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This Decadent chocolate hazelnut cheesecake is a no bake individual cheesecake, because it wouldn’t be valentine’s day without some chocolate. Make first thing in the morning and leave it in the fridge until ready to serve.


  1. Heat the oven to 190°C. Place the hazelnuts on a baking sheet and roast for 10 mins tossing once or twice. Wrap the hazelnuts in a towel whilst hot and roll to remove the peel. Allow to cool.
  2. In a food processor, blitz the hazelnuts and a pinch of salt until smooth and (approx 8 minutes) remember to scrape down the sides of the bowl occasionally.
  3. Melt the chocolate in a bain-marie, then stir in the condensed milk and maple syrup. Add this mixture to the hazelnuts and pulse until combined. Set aside (note this will last up to 2 weeks in the fridge in an airtight container and is basically Nutella).
  4. In a large bowl in a mixer, beat the cream cheese with the chocolate hazelnut mix and icing sugar until smooth, then fold in the whipped cream.
  5. Mix the digestive crumb with the melted butter and spoon into 2 large glasses (do not press this down too firm or you won’t be able to dig it out with a spoon later). Top with the cheesecake mix and smooth out the top. Allow to set for 4 hours minimum, finish with a dollop of whipped cream and chocolate shavings.