Silky Chocolate Hazelnut Cheesecake (No-Bake)

To celebrate 17 years since I started my Slovenian food blog “Blaž Kuha” — the project that sparked everything I do today — I wanted to make something truly special: smooth, rich, and beautifully layered.

This silky chocolate hazelnut cheesecake captures exactly that feeling: a crisp Oreo crust, a creamy hazelnut layer, a light cheesecake filling, and a glossy chocolate ganache on top.
It’s more than just dessert — it’s a sweet slice of my culinary journey. 🍫✨

Base

• 250 g Oreo biscuits

• 100 g melted butter

Preparation:

1. Blend the biscuits into fine crumbs.

2. Combine with melted butter until evenly coated.

3. Press the mixture firmly over the bottom and sides of a 20 cm springform pan.

4. Chill in the fridge while you prepare the next layer.

Chocolate Hazelnut Layer

• 200 g hazelnut spread (e.g. Nutella)

• 50 ml heavy cream

• 20 g butter

Preparation:

1. In a small saucepan, heat the cream and butter until melted and combined.

2. Remove from the heat and stir in the hazelnut spread until silky smooth.

3. Spread over the chilled crust and smooth the surface evenly.

4. Refrigerate for about 20 minutes to set slightly.

Cheesecake Cream

• 400 g cream cheese (Philadelphia or similar)

• 200 ml heavy cream (min. 30% fat)

• 1 tbsp icing sugar

• seeds of ½ vanilla bean

Preparation:

1. Whisk the cream cheese with icing sugar and vanilla seeds until smooth and creamy.

2. In a separate bowl, whip the heavy cream to stiff peaks.

3. Gently fold the whipped cream into the cheese mixture until fully combined and silky.

4. Spread evenly over the hazelnut layer and smooth the top.

5. Chill for at least 1 hour.

Chocolate Ganache

• 120 g dark chocolate

• 120 ml heavy cream

• 10 g butter

Preparation:

1. Heat the cream almost to a boil, then pour it over the chopped chocolate.

2. Let it sit for 1 minute, then stir until smooth and glossy.

3. Add butter and mix until melted.

4. Once slightly cooled, pour the ganache evenly over the cheesecake.

5. Refrigerate for at least 4 hours, ideally overnight.

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💡 Tip: Before serving, sprinkle the top with toasted chopped hazelnuts. For perfectly clean slices, dip a knife into hot water before each cut. Add a small candle or chocolate plaque if you’re celebrating — this cake loves a good reason to shine.