No-Bake Chocolate Hazelnut Cheesecake
Indulgence Made Simple
This Chocolate Hazelnut Cheesecake is a rich, silky masterpiece that uses just four simple ingredients.
While the Whatever Pan is famous for searing and roasting, its superior cast aluminum construction makes it an excellent vessel for chilled desserts too. The pan’s wide surface area allows you to create a perfectly thin, crisp cornflake crust, while the vertical sides provide the ideal mold for the thick hazelnut cream. Because the pan retains cold temperatures so efficiently, it helps the cheesecake set firmly and stays chilled on the table long enough for everyone to enjoy a second slice.
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Serves
15
Course
Dessert
Prepare
15 mins
Cooks
Overnight
200g cornflakes
800g chocolate hazelnut spread (e.g., Nutella)
360g full-fat cream cheese, room temperature
1 tbsp roasted hazelnuts, roughly chopped
1 Place the cornflakes into a clean bag and crush them with a rolling pin until they are a fine crumb. Transfer to your Medium Mixing Bowl.
2 Add 200g of the chocolate hazelnut spread to the cornflakes. Mix thoroughly until every flake is coated in chocolate.
3 Tip the mixture into your Whatever Pan. Use the back of a spoon to press the base down firmly and evenly across the bottom of the pan.
4 In your Small Mixing Bowl, combine the remaining 600g of hazelnut spread with the cream cheese. Whisk or stir until the mixture is completely smooth and uniform in color.
5 Pour the cheesecake filling over the cornflake base and smooth the top with a spatula.
6 Place the glass lid on the Whatever Pan (or cover with foil) and place in the freezer overnight to set.
7 To Serve: Remove from the freezer 30 minutes before you plan to eat to allow it to soften slightly.
8 Using your Chopaholic Knife, roughly chop the roasted hazelnuts and sprinkle them over the top. Slice into 12 generous wedges and enjoy!
| Nutrient | Amount |
|---|---|
| Energy | 1,840kJ / 440kcal |
| Fat | 26g |
| Saturated Fat | 12g |
| Carbohydrates | 45g |
| Sugars | 36g |
| Protein | 6g |