Chocolate Hazelnut Ice Cream Cheesecake Recipe
Introduction
This chocolate hazelnut ice cream cheesecake is a delightful no-bake dessert combining crunchy honey nut cornflakes with creamy chocolate hazelnut spread and smooth cream cheese. It’s perfect for a quick treat that feels indulgent yet simple to make.
Ingredients
- 200g honey nut cornflakes
- 2 x 400g jars chocolate hazelnut spread
- 2 x 180g tubs full-fat cream cheese
- 1 tbsp roasted and chopped hazelnuts
Instructions
- Step 1: In a bowl, combine the cornflakes with half a jar of chocolate hazelnut spread. Beat the mixture together, breaking up the cornflakes slightly but don’t worry if they remain chunky. Press this mixture firmly into the base of a 23cm springform tin to form the crust.
- Step 2: In a separate bowl, beat the cream cheese until smooth and creamy. Fold in the remaining chocolate hazelnut spread until evenly combined. Spread this mixture smoothly over the cornflake base. Wrap the tin tightly with cling film and freeze overnight to set.
- Step 3: Remove the cheesecake from the freezer about 30 minutes before serving to soften slightly for easier slicing. Garnish with the roasted and chopped hazelnuts on top before serving in slices.
Tips & Variations
- Use a sharp, warm knife to cut the cheesecake cleanly without cracking the base.
- For extra crunch, toast the hazelnuts lightly before chopping and sprinkling on top.
- Try swapping half the chocolate hazelnut spread for peanut butter to add a nutty twist.
Storage
Store this cheesecake tightly covered in the freezer for up to one month. Before serving, allow the cheesecake to thaw at room temperature for about 30 minutes to soften slightly and achieve the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese?
Using low-fat cream cheese may affect the creaminess and texture, making the cheesecake less rich and smooth. Full-fat cream cheese is recommended for the best results.
Do I need a special pan to make this cheesecake?
A 23cm springform tin is ideal because it allows you to easily remove the cheesecake without damaging it, but a regular cake pan lined with parchment paper can also work if needed.
Print
Chocolate Hazelnut Ice Cream Cheesecake Recipe
- Total Time: 8 hours 15 minutes (including freezing time)
- Yield: 8 servings 1x
Description
This decadent Chocolate Hazelnut Ice Cream Cheesecake combines the crunchy texture of honey nut cornflakes with the rich, creamy blend of chocolate hazelnut spread and full-fat cream cheese. It’s a no-bake frozen dessert perfect for chocolate lovers, offering a delightful combination of icy sweetness and nutty crunch with minimal effort.
Ingredients
Base
- 200g honey nut cornflakes
- 200g chocolate hazelnut spread (half a 400g jar)
Cheesecake Filling
- 2 x 180g tubs full-fat cream cheese
- 200g chocolate hazelnut spread (remaining half of a 400g jar)
Topping
- 1 tbsp roasted and chopped hazelnuts
Instructions
- Prepare the base: Place the honey nut cornflakes and half of the chocolate hazelnut spread in a large bowl. Beat together gently to combine the mixture, allowing some cornflakes to break but keeping most texture. Press this mixture firmly into the base of a 23cm springform tin to form an even crust.
- Make the filling: In a separate bowl, beat the full-fat cream cheese until smooth and creamy. Fold in the remaining chocolate hazelnut spread carefully to create a uniform chocolate hazelnut cheesecake batter.
- Assemble and freeze: Smooth the cheesecake filling evenly over the prepared cornflake base. Wrap the springform tin tightly with cling film to prevent freezer burn and place in the freezer overnight to set thoroughly.
- Serving: Remove the cheesecake from the freezer about 30 minutes before serving to allow it to soften slightly for easier slicing. Use a sharp knife to cut into slices and sprinkle roasted chopped hazelnuts over the top for garnish. Serve chilled.
- Storage: Keep the cheesecake wrapped and stored in the freezer for up to 1 month to maintain freshness and texture.
Notes
- Ensure the cream cheese is softened before beating for a smooth filling.
- You can substitute full-fat cream cheese with reduced-fat cream cheese for a lighter option, though texture may vary.
- Allow the cheesecake to soften slightly before slicing to get clean, neat slices.
- Toasting hazelnuts enhances their flavor before chopping and sprinkling.
- This cheesecake is suitable for making in advance and storing frozen for convenient dessert options.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Chocolate hazelnut cheesecake, no-bake cheesecake, frozen dessert, chocolate dessert, hazelnut dessert, ice cream cheesecake, easy cheesecake
