Chocolate and Hazelnut Mascarpone Cheesecakes

    2 hours 30 min

    Two individual and beautifully presented mascarpone cheesecakes with chocolate and hazelnuts, garnished with fresh rasberries and mint.

    17 people made this

    Serves: 2 

    • 110g (4 oz) amaretti biscuits, crushed
    • 1 tablespoon melted unsalted butter
    • 110g (4 oz) 70% plain chocolate, chopped
    • 110ml (4 fl oz) double cream
    • 110g (4 oz) mascarpone, beaten
    • 60g (2 oz) hazelnuts, toasted and finely chopped
    • 30g (1 oz) fresh rasberries
    • 2 mint sprigs, for garnish

    Prep:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. In a small bowl, mix together the crushed biscuits and melted butter.
    2. Place two 7.5cm (3 in) metal rings onto 2 dessert serving plates. Divide the biscuit mixture between the two serving rings. Using the back of a spoon press the biscuit mixture down to cover the base of the ring. Chill.
    3. Melt the chocolate in a small heatproof bowl over a small pan of gently simmering water. Ensure the water does not touch the base of the bowl. Remove the bowl from the heat and allow to cool a little.
    4. In a medium bowl, whip the cream to soft peaks. Fold the mascarpone into the cream. Gently fold in three-quarters of the chocolate and the nuts until evenly blended.
    5. Divide the chocolate mixture between the two serving rings. Level off the tops with the back of a table knife. Chill for at least 2 hours.
    6. Using a hot cloth or blowtorch, warm the outside edge of the metal ring and remove.
    7. Serve the cheesecakes drizzled with the remaining melted chocolate and garnish with the raspberries and mint.

    Watch how!

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Made this with my 11 year old daughter. Didn't bother with the mint and raspberries though, delicious!  -  07 Mar 2011


    This dish is very good for what it is. No fuss, little prep, no set/bake time, serve instantly and presentation is great. The only added extra I did with this one was to roughly crush some more hazelnuts and sprinkle over top of the raspberries. I highly recommend this dish if you are short on time but need a good desert. I will definitely make this one again  -  20 Feb 2013  (Review from Allrecipes AU | NZ)