
Our chocolate hazelnut cheesecake recipe is so easy to make, with only 4 ingredients and no baking it's a sure hit and healthy too!
INGREDIENTS
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200g honey nut cornflakes
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2 x 400g jars chocolate hazelnut spread
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2 x 180g tubs full-fat cream cheese
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1 tbsp roasted and chopped hazelnuts
METHOD:
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Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
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In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
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Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.