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No-Bake Hazelnut Chocolate Cheesecake with Oreo Crust

Hazelnut Chocolate Crust Cheesecake

Sara Coleman
This decadent cheesecake features an earthy, toasted hazelnut and cocoa crust topped with a velvety smooth vanilla bean cream cheese filling. It is the perfect balance of crunchy texture and rich, creamy elegance for any special occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 545 kcal

Ingredients
  

Ingredients

  • 1.5 cups roasted hazelnuts finely ground
  • 0.25 cup unsweetened cocoa powder Dutch-processed preferred
  • 3 tbsp unsalted butter melted
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup sour cream full fat
  • 2 tsp vanilla bean paste or pure vanilla extract
  • 0.25 tsp salt
  • 0.5 cup dark chocolate chips melted for drizzling

Notes

For the best texture, ensure all dairy ingredients are at room temperature before mixing. Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake freezes well for up to 1 month if wrapped tightly in plastic wrap and foil.