Indulge in this Healthy No-Bake Chocolate and Hazelnut Cheesecake, a light and creamy dessert that combines the rich flavors of chocolate and hazelnut in a guilt-free treat. This cheesecake is perfect for those who love a semifreddo-style dessert that's both refreshing and satisfying. Made with wholesome ingredients and free from refined sugars and palm oil, this cheesecake is an indulgence you can feel good about.
Why You'll Love This:
This no-bake cheesecake is a perfect blend of creamy and crunchy textures, thanks to the smooth chocolate and hazelnut filling and the nutty base. It's easy to prepare and doesn't require an oven, making it an ideal dessert for warm weather or when you want a quick and delicious treat. The use of natural sweeteners and high-quality ingredients ensures a healthier option without compromising on taste.
Perfect Occasion:
This cheesecake is perfect for any occasion, from family gatherings to special celebrations. Its light and creamy texture make it an excellent choice for summer desserts, and its elegant appearance is sure to impress guests at any dinner party. It's also a great treat for health-conscious individuals looking for a delicious yet nutritious dessert option.
Decoration Tips:
For a beautiful presentation, top the cheesecake with a generous layer of the crunchy hazelnut and cocoa cream. You can also add a sprinkle of chopped nuts or a dusting of cocoa powder for an extra touch of elegance. Serving the cheesecake on a decorative plate or cake stand will enhance its visual appeal.
Ingredients:
- For the Base:
- 100g rolled oats
- 2 tablespoons cocoa powder
- 100g walnuts, hazelnuts, or almonds
- 150g pitted dried dates
- For the Filling:
- 200g light cream cheese (Philadelphia type)
- 7 tablespoons of preferred liquid sweetener (such as date syrup, agave, honey, erythritol with stevia, etc.)
- 4 tablespoons cocoa powder
- 5 sheets of gelatin (9g) or 6 sheets if using low-fat yogurt
- 500g full-fat Greek yogurt
- For the Topping:
- 150g crunchy hazelnut and cocoa cream
Instructions:
- Prepare the Base:
- Grease and line a 20cm (or 22cm) springform pan with parchment paper.
- In a food processor, blend the oats and cocoa powder into a fine flour.
- Add the nuts and process until finely ground.
- Add the dates and process until the mixture forms a crumbly but sticky dough. If the mixture is too dry, add a tablespoon of water.
- Press the mixture firmly into the bottom of the prepared pan.
- Prepare the Filling:
- Soak the gelatin sheets in cold water for 3 minutes. Drain and dissolve in 50ml of hot water. Let it cool slightly.
- In a mixing bowl, beat the cream cheese with the sweetener and cocoa powder until smooth.
- With the mixer running, slowly add the dissolved gelatin mixture.
- Gradually fold in the Greek yogurt, mixing gently until fully incorporated. Taste and adjust sweetness if needed.
- Pour the filling over the prepared base and smooth the top.
- Chill and Set:
- Refrigerate the cheesecake for 4 to 6 hours or until fully set.
- Add the Topping:
- Once set, remove the cheesecake from the springform pan and transfer to a serving plate.
- Spread the crunchy hazelnut and cocoa cream evenly over the top of the cheesecake.
- Serve:
- Slice and serve chilled. Enjoy this creamy and indulgent no-bake cheesecake with the delightful flavors of chocolate and hazelnut.
Enjoy this Healthy No-Bake Chocolate and Hazelnut Cheesecake, a perfect treat for any occasion!