Easy Peasy Chocolate Cheesecake

A simple delicious cheesecake recipe


  • 250g digestive biscuits
  • 75g Avonmore Unsalted Butter
  • 400g chocolate hazelnut spread
  • 100g chopped nuts (hazelnuts/walnuts/pistachio)
  • 500g cream cheese
  • 50g dark chocolate pieces
  • 50ml Avonmore Fresh Cream
  • Avonmore Freshly whipped cream
  • Fresh strawberries chopped/sliced


Leave out the cream cheese and chocolate spread so they reach room temperature.

For the biscuit base:

  • Break the digestive biscuits in a food processor or put them in a freezer bag and beat with a rolling pin.
  • Transfer the biscuits to a bowl.
  • Soften the butter in a pan on a low heat until melted and add to the biscuit mix.
  • Add in 25g of chopped nuts and all of the dark chocolate pieces.
  • Mix thoroughly and spread out in a 22cm spring-form cake tin.
  • Push down with the back of a spoon to make sure the base is flat.
  • Leave the biscuit base to chill in the fridge for about an hour.

For the cheesecake:

  • Beat the cream cheese and chocolate hazelnut spread together.
  • Add in 50ml of Avonmore Fresh Cream and keep beating until a smooth mixture is formed.
  • Take the biscuit base from the fridge and spread the chocolate mixture over the top.
  • Scatter the remaining chopped nuts all over the top.
  • Chill in the fridge for at least 6 hours or best overnight.

Serve with Avonmore Freshly Whipped Cream and strawberries.

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