Chocolate hazelnut ice cream cheesecake

Chocolate hazelnut ice cream cheesecake

  • Rating: 5 out of 5.30 ratings
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  • Preparation and cooking time
    • Prep:
    • plus overnight freezing, no cook
  • Easy
  • Serves 12

春秋娱乐No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party

  • Freezable
Nutrition: per serving
NutrientUnit
kcal542
fat33g
saturates15g
carbs50g
sugars42g
fibre3g
protein8g
salt0.5g
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Ingredients

Method

  • STEP 1

    Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.

  • STEP 2

    In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.

  • STEP 3

    Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

Goes well with

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    Rating: 5 out of 5.30 ratings

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