Hello everyone, I hope you are all well.

Today’s temptation is a silky textured chocolate cheesecake which more or less melts in your mouth…

Here is the recipe, enjoy!

Chocolate Cheesecake (for the base)

  • 9 oz. (250 g) digestives or graham crackers
  • 1/3 cup (75 g) unsalted butter
  • 1/2 cup (60 g) salted peanuts
  • 1 tablespoon Nutella (chocolate and hazelnut spread)


I use digestives here, but you can just as well use graham crackers.

I also use Nutella for this recipe, but feel free to use any other chocolate and hazelnut spread.

Put the digestives, butter, salt, peanuts and Nutella into a food processor.

Whizz until the mixture has the consistency of wet sand.

Press into a pie dish or any other round cake pan with a removable ring/base.

Chill for about 10 minutes.

Make the chocolate cheesecake filling.

Chocolate Cheesecake cream:

  • 14 oz. (400 g) Nutella or any chocolate and hazelnut spread
  • 18 oz. (500 g) Philadelphia cream cheese, at room temperature
  • 1/2 cup (60 g) powdered sugar
  • 1 1/4 cup (300 ml) heavy cream
  • 5 oz. (150 g) crushed Daim


It is very important that the cream cheese is at room temperature. Put it into a mixing bowl with the powdered sugar and beat until smooth.

Now add the Nutella, beat until smooth and well blended.

In a separate bowl, whisk the cream until soft peaks form.

Fold the whipped cream into the cream cheese/Nutella mixture.

Add the crushed Daim.

Fold gently into the mixture.

Pour the cheesecake mixture onto the chilled base.

To decorate:

  • 2 oz. (60 g) crushed Daim
  • 3 1/2 oz. (100 g) fresh raspberries


Sprinkle the Daim over the top and decorate with the fresh raspberries.

Chill for at least 4 hours, or overnight.

And there it is – delicious chocolate cheesecake!

The combination of the salted peanuts in the base and the sweet Nutella chesecake cream filling is to die for…

I gave this cheesecake to my neighbours since they had visitors staying over, and rumor has it they enjoyed it very much!

I hope I was able to tempt you…

Hugs from me to you.











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