Hazelnut and chocolate no-bake cheesecake with berries

by Chiara

A no-bake cheesecake is a fantastic and a guaranteed crowd-pleasing dessert when the weather is warm or when you simply don’t feel like baking. And when the recipe calls for hazelnut and chocolate (one of the most perfect flavor combos in world), you have no choice but to make it!  

I’m happy to share today this gluten-free no-bake cheesecake here.    

This recipe takes so little effort to make. Creamy, cloud-like and not too sweet milk chocolate and hazelnut filling encased in a really crunchy gluten-free crust made with an hazelnut, buckwheat, chocolate crumble and a touch of hazelnut brown butter.

To add one last pop of both flavor and color, I finished the cheesecake with fresh summer fruits and edible flowers from my garden. They definitely add a special touch and make this cheesecake feels extra summery! 

The recipe is for a Ø 20 cm x h 5 cm mould and it is gluten-free. These are the main components:

  • Gluten-free hazelnut and buckwheat streusel
  • Gluten-free brown butter biscuit
  • No-bake cheesecake cream with hazelnut and milk chocolate

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡

Hazelnut and chocolate no-bake cheesecake with berries

Serves: 8-10
Nutrition facts: 200 calories 20 grams fat


Gluten-free hazelnut and buckwheat streusel
105 g buckwheat flour
45 g cornstarch
30 g cocoa powder 22-24%
120 g cane sugar (or caster sugar)
150 g hazelnuts flour 
150 g butter, cold and cubed 
3 g (¾ tsp) Maldon salt
zest of 1 lemon (5 g)

Gluten-free brown butter biscuit 
370 g gluten-free hazelnut and buckwheat streusel 
50 g brown butter (beurre noisette) (start with 70 g of unsalted butter)

No-bake cheesecake cream with hazelnut and milk chocolate 
262 g unsweetened almond milk (or cow's milk 3,5% fat content)
30 g acacia honey
6,6 g gelatin sheets, Gold strength (200 Bloom)
33 g cold water to soak the gelatin sheets
450 g Azélia 35% milk chocolate (or the good quality milk chocolate of choice)
262 g cream cheese, to room temperature
262 g heavy cream 35% fat content, to room temperature

Assembly and decoration
seasonal fruit
edible flowers


Gluten-free hazelnut and buckwheat streusel

  1. Preheat the oven to 160°C, ventilation mode (fan-assisted). Line a micro-perforated baking tray with Silpat mat.
  2. Place all the ingredients into a small grinder and mix until obtain a sandy, crumbly mixture.
  3. Place the crumbs onto the tray and freeze for at least 30 minutes.
  4. Place the frozen streusel in the oven, reduce the temperature at 150°C and bake for 35 minutes, until dried and golden-brown in color.
  5. Remove from the oven and dust with cocoa butter powder (Mycryo) while it is still hot, to make it crispier and to prevent it from getting soggy. Store the streusel in an airtight container at room temperature and away from light.

Gluten-free brown butter biscuit 

  1. Make the brown butter (the beurre noisette). Place 70 g  pieces of butter into a saucepan and let melt over medium heat. Don't stir the butter, it is not needed. Once melted, the butter will begin to foam and sizzle. In about 3-4 minutes from when you started, the butter will turn golden brown. The foam will slightly dissolve and the milk solids on the bottom of the pan will toast and get brown. The butter should also smell intensely nutty and caramelized. 
  2. Once the butter is ready, remove the saucepan from the heat and filter the butter through a cheese cloth, previously placed into a stainless steel sieve, to remove the brown milk solids that are formed at the bottom of the saucepan.
  3. Place 370 g of baked streusel in a bowl, then add in the brown butter and stir with a spatula until a crumbly and slightly moist mix is formed.
  4. Grease and line the base of a Push-pan mould (Ø 20 cm x H 5 cm) with a circle of parchment paper.
  5. Using the back of a spoon, press the crumb mixture into the mould and chill in the fridge until the crust is hardened. 

No-bake cheesecake cream with hazelnut and milk chocolate

  1. Soak the gelatin sheets in cold water.
  2. Heat the almond milk with honey in the microwave without boiling (75°C). Add in the soaked gelatin sheets and stir until dissolved.
  3. Melt Azélia milk chocolate in the microwave to 45°C. Add the warm milk to the melted chocolate in 3 times, stirring vigorously with the spatula at each addition of liquid, in order to obtain a smooth ganache.
  4. Transfer the ganache in a mixing glass and emulsify with the hand blender to make the ganache look smoother, creamier and shinier. Leave aside at room temperature.  
  5. In the bowl of a stand mixer fitted with paddle attachment combine cream cheese and heavy cream. Beat on medium-high speed to obtain a smooth and homogeneous cream. Make sure that the cream cheese is well combined with the heavy cream and there are no more cream cheese lumps remaining.
  6. Add in the lukewarm ganache (35-40°C) and beat on medium-low speed until an even, silky-smooth cream is formed. No worries if the cream looks very fluid, it is OK. 
  7. Remove the mould from the fridge and fill it with the cream. Chill overnight (12h).

Assembly and decoration

  1. Place the Push-pan mould over a small tin can or glass and slightly warm up the edges of the mould with your hands. Holding the top edge of the Push-pan with both hands on opposite sides of the pan, push the pan steadily down. Place the cheesecake on a plate by using a palette knife like this one.
  2. Garnish with seasonal fruit and edible flowers. 

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SL 3 January 2022 - 8:53

This looks so awesome! I will try to make it for a birthday 🙂

Am I able to change the milk chocolate for the filling to dark chocolate?

Chiara 3 January 2022 - 9:32

Thank you so much, I’m so glad to hear this! I don’t recommend replacing milk chocolate with dark chocolate, as it would affect the whole recipe. What you can do is using a milk chocolate with a higher percentage of cocoa (40% or 46%, for example). You can also try to add 53 g of sifted cocoa powder in step 5 to increase the chocolate flavor of the cheesecake cream


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