Sometimes, the best desserts aren’t the fanciest ones or those requiring hours in the kitchen. Sometimes, it’s all about a little creativity, a few humble ingredients, and a bit of patience. Enter the Fairy Hut Cheesecake, a no-bake vanilla and hazelnut cheesecake with a surprising twist.
Think layers of creamy indulgence, crunchy biscuit walls, a burst of strawberry filling, and a glossy chocolate ganache glaze to top it all off.
This cheesecake feels like a treat you’d find in a storybook, the kind of dessert that’s as fun to make as it is to eat, and one that leaves everyone wondering how something so magical came together without turning on the oven.
No Bake Fairy Hut Cheesecake
Ingredients
Cheesecake
- 24 petit beurre biscuits
- 400 grams cream cheese
- 100 grams soft cubed butter
- 75 grams icing sugar
- 1 tsp cocoa powder
- 1.5 tbsps hazelnut chocolate spread
- 1 tsp vanilla extract
Chocolate Ganache Glaze
- 200 g dark chocolate
- 70 ml cream
- 1 tsp brown sugar
- 1 tsp golden syrup
- 1/4 tsp salt
Strawberry Filling
- 150 g chopped strawberries
- 1 tbsps strawberry jam
Decoration
- Toasted coconut flakes
- Caramelized hazelnuts
- Fruit (optional)
- Sprinkles (optional)
- Mint (optional)
Instructions
Prepare the Cheesecake Mixture
- In a bowl of standing mixer, beat soft butter with powdered sugar until light and fluffy.
- Add cheese and briefly mix.
- Set aside ⅓ of the cheesecake and add cocoa powder and hazelnut chocolate spread.
- Add vanilla extract to the remaining 2/3 of the cheesecake and mix briefly.
Assemble the Biscuit Layers
- Take 12 x biscuits, and on a double sheet of aluminium foil, place 3 across and 3 biscuits down to create a rectangle.
- Spread the cocoa hazelnut cheesecake evenly.
- Lay the second layer of 12 x biscuits over it, keeping the same sequence
- Spread the vanilla cheesecake mixture evenly over the second biscuit layer.
Strawberry Filling
- Mix the chopped strawberries with strawberry jam
- Place the strawberry mixture in a straight line through the centre of the vanilla cheesecake layer
Fold and Refrigerate
- Carefully fold the sides of the biscuit-cheesecake layers towards the centre to create a "hut" shape.
- Wrap the entire cheesecake in aluminium foil.
- Leave in the fridge for at least 3 hours, or best overnight.
Prepare the Chocolate Ganache
- In a small pot, heat the cream, salt, sugar, and golden syrup until it comes to a boil.
- Remove from heat and pour the mixture over the dark chocolate in a separate bowl.
- Stir until the chocolate is completely melted and smooth.
Decorate
- Unwrap the cheesecake and pour the chocolate ganache evenly over the top, letting it drip down the sides.
- Decorate the cheesecake with your choice of toasted coconut flakes, caramelized hazelnuts, fruit, sprinkles, and mint.
- Serve and enjoy!
Video
Did you make this recipe?
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