The first time I made this 3-Ingredient Baked Hazelnut Cheesecake, I wanted a rich and chocolatey dessert without a long ingredient list. I had cream cheese, eggs, and hazelnut spread in my kitchen, so I decided to turn them into a simple baked cheesecake. As it baked, the warm hazelnut aroma filled the kitchen, and the filling became beautifully smooth and creamy. After chilling it, every bite was rich, silky, and packed with delicious hazelnut-chocolate flavor. It’s now one of my favorite easy desserts when I’m craving something indulgent without complicated preparation.
Why You’ll Love This Recipe
I love this cheesecake because it requires only three simple ingredients and still creates an incredibly rich dessert. The cream cheese gives it a smooth, creamy cheesecake texture, while the eggs help the filling set perfectly in the oven.
The hazelnut spread adds plenty of chocolate and roasted hazelnut flavor while also providing sweetness, so there’s no need for a long list of additional ingredients. It’s easy to prepare, requires no complicated crust, and is perfect for chocolate and hazelnut lovers. (See the ingredients in the next page below…)
Ingredients
- 450 g cream cheese, softened
- 2 large eggs
- 1 cup hazelnut spread
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Measuring cup
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I start by preheating my oven to 170°C (340°F) and lining a small baking pan with parchment paper. I make sure the cream cheese is softened before mixing so the batter will be completely smooth. (See the next page below to continue steps…)
Next, I place the softened cream cheese in a large mixing bowl and beat it until creamy and lump-free.
Then I add the eggs one at a time, mixing well after each addition until they are fully incorporated.
Next, I add the hazelnut spread and mix everything together until the batter becomes smooth, thick, and evenly combined. The chocolate-hazelnut aroma at this point is already irresistible.
I pour the cheesecake batter into the prepared baking pan and gently smooth the surface with a rubber spatula.
I place the pan in the preheated oven and bake for about 30 to 35 minutes, or until the edges are set while the center still has a slight jiggle.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature. I don’t slice it while it’s warm because the filling needs time to settle.
Once cooled, I transfer the cheesecake to the refrigerator and chill it for at least 2 to 4 hours. For the best texture, I like to chill it overnight.
When I’m ready to serve it, I slice the cheesecake while chilled and enjoy its rich, creamy hazelnut flavor.
Pro Tips for Best Results
I always recommend using softened cream cheese so the batter mixes smoothly without lumps.
If your hazelnut spread is very thick, let it sit at room temperature for a little while before mixing.
Don’t overmix the batter once everything is combined. Mix just until smooth and incorporated.
Avoid overbaking the cheesecake. The center should still have a slight jiggle when it comes out of the oven.
Chill the cheesecake thoroughly before slicing for the creamiest texture and cleanest slices.
Common Mistakes to Avoid
Using cold cream cheese can result in a lumpy batter, so always allow it to soften first. Another common mistake is overbaking. If the center becomes completely firm in the oven, the cheesecake may lose some of its creamy texture. (See the next page below to continue…)
Don’t skip the refrigeration step. The cheesecake becomes much firmer and more enjoyable after chilling. Avoid slicing the cheesecake immediately after baking, even if it looks set around the edges.
Serving Suggestions
I love serving this cheesecake chilled with a thin layer of hazelnut spread over the top.
You can sprinkle chopped hazelnuts over each slice for extra crunch.
A few chocolate shavings or a light dusting of cocoa powder also make a beautiful finish.
For an extra indulgent dessert, serve each slice with whipped cream and a drizzle of warm hazelnut spread.
Variations & Customizations
For an even stronger hazelnut flavor, sprinkle roasted chopped hazelnuts over the chilled cheesecake.
You can add a little vanilla extract for a warmer flavor, although the three main ingredients are delicious on their own.
For a mocha-inspired version, add a small amount of instant espresso powder to the batter.
You can also top the cheesecake with fresh strawberries or raspberries for a delicious contrast to the rich chocolate-hazelnut flavor.
How to Store & Freeze
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 to 5 days.
Keep it chilled until you’re ready to serve it. The cheesecake is best enjoyed cold.
To freeze it, cut the cheesecake into individual slices and wrap each slice tightly. Place the wrapped slices in a freezer-safe container and freeze for up to 1 month.
Thaw frozen slices overnight in the refrigerator before serving.
Conclusion
This 3-Ingredient Baked Hazelnut Cheesecake is an incredibly easy dessert for anyone who loves chocolate and hazelnut flavors. Cream cheese, eggs, and hazelnut spread come together to create a rich, creamy cheesecake with a smooth texture and irresistible flavor.
With just three ingredients and a simple baking process, this is the kind of dessert that’s easy enough for a regular treat but delicious enough for a special occasion.