These cheesecake bars are thick, chocolatey and ultra-indulgent.
The no-bake chocolate hazelnut cheesecake bars have a sweet buttery biscuit base and a smooth chocolate hazelnut filling. They only take 15 minutes to make, then just pop them into the refrigerator to set before serving.
Makes 16
Cook 15 minutes plus 6 hours chilling
For the base:
- 280g (10oz) cookies and cream biscuits (I use Oreos) + 8 extra, halved, to decorate
- 100g (7 tbsp) unsalted butter, melted
For the filling:
- 500g (1lb) cream cheese
- 400g (1 ½ cups) chocolate spread (I use Nutella)
- 70g (generous ½ cup) icing (powdered) sugar
1. Line a 20cm (8in) square baking tin with nonstick baking paper.
2. To make the base, put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.
3. Press the mixture firmly into the bottom of your prepared tin, then pop into the refrigerator while you make the filling.
4. Put the cream cheese, chocolate hazelnut spread and icing (powdered) sugar into a large mixing bowl and beat with an electric hand mixer until smooth and creamy.
5. Remove the chilled base from the refrigerator, then spoon in the filling, smoothing it out to the edges. Decorate with the halved biscuits, then chill in the refrigerator for at least 6 hours or overnight, if possible, until set. Cut into 16 squares to serve.
6. Store in the refrigerator for up to 3 days.
Swap: Instead of cookies and cream biscuits, you could use digestive biscuits (or graham crackers).
Hungry for more recipes? Sign up to our foodie email here
Finished with whipped cream and plenty of lemon zest this easy no-bake cheesecake is one to whip up on warm summer days.
Fans of cinnamon rolls will love this easy mug cake from Fitwaffle, made in the microwave this simple sweet treat is ready in minutes.
These moreish chocolate brownies have a hidden layer of Oreo cookies in every bite, adding an unexpected but very welcome crunch.
Perfect for a low-effort Easter dessert, this no-bake cheesecake can be whipped up in advance and stored in the fridge until ready to be served.
A buttery cookies and cream base, a thick layer of chocolate hazelnut spread, topped with sweet cream cheese and a sprinkle of cookie crumbs.
This is my all-time favourite fudge flavour. It’s sweet, creamy, salty and crumbly all at the same time.
A courgette recipe that will convert even the most courgette-iffy eaters.
Perfect for summer, enjoy this quick and delicious recipe from Sahara Rose Katabi.
