This creamy, chocolatey cheesecake is the ultimate sweet indulgence. Made with a nutty date crust and a rich chocolate hazelnut filling, this cheesecake is not only easy to make but also packs in some extra protein with less sugar.
No Bake Chocolate Hazelnut Cheesecake
This creamy, chocolatey cheesecake is the ultimate sweet indulgence. Made with a nutty date crust and a rich chocolate hazelnut filling, this cheesecake is not only easy to make but also packs in some extra protein with less sugar.
Ingredients
For the Filling:
- 18.5 oz dairy-free cream cheese
- 1/3 cup powdered sugar
- 1 cup dairy-free heavy cream
- 5.3 oz dairy-free dark chocolate melted
- 1/4 cup vegan chocolate hazelnut protein powder
- 1 1/2 tablespoons hazelnut syrup
For the Base:
- 1 1/4 cups crushed hazelnuts
- 1 cup pitted Medjool dates
- 2 tablespoons melted coconut oil
- 3 tablespoons maple syrup
Instructions
- Make the base: Combine the hazelnuts, dates, melted coconut oil, and maple syrup in a food processor. Blend until the mixture is well combined.
- Press the mixture firmly into the bottom of a lightly greased 8-inch springform pan.
- Place the pan in the fridge to chill while you prepare the filling.
- For the filling: Start by whipping the dairy-free heavy cream until firm peaks form.
- In a separate bowl, whisk together the dairy-free cream cheese and powdered sugar.
- Gently fold in the melted chocolate, protein powder, and hazelnut syrup into the cream cheese mixture. Then, fold in the whipped cream.
- Spread the creamy filling evenly over the chilled base.
- Place the cheesecake in the fridge to set overnight.