This hazelnut chocolate vanilla cheesecake will be your new obsession. Imagine a nice and buttery Oreo crust, with a cream cheese chocolate ganache, and topped with a delicious no-bake vanilla cheesecake. It’s all topped with a delicious dark chocolate ganache.

Doesn’t it all sound delicious? This cheesecake is rich, creamy, and SO SO SO GOOD.

When making this recipe, I added some notes to achieve the perfect dessert easily. This recipe is in cups and grams, so everyone can easily follow it.

Hello! We bring another recipe and a new year’s goal. Does it make sense to do this in February? I don’t think it’s too late to start. I will be posting 1 recipe every day of the year, without fail. So, this year you will have 327 new recipes. So, this is recipe 1/327. Who says I can do it? Let me know in the comments below any ideas for new recipes I should be making, because I’ll definitely need some inspo.

Key points for this recipe

We are going to make ganache for this recipe twice. I recommend you use dark chocolate, it’s richer, has more flavor, and it’s easier to adjust the sugar that is in the cheesecake.

This recipe is a no-bake cheesecake, which means we are not using an oven like a traditional cheesecake.

The dessert must stay in the fridge long enough to set. The ganache will easily set, but the cheesecake filling takes longer to set.

Best vanilla for a cheesecake

Vanilla beans. I think it’s the purest form of vanilla you can find.

There are many options on the market. Amazing options. But for some recipes, you really need to use a good-quality vanilla bean to achieve the perfect dessert. If vanilla beans aren’t available, you could use vanilla paste or extract.

What’s so special about this cheesecake?

This no-bake hazelnut chocolate vanilla cheesecake is a chocolate sandwich. It has so many layers and textures. You have a nice Oreo cookie base, which adds an amazing texture to any cheesecake. On top, there’s a delicious chocolate ganache with cream cheese, which is so rich and creamy. Hazelnuts on top for CRUNCH and vanilla cheesecake.

The vanilla cheesecake pairs perfectly with a rich chocolate dessert. The vanilla is soft, not too strongly flavored, while the chocolate is rich and dense. Combine them, and you’ll have a perfectly made and texture-flavor-balanced dessert.

It doesn’t finish with vanilla cheesecake. It’s all topped with a chocolate ganache.

Prepare those ingredients

Oreos: We are not separating the cream from the cookie; we are using whole Oreos. You can use any brand you want, as long as it’s chocolate/cookies-and-cream style.
Unsalted butter: unsalted to have more control over the saltiness of the food.
Dark chocolate: the best chocolate that exists. It’s not too sweet, it’s perfect for most desserts, and it adds so much richness.
Heavy whipping cream: It’s used differently in this recipe, when you prepare the chocolate ganache and again when you prepare the cheesecake filling. The ganache cream needs to be warmed, and the cheesecake filling cream needs to be whipped to medium-soft peaks.
Cream cheese: full-fat room temperature cream cheese.
Salt: enhances the flavor of your baked goods.
Powdered sugar: We add it to the cream to whip. It will sweeten the cheesecake filling and also help the cream whip easily.
Vanilla beans: good quality vanilla beans.
Hazelnuts: they will add crunch and flavor.

After you use vanilla beans, don’t discard them. There are different things you can do. 1. Prepare homemade vanilla extract. I started today with a new batch of homemade extract. I’ve been collecting the pods after I scraped the beans from inside and put them in an open bottle, then once I had enough pods, I started the process. 2. Use them when you prepare custards or just need to infuse them.

Why is there no gelatin in this no-bake cheesecake?

We are not using gelatin because it’s not needed. The cheesecake will set if you follow the instructions; you would only need it if you were using any substitutions from this recipe.

How to prepare a hazelnut vanilla cheesecake

Start by preparing the crust; make sure you process the Oreo cookies long enough so they’re a fine powder. They’re mixed with melted butter and pressed into a pan.

For the chocolate ganache, warm up the heavy cream and add the chocolate. Let it sit for five minutes, and then you can stir so the chocolate melts. Pour the ganache on top of the crust and add some hazelnuts on top.

For the cheesecake filling, you will need heavy cream whipped to soft peaks with sugar, and cream cheese with the vanilla bean. Combine them.

Pour it on top of the ganache and smooth it out. Refrigerate for at least 8 hours. Prepare the ganache again and cover the top.

Best tips to prepare this cheesecake recipe

When you prepare the cookie crust, especially when it’s cold its very important you work fast so the butter doesn’t get cold too quickly. Start by pressing it into the sides and last, the bottom. If the butter gets cold, it will be a little more difficult to do that, as the cookie will fall constantly.
Make sure you are using room temperature cream cheese.
Chocolate is a very delicate product, and you need to be careful when working with it. Don’t ever boil it.
Cream cheese should never see a whisk in this recipe. Use a spatula to work it and then fold it with a spatula. Using a whisk will prevent it not set properly.
Make sure you refrigerate this cheesecake for at least 8 hours. The ganache will be set much faster, but the cheesecake filling needs longer.

What happens if you remove the cheesecake from the pan before it has set?

The cheesecake will probably collapse. It will be melted, and just a mess. Trust me, I’ve tried doing that. If you need the cheesecake much faster and can’t wait for 8 hours, I recommend you keep it in the freezer for 4 hours and then check if it’s set. The flavor can change slightly.

What tools do you need to prepare this recipe?

Mixing bowls
Wooden spatula/ silicone spatula
Stand mixer/ electric whisks
Springform pan, 9-inch (23cm)
Offset spatula
Saucepan
Sharp small knife to split the vanilla bean in half
food processor

How to decorate this chocolate-vanilla cheesecake

Prepare a chocolate ganache. We wanted to do something simple for this recipe, so we went with an easy dark chocolate ganache, following the same recipe and steps as when we did it for the chocolate layer. But without the cream cheese.

You can do many different options: chocolate spread, like Nutella, you can add some crunch toppings by adding Oreos, or chocolate shavings.

When you decorate the cheesecake, if you want the top to look smooth, you must use the ganache when it’s warm.

Storage tips: How to store a cheesecake

For this cheesecake recipe, you must refrigerate it. It cannot sit outside at room temperature because the vanilla layer would simply melt.

Store in the refrigerator: keep it in a safe container, or on the same plate covered in aluminum foil or plastic wrap. It will be safe in the fridge for 4 days. After 4 days, the cheesecake will not be the same. Cream cheese or any dairy product goes bad very quickly.
Store in the freezer: I would recommend keeping it in the freezer for anyone who doesn’t plan on eating it within that safe time period. It’s good to keep it in the freezer in slices and whole, so whenever you need a cake, you don’t have to rush, just defrost it the night before and serve it.
To freeze: if you are freezing it in servings, which I recommend 8, you should add the slices to a prepared tray, add parchment paper at the bottom, and the slices, without touching each other, on top. Freeze for about 4-5 hours. After this time, add them to a freezer-safe bag and place them inside a freezer-safe container. Make sure you add the name of the product and the date in the container. It’s safe to keep in the freezer for about 3 months.
Freeze the whole cake: you can easily freeze the whole cake. Find a big enough container and place the cake inside. If you want to be extra safe, wrap it in aluminum foil, too.

If you try this recipe, make sure to let me know what you think in the comments. I’d love to know what you rate it from 1-5!