I am with you on the cranberry love! And I happen to LOVE cream cheese, so this tart is making me all sorts of hungry! This is not only gorgeous, Z, it sounds amazing! Cranberries, hazelnuts and creamcheese IN a tart? Yeah, I NEED this! Cheers!

Where To Buy Hazelnut Cream Cheese

The chocolate paired with the tangy cream cheese just works. This chocolate dip is just sweet enough, too, and pairs with so many different dippers, making it the great centerpiece for a dessert board or tray.

I eat far less meat nowadays than I did growing up. And I figured out that turning stuffed mushrooms vegetarian made me love this dish once more. A cream cheese filling will sit in place as it bakes, delivering really cute filled mushrooms. As for the flavour, you can get very creative. My favourite will have to be hazelnut filled mushrooms.

Cream cheese hazelnut stuffed mushrooms can be enjoyed both hot and cold. Take them to the table straight from the oven and you can enjoy their flavour warm. But the awesome thing is that they are great also cold! Make them ahead and treat yourself to a starter before your usual dinner; bring them to potlucks and picnics; offer them as treats to your colleagues.

Oops! Made this yesterday for today's dessert. I didn't see the change in the amount of cream cheese until this morning. I thought it didn't look like enough filling so I folded in another cup of whipped cream. Hope it turns out okay. It looks good.

Very simple- although as our kitchen was cold when I made this it was quite hard to mix in the nutella fully as it was quite solid. I used nut pulp left from making nut milk (hazelnut and almond) and half plant butter ( melted first) in the base and it worked well. Having seen other comments I might try with vegan cream cheese next time as I'm trying to reduce our use of dairy because of the carbon footprint. This was a treat for a special occasion.

I tried this recipe for the first time for my husband's name day. It was so easy to make and so delicious! I didn't have enough cream cheese so instead of 500 grams I used 400 grams. It was still was so delicious and creamy. Yet, if you don't want to make it so sweet because it is sweet from Nutella ( I used Merenta because I love it) you can use something else to make it more bitter. Well my husband and I are chocoholic addicts!!! So we didn't mind the sweetness. Like peanut butter or Greek chocolate tahini with an addition of sugar. Also I used more butter to make the base stick together more, so it doesn't break when you cut it. I used a 26cm springform round pan because I didn't have smaller one, so it was thinner. But I liked it because you can eat smaller size pieces but still enjoy it without regrets.The reason I loved this recipe is because you don't need a mixer, just a small blender machine. This will definitely be the easiest sweet you can make when your kids want something sweet or when you are expecting friends for a coffee

Hi Trish, I'm so excited that you're making this for your son's birthday! First, if he's not a fan of hazelnut flavor then you could use the Silk Vanilla Almond Creamer, it has a milder flavor. Reserve 1 tablespoon from the creamer for the frosting. In the frosting it's one cup, not one can. I'd keep the frosting in a sealed container in the fridge and assemble just before serving. Wrap the cakes in foil once their completely cooled and refrigerate. Let me know how he like it, and wish him a Happy Birthday! ?

Thank you, Linda. Just to clarify though, your recipe calls for the creamer and the coconut milk. The coconut milk is the full fat canned version though? The one with the liquid and cream on top? I apologize if I'm not reading this correctly. And he loves hazelnut creamer so that won't be an issue ? Thanks for the birthday wishes and I'll be sure to tell him so when he eats your cake!

Hi Jo! You could make your own cashew cream and put a little hazelnut extract in it. Soak a 1/4 cup of cashews in water for 3 hours then drain and rinse. Put them in a blender with a teaspoon of lemon juice, a pinch of sugar, a pinch of salt, and approximately 3/4 cup of water. Blend on a high speed for about two minutes or until creamy. Let me know what you think. ?

Combine the butter and icing sugar together until there are no lumps of butter left. Add the cream cheese and beat on a low speed until combined and then add the Nutella. Beat on medium high for a few minutes until smooth.

Mid September is a magical "micro season." As I have written in previous posts, this time of year is a favorite. Each season blending into the other. A time when ripe summer fruit pairs perfectly with the fresh, crisp autumn crop. This spiced fig hazelnut cake draws on traditional fall flavors and textures as the foundation. While the tart, floral flavor of late summer figs brings just a touch of summer brightness. Enjoy the spiced cake as is, or build on to the layers of flavors with a truly luxurious honey cream cheese frosting, fresh figs and chopped hazelnuts. This cake is a truly stunning confectionary treat meant to highlight the bounty of flavors found in September.

You can pair this chocolate cake with ANY frosting and flavors you prefer. I decided to go with a hazelnut praline whipped cream filling because I love the combination of chocolate and hazelnuts! Then I frosted the whole cake with chocolate whipped cream frosting and decorated the top with extra pieces of hazelnut praline to add some crunch.

I used my favorite cream cheese pound cake recipe that was given to me by one of my closest and sweetest friends. The cake bakes up perfect every time. This is my no means a healthy recipe. The recipe calls for 8-ounces of cream cheese, 2 sticks of butter, and 1/2 cup of margarine. Oh, and 6 eggs. So, yeah, not healthy, but extremely delicious and worth every calorie.

When the pastry cream has chilled, add the hazelnut praline paste and fold to combine. Add the hazelnut liqueur. Meanwhile, in a standing mixer with a whisk attachment (I usually chill the bowl and the whisk attachment in the freezer for 10 minutes first) whip the heavy cream with the powdered sugar until soft peaks form. Fold in the whipped cream into the pastry cream gently.

I have been making cream puffs for many years now, my family always requests them for holidays and gatherings, but I got so tired of making the same boring cream(just some heavy whipping sugar and gelatin) and when I saw these I knew I would be stealing the hazelnut cream part for my next order. I tried it and it turned out so delicious! I didnt have too many hazelnuts so I made half with the hazelnut praline and half without, but the ones without it were still very good! I love your version of the pastry cream!!!Thank you so much for the recipe!!

Waking up to the smell of chocolate-y sweetness is the best way to start your day. agreed? Agreed. These chocolate hazelnut buns are so delicious, I could barely keep myself from eating then during the shoot! They are made with an easy chocolate sweet dough and filled with chocolate hazelnut spread . Topped with a simple cream cheese frosting and chopped hazelnuts, your family will love them!

The dough comes together very quickly, but needs to be prepared the night before. There is no kneading required, but you do need to give the dough a few folds while it is rising. Once the dough is prepared, it needs to hang out in the fridge overnight. The next morning, roll out the dough and give it a generous coating of creamy chocolate hazelnut spread. I like to bake these buns in a muffin tin or ramekins, but you can also bake them in a 9 x 13 inch baking pan. The buns have to rise once more before heading to the oven.

Cream cheese icing works so well with the chocolate hazelnut spread here. It helps balance the sweetness of the chocolate , and who doesn't love the slightly tangy flavor? My secret to the best cream cheese icing is Philadelphia Original Cream Cheese. I can always rely on this cream cheese to elevate my desserts! Let the buns cool slightly before covering with the icing. If the buns are too hot, the icing will just melt off.

Turn your love for chocolate hazelnut spread into a fabulous dessert with this easy No Bake Nutella Cheesecake Recipe! A classic Oreo cookie crust is topped with silky Nutella cheesecake filling, rich Nutella ganache, fluffy chocolate whipped cream and crushed Ferrero Rocher candies.

Whether you want to chop up another kind of candy or top off your cheesecake with something else entirely, there are so many tempting possibilities. Chocolate curls, Oreo cookie chunks and fresh berries are all great choices. With the option to toast them for added flavor, chopped hazelnuts would add a nice touch as well.

Nutella and Banana Rolls with Chocolate Cream Cheese Frosting. Soft, fluffy brioche is covered in nutella and bananas, and sprinkled with hazelnuts, then rolled up into perfect sweet rolls and finished with a creamy and smooth chocolate cream cheese frosting. These Nutella and Banana Rolls are a great way to use up any extra bananas that you have around!

I finished these Nutella and Banana rolls with a chocolate cream cheese frosting, but you can do whatever you like here - a classic vanilla bean would be great, or so would a brown butter, or you can glaze them with a vanilla glaze. You choose what you like! If you wanted to get really fancy you could roll out the dough and cover half with the chocolate hazelnut and banana and the other half with a cinnamon sugar mixture for a cinnamon roll, and then do them half and half for a choose your own adventure tear and share. The options here really are endless.

Nutella, Banana and Hazelnut Sweet Rolls with Chocolate Cream Cheese Frosting. Soft, fluffy brioche is covered in nutella and bananas, and sprinkled with hazelnuts, then rolled up into perfect sweet rolls and finished with a creamy and smooth chocolate cream cheese frosting. These are a great way to use up any extra bananas that you have around!

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