I don’t know about you, but cheesecake is my all-time favorite dessert. I also love chocolate (I mean, who doesn’t?) and hazelnuts. So I thought put them together for a Chocolate Hazelnut Cheesecake.
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Making it “no bake” and using a prepared gluten free crust makes is super easy. You’re welcome.
I cut two slices in order to take photos. After, I was finished, I gave Gary a bite (I got a “hey, that’s pretty good sweetie”) and then put it away (it was only 10 a.m. — we do need natural light for photographing — a little too early to eat dessert). Just a note about the photographs … photographing chocolate is very difficult and I’m still learning (I even did 3 photo shoots) … but I assure you that this cheesecake tastes so much better than it looks in my photos.
We ate it for dessert last night. Gary said, “This is a 10 (he’s always rating my recipes). This is a definitely a keeper. I think you should make this twice a week. Next time, you make it, don’t change the recipe (I’m always changing things up every time I make a dish and he doesn’t like that).”
Twice a week? What is he thinking? If I made this cheesecake twice a week, I would definitely have to up-level the number of miles I walk each day (currently I walk 5 miles a day).
The recipe is very simple. The trick is to let the cream cheese and ricotta cheese come to room temperature (I know it is hard … I get so impatient) so that they will blend better.
I let the cheese cake set in the refrigerator overnight. If you don’t want to make it that far in advance, I would recommend letting it set for at least 4 hours. When it is time to serve, it slices better right out of the refrigerator.
- 1 - 8 oz package of cream cheese, room temperature
- 1 cup ricotta cheese, room temperature
- ½ cup confectioners sugar, sifted
- 1 (9.5 oz) jar of chocolate hazelnut spread
- ¾ cup chopped toasted unsalted cashews
- 1 gluten free prepared pie crust (if you aren’t gluten sensitive, you can just use a regular prepared pie crust)
- Beat the softened cream cheese and confectioners sugar until smooth. Add the ricotta and chocolate hazelnut spread and beat again until everything is blended well and no more white streaks appear.
- Carefully, spoon mixture over the prepared pie crust. Use a spatula to even it out.
- Sprinkle the chopped cashews all over the filling; cover it completely. Refrigerate for at least 4 hours, preferably overnight.
- Serve chilled, straight from the refrigerator.
If you make this cheesecake, let me know what you think in the comments.