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Ferrero Rocher & Nutella Cheesecake Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 6 hours 20 minutes (including chilling time)
  • Yield: 14 servings

Description

Indulge in a decadent Ferrero Rocher & Nutella Cheesecake that combines a crunchy digestive biscuit base with a creamy, luscious Nutella-infused filling. Chopped Ferrero Rocher chocolates are folded throughout the cheesecake for added texture, and the top is beautifully decorated with melted Nutella, whole Ferrero Rocher, and chopped hazelnuts. Perfect for any celebration or chocolate lover’s treat, this no-bake cheesecake is rich, creamy, and irresistible.

Ingredients

Base

  • 300 g digestives
  • 150 g unsalted butter, melted

Cheesecake Filling

  • 500 g full-fat cream cheese
  • 300 g Nutella
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 12 Ferrero Rocher, chopped

Decoration

  • Nutella, melted (for drizzling)
  • Ferrero Rocher (whole, for decorating)
  • Chopped hazelnuts (for sprinkling)

Instructions

  1. Prepare the Base: Blitz the digestives in a food processor until finely crushed or place them in a sealed bag and crush with a rolling pin. Mix the crushed biscuits with the melted butter until well combined. Press the mixture firmly into the base of an 8-inch (20cm) deep springform tin. Place in the refrigerator to chill while preparing the filling.
  2. Make the Cheesecake Filling: Using an electric stand mixer fitted with a whisk attachment, combine the cream cheese, vanilla extract, icing sugar, and Nutella. Whisk until the mixture is smooth and creamy, ensuring there are no lumps.
  3. Incorporate the Cream: Gradually pour in the double cream and whisk on a medium speed (around level 6 on a KitchenAid) until the mixture thickens and holds its shape completely. Be careful not to over whip; it is better to under whip slightly to avoid breaking the mixture.
  4. Fold in Ferrero Rocher: Gently fold the chopped Ferrero Rocher chocolates into the cheesecake mixture, ensuring even distribution without deflating the cream.
  5. Assemble and Chill: Spread the cheesecake filling evenly over the chilled biscuit base. Smooth the top with a spatula, then return the cheesecake to the refrigerator. Chill for at least 5 to 6 hours, preferably overnight, to allow it to set fully.
  6. Decorate: Once fully chilled, remove the cheesecake from the fridge. Drizzle melted Nutella over the top, arrange whole Ferrero Rocher chocolates in a ring for an elegant look, and sprinkle chopped hazelnuts over the surface for added crunch and decoration.

Notes

  • Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
  • Do not over whip the double cream to prevent it from turning into butter; stop whisking once the mixture holds its shape.
  • For best results, chill the cheesecake overnight to achieve a firm and sliceable texture.
  • You can substitute hazelnuts with other nuts like almonds if preferred.
  • Store the cheesecake in the refrigerator and consume within 2-3 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Find it online: https://saraflavors.com/ferrero-rocher-and-nutella-cheesecake-recipe/