Chocolate Hazelnut Ice Cream Cheesecake
Chocolate Hazelnut Ice Cream Cheesecake is a rich, creamy dessert that requires no baking and only a handful of ingredients. Perfect for family gatherings or entertaining guests.
Sometimes you want a dessert that looks like it came straight out of a bakery, but you do not want to spend all day making it. That is where this Chocolate Hazelnut Ice Cream Cheesecake comes in. I first made it when I had friends coming over for dinner and I wanted something impressive but easy. The beauty of this recipe is how simple it is while still looking and tasting like a showstopper.
The base is crunchy and sweet, the filling is creamy and smooth, and the topping has that extra bit of richness from the hazelnuts. The first time I served it, I barely had it on the table before everyone was asking for a slice. It was the kind of dessert that had people going back for seconds without hesitation. My family loved it so much that I started keeping the ingredients on hand so I could make it whenever we had guests.
What I like most about this cheesecake is that it requires no baking. You put it together, let it set, and that is it. The result is a cool, refreshing dessert that feels indulgent but does not keep you tied to the kitchen. For anyone who enjoys the pairing of chocolate and hazelnut, this will quickly become a favorite. It is reliable, impressive, and perfect for sharing with the people you love.
Questions You May Have About This Recipe
Do I need an ice cream maker
No, this recipe does not require an ice cream maker.
Can I prepare it ahead of time
Yes, this cheesecake is perfect for making a day in advance.
Can I use a different type of nut
Yes, you can use almonds, pecans, or walnuts if you prefer.
Do I need to use a springform pan
It makes it easier to remove, but you can use a regular pan lined with parchment paper.
How long does it need to set
At least 4 hours in the freezer is best, but overnight gives the best results.
What You Need to Make Chocolate Hazelnut Ice Cream Cheesecake
Ingredients
250 g chocolate hazelnut spread
500 g vanilla ice cream, softened
200 g digestive biscuits, crushed
100 g butter, melted
50 g chopped hazelnuts for topping
Tools
Springform pan
Mixing bowl
Spatula
Freezer
How to Make Chocolate Hazelnut Ice Cream Cheesecake
Mix the crushed biscuits with melted butter and press firmly into the base of a springform pan. Place in the freezer for 15 minutes.
In a mixing bowl, combine softened vanilla ice cream with chocolate hazelnut spread until smooth.
Spread the mixture over the biscuit base and smooth the top with a spatula.
Sprinkle with chopped hazelnuts.
Cover and freeze for at least 4 hours or overnight before serving.
Tips
Allow the cheesecake to sit at room temperature for 5 minutes before slicing for easier serving.
Toast the hazelnuts lightly before adding them for a richer flavor.
Use a sharp knife dipped in hot water for clean slices.
Try using chocolate biscuits instead of plain for an extra chocolate boost.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This recipe was so easy and it looked like I had bought it from a bakery. Everyone loved it.” – Anne P.
⭐️⭐️⭐️⭐️ “Delicious and simple. I wish the base had been a little thicker, but otherwise it was perfect.” – Valerie R.
⭐️⭐️⭐️⭐️⭐️ “My grandchildren thought it was the best dessert they had ever tasted. I will definitely make it again.” – Margaret L.
⭐️⭐️⭐️⭐️ “I liked how quick it was to prepare. I added extra hazelnuts on top for more crunch.” – Linda J.
⭐️⭐️⭐️⭐️⭐️ “Rich, creamy, and full of flavor. The fact that it is no cook makes it even better.” – Patricia H.
Printable Recipe
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Chocolate Hazelnut Ice Cream Cheesecake
Chocolate Hazelnut Ice Cream Cheesecake is a rich, creamy dessert that requires no baking and only a handful of ingredients. Perfect for family gatherings or entertaining guests.
Ingredients
- 250 g chocolate hazelnut spread
- 500 g vanilla ice cream, softened
- 200 g digestive biscuits, crushed
- 100 g butter, melted
- 50 g chopped hazelnuts for topping
- Tools
- Springform pan
- Mixing bowl
- Spatula
- Freezer
Instructions
- Mix the crushed biscuits with melted butter and press firmly into the base of a springform pan. Place in the freezer for 15 minutes.
- In a mixing bowl, combine softened vanilla ice cream with chocolate hazelnut spread until smooth.
- Spread the mixture over the biscuit base and smooth the top with a spatula.
- Sprinkle with chopped hazelnuts.
- Cover and freeze for at least 4 hours or overnight before serving.
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