Hazelnut Rocher Cheesecakes
"These no bake bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens almost immediately...."
INGREDIENTS
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250g (9oz) speculoos (Lotus Biscoff) cookies
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50g (1¾oz; ⅓ cup) toasted hazelnuts
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¼ teaspoon fine sea salt
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85g (3oz; 6 tablespoons) unsalted butter, melted
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240ml (8½fl oz; 1 cup) heavy cream, chilled
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1 teaspoon vanilla bean paste
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700g (1lb 8½oz; 3⅛ cups) full-fat cream cheese, at room temperature
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120g (4¼oz; 1 cup) icing (powdered) sugar
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150g (5½oz; ½ cup) chocolate hazelnut spread, at room temperature
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¼ teaspoon fine sea salt
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170g (6oz) milk chocolate, roughly chopped
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45ml (1¾fl oz; ⅛ cup plus 1 tablespoon) coconut oil
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100g (3½oz; ¾ cup) toasted hazelnuts, finely chopped
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