No-Bake Chocolate Hazelnut Cheesecake
Chocolate cheesecake is delicious but it’s not an easy, or quick dessert to make. Luckily, we’ve got you covered with a no-baker version that’s just as delicious and chocolaty as the cake version!
Recipe created for Barefoot & Chocolate by Lauren Caster
Yield: 4 servings
- 8 chocolate cookies, (like Oreos with the cream removed)
- 1 tbsp unsalted butter, melted
- ½ cup Barefoot and Chocolate Hazelnut and Chocolate spread
- 2 oz chocolate chips
- 8 oz (1 package) cream cheese
- ¼ cup sugar
- 1 cup heavy whipping cream
- ¼ cup chopped hazelnuts
In a food processor, pulse the chocolate cookies until they are finely chopped. Transfer to a bowl and stir in the melted butter. Set aside.
In a separate bowl, combine the Barefoot and Chocolate spread and chocolate chips. Heat in the microwave or over a double boiler until chips melt, stirring every 30 seconds to prevent burning.
In the bowl of an electric mixer, combine the sugar and cream cheese. Beat on high speed until light and fluffy. Scrap down the sizes, pour in the chocolate and beat on medium high to combine.
In a separate bowl, use a whisk to whip the heavy cream to stuff peaks. Fold half of the whipped cream into the chocolate cream cheese mixture.
Evenly distribute the cookie crumbles into four glasses or bowls. Place a large dollop of chocolate cream cheese on each, then top with a scoop of whipped cream. Chill for at least 30 minutes to set. Sprinkle chopping hazelnuts on top before serving.