This no bake Ferrero Rocher cheesecake with Nutella is show stopping dessert that's decadent and delicious. With hazelnut base and lashings of Nutella, yum!
This Ferrero cheesecake takes all the things you love about chocolate hazelnut Ferrero Rocher and turns them into a stunning no bake cheesecake.
The buttery chocolate biscuit base is rounded out with a toasty roasty hazelnut meal. Then filled with lashings of creamy chocolate Nutella cheesecake and extra pieces of Ferrero Rocher folder through. All topped off with a gorgeous Nutella drip, crispy wafers, roasted hazelnuts and finally whole Ferrero Rochers that bring the wow factor to this dessert.
Perfect for a show-stopping Christmas dessert centerpiece, or any time of the year you need something deliciously decadent!
Recipe tips and frequently asked questions
What are Ferrero Rochers?
Ferrero Rochers are a type of round chocolate with layers consisting of a whole roasted hazelnut, surrounded with Nutella, then a chocolate wafter shell and finally coated in milk chocolate and roasted hazelnut pieces.
Can I make this with different flavors of Ferrero Rochers?
I've made this with regular Ferrero Rochers but you could try making it with Ferrero Rondnoir with dark chocolate or make a chocolate coconut version with Raffaello.
How do I make mini Ferrero rocher cheesecake?
You sure can. To make individual cheesecakes simply make them lined muffin tins instead or silicon molds. Or you can make them in cups or shot glasses for an even easier make-ahead dessert.
As a guide this recipe will make about 24 'muffin tin' sized cheesecakes, which are a similar size to my no bake mini cheesecakes for comparison. You could easily half the recipe to make a dozen cheesecakes as per my mini cheesecakes recipe or make more generous serves.
Can I make this gluten free?
For a gluten free version try replacing the cookies with your favorite gluten free cookie (note I haven't tested this so can't say for certain if the base will set properly).
Ferrero Rocher Chocolates: essential for Ferrero Rocher chocolate cheesecake! I have used regular milk here but you could experiment with different flavors such as dark or white.
Nutella: found in the center of Ferrero Rocher chocolate balls, the Nutella gives a wonderfully rich chocolate hazelnut flavor to the cheesecake.
Chocolate flavored cookies (biscuits): adds an extra chocolate element to this chocolate cheesecake. In Australia I use chocolate ripple cookies (biscuits). You could also use Oreo crumbs or bourbon biscuits. If you can't get hold of them regular Oreos with the filling scraped out. I don't recommend using whole Oreos as the base will be too sweet. Or if you want to go the whole hog on homemade you could try making a batch of my homemade Oreos without the filling.
Too much chocolate (never!)? You can replace the chocolate-flavored cookies with graham cracker crumbs or digestive biscuits for a more regular no-bake cheesecake base to tone down the chocolate, but that's crazy talk!
Hazelnut meal: some hazelnut meal helps mirror the flavors in the Ferrero Rocher chocolate and balances some of the sweetness.
Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream with a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
Hazelnuts: some chopped roasted hazelnuts sprinkled over the top add to the flavor, texture and pretty look of this cheesecake.
Chocolate wafers: some chocolate or hazelnut wafers are an easy way to add some wow factor to this cheesecake.
How to make Ferrero Rocher Cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the cheesecake base
Grease and line your springform cheesecake pan. Break the chocolate cookies up and blitz them into crumbs in a food processor. If you don't have a food processor you can put them into a plastic bag on a chopping board, cover with a tea towel and bash (carefully) with a rolling pin, or even the base of a small pot.
Heat a dry clean frying pan on medium heat. Add the hazelnut meal and stir till toasted, stirring well to prevent it from catching. As soon as it's done take it off the heat and transfer it to a heat-proof container as it can burn easily. Add the toasted hazelnut meal to the cookie crumbs and mix well.
Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and toasted hazelnut meal and mix well. Tip into the lined cake tin. Press down with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling. You want to press down enough for the base to hold together but not too firmly to your base will be too hard.
Hot tip: do not skip chilling the base. If it's too hot when you add the filling it can make the filling weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.
To make the Ferrero Rocher filling
Unwrap the Ferrero Rochers for the cheesecake filling and finely chop. Briefly beat the cream cheese to soften it. Add the Nutella and beat until smooth. If you are using a stand mixer remember to scrap the edges to ensure it's mixed properly.
Hot tip: Make sure your cream cheese and cream is at room temperature. Depending on where you live, this can take anywhere from thirty minutes to one hour. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.
In a separate microwave-proof bowl add the room temperature water and sprinkle over the gelatin to bloom for five minutes.
While the gelatin is blooming put your cream in a separate and whip until soft peaks form. Once the gelatin has bloomed, melt it by microwaving it for about ten to fifteen seconds. Mix well to ensure all the gelatin is mixed in and dissolved.
Temper the gelatin by adding a couple of spoonfuls of the whipped cream and mix well. Add the tempered gelatin to the whipped cream by pouring it in slowly in batches while whipping the cream, ensuring it's mixed well between each addition.
Gently fold the whipped cream into the cream cheese mix until well combined.
Hot tip: If there is too much temperature difference between your ingredients the gelatin can set too quickly, resulting in lumpy cream and therefore cheesecake filling. You can fold in the lumpy cream then blitz briefly with a stick/immersion blender until the filling is nice and smooth.
Fold in the finely chopped Ferrero Rochers. Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles. Chill in the fridge for at least four hours.
Hot tip: The wafters on top of the cheesecake will start to soften within hours so its best to add them just before serving.
To decorate remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
Roast the hazelnuts in a dry frying pan, allow to cool then chop or briefly blitz in a food processor. Unwrap the Ferrero Rochers if you want, or leave them wrapped. Chop the wafter biscuits diagonally in half into wedges.
Add the Nutella and cream for the drip into a microwave-proof bowl and microwave for thirty to sixty seconds until warm and melted. Mix well to combine.
Check the consistency of the drizzle on the side of the bowl to see how fast it drips. For finer decoration on the top of the cake start with the gnash a little warmer/looser, by the time you get to the drips it should have hardened up a bit.
Put the chocolate into a piping or small ziplock bag. Pipe thin lines back and forth across the cake in a crisscross pattern.
To make the drip carefully pipe around the edge of the cake, squeezing out extra drips, then move a little bit along and make the next drip.
Add the Ferrero Rochers and wafers in a circle around the edge for the top of the cake. Finally sprinkle with hazelnut pieces and you're done!
How to serve
To serve this Ferrero Rocher Nutella cheesecake pop it onto a plate, slice and enjoy! To get a smooth slice you can dip a large sharp knife in hot water, dry it quickly then carefully slice the cake. It goes without saying the knife will be Hot. You may need to put a tea towel over the end to avoid burning your fingers on the hot metal.
How to store
The wafers to decorate the cake will start to soften within a matter of hours, so if the cake needs to be stored it's best to decorate it just before serving.
Undecorated this Nutella Ferrero Rocher cheesecake will store well in the fridge for up to five days in a covered container without any lost of flavor or texture.
This cheesecake is suitable for home freezing if undecorated, either slice and wrap individual slices or wrap whole and freeze. It will last for up to two months but is best eaten within a month for better taste and texture.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more fabulous no-bake cheesecake recipes?
Why not try making
Ferrero Rocher Cheesecake
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand held beaters or stand mixer *it's useful but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
- baking paper or food safe acetate *clear food safe acetate is available for some baking shops and cna help give smoother sides to the cheesecake.
- 1 & ⅓ cups (150gms) chocolate flavored cookies
- ¾ cup plus 1 tablespoon (100gms) hazelnut meal
- 1 stick /½ cup (115gms) unsalted butter
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- 1 cup (300gms) Nutella
- 1 cup (250mls) thickened cream
- 10 Ferrero Rochers
- 1 tablespoon (5gms) powdered gelatin
- 2 tablespoons (40mls) room temperature water
- ¼ cup (75gms) Nutella
- 2 teaspoons thickened cream
- 10 Ferrero Rochers
- 2 tablespoons hazlenuts
- 5 or 6 chocolate or hazlenut wafers
To make the cheesecake base
- Line the base and sides of a springform tin with baking paper.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Heat a dry clean frying pan on medium heat. Add the hazelnut meal and stir till toasted, stirring well to prevent it from catching. Remove and transfer to a heatproof container as soon as it's done as it can burn easily.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Add the hazelnut meal to the cookie crumbs and mix well. Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese and cream are at room temperature.
- Unwrape the Ferrero Rochers and finely chop them.
- Beat the cream cheese briefly to soften it. Add the Nutella and beat until smooth.
- In a separate microwave-proof bowl add the room temperature water and sprinkle over the gelatin to bloom for five minutes.
- While the gelatin is blooming put your cream in a separate and whip until soft peaks form. Once the gelatin has bloomed, melt it by microwaving it for about ten to fifteen seconds. Mix well to ensure all the gelatin is all dissolved.
- Temper the gelatin by adding a couple of spoonfuls of the whipped cream and mix well. Add the tempered gelatin to the whipped cream by pouring it in slowly in batches while whipping the cream, ensuring it's mixed well between each addition.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Fold in the finely chopped Ferrero Rochers. Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles.
- Chill in the fridge for at least four hours.
- Unwrap the Ferrero Rochers for the decoration. Cut the wafers diagonally in half.
- Dry roast the hazlenuts in a pan until roasted. Remove and allow to cool then finely chop or briefly blitz in a food processor.
- Remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
- Add the cream and Nutella for the decoration to a microwave proof bowl and microwave for 30 seconds. Stir well to combine. Transfer to a piping or ziplock bag.
- Check the consistency of the drizzle on the side of the bowl to see how fast it drips. For finner decoration on the top of the cake start with the gnash a little warmer/looser, by the time you get to the drips it should have hardened up a bit.
- Put the chocolate into a piping or small ziplock bag. Pipe thin lines back and forth across the cake in a crisscross pattern. To make the drip carefully pipe around the edge of the cake, squeezing out extra drips, then move a little bit along and make the next drip.
- Add the Ferrero Rochers and wafers in a circle around the edge for the top of the cake. Finally sprinkle with hazelnut pieces and you're done!
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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