No-bake chocolate hazelnut cheesecake 

Follow our simple guide and learn how to nail this No-bake Chocolate Hazelnut Cheesecake (RECIPE BELOW). It’s decadent, creamy with added crunchy texture from hazelnuts.
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No-Bake Chocolate Hazelnut Cheesecake
Serves 10 Prep 30 mins (+ cooling & 8½ hours chilling time) Cooking 5 mins
2 x 125g pkts Coles Dark Chocolate Chocolatey Moments biscuits
55g butter, melted
1 cup (250ml) thickened cream
750g cream cheese, softened
2 tsp vanilla extract
1½ cups (240g) icing sugar mixture, sifted
400g Coles Crunchy Hazelnut Spread
200g dark chocolate, melted, cooled slightly
100g dark chocolate, extra, coarsely chopped
½ cup (125ml) thickened cream, extra
150g hazelnuts, toasted, coarsely chopped
1. Lightly grease and line the base and side of a 22cm (base measurement) springform pan.
2. Place biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a flat-bottomed glass to spread and press the biscuit mixture over the base. Place in the fridge to chill.
3. Use an electric mixer to beat the cream in a bowl until stiff peaks form.
4. Place the cream cheese and vanilla in a separate bowl. Use a clean electric mixer to beat for 2 mins or until smooth. Add the icing sugar. Beat for a further 2 mins or until smooth. Add the hazelnut spread and melted chocolate. Beat until combined. Fold in the whipped cream. Spoon over the biscuit base in the pan. Place in the fridge for 30 mins.
5. Place extra chocolate in a heatproof bowl. Place extra cream in a small saucepan. Bring to a simmer over medium heat. Carefully pour cream over chocolate in the bowl. Set aside for 2 mins to stand. Stir until chocolate melts and mixture is well combined. Cool slightly.
6. Pour the chocolate mixture evenly over the cheesecake. Sprinkle with hazelnuts. Place in the fridge for 8 hours or overnight to set.
7. Transfer cheesecake to a serving plate. Cut into wedges.
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