When it comes to indulgence, few desserts can compete with the rich and luxurious combination of Ferrero Rocher chocolates and Nutella spread. This no-bake Ferrero Rocher & Nutella cheesecake is a match made in dessert heaven, offering layers of creamy, chocolatey goodness with a delightful crunch from the Ferrero Rocher pieces. Whether you’re hosting a special gathering or simply treating yourself, this cheesecake is sure to satisfy your sweet tooth. Here’s everything you need to know to make this delectable dessert.
PrintFerrero Rocher & Nutella Cheesecake
Looking for a show-stopping dessert? This no-bake Ferrero Rocher & Nutella Cheesecake combines two beloved treats into one heavenly dessert! Creamy, rich, and bursting with hazelnut goodness, it’s sure to impress at any gathering. ✨
- Total Time: 20minutes
- Yield: 14 slice 1x
Ingredients
For the Biscuit Base:
- 300 g Digestive Biscuits: Digestives provide a crumbly and slightly sweet base that complements the rich filling. If you can’t find digestives, graham crackers are a great alternative.
- 150 g Unsalted Butter (melted): The melted butter binds the biscuit crumbs together, creating a firm base for the cheesecake.
For the Cheesecake Filling:
- 500 g Full-Fat Cream Cheese: Full-fat cream cheese is crucial for creating a firm yet creamy cheesecake filling. Lower fat options won’t set as well.
- 300 g Nutella: The star of the cheesecake filling, Nutella adds a rich, chocolatey hazelnut flavor that makes this dessert irresistible.
- 100 g Icing Sugar: Icing sugar adds sweetness to balance the tanginess of the cream cheese.
- 1 tsp Vanilla Extract: Vanilla enhances the overall flavor of the filling, adding warmth and depth.
- 300 ml Double Cream: Double cream helps to thicken the filling, giving it a light, airy texture when whipped.
- 12 Ferrero Rocher (chopped): Chopped Ferrero Rocher chocolates are folded into the cheesecake mixture, adding crunchy texture and bursts of chocolate and hazelnut in every bite.
For the Decoration:
- Nutella (melted): Melted Nutella is drizzled over the cheesecake for an extra touch of indulgence.
- Ferrero Rocher: Whole Ferrero Rocher chocolates are arranged on top for an elegant and enticing presentation.
- Chopped Hazelnuts: Sprinkling chopped hazelnuts over the cheesecake adds a lovely crunch and highlights the nutty flavors of the Ferrero Rocher and Nutella.
Instructions
1. Prepare the Biscuit Base
- Blitz the Digestive Biscuits: In a food processor, blitz the biscuits until they form fine crumbs. If you don’t have a food processor, place the biscuits in a zip-lock bag and crush them with a rolling pin.
- Mix with Butter: Combine the crushed biscuits with the melted butter until evenly coated.
- Press into Tin: Press the biscuit mixture into the base of an 8”/20cm deep springform tin. Ensure the base is even and compact, then refrigerate while you prepare the filling.
2. Make the Cheesecake Filling
- Whisk the Cream Cheese, Nutella, and Sugar: In a stand mixer with a whisk attachment, beat the cream cheese, Nutella, icing sugar, and vanilla extract together until smooth.
- Add Double Cream: Gradually pour in the double cream while continuing to whisk on medium speed (a KitchenAid mixer on level 6 works well). Whisk until the mixture is thick and holds its shape.
- Pro Tip: It’s better to under-whip than over-whip the mixture. Stop whisking when it reaches a thick consistency; over-whipping can cause the filling to become too dense.
- Fold in Ferrero Rocher: Gently fold in the chopped Ferrero Rocher chocolates, ensuring they are evenly distributed throughout the filling.
- Spread Over Biscuit Base: Spoon the cheesecake mixture onto the chilled biscuit base and smooth it out with a spatula. Place the cheesecake in the fridge to set for at least 5-6 hours, but for the best results, leave it overnight.
3. Decorate the Cheesecake
- Drizzle with Melted Nutella: Once the cheesecake has set, drizzle melted Nutella over the top for a glossy, luxurious finish.
- Add Ferrero Rocher and Hazelnuts: Arrange whole Ferrero Rocher chocolates in a ring around the edge of the cheesecake. Sprinkle chopped hazelnuts over the top for added texture and visual appeal.
Notes
- Use Full-Fat Cream Cheese: Full-fat cream cheese is essential for achieving the right consistency. Lower-fat alternatives may result in a runny filling that won’t set properly.
- Chill Overnight: Although the cheesecake may seem firm after 5-6 hours, chilling it overnight allows the flavors to meld and the texture to fully develop.
- Don’t Over-Whip the Cream: Be mindful not to over-whip the double cream. Over-whipped cream can cause the cheesecake to become dense rather than light and airy.
- Get Creative with Alternatives: If you’re not a fan of Nutella or Ferrero Rocher, you can substitute other chocolate spreads or nutty chocolates like Kinder Bueno for a fun twist.
- Prep Time: 10minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why Choose Ferrero Rocher & Nutella Cheesecake?
Ferrero Rocher and Nutella are two globally adored treats. Ferrero Rocher brings a unique blend of hazelnut and chocolate encased in a crispy shell, while Nutella offers the smooth richness of chocolate and hazelnuts in spreadable form. Combined with the creaminess of cheesecake, they create a decadent dessert that’s both sophisticated and comforting.
Unlike baked cheesecakes, this version requires no oven, making it a quick and easy dessert option for any occasion.
Ingredients Breakdown
The ingredients for this no-bake cheesecake are simple but full of flavor. Here’s a closer look at what you’ll need and why each component is essential:
For the Biscuit Base:
- 300 g Digestive Biscuits: Digestives provide a crumbly and slightly sweet base that complements the rich filling. If you can’t find digestives, graham crackers are a great alternative.
- 150 g Unsalted Butter (melted): The melted butter binds the biscuit crumbs together, creating a firm base for the cheesecake.
For the Cheesecake Filling:
- 500 g Full-Fat Cream Cheese: Full-fat cream cheese is crucial for creating a firm yet creamy cheesecake filling. Lower fat options won’t set as well.
- 300 g Nutella: The star of the cheesecake filling, Nutella adds a rich, chocolatey hazelnut flavor that makes this dessert irresistible.
- 100 g Icing Sugar: Icing sugar adds sweetness to balance the tanginess of the cream cheese.
- 1 tsp Vanilla Extract: Vanilla enhances the overall flavor of the filling, adding warmth and depth.
- 300 ml Double Cream: Double cream helps to thicken the filling, giving it a light, airy texture when whipped.
- 12 Ferrero Rocher (chopped): Chopped Ferrero Rocher chocolates are folded into the cheesecake mixture, adding crunchy texture and bursts of chocolate and hazelnut in every bite.
For the Decoration:
- Nutella (melted): Melted Nutella is drizzled over the cheesecake for an extra touch of indulgence.
- Ferrero Rocher: Whole Ferrero Rocher chocolates are arranged on top for an elegant and enticing presentation.
- Chopped Hazelnuts: Sprinkling chopped hazelnuts over the cheesecake adds a lovely crunch and highlights the nutty flavors of the Ferrero Rocher and Nutella.
Step-by-Step Instructions
Now that you know the key ingredients, let’s walk through the steps to create this mouthwatering cheesecake.
1. Prepare the Biscuit Base
- Blitz the Digestive Biscuits: In a food processor, blitz the biscuits until they form fine crumbs. If you don’t have a food processor, place the biscuits in a zip-lock bag and crush them with a rolling pin.
- Mix with Butter: Combine the crushed biscuits with the melted butter until evenly coated.
- Press into Tin: Press the biscuit mixture into the base of an 8”/20cm deep springform tin. Ensure the base is even and compact, then refrigerate while you prepare the filling.
2. Make the Cheesecake Filling
- Whisk the Cream Cheese, Nutella, and Sugar: In a stand mixer with a whisk attachment, beat the cream cheese, Nutella, icing sugar, and vanilla extract together until smooth.
- Add Double Cream: Gradually pour in the double cream while continuing to whisk on medium speed (a KitchenAid mixer on level 6 works well). Whisk until the mixture is thick and holds its shape.
- Pro Tip: It’s better to under-whip than over-whip the mixture. Stop whisking when it reaches a thick consistency; over-whipping can cause the filling to become too dense.
- Fold in Ferrero Rocher: Gently fold in the chopped Ferrero Rocher chocolates, ensuring they are evenly distributed throughout the filling.
- Spread Over Biscuit Base: Spoon the cheesecake mixture onto the chilled biscuit base and smooth it out with a spatula. Place the cheesecake in the fridge to set for at least 5-6 hours, but for the best results, leave it overnight.
3. Decorate the Cheesecake
- Drizzle with Melted Nutella: Once the cheesecake has set, drizzle melted Nutella over the top for a glossy, luxurious finish.
- Add Ferrero Rocher and Hazelnuts: Arrange whole Ferrero Rocher chocolates in a ring around the edge of the cheesecake. Sprinkle chopped hazelnuts over the top for added texture and visual appeal.
Tips for Perfecting Your Cheesecake
While this Ferrero Rocher & Nutella Cheesecake is relatively simple to make, a few expert tips can help ensure your dessert turns out perfectly:
- Use Full-Fat Cream Cheese: Full-fat cream cheese is essential for achieving the right consistency. Lower-fat alternatives may result in a runny filling that won’t set properly.
- Chill Overnight: Although the cheesecake may seem firm after 5-6 hours, chilling it overnight allows the flavors to meld and the texture to fully develop.
- Don’t Over-Whip the Cream: Be mindful not to over-whip the double cream. Over-whipped cream can cause the cheesecake to become dense rather than light and airy.
- Get Creative with Alternatives: If you’re not a fan of Nutella or Ferrero Rocher, you can substitute other chocolate spreads or nutty chocolates like Kinder Bueno for a fun twist.
Why This Recipe is Perfect for Special Occasions
This no-bake cheesecake is an excellent choice for any special event. Whether it’s a birthday, holiday gathering, or a fancy dinner party, the Ferrero Rocher & Nutella Cheesecake offers a show-stopping dessert that’s sure to impress. The luxurious flavors and stunning presentation make it a crowd favorite, and the best part is, it requires minimal effort.
Make It Your Own: Variations to Try
- Kinder Bueno Version: Swap out Ferrero Rocher for Kinder Bueno chocolates for a lighter, crunchier version of the cheesecake.
- Peanut Butter Twist: For a different nutty flavor, substitute Nutella with a chocolate peanut butter spread and top with Reese’s Peanut Butter Cups instead of Ferrero Rocher.
- White Chocolate and Raspberry: For a fruitier variation, replace Nutella with white chocolate spread and fold in fresh raspberries instead of Ferrero Rocher. Top with more white chocolate drizzle and fresh berries for decoration.
Serving and Storage
Serving Tips
- Before serving, allow the cheesecake to sit at room temperature for about 15 minutes. This will soften the filling slightly, making it easier to slice.
- Use a warm knife to cut clean slices—simply run the knife under hot water, wipe it clean, and slice through the cheesecake.
Storage
- Refrigerator: This cheesecake will stay fresh for up to 3 days if covered and stored in the refrigerator.
- Freezer: You can also freeze this cheesecake for up to 1 month. Wrap it tightly in cling film and foil before freezing. To serve, thaw the cheesecake in the fridge overnight and enjoy.
Final Thoughts: Indulge in the Best of Both Worlds
Ferrero Rocher & Nutella Cheesecake is the ultimate no-bake dessert that brings together the rich flavors of hazelnut, chocolate, and cream cheese in one decadent slice. It’s a dessert that’s easy to make but delivers a “wow” factor with its indulgent taste and stunning presentation. Whether you’re a seasoned baker or a dessert newbie, this cheesecake is a guaranteed hit at any event.