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Nutty no-bake chocolate-hazelnut cheesecake


  • 36 chocolate wafer cookies
  • 1 stick unsalted butter, softened
  • 2 cups mascarpone, room temp
  • 1/2 cup powdered sugar
  • 2 cups chocolate hazelnut spread, room temperature
  • 1/4 cup hazelnuts, coarsely chopped


  1. Break the cookies into the bowl of a food processor. Add the butter and process until the mixture starts to clump. Tip into a 23 centimeter springform pan, and press into the base with your hands, or the back of a spoon. Chill in the fridge for 30 minutes.
  2. In a large bowl, beat the mascarpone and powdered sugar until smooth. Add the chocolate-hazelnut spread and continue beating until combined and smooth.
  3. Carefully smooth chocolate-hazelnut mixture over the cookie base. Cover with chopped hazelnuts, and chill in the fridge for at least two hours (or overnight). Using a small metal spatula, loosen the sides of the cake from the pan, and spring it out of the pan. Serve straight out of the fridge for best results. 

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