• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / dessert / no-bake dessert

    No-Bake Chocolate Hazelnut Cheesecake (gluten-free, vegan, paleo)

    Published Jan 22, 2022

    Jump to Recipe Print Recipe

    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 you can order here while it lasts. Use code TBG10 for 10% off your order. 

    slice of no-bake chocolate hazelnut cheesecake on a plate with fork cutting off a piece

    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!

    3/4 angle of chocolate hazelnut cheesecake slice on a white speckled plate

    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 available now until it sells out.

    You can order a jar (or five!) here. Use the promo code TBG10 for 10% off your entire order. 

    jar of chocolate hazelnut spread with a spoon in it

    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 for no-bake nutella cheesecake arranged in pretty bowls on a stone surface

    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, 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

    • Ground Up Chocolate hazelnut butter 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

    nuts and cocoa in a blender for cheesecake crust

    For the crust, combine the nuts, cocoa, cinnamon, and salt in a food processor or blender. Pulse to combine, then add the maple syrup. 

    crumbles of cocoa nut crust in a loaf pan

    Pulse until the mixture clumps together. 

    chocolate nut crust pressed into the pan

    Press the crust into a loaf pan lined with parchment. 

    no-bake chocolate hazelnut cheesecake filling in a blender

    Combine the filling ingredients in the now-empty blender or food processor and blend until smooth. 

    creamy chocolate filling swirled in the pan

    Spread the filling into the pan. Freeze until firm. 

    ganache poured over cheesecake

    Pour the chocolate hazelnut topping over the cheesecake and chill until firm. 

    slice of ferrero rocher cheesecake on a white speckled plate

    Remove the cheesecake from the pan, slice, and serve!

    slices of no-bake chocolate hazelnut cheesecake on plates

    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!

    close-up of chocolate hazelnut cheesecake slice on a speckled plate being forked

    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.*

    5 from 3 votes

    No-Bake Chocolate Hazelnut Cheesecake Slice

    Print Recipe Pin Recipe
    This no-bake chocolate hazelnut cheesecake comes together in minutes with just a blender or food processor for layers of chocolate hazelnut love!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Chilling time:: 1 hour
    Total: 1 hour 20 minutes
    Servings: 10 small but rich servings

    Ingredients

    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.

    Notes

    This recipe can be doubled and formed in an 8-inch round springform pan to feed a crowd. Or cut the recipe in half and form it in a mini loaf pan.
    Nutrition values are for 1 of 10 servings. 

    Nutrition

    Calories: 370kcalCarbohydrates: 31gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 2mgSodium: 83mgPotassium: 333mgFiber: 4gSugar: 24gVitamin A: 36IUVitamin C: 1mgCalcium: 100mgIron: 3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    « Blood Orange Tart (gluten-free)
    Gluten-Free Chocolate Hazelnut Tiramisù »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Mary says

      February 26, 2022 at 8:18 am

      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.

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Madeleines

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack