No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients – ideal for a dinner party
Prep:15 mins
Serves 12
200g honey nut cornflakes2 x 400g jars chocolate hazelnut spread2 x 180g tubs full-fat cream cheese1 tbsp roasted and chopped hazelnuts
STEP 1Put 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.STEP 2In 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.STEP 3Remove 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.
