Why You’ll Love This Recipe

I love this cheesecake because it’s so easy yet feels like a dessert straight out of a high-end patisserie. There’s no baking required, which makes it stress-free and perfect for any season. The Nutella and cocoa create a deep chocolate flavor, while the creamy texture melts beautifully in my mouth. I also adore how it looks—glossy ganache on top, crunchy nuts, and that thick biscuit base that holds everything together. Plus, I can make it ahead of time, which makes entertaining so much simpler.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Digestive Biscuit Shell
330g digestive biscuits
200g butter

Chocolate Cheesecake
400g cream cheese (full fat)
350ml double/heavy cream
50g cocoa powder
120g icing sugar
1 tsp vanilla extract
Half a jar of Nutella

Chocolate Ganache Drizzle
80g dark chocolate
120ml double/heavy cream
40g chopped nuts

Directions

I start by crushing the digestive biscuits into fine crumbs, then mix them with melted butter until fully coated. I press this mixture firmly into the base of a springform pan to form the crust, making sure it’s even. I then chill it in the refrigerator while I prepare the cheesecake layer.

In a large mixing bowl, I beat the cream cheese until smooth and creamy. I add cocoa powder, icing sugar, vanilla extract, and Nutella, mixing until everything blends into a luscious, chocolatey filling.

Next, I whip the double/heavy cream until stiff peaks form, then gently fold it into the chocolate mixture to create a light, airy texture. I pour the cheesecake filling over the chilled crust, smoothing out the top, and refrigerate it for at least 4 hours—or overnight for the perfect set.

For the ganache, I heat the cream until it just begins to boil, then pour it over chopped dark chocolate. I stir until the mixture becomes smooth and glossy. Once the cheesecake is fully set, I drizzle the ganache over the top and finish it off with a scattering of chopped nuts. I slice it and serve it chilled, enjoying every bite of its creamy richness.

Servings and Timing

This recipe makes 8–10 servings. It takes about 20 minutes to prepare, plus at least 4 hours to chill and set, for a total of around 4 hours and 20 minutes.

Variations

Sometimes I like to mix things up by using crushed Oreos or chocolate biscuits for the base instead of digestives. For a nut-free version, I skip the chopped nuts and decorate with shaved chocolate or Ferrero-like wafer pieces. I also love adding a drizzle of caramel or a sprinkle of sea salt for an extra layer of flavor. When I want a more intense chocolate hit, I use a higher percentage dark chocolate in the ganache.

Storage/Reheating

I keep the cheesecake covered in the refrigerator for up to 4 days. It actually tastes even better the next day once all the flavors have settled. If I need to store it longer, I freeze it (without the ganache) for up to a month. When I’m ready to serve, I let it thaw in the fridge overnight and add the ganache just before serving. Since it’s a no-bake cheesecake, there’s no reheating required—just chill and enjoy.

FAQs

Can I use another type of biscuit for the crust?

Yes, I sometimes use graham crackers, Oreos, or any crunchy biscuit I have on hand.

Does the cheesecake need gelatin to set?

No, the combination of cream cheese and whipped cream provides enough stability for it to set perfectly in the fridge.

How long should I chill the cheesecake?

At least 4 hours, but I prefer overnight for the best texture and flavor.

Can I make it without Nutella?

Yes, I can replace Nutella with any chocolate hazelnut spread or even melted milk chocolate mixed with a spoon of hazelnut butter.

What type of cream cheese works best?

Full-fat cream cheese is ideal—it gives the cheesecake its rich and smooth texture.

How can I make the ganache shiny?

I stir the hot cream into the chocolate gently until smooth and avoid overmixing; this keeps it glossy.

Can I prepare this dessert ahead of time?

Definitely. I usually make it the night before serving—it holds beautifully in the fridge.

What nuts are best for topping?

Hazelnuts are classic, but I also like using almonds or walnuts for variety.

How do I get clean slices?

I dip my knife in hot water, wipe it dry, and slice—it makes each cut neat and smooth.

Can I make mini cheesecakes with this recipe?

Yes! I divide the mixture into muffin tins or dessert cups for individual servings.

Conclusion

This No-Bake Ferrero Rocher Cheesecake is pure chocolate bliss. I love how simple it is to make yet how luxurious it feels with every bite. From the buttery biscuit base to the creamy Nutella filling and rich ganache topping, it’s a dessert that never fails to impress. Whether I’m hosting a dinner or treating myself, this cheesecake is always a guaranteed crowd-pleaser.