Description
No Bake Ferrero Rocher Cheesecake features a buttery digestive biscuit crust topped with a rich, creamy chocolate cheesecake layer infused with Nutella, finished with a decadent chocolate ganache and chopped nuts. Perfect for chocolate lovers and Ferrero Rocher fans alike!
Ingredients
Units
Scale
Digestive Biscuit Shell
- 330g digestive biscuits
- 200g butter
Chocolate Cheesecake
- 400g cream cheese (full fat)
- 350ml double/heavy cream
- 50g cocoa powder
- 120g icing sugar
- 1 tsp vanilla extract
- Half a jar of Nutella
Chocolate Ganache Drizzle
- 80g dark chocolate
- 120ml double/heavy cream
- 40g chopped nuts
Instructions
- Crush digestive biscuits into fine crumbs and mix with melted butter. Press mixture firmly into the base of a springform pan to form the crust. Chill in the refrigerator while preparing the cheesecake.
- In a large bowl, beat cream cheese until smooth. Add cocoa powder, icing sugar, vanilla extract, and Nutella, mixing until fully combined.
- Whip double/heavy cream until stiff peaks form, then gently fold into the chocolate cream cheese mixture until smooth and airy.
- Pour the cheesecake mixture over the chilled biscuit crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
- Prepare the chocolate ganache by heating cream until just boiling, then pour over chopped dark chocolate. Stir until smooth and glossy.
- Drizzle ganache over the set cheesecake and sprinkle with chopped nuts.
- Slice and serve chilled for a decadent dessert experience.
Notes
- Ensure cream cheese is at room temperature for a smooth cheesecake.
- For extra flavor, lightly toast the chopped nuts before garnishing.
- This cheesecake can be made a day ahead to save time and enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 150mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg