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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.
Course Dessert

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.