![['A close-up view of a luscious Chocolate Toasted Hazelnut Cheesecake with a smooth chocolate topping and bits of hazelnuts.', 'Side view of a decadent Chocolate Toasted Hazelnut Cheesecake showcasing its creamy layers and garnished with chopped hazelnuts.', 'Detailed image of a Chocolate Toasted Hazelnut Cheesecake highlighting the rich chocolate glaze and toasted hazelnuts on top.', 'Close-up photograph of a Chocolate Toasted Hazelnut Cheesecake revealing its velvety texture and exquisite presentation.']](https://quickflavorfix.com/wp-content/uploads/2026/06/chocolate-toasted-hazelnut-cheesecake_1_U1.webp)
Chocolate Toasted Hazelnut Cheesecake
A rich and decadent dairy-free cheesecake featuring toasted hazelnuts and deep chocolate flavors, perfect for special occasions or indulgent treats.
Ingredients
Hazelnuts
- 1 1/2 cups hazelnuts (toasted)
Coconut oil
- 1/3 cup coconut oil (plus 1 Tbsp melted)
- 1 Tbsp coconut oil (additional melted)
Sweeteners
- 1/2 cup coconut sugar
- 3 Tbsp maple syrup
- 1 tsp vanilla
Cacao powder
- 2 Tbsp cacao powder
Oat flour
- 1 cup oat flour
Dark chocolate
- 10 oz dark chocolate (chips or baking bar)
Dairy-free cream cheese
- 24 oz dairy-free cream cheese (room temperature)
Coconut milk
- 1 cup full-fat coconut milk (room temperature)
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1 Tbsp cacao powder
- 1 tsp espresso powder (optional)
Dark chocolate chips
- 1 cup dark chocolate chips
Chopped hazelnuts
- 2/3 cup chopped hazelnuts (to top)
Instructions
- Toast hazelnuts until golden, then blend with coconut oil to make the crust.
- Mix dairy-free cream cheese, coconut milk, coconut sugar, vanilla, cacao powder, and espresso powder until smooth.
- Melt dark chocolate and combine with the cream cheese mixture.
- Pour filling over the crust and top with chopped hazelnuts and chocolate chips.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
For best results, ensure all dairy-free ingredients are at room temperature before mixing.