Ferrero Rocher Nutella Cheesecake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Ferrero Rocher Nutella Cheesecake stacks Oreo crust with ultra-creamy Nutella cheesecake filling studded with whole Ferrero Rocher candies and crowned with glossy hazelnut ganache for hazelnut-chocolate rapture.

Ready in 90 minutes bake plus chill, it serves 12 with perfect slice and crunchy candy center surprise.

Why This Recipe Works

Nutella emulsifies smoothly into cream cheese creating silk texture. Oreo crust withstands heavy filling without sogginess. Water bath prevents cracks while steaming center. Ganache seals toppings preventing sinkage. Room temp ingredients guarantee lump-free batter.

Ingredients & Prep

Crust:

• 24 Oreo cookies
• 5 tbsp melted butter

Filling:

• 32 oz cream cheese, room temp
• 1 cup granulated sugar
• 1 cup Nutella
• 3 large eggs
• 1 cup sour cream
• 1 tbsp vanilla extract
• 12 Ferrero Rocher, frozen

Ganache:

• 1 cup chocolate chips
• ½ cup heavy cream
• ¼ cup toasted hazelnuts, chopped

Step-by-Step Instructions

1. Preheat 325°F; wrap 9-inch springform foil. Crush Oreos; mix butter. Press crust; bake 10 minutes.
2. Beat cream cheese + sugar smooth. Add Nutella, vanilla.
3. Add eggs one-by-one low speed. Fold sour cream.
4. Pour half batter crust; add frozen Ferrero Rochers. Top remaining batter.
5. Water bath bake 60-70 minutes until 2-inch edge set. Cool oven door cracked 1 hour. Chill overnight.
6. Heat cream; pour over chocolate. Spread ganache; sprinkle hazelnuts.

Flavor Variations

Storage Tips

Refrigerate airtight 5 days; freeze 2 months.

FAQs

Cracks form?
Water bath essential; cool gradually.

Ganache runny?
Chill 30 minutes before spreading.

Candy melts?
Frozen Ferrero Rocher prevents dissolving.

Conclusion

Ferrero Rocher Nutella Cheesecake hazelnut-hugs decadence creamy perfection.

Ferrero Rocher Nutella Cheesecake Recipe

Print Recipe

This Ferrero Rocher Nutella Cheesecake layers a chocolate biscuit base, ultra-creamy Nutella cheesecake filling, and a glossy Nutella-hazelnut topping loaded with Ferrero Rocher. It is the ultimate no-bake chocolate hazelnut showstopper for special occasions.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 0 mins
• Total Time: 30 mins (+ chilling)
• Yield: 12 slices 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: European-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Base:
• 250 g chocolate biscuits or Oreos, finely crushed
• 100 g unsalted butter, melted
• Pinch of salt
• Nutella cheesecake layer:
• 500 g full-fat cream cheese, room temperature
• 300 g Nutella
• 100 g powdered sugar
• 250 ml cold heavy or double cream
• 1 tsp vanilla extract
• Pinch of salt
• 6–8 Ferrero Rocher chocolates, roughly chopped
• Topping:
• 150–200 g Nutella, gently warmed until pourable
• 2–3 tbsp heavy cream (optional, for a softer ganache-style topping)
• 8–10 Ferrero Rocher chocolates, halved or left whole
• 2–3 tbsp toasted chopped hazelnuts

Instructions

• 1. Line the base of a 9-inch (23 cm) springform pan with baking paper. Set aside.
• 2. For the base, mix the finely crushed chocolate biscuits with melted butter and a pinch of salt until they resemble wet sand. Press firmly and evenly into the base of the pan, then chill in the fridge while you prepare the filling.
• 3. In a large bowl, beat the cream cheese, Nutella, powdered sugar, vanilla, and a pinch of salt until completely smooth, thick, and lump-free.
• 4. In a separate bowl, whip the cold cream to soft peaks. Gently fold the whipped cream into the Nutella cream cheese mixture in two additions until light and fluffy.
• 5. Fold the chopped Ferrero Rocher through the Nutella cheesecake mixture, then spoon the filling over the chilled biscuit base. Smooth the top with an offset spatula and tap the pan gently to release any air pockets.
• 6. Cover and refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is fully set and sliceable.
• 7. For the topping, gently warm the Nutella with the cream (if using) until just pourable and silky, then let cool slightly so it is thick but still spreadable. Pour over the chilled cheesecake, tilting the pan for an even layer.
• 8. Decorate the top with Ferrero Rocher and chopped toasted hazelnuts. Chill briefly to set the topping, then slice with a hot knife and serve.

Notes

• Use full-fat cream cheese so the no-bake Nutella cheesecake sets firmly and slices cleanly.
• Whip the cream only to soft peaks so it folds smoothly into the Nutella mixture without deflating.
• Chilling overnight deepens the chocolate-hazelnut flavor and improves the texture.
• For extra crunch, add a handful of chopped hazelnuts to the biscuit base or sprinkle between layers.
• Serve well-chilled; run a warm knife around the edge of the pan before releasing the springform for neat sides.

Nutrition

• Serving Size: 1 slice
• Calories: 650
• Sugar: 45g
• Sodium: 260mg
• Fat: 45g
• Saturated Fat: 24g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 115mg

Keywords: Ferrero Rocher Nutella cheesecake, no bake Nutella cheesecake, Ferrero Rocher dessert