This no-bake chocolate hazelnut cheesecake comes together in minutes with just a blender or food processor for layers of chocolate hazelnut love!
Prep Time: 20 minutesminutes
Chilling time:: 1 hourhour
Total: 1 hourhour20 minutesminutes
Servings: 10small but rich servings
Ingredients
Crust:
1 ½cups(200 g) hazelnuts and/or almonds, lightly toasted and cooled
¼cup+ 2 tablespoons (25 g) cocoa powder
1teaspooncinnamon
¼teaspoonfine sea salt
3tablespoons(55 g) maple syrup
Filling:
½cup(115 g) water
½cup(130 g) chocolate hazelnut spread (such as Limited Edition Chocolate Hazelnut from Ground Up)
¾cup(170 g) thick coconut yogurt (such as Culina or Cocojune)
2tablespoons(40 g) maple syrup (omit if your chocolate hazelnut spread is very sweet)
1teaspoonvanilla extract
¼cup+ 2 tablespoons (75 g) coconut oil, melted and cooled
Topping:
½cup(130 g) chocolate hazelnut spread (such as Limited Edition Chocolate Hazelnut from Ground Up)
¼cup+ 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.