Chocolate Hazelnut Cheesecake Recipe

Name: Chocolate Hazelnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup hazelnut meal; 1/4 cup + 2 Tbsp raw cocoa powder; 3 Tbsp maple syrup; 1 tsp vanilla; 1 pinch sea salt; The Filling; 2 cups raw cashews, soaked overnight and rinsed; 1/4 cup + 2 Tbsp hazelnut butter (peanut butter works too); 1/2 cup coconut oil, melted; 1/2 cup maple syrup; 1/2 cup cocoa powder; 1/2 cup water; 2 tsp salt; Chocolate Sauce; 1/3 cup coconut oil, melted; 1 tsp vanilla; 1/4 cup maple syrup; 1/4 cup cocoa powder

Servings: persons

Crust
1 cup hazelnut meal
1/4 cup + 2 Tbsp raw cocoa powder
3 Tbsp maple syrup
1 tsp vanilla
1 pinch sea salt
The Filling
2 cups raw cashews, soaked overnight and rinsed
1/4 cup + 2 Tbsp hazelnut butter (peanut butter works too)
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup cocoa powder
1/2 cup water
2 tsp salt
Chocolate Sauce
1/3 cup coconut oil, melted
1 tsp vanilla
1/4 cup maple syrup
1/4 cup cocoa powder

1
The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you don't have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled.
2
Blend all ingredients for the crust together in a food processor until it comes together. Remove from processor and press the crust into the bottom of desired pan, about 1/4 inch thick.
3
Set aside while you making the filling.
4
In a food processor or mixer blend together cashews, maple syrup, water, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend together, scraping down again, until mixture is uniformly combine.
5
Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).
6
Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using the knife as a lever, pop the cheesecakes out. If they don't come out easily, turn muffin tin upside down and give it a few whacks. Place the removed cakes in the refrigerator while making the chocolate sauce.
7
Mix the sauce ingredients together with a fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.
8
Top with hazelnuts. Serve cold

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust, 1 cup hazelnut meal, 1/4 cup + 2 Tbsp raw cocoa powder, 3 Tbsp maple syrup, and more.

Yes, Chocolate Hazelnut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Hazelnut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions