If you’re looking for a dessert that combines the rich flavors of hazelnuts and coffee, look no further than this No-Bake Hazelnut Mocha Cheesecake. It’s a hassle-free recipe that will wow your family and friends without requiring any baking skills. Imagine a creamy cheesecake filled with a deliciously smooth mocha flavor, all resting on a crunchy hazelnut crust.
This No-Bake Hazelnut Mocha Cheesecake not only tastes divine, but it’s also a breeze to prepare. With just a few simple ingredients and minimal effort, you can create a stunning dessert that’s perfect for any occasion. Whether it’s a birthday, holiday gathering, or just a treat for yourself, this cheesecake is sure to impress.
The best part? You can whip up this cheesecake in under 30 minutes, and then let it set in the fridge while you go about your day. The fragrant notes of hazelnut and coffee paired with the creamy texture of the cheesecake create a delightful contrast that’s simply irresistible.
A Luscious No-Bake Hazelnut Mocha Cheesecake Recipe
This No-Bake Hazelnut Mocha Cheesecake features a rich, creamy filling made with cream cheese, coffee, and hazelnut spread, all sitting atop a crunchy hazelnut and cookie crust. It’s an indulgent dessert that balances sweetness with a hint of bitterness from the coffee, creating a harmonious flavor profile.
Ingredients
- 1 ½ cups hazelnut cookies, crushed
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup hazelnut spread (like Nutella)
- 1/2 cup powdered sugar
- 1 cup heavy cream, whipped
- 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
- Garnish: grated chocolate or cocoa powder, chopped hazelnuts
Instructions
- Prepare the Crust: In a mixing bowl, combine the crushed hazelnut cookies and melted butter. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and hazelnut spread together until smooth. Gradually mix in the powdered sugar and dissolved coffee until fully incorporated.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture until well combined and smooth.
- Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set, preferably overnight.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with grated chocolate or cocoa powder and chopped hazelnuts before slicing and serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 5g
- Carbohydrates: 30g
