No-Bake Ferrero Rocher Cheesecake
This No-Bake Ferrero Rocher Cheesecake is a decadent, chocolate-hazelnut dessert that’s rich, creamy, and effortlessly elegant. With layers of buttery biscuit crust, silky Nutella-infused cheesecake, and glossy chocolate ganache topped with crunchy nuts, it’s an indulgence that looks and tastes luxurious—no oven required.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Ingredients
Digestive Biscuit Shell:
330g digestive biscuits
200g butter, melted
Chocolate Cheesecake:
400g full-fat cream cheese
350ml double/heavy cream
50g cocoa powder
120g icing sugar
1 teaspoon vanilla extract
1/2 jar Nutella (about 200g)
Chocolate Ganache Drizzle:
80g dark chocolate
120ml double/heavy cream
40g chopped nuts (hazelnuts preferred)
Instructions
- Crush the digestive biscuits into fine crumbs, then mix them with melted butter until fully coated.
- Press the mixture firmly into the base of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese until smooth. Add cocoa powder, icing sugar, vanilla extract, and Nutella, mixing until well combined.
- In a separate bowl, whip the double cream until stiff peaks form. Gently fold it into the chocolate mixture until smooth and airy.
- Pour the cheesecake filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours, or overnight, to set.
- For the ganache, heat the cream until just simmering, then pour it over chopped dark chocolate. Stir until smooth and glossy.
- Once the cheesecake is fully set, drizzle the ganache over the top and sprinkle with chopped nuts.
- Slice and serve chilled for the best texture and flavor.
Notes
Use full-fat cream cheese for the creamiest texture.
Chill overnight for the best flavor and firmness.
For a nut-free version, skip the nuts and top with shaved chocolate or wafer pieces.
To make mini cheesecakes, divide the mixture into muffin tins or dessert cups.
Dip the knife in hot water before slicing for clean, neat cuts.
Nutrition
- Serving Size: 1 slice (1/10 cheesecake)
- Calories: 520
- Sugar: 32g
- Sodium: 210mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
