This irresistible Ferrero Rocher cheesecake is set on a base of crunchy chocolate chip cookies then a layer of Ferrero Rocher. A creamy, smooth Nutella filling and heaps of hazelnuts plus Ferrero Rocher for topping - this cheesecake is just about the most decadent dessert you'll ever make. Oh, and it's completely no-bake!
Don't forget to check out all my other delicious no-bake cheesecake recipes. They are all designed so that they can be made by anyone.
I knew when I made this, it was going to be 'extra' but let's face it, you don't come here for mediocre. Am-I-right?!
This really is the mother of all cheesecakes. The crunchy base and chocolate hazelnut filling is TO DIE FOR.
And when you serve it, expect lots of "oohs" and "ahhs" because as soon as the lucky recipients realise there's an extra layer of delicious Ferrero Rocher in the base of the cheesecake. They're gonna freak. Trust me.
Perfect Christmas dessert
You will want to whip this dessert out of the bag for a special occasion. It would be an amazing showstopper centrepiece for your Christmas dinner table plus Ferrero Rocher are always on offer in the supermarkets from November through to new year. Win-win!
Chocolate chip cookie base
So, let's talk about the base for this cheesecake, shall we? I went with chocolate chip cookies because I felt they were a perfect companion to the creamy Nutella filling. Plus you can't ever go wrong with choc chip cookies, can you?
I haven't seen another Ferrero Rocher cheesecake recipe using chocolate chip cookies as a base so this is a fun alternative to all the other no-bake cheesecake recipes out there.
Try adding a handful of hazelnuts to the cookie base. In all honesty, I was going to do this but totally forgot. I think it would be such a good addition though.
Ferrero Rocher layer
For the Ferrero Rocher layer between the base and the filling, I chopped 12 Ferrero Rocher in half with a sharp knife and arranged them around the edge of the baking tin. I pushed them gently onto the chocolate chip cookie base so they didn't fall over.
Tip: Use the recipe video and images in the recipe card to help you arrange the Ferrero Rocher layer.
This is definitely an optional extra, and if the Ferrero Rocher are working out too pricey you can leave this layer out and the cheesecake will still be incredible. Promise.
Nutella cheesecake filling
The cheesecake filling is made from the usual suspects: cream cheese, icing sugar and double cream. With the addition of Nutella to continue on with the chocolate and hazelnut theme. I didn't add any of the Ferrero Rocher chocolates to the filling because they would eventually go soggy.
Toppings and decoration
For the topping, I warmed up about 100g of Nutella and put it in a piping bag with the end snipped off, then I drizzled it over the top of the cheesecake once it had set.
To decorate I used chopped hazelnuts and even more Ferrero Rocher, some chopped and some whole.
The Ferrero Rocher cheesecake was absolutely divine and yielded 12 large slices. I will definitely be making it, again and again, to serve at Christmas time...
Or anytime of the year - who the hell am I kidding?!
Amy's secrets for making the best Ferrero Rocher cheesecake
- Don’t press too hard when adding the biscuit crumbs into the baking tin otherwise you’ll have trouble releasing the cheesecake from the bottom of the tin.
- Use full-fat cream cheese otherwise your cheesecake won’t set. I favour Philadelphia because it has a high fat content. I also make sure it’s at room temperature because this makes it easier to make the filling smooth with no lumps.
- The US equivalent to double cream is heavy/whipping cream. Again, you must ensure it has a high fat content or you’ll have trouble getting the cheesecake to set. It is also much easier to whip cream that is cold, so don’t take it out of the fridge until you need it.
- Whip the cream to stiff peaks before folding into the cream cheese.
- Warm the Nutella in the microwave so it's easier to stir into the cream cheese and double cream mixture.
- Beat the filling until it thickens and is completely holding its shape. But take care not to overbeat otherwise it will go liquid again. My advice is to beat for a few seconds then stop and stir with a spatula so you can feel how thick it is. Continue to beat until you can feel the mixture thickening.
- For this Ferrero Rocher cheesecake, I used a 20cm (8 inch) springform tin. To release the cheesecake from the tin, run a sharp knife around the edge before releasing the spring. Then run a sharp knife underneath the cheesecake and use a cake lifter to ease it off the base.
- To tidy up the edges of the cheesecake, smooth with a palette knife.
Troubleshooting: Cheesecake won't set
The double cream is what sets the cheesecake. If you didn't whip it to stiff enough peaks it will hinder the setting process.
- Make sure you use full-fat cream cheese
- Check your double cream has a fat content of 48%
- Whip the double cream to stiff peaks and then fold the cream into the cream cheese. Do not use an electric mixer as this will deflate the air.
- Fold the Nutella into the cream cheese and double cream. Again, do not use an electric mixer to do this step.
- Leave your cheesecake to set in the fridge for at least 6 hours. If it still hasn't set put it in the freezer for 2 hours and bring it to room temperature prior to serving.
If you love the combination of hazelnut and chocolate and the unmistakable taste of Nutella. You might also enjoy these recipes:
More delicious no-bake cheesecake recipes
No-bake Ferrero Rocher Cheesecake
Learn the secrets to making a no-bake Ferrero Rocher cheesecake with a chocolate chip cookie base, Ferrero Rocher layer and silky smooth Nutella and cream cheese filling. Topped with chopped hazelnuts and Ferrero Rocher chocolates - this is a decadent dessert perfect for Christmas!
Chocolate chip cookie base
- 300 g chocolate chip cookies
- 100 g unsalted butter, melted
- 12 Ferrero Rocher, chopped in half
Nutella and cream cheese filling
- 400 g full-fat cream cheese, at room temperature
- 75 g icing sugar
- 150 ml double cream
- 300 g Nutella
- 100 g Nutella
- 75 g chopped hazelnuts
- 20 Ferrero Rocher
Chocolate chip cookie base
- In a food processor, blitz the chocolate chip cookies until they resemble fine crumbs. Add the melted butter and mix to combine until the mixture looks like wet sand.
- Press the chocolate chip cookie crumbs into a 20cm (8 inch) springform baking tin. Line the edge of the tin with the Ferrero Rocher cut side out. Put the tin into the fridge to chill while you make the filling.
Nutella and cream cheese filling
- Using a handheld electric whisk, beat the cream cheese and icing sugar until smooth.
- In a separate bowl, beat the double cream until it forms stiff peaks then, using a spatula fold the double cream into the cream cheese mixture.
- Warm the Nutella in the microwave then pour it into the cream cheese and double cream mixture. Use a spatula to fold the ingredients together until they are uniform in colour.
- Transfer the Nutella filling on top of the chocolate chip cookie base taking care not to disturb the layer of Ferrero Rocher. Smooth the filling with the back of a spoon. Refrigerate for at least 6 hours.
- Once the cheesecake has set, warm the Nutella in the microwave and transfer it into a piping bag with the end snipped off. Drizzle the warm Nutella on top of the set cheesecake. Scatter the hazelnuts around the edge of the cheesecake and finish by adding the Ferrero Rocher chocolates.
- Please use full-fat cream cheese or your cheesecake won't set
- Use double cream (heavy/whipping cream) with a fat content of 48%
- Whip the double cream to stiff peaks before folding it into the cream cheese mixture
- Warm the Nutella in the microwave to make it easier to fold into the cream cheese mixture
- Refrigerate the cheesecake for at least 6 hours.
- If your cheesecake hasn't set put it in the freezer for 2 hours then bring it to room temperature before serving.
- Storage: This Ferrero Rocher cheesecake should be stored in the fridge and will keep for 3 days. It can be frozen for up to 3 months.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 789Total Fat: 43gSaturated Fat: 26gUnsaturated Fat: 0gCholesterol: 74mgSodium: 216mgCarbohydrates: 47gFiber: 3gSugar: 34gProtein: 6g
Great recipe, Should I use roasted hazelnuts or raw hazelnuts for the end?
Thank you Thelma, I just bought chopped hazelnuts so I think they were raw. I do think roasted would be quite lovely though so it's your preference. You can add a handful of chopped hazelnuts to the choc chip cookie cheesecake base too. Thanks, Amy