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Ferrero Rocher Nutella Cheesecake Recipe

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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.

Ingredients

Scale
  • 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

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

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