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.