Chocolate No-Bake Cheesecake
Materials for the Base
2 packs of whole wheat biscuits – 260 gr.
2 tablespoons chocolate hazelnut spread
Ingredients for the Chocolate Filling
- 350 gr. chocolate hazelnut spread
2 tablespoons powdered sugar
- 250 gr. fresh cheese
For the base: Melt the butter in a saucepan. Place the biscuits in a food processor and process until they resemble sand. Then add the hazelnuts and process lightly. Add the melted butter and continue processing. Finally, add the chocolate hazelnut spread and process until everything is well combined. Line the bottom of a 24 cm springform cake pan with parchment paper. Then pour the prepared base mixture into the pan and press down firmly. Refrigerate until chilled.
For the chocolate filling: Place the cocoa hazelnut spread in a mixing bowl and chill in the refrigerator. Once chilled, add the powdered sugar and grated cheese to the hazelnut spread and mix with a spoon. Remove your springform pan from the freezer and pour the chocolate filling over it, spreading it evenly. Chill in the refrigerator for 2 hours.
