No-Bake Hazelnut Crunch Cheesecake Recipe

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If you’re looking for a dessert that combines creamy richness with a delightful crunch, look no further than this No-Bake Hazelnut Crunch Cheesecake. It’s the perfect treat for those warm days when the last thing you want to do is turn on the oven.

This cheesecake is a celebration of flavors and textures, featuring a luscious hazelnut cream filling atop a crunchy base. It’s easy to prepare, requires no baking, and will impress anyone who takes a bite. Plus, it offers a unique twist on traditional cheesecake that will have your friends and family asking for seconds.

Imagine a dessert that balances the smoothness of cream cheese with the nutty crunch of hazelnuts. This No-Bake Hazelnut Crunch Cheesecake achieves that balance beautifully, making it a must-try for cheesecake lovers.

Irresistible No-Bake Hazelnut Crunch Cheesecake

No-Bake Hazelnut Crunch Cheesecake topped with hazelnuts and chocolate on a wooden table.

This No-Bake Hazelnut Crunch Cheesecake features a rich cream cheese filling enhanced by the nutty flavor of hazelnuts, all resting on a buttery biscuit crust. The topping of crushed hazelnuts adds the perfect crunch, making every bite a delightful experience.

Ingredients

1 ½ cups digestive biscuits or graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup crushed hazelnuts
Chocolate shavings or additional crushed hazelnuts for garnish

Instructions

Prepare the Crust: In a bowl, combine the digestive biscuit crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan to form an even layer.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add Hazelnuts: Stir in the crushed hazelnuts into the filling mixture, ensuring even distribution.
Assemble the Cheesecake: Pour the filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
Garnish and Serve: Once set, remove the cheesecake from the springform pan. Garnish with chocolate shavings or more crushed hazelnuts before slicing and serving.