CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE

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Chocolate hazelnut ice cream cheesecake image

No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party

Provided by Barney Desmazery

Categories     Dessert

Time 15m

Number Of Ingredients 4

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

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.

Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

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