Make-ahead Christmas recipe for 12 people, takes only 20 mins; recipe has honey nut cornflakes, chocolate hazelnut spread, full-fat cream cheese and hazelnut.
Chocolate hazelnut ice cream cheesecake
Course: Make-ahead Christmas
Servings
12
servings
Prep time
15 mins
Ingredients
- Hazelnut: 1 tbsp roasted and chopped hazelnuts
- Full Fat Cream Cheese: 2 x 180g tubs full-fat cream cheese
- Chocolate Hazelnut Spread: 2 x 400g jars chocolate hazelnut spread
- Honey Nut Cornflakes: 200g honey nut cornflakes
Directions
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over.Will keep in the freezer for up to 1 month.
