This no-bake hazelnut mocha cheesecake is rich, decadent and 100% gluten free!
Author:Claire of The Simple, Sweet Life
Prep Time:4 hours
Total Time:4 hours
Yield:One 8" Cake - 16 slices 1x
For the crust:
10 medjoul dates, pitted
2 cups hazelnuts
For the chocolate filling:
4oz semi sweet chocolate
1/3 cup heavy whipping cream
For the espresso cheesecake:
1/2 cup whole milk
1 package unflavored gelatin powder
16 oz cream cheese, room temperature
1/2 cup granulated sugar
5 oz sour cream
1 1/2 tbsp espresso powder
1 tsp vanilla extract
Line an 8″ square cake pan with two pieces of wax paper. In a food processor or blender, combine your hazelnuts and medjoul dates. Blend until the nuts are finely chopped and the mixture begins to clump. Spoon into your cake pan and press into the bottom.
In a small, microwave-safe bowl, combine your heavy whipping cream and chocolate. Microwave using 15-20 intervals until the cream is hot. Gently stir until mixture is smooth. Pour the chocolate over the crust. Shake the cake pan gently from side to side to evenly distribute the chocolate. Refrigerate until chocolate is set.
In a small saucepan, combine the gelatin powder and whole milk and allow to stand for 2 minutes. Gently heat the milk/gelatin mixture over low heat, stirring until the gelatin is dissolved. Set aside to cool.
In the bowl of a stand mixer, whip the cream cheese until smooth. Add the sugar and sour cream and continue whipping until thoroughly combined. Stir the espresso powder into the warm milk mixture. Add the milk mixture and the vanilla extract to the stand mixer and whip until just combined.
Spoon the cheesecake over the chilled crust and filling. Return the cheesecake to the refrigerator and allow to set overnight (or at least 4 hours) before serving. Slice and drizzle with dark chocolate and chopped hazelnuts.