Imported from Instagram
No-Bake Hazelnut Chocolate Cheesecake
A four-layer, no-bake cheesecake with a buttery cookie crust, hazelnut praline, vanilla mascarpone mousse, and glossy chocolate mirror topping. It is egg-free and chilled until firm rather than baked.
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Ingredients
- 200 g Chocolate or plain cookies (Finely crushed into crumbs)
- 80 g Unsalted butter (Melted)
- 250 g Hazelnut praline spread (For piping or spreading over the crust)
- 80 g Whole hazelnuts (Scattered over the praline layer)
- 500 g Mascarpone (Cold or slightly softened)
- 80 g Powdered sugar (Adjust to taste if the praline spread is very sweet)
- 1 tsp Vanilla extract
- 250 ml Heavy whipping cream (Whipped to soft peaks for folding into the mousse)
- 150 g Semisweet or dark chocolate (Finely chopped for the chocolate mirror)
- 150 ml Heavy whipping cream (For the chocolate mirror topping)
Steps
- 1
Line the base of an approximately 8-inch (20-cm) springform pan with parchment paper. Have a piping bag or offset spatula ready for the praline layer.
- 2
Crush the cookies into fine, even crumbs. Pour in the melted butter and mix until the crumbs have the consistency of wet sand and hold together when pressed.
- 3
Add the buttered crumbs to the prepared pan. Press them firmly and evenly across the base and partway up the sides, using the bottom of a glass or a measuring cup to compact them.
- 4
Pipe or spoon the hazelnut praline over the cookie base. Spread it into an even layer, reaching the edges without disturbing the crust.
- 5
Scatter the whole hazelnuts evenly over the praline layer, pressing them in very lightly so they stay in place.
- 6
Refrigerate the crust and praline layer while preparing the mousse, for at least 15 minutes so the base firms up.
- 7
Place the mascarpone, powdered sugar, and vanilla in a mixing bowl. Beat until smooth, creamy, and free of lumps; do not overbeat once it is uniform.
- 8
Whip the measured cream in a separate cold bowl to soft peaks. The cream should hold a soft shape but still look smooth rather than grainy.
- 9
Add the whipped cream to the mascarpone mixture. Fold gently from the bottom of the bowl upward with a spatula until no visible streaks remain, taking care not to deflate the mousse.
- 10
Pour the vanilla mousse over the chilled praline layer. Smooth the top carefully with an offset spatula so it is level.
- 11
Prepare the chocolate mirror by finely chopping the chocolate and placing it in a heatproof bowl. Heat the second portion of cream until steaming and just below a simmer; do not boil it.
- 12
Pour the hot cream over the chopped chocolate and let it stand for 1 to 2 minutes. Stir slowly from the center outward until glossy and completely smooth.
- 13
Pour the chocolate topping over the mousse. Gently tilt the pan or use an offset spatula to create an even, glossy layer without disturbing the mousse underneath.
- 14
Refrigerate the cheesecake for several hours, preferably at least 4 hours or overnight, until all layers are firm and cleanly sliceable.
- 15
Run a thin warm knife around the edge if needed, release the springform pan, and slice with a warm, dry knife. Wipe the knife between cuts for neat layers.
Notes
The transcript identifies the four layers and technique but does not provide measurements, pan size, or exact chocolate-mirror proportions. Quantities here are practical estimates for an 8-inch cheesecake and should be treated as approximate. Keep refrigerated; for the cleanest cuts, chill overnight.
Nutrition per serving
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