No-Bake Ferrero Rocher Cheesecake Recipe
This No-Bake Ferrero Rocher Cheesecake combines creamy Nutella, smooth cream cheese, and crispy Ferrero Rocher chocolates in an easy-to-make, show-stopping dessert.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper (optional)
- Offset spatula for smooth layering
Ingredients
- 1 ½ cups crushed graham crackers or digestive biscuits
- 1/4 cup sugar
- 1/2 cup melted butter
- Pinch of salt
- 3 (8 oz) packages cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup Nutella (or hazelnut spread)
- 12 Ferrero Rocher chocolates, chopped
- ½ cup sour cream or Greek yogurt for added creaminess
- 12 Ferrero Rocher chocolates (whole)
- ¼ cup melted chocolate or Nutella (for drizzling)
- Crushed hazelnuts (optional for garnish)
Instructions
- Preparing the CrustMix the graham crackers, sugar, and melted butter. Press the mixture into a springform pan or pie dish. Chill the crust in the fridge for 30 minutes.
- Making the Cheesecake FillingWhip the softened cream cheese until smooth. Add heavy cream, powdered sugar, vanilla, and Nutella, mixing until combined. Fold in chopped Ferrero Rocher chocolates.
- Assembling the CheesecakePour the cheesecake mixture over the chilled crust. Smooth it evenly and refrigerate for at least 4 hours.
- Topping the CheesecakeTop with whole Ferrero Rocher chocolates. Drizzle melted chocolate or Nutella over the top. Garnish with crushed hazelnuts for added crunch.
Notes
For the best results, chill the cheesecake overnight to enhance the flavors and achieve the perfect creamy texture. Customize the crust by using chocolate biscuits or adding finely chopped hazelnuts for extra crunch.