This Vegan Chocolate Hazelnut Cheesecake is everything your sweet dreams are made of! Creamy, chocolatey, and smooth, it sits atop a delightful chocolate biscuit base and is finished with a decadent ganache drizzle. Whether it's a special celebration or a regular weekend treat, this cheesecake will not disappoint.
The exciting part? It’s completely vegan and gluten-free!
Inspired by the traditional cheesecakes that are loaded with dairy and gluten, this vegan and gluten-free version delivers the same richness and flavor.
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- Chocolate Hazelnut Cheesecake
- INGREDIENTS
- INSTRUCTIONS
- VARIATIONS
- STORAGE
- TOP TIP
- Baking Free From 101
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Chocolate Hazelnut Cheesecake
In this Chocolate Hazelnut Cheesecake recipe, I will walk you through making the chocolate biscuit base, the creamy hazelnut chocolate cheesecake filling, and the luxurious ganache topping. Plus, answers to FAQs like ‘how to make vegan cheesecake creamy’ and ‘the best gluten-free biscuits for the base’.
I will also be sharing some more flavor variations and mix-ins, so don’t miss that section!
For more vegan and gluten-free desserts, check out my Easy Orange Vegan Creme Brûlée Recipe and Vegan Mini Chocolate Tarts.
INGREDIENTS
- Gluten-free chocolate biscuits - Perfect for the base.
- Vegan cream cheese - Gives the cheesecake its classic creaminess.
- Hazelnut chocolate spread (vegan) - For the rich, nutty flavor. [My Favourite is from Fine and Raw classic hazelnut spread]
- Raw hazelnuts - For an added crunch.
- Coconut cream - To add depth and creaminess.
- Vegan dark chocolate - For the ganache.
- Plant-based milk - To help blend everything together.
- Agave syrup or maple syrup - For natural sweetness.
See recipe card for quantities.
INSTRUCTIONS
1. Biscuit Base:
- Blend the biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture.
- Transfer to your cake tin and press down using a spoon or glass to level it out.
3. Beat the vegan cream cheese, sugar and cream using an electric mixer until fully combined and smooth.
2. Cheesecake Filling:
4. Then mix in the hazelnut spread.
5. Transfer it on top of the biscuit base. You can use acetate around the cake tin, to prevent the cheesecake sticking to the pan [optional]
3. Ganache:
6. Next melt together the chocolate and milk of choice in the microwave and mix until thick. Spread the ganache over the cheesecake and set it in the fridge for at least 2 hours.
7. Remove the acetate from around the cheesecake.
Slice.
and enjoy!
VARIATIONS
- Chocolate Orange Twist: Add orange zest to the cheesecake filling for a refreshing twist.
- Berries and Chocolate: Add a layer of berry compote between the cheesecake and ganache for a fruity surprise.
STORAGE
- Store this cheesecake in the refrigerator for up to 5 days. It can also be frozen for up to a month if stored in an airtight container.
TOP TIP
- For a perfect cheesecake slice, dip your knife in hot water before slicing. It ensures a smooth cut through the layers.
If you’ve been on the hunt for the perfect vegan and gluten-free cheesecake, your search ends here! Enjoy every bite and let me know your thoughts in the comments!
Master the art of baking GF, DF & Vegan
Baking Free From 101
Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this recipe for how make strawberry cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Chocolate Hazelnut Cheesecake
Equipment
- 6 inch Cake tin
Ingredients
- 154 g Vegan and gluten free biscuits
- 60 g Plant based butter
- 500 g Vegan cream cheese
- 150 g Hazelnut spread
- 60 g Sugar
- 100 g Vegan Chocolate
- 50 g Plant based milk
Instructions
- Blend the biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture.
- Transfer to your cake tin and press down using a spoon or glass to level it out.
- Beat the vegan cream cheese, sugar and cream using an electric mixer until fully combined and smooth.
- Whisk in the hazelnut spread
- Transfer it into the cake tin on top of the biscuit base.
- Set aside and make the ganache by heating together the chocolate and milk in the microwave for 30 second intervals until smooth then pour over the cheesecake and smooth it with the back of a spoon.
- Set the cheesecake in the freezer for at least 2 hours. Once set remove it from the tin, then slice and enjoy!
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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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