What biscuits work best for the base?

Any crisp cocoa or chocolate cookie works. If using plain digestives, add 1 tbsp cocoa powder for flavour and colour.

Pan size alternatives?

Use 20cm for a taller cheesecake or 22cm for slightly thinner layers. A 9×9 inch square tin also works; line with a sling for easy lift-out.

How do I get clean slices?

Dip a large knife in hot water, wipe dry, slice in one motion, and clean between cuts.

No-Bake Hazelnut Chocolate Cheesecake (Ultra Smooth)

Name: No-Bake Hazelnut Chocolate Cheesecake (Ultra Smooth)
Prep time: 25 min
Total time: 265 min
Yield: 12
Ingredients: Cocoa biscuits / chocolate cookies, crushed; Unsalted butter, melted; Full-fat cream cheese; Icing sugar; Vanilla bean seeds (or 1 tsp vanilla extract); Single cream (≥30% fat), whipped to soft-firm peaks; Dark or semi-sweet chocolate, chopped; Single cream (≥30% fat); Unsalted butter; Toasted hazelnuts, roughly chopped

Ultra-smooth no-bake cheesecake on a cocoa biscuit base with vanilla cream and glossy chocolate ganache. Minimal ingredients, make-ahead, and pure showstopper.

No-Bake Hazelnut Chocolate Cheesecake 🍫✨

There’s something magical about a no-bake cheesecake — no oven, no fuss, just pure creamy indulgence. This No-Bake Hazelnut Chocolate Cheesecake combines a rich cocoa biscuit base, silky vanilla cream cheese filling, and a glossy chocolate ganache that looks straight out of a pâtisserie window. 😍

Perfect for make-ahead entertaining, this ultra-smooth, egg-free dessert sets beautifully in the fridge and slices like a dream. Whether you’re hosting a dinner or craving something elegant yet effortless, this cheesecake delivers every time.

🍪 The Cocoa Biscuit Base

A good cheesecake starts with a solid base — literally! Crushed cocoa biscuits (or your favourite chocolate cookies) mixed with melted butter create that perfect firm foundation. Press the crumbs evenly into a 20–22cm springform pan, then chill briefly for those clean, sharp edges.

💡 Tip: Chill the base for at least 10–15 minutes before adding the cream layer to help it hold its structure.

🍰 The Creamy Cheesecake Layer

The heart of this dessert is its light yet indulgent cream filling. A blend of full-fat cream cheese, icing sugar, and aromatic vanilla gets folded with softly whipped cream to create a cloud-like texture. The key is not to overmix — keep it airy and luscious.

💭 Jojo’s note: For extra stability in warm weather, dissolve 1 tsp of gelatin in 2 tbsp cold water, melt gently, and fold into the cream before spreading.

🍫 The Glossy Chocolate Ganache

The finishing touch — a luxurious dark chocolate ganache. Pour hot cream over chopped chocolate, let it rest, then stir slowly until you get that mesmerizing, glossy sheen. Add a touch of butter for richness and shine, then cool slightly before pouring it over the cheesecake.

Allow it to set completely in the fridge for at least 4 hours (overnight for best results). Once chilled, unmould gently and admire that mirror-like surface. 🌟

🌰 Finishing Touches

Top with toasted hazelnuts for crunch and nutty aroma — they balance the creamy sweetness beautifully. Lightly toasting them before adding enhances the depth of flavour.

🧊 Make-Ahead & Storage

This cheesecake is your best friend for stress-free entertaining.

Make ahead: Prepare it a day in advance for the perfect texture.
Freeze: Individual slices can be frozen (with or without ganache) for up to a month. Just thaw overnight in the fridge before serving.

💬 Pro Tips for Perfect Results

✅ Use full-fat cream cheese and cream — low-fat versions won’t set as firmly.
✅ For mirror-smooth slices, dip your knife in hot water, wipe, and cut in one motion.
✅ Use 20cm pan for taller layers or 22cm for slightly thinner ones.
✅ Line the base of your pan with parchment for easy release.

✨ Why You’ll Love It

No oven needed 🔥
Ultra-smooth texture like a Parisian café dessert
Simple ingredients you probably already have
Elegant finish that wows any crowd
Customisable — swap dark chocolate for milk or add Nutella in the cream layer!

📋 Frequently Asked Questions

Q: Can I use gelatin for a firmer set?
A: Yes! Bloom 1 tsp powdered gelatin in 2 tbsp cold water, melt gently, cool slightly, and fold into the cream before spreading.

Q: What biscuits work best?
A: Any crisp cocoa or chocolate cookies. For plain digestives, just add 1 tbsp cocoa powder for deeper flavour.

Q: How do I achieve clean cuts?
A: Warm a large knife under hot water, dry it, and slice in one smooth motion — wipe between cuts.

Q: Can I make it ahead or freeze it?
A: Absolutely! Chill overnight for best results, or freeze slices up to 1 month.

📸 Source: on_est_gourmands (Celia) on TikTok
👩🏻‍🍳 Adapted and styled by JojoM