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No-Bake Hazelnut Cheesecake With Hazelnut Crumble

A delicious no-bake cheesecake featuring hazelnut and chocolate in every layer, topped with a delightful hazelnut crumble.
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Prep Time 35 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, European
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Hazelnut Chocolate Crust
  • 200 g 200g chocolate digestive biscuits or Oreo biscuits, processed to fine crumbs
  • 60 g 1/2 cup toasted hazelnuts, roughly chopped Toasted for enhanced flavor
  • 57 g 4 tablespoons unsalted butter, melted
  • 2 tablespoons 2 tablespoons hazelnut spread (Nutella or equivalent)
  • Pinch of salt
For the Hazelnut Cream Cheese Filling
  • 450 g 450g full-fat cream cheese, softened to room temperature
  • 120 g 1/2 cup hazelnut spread (Nutella or equivalent)
  • 90 g 3/4 cup powdered sugar, sifted
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 tablespoon 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 360 ml 1 and 1/2 cups heavy whipping cream, cold
For the Hazelnut Crumble Topping
  • 60 g 1/2 cup all-purpose flour
  • 50 g 1/4 cup packed light brown sugar
  • 42 g 3 tablespoons cold unsalted butter, cut into small cubes
  • 60 g 1/2 cup toasted hazelnuts, roughly chopped Toasted for enhanced flavor
  • Pinch of salt
For Finishing
  • 3 tablespoons 3 tablespoons hazelnut spread, warmed until pourable For drizzling
  • 10–12 whole 10–12 whole toasted hazelnuts for decoration
  • Flaky sea salt (optional — a pinch across the finished cheesecake is genuinely excellent)

Method
 

Make the Hazelnut Crumble Topping First
  1. Combine flour, light brown sugar, and pinch of salt in a bowl. Rub cold butter cubes into the dry ingredients until sandy.
  2. Mix in roughly chopped toasted hazelnuts, and refrigerate for at least 20 minutes.
Make the Chocolate Hazelnut Crust
  1. Process biscuits to fine crumbs, then add toasted hazelnuts and pulse briefly.
  2. Mix crumbs with melted butter, hazelnut spread, and salt. Press into the base of a springform pan and refrigerate for 20 minutes.
Make the Hazelnut Cream Cheese Filling
  1. Beat cream cheese until smooth, then mix in hazelnut spread, powdered sugar, vanilla, lemon juice, and salt until fully incorporated.
  2. Whip the cold heavy cream to stiff peaks and fold into cream cheese mixture gently.
Assemble and Chill
  1. Pour the filling into the chilled crust, smooth the surface, and cover tightly with cling film.
  2. Refrigerate for a minimum of 6 hours or overnight.
Top and Serve the Cheesecake
  1. Remove cheesecake from the fridge and scatter the chilled crumble on top.
  2. Drizzle warmed hazelnut spread over and decorate with whole toasted hazelnuts and salt if desired.
  3. Slice with a warm knife and serve immediately.

Notes

Can modify with various Hazelnut flavors and styles. Store leftovers in the refrigerator or freeze the cheesecake without crumble.