Chocolate cheesecake with crunchy hazelnut swirl

Tasty Chocolate cheesecake with crunchy hazelnut swirl Recipe

Top off this rich chocolate cheesecake with mini chocolate eggs for a fun Easter touch!
Chocolate cheesecake with crunchy hazelnut swirl
Prep Time : 3:25 | Cook Time : 0:10 | Total Time : 3:35 | Serving : 10 person.


  • 1 cup (100g) chocolate biscuit crumbs

  • 1/4 cup (25g) hazelnut meal

  • 80g butter, melted

  • 500g Philadelphia Cream Cheese, softened

  • 1/4 cup (55g) caster sugar

  • 2 teaspoons gelatine, dissolved in 1/4 cup (60ml) boiling water, cooled

  • 200g CADBURY Milk Baking Chocolate, melted, cooled slightly

  • 1 cup (250ml) cream, whipped

  • 3/4 cup Kraft Crunchy Hazelnut Spread

  • Cadbury Mini Eggs, to decorate


  • Step 1

    Combine crumbs, hazelnut meal and butter. Press into base of a greased 20cm springform pan. Chill until firm.

  • Step 2

    Use an electric mixer to beat cream cheese and sugar until smooth. Add gelatine mixture and chocolate, then mix to combine. Fold in whipped cream, then pour over chilled base.

  • Step 3

    Microwave hazelnut spread in a bowl for 20 secs. Spoon over cheesecake, then swirl through with a knife to create a marbled effect. Chill for 3 hours or until set.

  • Step 4

    Decorate with Mini Eggs to serve.

  • Step 5

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