Double Chocolate Hazelnut No-Bake Cheesecake Recipe

Recipe characteristics

• Double Chocolate Hazelnut No-Bake Cheesecake features a date-sweetened hazelnut crust topped with two velvety chocolate layers.
• Rich, creamy texture
• No oven required
• Ideal for holidays, birthdays, and special occasions
• Dietary: vegan (dairy-free, egg-free), gluten-free, and soy-free

Notes on ingredients

• Dry roasted hazelnuts: Roasting deepens flavor and adds crunch. See the roast instructions below.
• Coconut flour: Use fine coconut flour, not shredded or desiccated coconut.
• Dates: Use soft, moist dates. For dry dates, soak them in water for 1–2 hours until soft.
• Cashews: Soak at room temperature for at least 4 hours to achieve a smooth cream.
• Coconut cream: Use full-fat canned coconut milk chilled overnight so the thick cream separates and can be scooped out. If it’s watery the cheesecake will not set properly.
• Dark chocolate: Choose good-quality dark chocolate with around 80–85% cocoa solids for the best flavor.
• Date syrup: Can be substituted with maple or agave syrup.
• Vegan white chocolate: Use a creamy, high-quality vegan white chocolate.
• Agave or maple syrup: Use agave or swap for maple syrup as needed.
• Lemon juice: Adds bright, balancing acidity to the white chocolate layer.

How to make it

Soaking cashews: Place cashews in a bowl, cover with water and soak at room temperature for at least 4 hours.

Soaking dates: Place pitted dates in a bowl, cover with water and soak 1–2 hours until soft. Drain well before use.

Crust

• Line the base of a 16 cm springform tin with baking paper.
• Drain soaked dates thoroughly to remove excess water.
• In a food processor combine dry roasted hazelnuts, coconut flour and drained dates. Process until the mixture clumps together.
• Press the mixture evenly into the base of the prepared tin. Chill the crust in the fridge while you make the chocolate layer.

Chocolate layer

• Melt dark chocolate gently over low heat, stirring until smooth.
• Blend the thickened coconut cream with the melted dark chocolate and date syrup until smooth. Taste and adjust sweetness if necessary.
• Carefully pour the dark chocolate mixture over the crust and spread evenly.
• Sprinkle roughly chopped dry roasted hazelnuts over the chocolate layer.
• Freeze for about 45 minutes so this layer sets before adding the white chocolate layer.

White chocolate layer

• Melt vegan white chocolate over low heat.
• Drain soaked cashews and combine them in a high-speed blender with coconut cream, lemon juice and agave (start with 30 ml and add more to taste).
• Blend at high speed until completely smooth and creamy.
• Add the melted white chocolate and blend briefly until fully combined. Adjust sweetness if needed.
• Pour the white chocolate mixture over the set dark layer, smoothing the top.
• Freeze for 4–5 hours or until fully firm.
• Remove the cheesecake from the freezer 30 minutes before serving, or until it can be sliced cleanly with a sharp knife.

Serving suggestion

Decorate with fresh berries or small hazelnut-cashew bites for an elegant finish.

Storing

Keep leftovers in the fridge for short-term storage, or freeze for up to 3 months for optimal flavor. Thaw in the fridge before serving.

Tips and how-tos

Double Chocolate Hazelnut No-Bake Cheesecake

Nensi Beram

Hazelnut Double Chocolate No-Bake Cheesecake combines a date-sweetened hazelnut crust with two creamy chocolate layers — perfect for celebrations.

Prep Time
1 hr

Cuisine
Gluten-free, Vegan

Servings
10

Calories
408 kcal

Equipment

• Food processor
• 16 cm springform cake tin
• High-speed blender
• Silicone spatula

Ingredients

Crust

• 100 g dry roasted hazelnuts
• 100 g dates, soaked 1–2 hours
• 25 g coconut flour

Chocolate layer

• 100 g thickened coconut cream (from full-fat canned coconut milk)
• 100 g dark chocolate (about 85% cocoa)
• 80–90 ml date syrup (or maple/agave)
• Approx. 40 g roughly chopped dry roasted hazelnuts

White chocolate layer

• 250 g cashews, soaked minimum 4 hours
• 150 g thickened coconut cream (from full-fat canned coconut milk)
• 100 g vegan white chocolate
• 20 ml lemon juice
• 30 ml agave (or more to taste)

Instructions

• Soak cashews for at least 4 hours and dates for 1–2 hours. Use full-fat canned coconut milk chilled overnight so you can scoop the firm cream — this ensures a creamy, stable cheesecake.

Crust

• Line a 16 cm springform tin with baking paper.
• Drain dates thoroughly then process with roasted hazelnuts and coconut flour until the mixture sticks together.
• Press evenly into the tin and chill while preparing the chocolate layer.

Chocolate layer

• Melt dark chocolate over low heat and stir until smooth.
• Blend melted chocolate with coconut cream and date syrup until smooth, taste and adjust sweetness.
• Pour over the crust, sprinkle chopped hazelnuts and freeze for about 45 minutes to set.

White chocolate layer

• Melt vegan white chocolate over low heat.
• Blend drained cashews with coconut cream, lemon juice and agave until very smooth.
• Add melted white chocolate and blend briefly to combine; adjust sweetness if needed.
• Pour over the set dark layer and freeze for 4–5 hours or until firm.
• Remove from the freezer 30 minutes before serving to allow easier slicing.

Serving suggestion

• Garnish with fresh berries or small hazelnut-cashew bites for a pretty finish.

Storing

• Store in the fridge short-term or freeze for up to 3 months. Thaw in the fridge before serving.

Nutrition facts

Nutrition Facts

Double Chocolate Hazelnut No-Bake Cheesecake

Serving Size

10

Amount per Serving

Calories

408

% Daily Value*

Fat

29 g (45%)

Sodium

19 mg (1%)

Carbohydrates

34 g (11%)

Fiber

4 g (17%)

Sugar

21 g (23%)

Protein

8 g (16%)

*Nutrition info is an estimate.

Keyword: double chocolate no bake cheesecake, no bake white chocolate cheesecake