate hazelnut spread and coconut yogurt you used? I'm guessing they may be more runny / have lower fat content than the brands I recipe tested with. I would try adding 2-3 more tablespoons of melted coconut oil to help it firm up. Hopefully that will firm it up the right amount!
Tahliah says
Thank you I will add some more coconut oil. I used a brand called mayvers as I am in Australia and couldn’t find the brands you mentioned but I think it was a bit on the runny side.
Tahliah says
Hi, do you think I can substitute the coconut yogurt with coconut cream or do you think that would alter the taste? Thanks 😊
Alanna Taylor-Tobin says
I think that would probably work, it will just be a little less tangy. Maybe add a squeeze of lemon juice? Please let me know if you try it!