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Vegan Chocolate Hazelnut Cheesecake

No-bake vegan chocolate hazelnut cheesecake. This stunning dessert has a crumbly digestive biscuit base, an ultra creamy chocolate hazelnut filling and is decorated with drizzles of melted chocolate hazelnut spread, chopped hazelnuts and dairy-free whipped cream.
Prep Time 6 hours 30 minutes
Total Time 6 hours 30 minutes
Servings 12
Author What Jessica Baked Next


Digestive Biscuit Base:

  • 360 g digestive biscuits finely crushed
  • 1 tablespoon sugar (I use light brown sugar) optional
  • 150 g baking block or dairy-free spread (salted or unsalted)  melted

Nutella Cheesecake Filling:

  • 200 g vegan cream cheese
  • 200 g vegan chocolate hazelnut spread
  • 50 g icing sugar
  • 250 ml dairy-free cream


  • To make the biscuit base: Mix the crushed biscuits and a tablespoon of sugar (if using) with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
  • To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, chocolate hazelnut spread and icing sugar until smooth. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the Biscoff cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
  • Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight. 
  • When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I piped extra dairy-free cream around the edge of the cheesecake, then melted some more chocolate hazelnut spread drizzling that over each slice of cheesecake and scattered over some chopped hazelnuts.
  • The cheesecake will keep stored in the fridge for up to 3 days.