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.
