Double Chocolate Hazelnut No-Bake Cheesecake

Recipe characteristics

• Double Chocolate Hazelnut No-Bake Cheesecake combines a hazelnut crust sweetened with dates with two rich and creamy chocolate layers.
• Rich and creamy texture
• No oven required
• Perfect to serve up for holidays, birthdays, or any other special occasion
• Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free

Notes on ingredients

• Dry roasted hazelnuts: Roasting hazelnuts deepens their flavor and gives them a crisper texture. Check How to roast hazelnuts for more info.
• Coconut flour: Coconut flour is made from coconut flesh that has been dried and finely ground. It’s not the same as shredded or desiccated coconut.
• Dates: Use any variety as long as they’re soft and moist. If you only have dry dates, put them in a bowl and cover them with water. Soak at room temperature for 1-2 hours or until soft.
• Cashews: They provide rich and creamy texture.  Make sure to soak them at room temperature for at least 4 hours.
• Coconut cream: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.
• Dark chocolate: Choose good quality dark chocolate with 80-85% cocoa solids.
• Date syrup: You can substitute it with maple or agave syrup. 
• Vegan white chocolate: Choose good quality vegan white chocolate with rich and creamy texture. It can be found in large grocery stores or health food stores.
• Agave syrup: You can substitute it with maple syrup.
• Lemon juice: It adds a little extra flavor. 

How to make it

Soaking cashews:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

Note: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

Crust

• Line the base of a 16 cm springform cake tin with baking paper.
• Drain dates really well after soaking them – you can use a fork to remove any excess water.
• Place roasted hazelnuts (check How to roast hazelnuts), coconut flour, and dates in the food processor and process until the mixture sticks together.
• Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.

Chocolate layer

• Melt dark chocolate in a small pot over low heat. Stir until smooth.
• Place coconut cream (see Note on coconut cream), melted dark chocolate, and date syrup into the blender and blend briefly until smooth. Adjust sweetness if necessary.
• Carefully pour the dark chocolate mixture over the crust.
• Sprinkle with a handful of roughly chopped dry roasted hazelnuts.
• Place the cake in the freezer for about 45 minutes so the dark chocolate layer can set before adding the white chocolate layer.

White chocolate layer

• Melt white chocolate over low heat in a small pot.
• Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, and agave syrup (the amount will depend on the sweetness of white chocolate, start with 30 ml and add more if needed after adding white chocolate).
• Blend at high speed until smooth and creamy.
• Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
• Pour the mixture over the crust.
• Place the cake in the freezer to set for 4-5 hours or until firm.
• Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife.

Serving suggestion

Decorate with Hazelnut Cashew Bliss Balls or fresh berries.

Storing

Store leftover cheesecake in the fridge or store in the freezer for up to 3 months for optimal flavor.

Tips and how-tos

Double Chocolate Hazelnut No-Bake Cheesecake

Nensi Beram

Hazelnut Double Chocolate No-Bake Cheesecake combines a hazelnut crust sweetened with dates with two rich and creamy chocolate layers. Perfect to serve up for holidays, birthdays, or any other special occasion.

Share on Facebook Pin Recipe Print Recipe

Prep Time 1 hr

Cuisine Gluten-free, Vegan

Servings 10

Calories 408 kcal

Equipment

• Food processor
• 16 cm springform cake tin
• High-speed blender
• Silicone spatula

Ingredients

  

1x2x3x

Crust

• 100 g dry roasted hazelnuts
• 100 g dates previously soaked in water for 1-2 hours
• 25 g coconut flour

Chocolate layer

• 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
• 100 g dark chocolate (85%)
• 80-90 ml date syrup
• approx. 40 g roughly chopped dry roasted hazelnuts

White chocolate layer

• 250 g cashews previously soaked in water for minimum 4 hours
• 150 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
• 100 g vegan white chocolate choose good quality vegan white chocolate with rich, soft, and creamy texture
• 20 ml lemon juice
• 30 or more ml agave the amount will depend on the sweetness of white chocolate, start with 30 ml and add more if needed after adding white chocolate

Instructions

 

• Soaking cashews:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

  Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

  Note on coconut cream: Always use full-fat canned coconut milk or the cake won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it's too watery, the cake won't be able to hold its shape.

Crust

• Line the base of a 16 cm springform cake tin with baking paper.
• Drain dates really well after soaking them - you can use a fork to remove any excess water.
• Place roasted hazelnuts (check How to roast hazelnuts),  coconut flour, and dates in the food processor and process until the mixture sticks together.
• Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.

Chocolate layer

• Melt dark chocolate in a small pot over low heat. Stir until smooth.
• Place coconut cream (see Note on coconut cream), melted dark chocolate, and date syrup into the blender and blend briefly until smooth. Adjust sweetness if necessary.
• Carefully pour the dark chocolate mixture over the crust.
• Sprinkle with roughly chopped dry roasted hazelnuts.
• Place the cake in the freezer for about 45 minutes so the dark chocolate layer can set before adding the white chocolate layer.

White chocolate layer

• Melt white chocolate over low heat in a small pot.
• Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, and agave syrup (the amount will depend on the sweetness of white chocolate, start with 30 ml and add more if needed after adding white chocolate).

  Blend at high speed until smooth and creamy.
• Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
• Pour the mixture over the crust.
• Place the cake in the freezer to set for 4-5 hours or until firm.
• Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife.

Serving suggestion

• Decorate with Hazelnut Cashew Bliss Balls or fresh berries.

Storing

• Store leftover cheesecake in the fridge or store in the freezer for up to 3 months for optimal flavor.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Double Chocolate Hazelnut No-Bake Cheesecake

Serving Size

 

10

Amount per Serving

Calories

408

% Daily Value*

Fat

 

29

g

45

%

Sodium

 

19

mg

1

%

Carbohydrates

 

34

g

11

%

Fiber

 

4

g

17

%

Sugar

 

21

g

23

%

Protein

 

8

g

16

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword double chocolate no bake cheesecake, no bake white chocolate cheesecake