Hazelnut Cheesecake (No Bake)
Prep Time
30 minutes
Porties
Serveert 12
Niveau
Easy
This no-bake hazelnut cheesecake is pure taste! Layers of milk-soaked tea biscuits, creamy mascarpone-hazelnut filling, and a silky white chocolate ganache come together in the easiest, most delicious dessert ever. It’s rich, nutty, and super simple to make—no oven needed! Perfect for any occasion, this treat is all about creamy, chocolatey goodness in every bite.
Ingrediënten
Bakvorm 28 cm x 18 cm
Whip the cream until stiff but avoid overwhipping, as it can turn grainy. Monitor the consistency carefully.
Dip the tea biscuits quickly in the milk to prevent them from becoming too soggy, which can affect the texture of the cheesecake.
Ensure each layer of hazelnut cream and biscuits is spread evenly for a balanced flavor and a clean presentation.
Avoid overheating the heavy cream when making the ganache. Add the chocolate when the cream is just below boiling, and stir gently for a smooth texture.
Heat the hazelnut spread slowly, stirring constantly to prevent burning, as this process happens quickly.
Let the cheesecake set in the refrigerator for the recommended time or longer to enhance the flavors and stabilize the structure.
Replace vanilla sugar with vanilla extract for an alternative flavor.
Line the bottom of the springform pan with parchment paper before adding the biscuits for easy removal.
Experiment with different biscuits, such as almond or chocolate cookies, to add a unique twist.
Garnish the top of the cheesecake with chopped roasted hazelnuts, grated white chocolate, or a light dusting of cocoa powder for added texture and decoration.
A springform pan of 28×18 cm was used for this recipe.
This no-bake hazelnut cheesecake is pure taste! Layers of milk-soaked tea biscuits, creamy mascarpone-hazelnut filling, and a silky white chocolate ganache come together in the easiest, most delicious dessert ever. It’s rich, nutty, and super simple to make—no oven needed! Perfect for any occasion, this treat is all about creamy, chocolatey goodness in every bite.
Stappenplan
1 Place the mascarpone, whipping cream stabilizer, vanilla sugar, granulated sugar, and hazelnut spread in a deep bowl. Mix until smooth. Gradually add the heavy cream while mixing. Beat until stiff. |
2 Dip each tea biscuit briefly in milk and layer them in a springform pan. Repeat this process until the bottom is covered. Spread a layer of hazelnut cream evenly over the biscuits. Add another layer of dipped biscuits, followed by the remaining cream. Smooth the surface evenly. |
3 Heat the heavy cream until just below boiling. Add the chopped white chocolate and let it sit for 1 minute. Stir until smooth. |
4 Heat the hazelnut spread over low heat in a small saucepan, stirring constantly to avoid burning. Once smooth, transfer it to a piping bag or a sandwich bag. |
5 Pour the white chocolate ganache evenly over the hazelnut cream layer. Pipe the hazelnut spread onto the ganache in small patterns and use a toothpick to create a marbled effect. Cover the hazelnut cheesecake and place it in the refrigerator to set, preferably overnight. |
