Ingredients for Hazelnut Rocher Cheesecake No Bake
- Dark Chocolate
- 150g chocolate hazelnut spread
- 150g rice bubbles (puffed rice cereal)
- 25g hazelnuts, for garnish
- 500g cream cheese, softened
- Thickened Cream
- Caster Sugar
- Gelatin
- 3 large egg whites
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How to Make Hazelnut Rocher Cheesecake No Bake
- Line a 24cm round springform tin with parchment paper.
- Combine 150g melted dark chocolate, 100g chocolate hazelnut spread, 150g rice bubbles (puffed rice cereal), and 50g chopped hazelnuts in a bowl. Mix well.
- Press the mixture firmly into the base of the prepared tin. Refrigerate for at least 30 minutes to set.
- In a separate bowl, beat 500g cream cheese, 200ml heavy cream, 100g icing sugar, and 50g chocolate hazelnut spread until smooth and creamy.
- Gently melt 100g dark chocolate and whisk in 2 teaspoons of dissolved gelatine (following package instructions). Add to the cream cheese mixture and mix until fully combined.
- In a clean bowl, beat 3 large egg whites until soft peaks form. Gently fold the egg whites into the cream cheese mixture until just combined. Be careful not to overmix.
- Pour the cheesecake mixture over the chilled chocolate base. Refrigerate for at least 1-2 hours, or until completely set.
- Once set, carefully remove the cheesecake from the springform tin. Drizzle generously with melted dark chocolate (about 50g) and sprinkle with extra chopped hazelnuts (about 25g). Use a sharp knife to cut into wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
96g
Fat
194g
Carbs
15g
