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!
Ingredients
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
Decoration
- 100 g Nutella
- 75 g chopped hazelnuts
- 20 Ferrero Rocher
Instructions
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.
Decoration
- 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.
Video
Notes
- 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.