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Hazelnut Rocher Cheesecake

Serves 8-10


  • Base
  • 200g dark chocolate, melted
  • 1/4 cup chocolate hazelnut spread
  • 1 1/4 cups rice bubbles
  • 1/2 cup coarsely chopped roasted hazelnuts
  • Cheesecake
  • 500g Australian cream cheese, softened
  • 300ml Australian thickened cream, extra
  • 1/2 cup caster sugar
  • 1/4 cup chocolate hazelnut spread
  • 100g dark chocolate, melted
  • 2 teaspoons gelatine dissolved in 2 tablespoons boiling water
  • 2 egg whites
  • melted dark chocolate, for drizzling
  • extra roasted hazelnuts halved, for serving
Download Recipe (PDF)


    1. For base, combine melted chocolate, choc hazelnut spread, rice bubbles and hazelnuts. Press mixture into a lined 24cm round springform tin, refrigerate until set.
    2.  For cheesecake, beat cream cheese, cream, sugar and choc hazelnut spread with electric beaters until smooth. Beat in chocolate and dissolved gelatine.
    4. Beat egg whites until stiff peaks form and stir into cream cheese mixture. Pour mixture over chocolate base and refrigerate for 1-2 hours or until set.
    6. To serve, remove cheesecake from pan, drizzle with dark chocolate and sprinkle with extra hazelnuts. Use a sharp knife to cut into small wedges for serving.


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