Best Chocolate Hazelnut Cheesecake Recipes

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
• In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
• Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
• Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

HEAVENLY CHIPPED CHOCOLATE AND HAZELNUT CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.
• Raise oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
• Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
• Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.
• Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.

HAZELNUT AND CHIPPED CHOCOLATE CHEESECAKE

Steps:

• Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
• In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
• Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
• To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS

Steps:

• Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
• Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
• For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
• Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
• Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
• For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
• To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.

WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.
• Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.

DELICIOUS VEGAN CHOCOLATE HAZELNUT CHEESECAKE BARS (LEVELED UP WITH COCONUT CHIPS!)

Steps:

• Line an 8x8 baking dish with parchment paper, set aside.
• Add all crust ingredients to a food processor and blend until crumbly (you can do this in two batches if you have a small food processor), you should be able to pinch it together with your fingers and it sticks together.
• Pour into prepared dish and evenly squish down. Place in freezer to set.
• Clean food processor and add all filling ingredients and blend until smooth and creamy.
• Pour over crust and evenly spread out. Place in freezer to set for 15 minutes.
• Add toppings and gently press down. Freeze again for at least 2 hours and then remove from pan and cut into bars.

VANILLA CHEESECAKE WITH CHOCOLATE HAZELNUT CRUST AND RASPBERRIES

Steps:

• Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm springform tin and line its base with baking paper (cut to fit).
• Combine the filling ingredients in a medium bowl and press mixture over the base of the prepared tin ensuring you don't miss and gaps.
• Refrigerate for 20 minutes and then bake base in the oven for about 20 minutes or until lightly browned. Remove from oven and reduce temperature to 150°C (130°C fan-forced).
• For the filling, beat cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined (do not over-beat).
• Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
• Gently fold egg mixture into cheese mixture. Scatter chocolate over the cheesecake base and then pour filling over.
• To make the raspberry swirl combine raspberries and icing sugar in a small bowl whilst crushing raspberries with a fork. Press raspberry mixture though a fine sieve and then discard seeds. Drizzle raspberry sauce over filling in circles starting from the centre and increasing in size so that the top of the cheesecake looks like a target.
• Using a skewer, start from the outside and drag lines across the top of the cheesecake to the centre. Repeat from various intervals along the outside circle of raspberry sauce until the top of the looks like a spider web.
• Bake in a the preheated oven for about 45 minutes. Cool cheesecake in oven with door ajar for at least 2 hours and then refrigerate overnight.
• Serve with ice-cream if desired.

CHOCOLATE HAZELNUT CHEESECAKE IN A JAR

Steps:

• Place 1/4 cup chocolate cookie crumbs in the bottom of each of four 8-ounce mason jars; shake to level.
• Combine the cream cheese and hazelnut spread in the bowl of a stand mixer and beat until well combined. Transfer the cheesecake filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup cheesecake filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the filling in each jar. Garnish with the hazelnuts. Chill 20 minutes, then serve.

CHOCOLATE HAZELNUT SWIRL CHEESECAKE

Steps:

• For the Crust: Combine flour& sugar, cut in butter until mixture is crumbly.
• Stir in nuts, press firmly on bottom of a greased 9 inch springform pan.
• Bake in a pre-heated 350 degree oven for 12 minutes.
• Remove from oven& reduce oven temperature.
• to 300 degrees.
• For Filling: Beat cream cheese until fluffy, gradually beat in sweetened condensed milk.
• Add eggs& lemon juice, beating until smooth.
• Measure out 1 1/2 cups batter, stir in hazelnut spread.
• Spoon about 1 1/2 cups of the yellow batter over baked crust.
• Top with about 1 cup of the chocolate hazelnut batter.
• Repeat layering.
• With a spatula or knife, swirl batter to marble cake, being careful not to break crust.
• Bake at 300 for 40-50 minutes.
• or until set.
• Cool completely on wire rack.

ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.

CHOCOLATE HAZELNUT CHEESECAKE FONDUE

Steps:

• Place all ingredients ina medium-size fondue pot (or the top of a double boiler over simmering water). Heat over a very low setting, stirring frequently, until the chocolate has melted. Serve fondue over low heat with graham crackers, sugar cookies, shortbread and madeleines as dippers.

CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE

Steps:

• Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
• In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
• Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

CHOCOLATE HAZELNUT CHEESECAKE FONDUE RECIPE

Steps:

• Place all ingredients in med sized fondue pot (or the top of a double boiler over simmering water). Heat over very low setting, stirring frequently until the chocolate has melted. Serve fondue over low heat with dippers listed above.

PERUGIAN-STYLE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Make crust:
• Combine all ingredients, then press onto bottom of springform pan.
• Make filling and bake cheesecake:
• Preheat oven to 325°F with rack in middle.
• Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.
• Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.
• Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)
• Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.)

DECADENT TRIO CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• 1. Place a circle of parchment paper cut to fit an 10 inch round spring-form cake pan in the bottom of the pan. Brush the SIDES of the pan with the oil.
• 2. Place the ready to use cookies in a plastic bag and crush them with a rolling pin or your hand until in small bits.
• 3. Place 12 ounces (about 2/3) of the crushed cookies in a bowl and add in the melted butter and stir until well mixed. Press the cookie-butter mixture into the bottom of the parchment lined cake pan. Place the pan in refrigerator to chill for 1 hour.
• 4. Place ALL the chocolate morsels in a metal or glass heatproof bowl and set it over a pan of simmering water to melt. Stir it every few minutes. This steps takes about 15 minutes. Remove bowl from heat and allow it to cool.
• 5. While chocolate cools, whip the heavy whipping cream in a separate mixing bowl with an electric mixer until soft peaks forms. Keep cold and set aside.
• 6. In another bowl add the sugar and cream cheese and beat until smooth, about 3 minutes. Fold in the cooled chocolate and prepared whipped cream into the cream cheese mixture and then stir in the liqueur.
• 7. Spoon the chocolate mixture into the spring-form cake pan that contains the cookie layer. Smooth the surface. Take the reserved 4 ounces of the crushed cookies and sprinkle them lightly over the entire top of the cheesecake. Cover loosely with plastic wrap and place it in the refrigerator to chill for 2 hours.
• 8. When ready to serve, remove from the refrigerator, then open and remove the sides of the spring-form cake pan and transfer the chilled cheesecake to a cake platter. Cut into slices. Plate each serving portion with a nice dollop of sour cream and strawberries (both optional). Cover and chill any leftovers!

CHOCOLATE-HAZELNUT CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with berries and powdered sugar just before serving.

CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you don't have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. Blend all ingredients for the crust together in a food processor until it comes together. Remove from processor and press the crust into the bottom of desired pan, about 1/4 inch thick. Set aside while you making the filling. In a food processor or mixer blend together cashews, maple syrup, water, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend together, scraping down again, until mixture is uniformly combine. Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake). Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using the knife as a lever, pop the cheesecakes out. If they don't come out easily, turn muffin tin upside down and give it a few whacks. Place the removed cakes in the refrigerator while making the chocolate sauce. Mix the sauce ingredients together with a fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden. Top with hazelnuts. Serve cold