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No-Bake Chocolate Hazelnut Cheesecake

by Nensi Beram
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Chocolate Hazelnut Cheesecake

No-bake summer dessert

The chocolate-hazelnut combination is certainly one of my favorites. If you love it too, then this recipe is for you.

No-bake chocolate hazelnut cheesecake has a nutty crust sweetened with dates and topped with two rich and creamy layers.

This cheesecake is vegan (dairy-free), gluten-free, grain-free, and soy-free. A perfect summer treat, no oven required!

For more no-bake vegan cheesecake recipes, check out 6 no-bake vegan cheesecakes.

Meet the ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Crust

Hazelnut layer

Chocolate layer

Chocolate Hazelnut Cheesecake

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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, fine 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 cake tin.
  • Place the crust into the fridge while you make the hazelnut layer.

Hazelnut layer

  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream (see Note on coconut cream), roasted hazelnuts, lemon juice, coconut oil, and maple syrup.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Pour the mixture over the crust.
  • Place the cake in the freezer for approx. 10-15 minutes while you make the chocolate layer.

Chocolate layer

  • Melt dark chocolate in a small pot over low heat. Set aside.
  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream, melted chocolate, lemon juice, and maple syrup.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Carefully pour the mixture on top of the first layer.
  • Place the cake in the freezer to set for at least 4-5 hours or until firm.

Serving suggestion

Chocolate Hazelnut Cheesecake

Storing

Keep the leftovers in the fridge or the freezer. The cake can last up to 1 month in the freezer.

Tips and how-tos

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.

How to roast hazelnuts

Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:

  • Preheat oven to 180 °C. Spread the hazelnuts in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
  • When the hazelnuts are browned and smell nutty, remove from the oven, and immediately transfer onto a plate or another baking sheet.
  • Once they are cool enough, place them in a clean tea towel and gently rub together until most of the skins have come off.

How to drizzle chocolate

  • Melt dark chocolate in a small pot over low heat.
  • When the cake is set, take it out of the freezer and let it sit at room temperature for 5 minutes.
  • Using a teaspoon, do a test drip by letting melted chocolate run down the side of your cake. If it falls rapidly and reaches the bottom of the cake, your chocolate is probably too warm. Let it cool down a bit and then try again until you create those beautiful, perfect drips!

Note: Having the melted chocolate and the cake at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it.

Chocolate Hazelnut Cheesecake

No-Bake Chocolate Hazelnut Cheesecake is:

  • Vegan (dairy-free)
  • Gluten-free
  • Soy-free
  • Grain-free
  • No-bake
  • Rich and creamy
  • A perfect summer treat
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Chocolate Hazelnut Cheesecake

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Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Chocolate Hazelnut Cheesecake

No-Bake Chocolate Hazelnut Cheesecake

Nensi Beram
No-bake chocolate hazelnut cheesecake has a nutty crust sweetened with dates and topped with two rich and creamy layers. A healthy dessert that's ultra delicious!
Prep Time 1 hr
Cuisine Gluten-free, Vegan
Servings 10
Calories 484 kcal

Ingredients
  

Crust

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

Hazelnut layer

  • 200 g cashews previously soaked in water for a minimum of 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 g dry roasted hazelnuts
  • 20 ml lemon juice
  • 40 ml coconut oil
  • 50-60 ml maple syrup

Chocolate layer

  • 100 g cashews previously soaked in water for a minimum of 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 g dark chocolate (85% cacao)
  • 20 ml lemon juice
  • 50 ml maple syrup

Extra

Instructions
 

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, fine 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 cake tin.
  • Place the crust into the fridge while you make the hazelnut layer.

Hazelnut layer

  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream (see Note on coconut cream), roasted hazelnuts, lemon juice, coconut oil, and maple syrup.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Pour the mixture over the crust.
  • Place the cake in the freezer for approx. 10-15 minutes while you make the chocolate layer.

Chocolate layer

  • Melt dark chocolate in a small pot over low heat. Set aside.
  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream, melted chocolate, lemon juice, and maple syrup.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Carefully pour the mixture on top of the first layer.
  • Place the cake in the freezer to set for at least 4-5 hours or until firm.

Serving suggestion

Storing

  • Keep the leftovers in the fridge or the freezer. The cake can last up to 1 month in the freezer.

Notes

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.

 

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
No-Bake Chocolate Hazelnut Cheesecake
Amount per Serving
Calories
484
% Daily Value*
Fat
 
38
g
58
%
Sodium
 
13
mg
1
%
Carbohydrates
 
33
g
11
%
Fiber
 
6
g
25
%
Sugar
 
17
g
19
%
Protein
 
10
g
20
%

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

Keyword chocolate hazelnut dessert, no bake chocolate hazelnut cheesecake

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2 comments

Jesse-Gabriel August 25, 2021 - 1:55 am

100% Yummy!
Viele Grüße,
Jesse-Gabriel

Reply
Nensi Beram August 26, 2021 - 10:05 pm

Thank you so much!

Reply

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