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Happy Hippo cheesecake with a biscuit base, creamy mascarpone filling, hazelnut topping, and Happy Hippo pieces on top

Happy Hippo Cheesecake

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Easy no-bake Happy Hippo Cheesecake made with a soft biscuit base, creamy mascarpone filling, hazelnut spread, and a chocolate topping. A simple cheesecake recipe that chills in the fridge and slices beautifully.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course: Cheesecake, No-Bake Dessert
Cuisine: International
Ingredients Method Video Notes

Ingredients
  

For the base:
  • 150 g Digestive biscuits
  • 80 g butter melted
  • 3 tablespoons milk
For the filling:
  • 300 g mascarpone cheese
  • 1 tablespoon powdered sugar
  • 250 ml heavy cream 35% fat
  • 2 tablespoons hazelnut spread
For the topping:
  • 2 –3 tablespoons hazelnut spread
For decoration (optional):
  • Happy Hippo bars
  • Whipped cream
  • Chopped chocolate
  • Biscuit crumbs

Method
 

Make the base:
  1. Crush the Digestive biscuits into very fine crumbs.
  2. Add the melted butter and mix well.
  3. Add the milk and stir until the mixture holds together and feels slightly soft.
  4. Press the biscuit mixture firmly into the base of a 20 cm cake pan.
  5. Place the pan in the refrigerator while you prepare the filling.
Make the filling:
  1. In a large bowl, beat the mascarpone cheese, powdered sugar, and hazelnut spread until smooth.
  2. In a separate bowl, whip the heavy cream until it holds its shape.
  3. Gently fold the whipped cream into the mascarpone mixture using a spatula.
  4. Spread the filling evenly over the chilled biscuit base.
  5. Refrigerate for 2 hours.
Add the topping:
  1. Melt the hazelnut spread gently over a double boiler until smooth and pourable.
  2. Let it cool slightly.
  3. Pour the hazelnut spread over the chilled cheesecake and spread gently if needed.
  4. Decorate with Happy Hippo bars, whipped cream, chocolate, or biscuit crumbs.
  5. Return the cheesecake to the refrigerator for another 2 hours.
Serve:
  1. Remove the cheesecake from the pan.
  2. Slice with a sharp knife and serve chilled.

Video

Notes

  • Add the milk gradually to the biscuit base, as some biscuits absorb more than others.
  • Do not pour the topping on while it is hot, or it may soften the filling.
  • For cleaner slices, wipe the knife between each cut.
  • This cheesecake can be made a day in advance and kept chilled until serving.

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