This no-bake cheesecake combines the rich flavors of chocolate and hazelnut for a delightful dessert.
Combine the crushed graham crackers and melted butter in a bowl until well mixed.
Press the mixture firmly into the pan to create a solid base.
Press the mixture into the bottom of a 9-inch springform pan evenly.
Use the back of a spoon to smooth the surface.
Refrigerate the crust for 10 minutes to set.
This helps the crust hold together when adding the filling.
Beat the cream cheese, hazelnut spread, and powdered sugar in a bowl until smooth.
Ensure the cream cheese is softened for easier mixing.
Fold in the whipped topping gently until well combined.
Fold gently to maintain the airy texture.
Spread the filling over the crust evenly.
Smooth the top with a spatula for a neat finish.
Refrigerate the cheesecake for at least 3 hours to set.
Cover the pan with plastic wrap to prevent any odors from affecting the cheesecake.
Microwave the hazelnut spread and whipped topping in a bowl for 30 seconds and stir until smooth.
Stir well to ensure a smooth glaze.
Pour the glaze over the cheesecake and spread evenly.
Let the glaze cool slightly before pouring to prevent it from melting the filling.
Refrigerate until ready to serve.
This allows the glaze to set properly.
Slice and serve the cheesecake, garnished with additional whipped topping or chocolate shavings if desired.
Use a warm knife for cleaner slices.
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