If you’re a fan of chocolate and hazelnuts, this No Bake Ferrero Rocher Cheesecake is the dessert of your dreams. It combines a buttery chocolate biscuit crust with a smooth Nutella cheesecake filling and crunchy Ferrero Rocher chocolates for an irresistible treat.
The best part? There’s no baking involved. Simply prepare the layers, chill until firm, and enjoy a rich, bakery-style cheesecake that’s perfect for birthdays, holidays, dinner parties, or whenever you’re craving something indulgent.
With its creamy texture and signature hazelnut flavor, this cheesecake looks impressive but is surprisingly easy to make at home.
Why You’ll Love This Recipe
- No oven required
- Rich chocolate and hazelnut flavor
- Smooth, creamy cheesecake filling
- Crunchy biscuit base
- Beginner-friendly recipe
- Perfect make-ahead dessert
- Great for celebrations
- Beautiful presentation with minimal effort
Ingredients
Chocolate Biscuit Base
- 250g chocolate digestive biscuits or chocolate cookies
- 100g unsalted butter, melted
Cheesecake Filling
- 500g full-fat cream cheese, softened
- 250ml heavy whipping cream
- 250g Nutella
- 100g powdered sugar
- 1 teaspoon vanilla extract
- 8 Ferrero Rocher chocolates, chopped
Topping
- 150ml whipped cream
- Ferrero Rocher chocolates
- Chocolate shavings
- Chopped toasted hazelnuts
- Nutella drizzle
Step-by-Step Instructions
Step 1: Prepare the Base
Crush the chocolate biscuits into fine crumbs.
Mix with the melted butter until evenly coated.
Press the mixture firmly into the base of a 20cm (8-inch) springform pan.
Refrigerate for 20 minutes.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract.
Mix until creamy.
Fold in the Nutella until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cheesecake mixture.
Finally, fold in the chopped Ferrero Rocher chocolates.
Step 3: Assemble
Spread the filling evenly over the chilled biscuit base.
Smooth the top using an offset spatula.
Cover and refrigerate for at least 6 hours, preferably overnight.
Step 4: Decorate
Pipe whipped cream around the edge of the cheesecake.
Top each swirl with a whole Ferrero Rocher.
Finish with chocolate shavings, chopped hazelnuts, and a drizzle of Nutella.
Slice with a warm knife for clean, bakery-style pieces.
Recipe Variations
Triple Chocolate Cheesecake
Mix dark chocolate chips into the filling for extra richness.
Nutella Lovers Version
Increase the Nutella to 300g for a stronger chocolate-hazelnut flavor.
Oreo Base
Replace chocolate digestives with crushed Oreo cookies for an even richer crust.
Mini Cheesecakes
Prepare the recipe in cupcake liners for individual no bake cheesecakes.
Extra Crunch
Add chopped roasted hazelnuts to the biscuit base and filling.
Common Mistakes to Avoid
- Don’t use low-fat cream cheese, as it won’t set properly.
- Avoid overmixing the whipped cream once folded into the filling.
- Chill the cheesecake overnight for the best texture.
- Press the biscuit base firmly to prevent crumbling.
- Use room-temperature cream cheese to avoid lumps.
Storage Instructions
Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices for up to 2 months.
Thaw overnight in the refrigerator before serving.
Serving Suggestions
This cheesecake is delicious on its own or served with:
- Fresh strawberries
- Chocolate sauce
- Espresso or coffee
- Vanilla ice cream
- Whipped cream
- Roasted hazelnuts
For a show-stopping dessert, decorate with extra Ferrero Rocher chocolates and a generous drizzle of Nutella just before serving.
Nutrition
Approximate values per slice (12 servings).
- Calories: 520
- Carbohydrates: 38g
- Protein: 7g
- Fat: 39g
- Saturated Fat: 20g
- Sugar: 28g
- Fiber: 2g
Nutrition values are estimates and may vary depending on the ingredients used.
Frequently Asked Questions
Can I make this cheesecake without Nutella?
Yes. You can substitute another chocolate hazelnut spread, although the flavor may vary slightly.
Can I freeze the cheesecake?
Yes. Wrap individual slices well and freeze for up to two months.
Why didn’t my cheesecake set?
This usually happens if the whipped cream wasn’t whipped to stiff peaks or the cheesecake wasn’t chilled long enough.
Can I make this recipe ahead of time?
Absolutely. In fact, making it the day before gives the cheesecake the best flavor and texture.
Can I use milk chocolate instead of Nutella?
Nutella provides both sweetness and hazelnut flavor, so milk chocolate alone won’t produce the same creamy consistency.
Conclusion
If you’re looking for a luxurious dessert that’s easy to make, No Bake Ferrero Rocher Cheesecake is the perfect choice. With its crunchy chocolate crust, silky Nutella filling, and crunchy Ferrero Rocher chocolates, every bite is rich, creamy, and full of hazelnut flavor.
Whether you’re serving it for a birthday, holiday, or weekend treat, this impressive no bake cheesecake is guaranteed to impress family and friends. Once you try it, it’ll quickly become one of your favorite homemade desserts.
No Bake Ferrero Rocher Cheesecake
Cuisine: bakingDifficulty: Medium4
servings30
minutes40
minutes1200
kcalIngredients
Chocolate Biscuit Base
250g chocolate digestive biscuits or chocolate cookies
100g unsalted butter, meltedCheesecake Filling
500g full-fat cream cheese, softened
250ml heavy whipping cream
250g Nutella
100g powdered sugar
1 teaspoon vanilla extract
8 Ferrero Rocher chocolates, choppedTopping
150ml whipped cream
Ferrero Rocher chocolates
Chocolate shavings
Chopped toasted hazelnuts
Nutella drizzle
Directions
- Step 1: Prepare the Base
Crush the chocolate biscuits into fine crumbs.
Mix with the melted butter until evenly coated.
Press the mixture firmly into the base of a 20cm (8-inch) springform pan.
Refrigerate for 20 minutes. - Step 2: Make the Cheesecake Filling
Beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract.
Mix until creamy.
Fold in the Nutella until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cheesecake mixture.
Finally, fold in the chopped Ferrero Rocher chocolates. - Step 3: Assemble
Spread the filling evenly over the chilled biscuit base.
Smooth the top using an offset spatula.
Cover and refrigerate for at least 6 hours, preferably overnight. - Step 4: Decorate
Pipe whipped cream around the edge of the cheesecake.
Top each swirl with a whole Ferrero Rocher.
Finish with chocolate shavings, chopped hazelnuts, and a drizzle of Nutella.
Slice with a warm knife for clean, bakery-style pieces.