Smooth, reach and creamy no bake Ferrero Rocher cheesecake! It has a biscuit base, with a creamy mousse filling and chocolate ganache with chopped hazelnuts. The most decadent, heavenly dessert that you will ever make.

How To Make No Bake Ferrero Rocher Cheesecake

Step 1

The base of this cake is made with Neo cookies but you could actually use any other cookies of your choice. To start, blitz cookies in a food processor until they resemble fine crumbs. Add the melted butter and stir until well combined. Press firmly the cookie crumbs into the botom of 20 x 20 cm spring form pan lined with parchment paper.

Step 2

To make the cheesecake filling beat together curd cheese with icing sugar until smooth. Fold in nutella and beat again until combined. In a small bowl place gelatine powder. Pour cold water then set aside for 10-15 minutes to swell. In a separate bowl beat the whipping cream until stiff peaks. After that, fold the whipped cream into cheese mixture. Stir to combine. Heat the gelatine up on a low heat or microwave until dissolved. Don’t bring it to a boiling point, it may loose it’s efficacy and this cake will not work. About 3 or 4 tbsp of the cheese mixture transfer to a bowl with gelatine. Stir to combine. After that pour over cheese mixture. Stir until well combined. Pour the filling over the prepared cookie crust and level off the top with the back of a spoon. Refrigarate for at least 2 hours.

Step 3

Once the cheesecake has set, prepare chocolate ganache. In a heat proof bowl place all the ingredients for the ganache except chooped hazelnuts then melt over low heat. Take off the heat, add in chopped hazelnuts then stir to combine. Pour over the top of the cheesecake and decorate with some Ferrero Rocher pralines. Refrigerate for another 2 hours.

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No Bake Ferrero Rocher Cheesecake

Smooth, reach and creamy no bake Ferrero Rocher cheesecake
Prep Time15 mins
Total Time4 hrs 15 mins
Course: Dessert
Yield: 9
Cost: 4 €

Equipment

  • Electric mixer

Materials

Base

  • 154 g Neo cookies or Oreo
  • 55 g melted butter

Filling

  • 500 g curd cheese
  • 3 tbsp caster sugar
  • 200 g Nutella
  • 150 g 30 % whipping cream
  • 3 tsp gelatine
  • 4 tbsp water

Ganache

  • 100 g milk chocolate
  • 50 g dark chocolate
  • 50 g 30 % whipping cream
  • 100 ml milk
  • 100 g roasted chopped hazelnuts

Instructions

  • Blitz cookies in a food processor until they resemble fine crumbs. Add the melted butter and stir until well combined.
  • Press firmly the cookie crumbs into the botom of 20 x 20 cm spring form pan lined with parchment paper.
  • Beat together curd cheese with icing sugar until smooth. Fold in nutella and beat again until combined.
  • In a small bowl place gelatine powder. Pour cold water then set aside for 10-15 minutes to swell. In a separate bowl beat the whipping cream until stiff peaks.
  • Fold the whipped cream into cheese mixture. Stir to combine. Heat the gelatine up on a low heat or microwave until dissolved.
  • About 3 or 4 tbsp of the cheese mixture transfer to a bowl with gelatine. Stir to combine. After that pour over cheese mixture. Stir until well combined.
  • Pour the filling over the prepared cookie crust and level off the top with the back of a spoon. Refrigarate for at least 2 hours.
  • In a heat proof bowl place all the ingredients for the ganache except chooped hazelnuts then melt over low heat.
  • Take off the heat, add in chopped hazelnuts then stir to combine. Pour over the top of the cheesecake and decorate with some Ferrero Rocher pralines. Refrigerate for another 2 hours.

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