No-bake chocolate hazelnut cheesecake

• unsalted butter↗140g g
• digestive biscuit300g g

  broken up

• cream cheese↗500g g

  softened

• icing sugar↗85g g
• double cream↗300ml ml
• vanilla extract↗1 tsp tsp
• hazelnut chocolates15

  5 roughly chopped, remainder reserved, to decorate

• hazelnut chocolate spread↗4 tbsp tbsp
• hazelnuts↗25g g

  roughly chopped

Step-by-step instructions

1. 1

   Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.

2. 2

   Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.

3. 3

   Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.