No-Bake Ferrero Rocher and Nutella Cheesecake!
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Delicious combination of two of the world’s favourite treats in a yummy delicious no-bake Ferrero Rocher & Nutella cheesecake! Heaven!
Ferrero Rocher and Nutella cheesecake
So yeah, this heavenly little beauty happened. I reposted my recipe for my Ferrero Rocher & Nutella chocolate cheesecake the other day on Facebook, and it had an overwhelming response again – everybody loves Ferrero Rocher and everybody loves Nutella! (Most do anyway!)
I was asked by TEN people – TEN! – to create this beauty so I had to comply! I was also tagged in a lot of photos of my Nutella & Ferrero Rocher tart recently which seems to be going down a treat – thank you!
Cheesecake recipe
This is so creamy, so delicious, and unbelievably hazelnutilychocolatey! I realise that isn’t actually a word, but you get the idea. It’s a mix of a sweet no-bake cheesecake with Nutella, with Ferrero Rocher folded through, and even more Nutella goodness on top. Basically, if you don’t like Nutella, then you are really not going to be a fan of this one…
I know I post a lot of cheesecake recipes, but I still find that its useful to post them – rather just one recipe for them all. Sometimes I use more cream than others, more cream cheese than others etc! This recipe is delicious as you have the yummy creamy Nutella flavour with Ferrero Rocher dotted throughout the mixture giving texture and even more flavour!
Ingredient favourites
For this one, I decided to use mascarpone personally, as I really wanted something sweet. Basically sweet overload, but I find the nuttiness gives it a delicious slightly savoury taste. Also, as I use regular digestives on the bottom, with no added sugar in the base, it’s relatively savoury in itself. You can, of course, change this, but you have been warned!
Cream cheese
You can use any FULL-FAT cream cheese you like in the filling, whether it be Philadelphia, supermarket own or anything. However, for this beauty, it’s definitely mascarpone for me. This one does seem to take a smidge longer to whisk up in comparison to other cheesecakes, but that’s just the Nutella. Stick with it, and it’ll whisk up to a thick wonderful cheesecake eventually.
Method
For this, I decided to do my biscuit base as per usual, and then make one of the easiest cheesecake fillings there is. You basically have to add the cream cheese, Nutella, icing sugar and vanilla all together and whisk until smooth, then add in the double cream and whisk again. It really is oh so simple. I use a KitchenAid so I find this bit quite easy. When I’m whisking it, I don’t tend to go above level 6 on the speed, unless I know there isn’t a chance of it over whipping.
Try not to over whisk!
I realise that not all of you have stand mixers, and it can be done with a handheld electric whisk, you just have to make sure that you concentrate so as not to over whisk it as well. Alternatively, you can whisk the double cream separately and then fold it all together, but I prefer the other method. At the end of the day, its what you feel comfortable with! If you are unsure whether it has set correctly, you can stick it in the freezer for a bit, to make sure it firms up enough to serve.
Adaptable recipe
I also realise that Ferrero Rocher isn’t the cheapest of things, but I tend to bulk buy when I find a good deal. The ones that you put into the actual cheesecake are optional, or the ones on top are optional. It’s really up to you! As you will have seen from my other cheesecake recipes, I like to be indulgent. You can swap to Kinder Bueno if you want to make it cheaper, or any of the Aldi/Lidl versions work amazingly too!
Other recipes
If, like me, you don’t need any excuse to want Nutella or Ferrero Rocher all day long, then its best you head to my website as I have a recipe for all occasions! A Ferrero Rocher drip cake for celebrations, Nutella fudge for a treat, Ferrero Rocher and Nutella tart for a dinner party and Nutella ice cream – for every occasion possible! Enjoy!
Ferrero Rocher & Nutella Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 500 g full-fat cream cheese
- 300 g Nutella
- 100 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 12 Ferrero Rocher (chopped)
Decoration
- Nutella (melted)
- Ferrero Rocher
- Chopped hazelnuts
Instructions
For the Base
- Blitz the biscuits in a food processor (or crush in a bag with a rolling pin!) and mix with the melted butter. Press down into an 8″/20cm deep springform tin – refrigerate for now.
For the Cheesecake Filling
- With an electric stand mixer with the whisk attachment (I use my KitchenAid) Whisk the cream cheese, vanilla, icing sugar and Nutella until smooth
- Pour in the double cream and whisk on a medium level (my KitchenAid was on level 6) until its thick and holds itself completely! You will know when its done as it won’t thicken any more!
- It's better for it to be under whipped rather than over whipped so don’t over whip it!
- Fold through the chopped up Ferrero Rocher and spread the mixture evenly over the biscuit base.
- Chill in the fridge for at least 5-6 hours, but preferably overnight.
For the Decoration!
- Once chilled, remove from the fridge and decorate.
- I drizzled over some melted Nutella, added on some more Ferrero Rocher in a ring, and sprinkled on some chopped hazelnuts!
Notes
- I recommend using a 8″/20cm deep springform tin in this recipe!
- I LOVE Nutella – like so so much – but I get that it isn’t to everybody’s taste – If you’re not a fan, then try a different sort of spread that you rather such as Cadburys chocolate spread, or any other nutty spread! I also understand the Ferrero Rocher is expensive, so Kinder Bueno will also do!
- I always use my KitchenAid to make my cheesecake filling. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
- Using full-fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
- This recipe will last 3 days, covered, in the fridge!
- This recipe was updated November 2018 - the only difference is the decoration.
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J x
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Hi jane just about to attempt this cheesecake but i don’t have a hand or electric whisk, use my mix setting on ninja food processer do you think it will set don’t want to over whisk
Hiya! Unfortunately I have never used this setting – so I have no idea how well it whips! x
Hi Jane,
I’m not sure if I’ve over whisked, but it’s not spreadable, more mousse like. If I whisked some double cream, and folded it in before I put onto the base, do you think that would thicken it ? Also does adding the chopped ferrero, affect the setting of the cheesecake ?
Sorry for all the questions, I don’t have any gelatine, so just looking for an alternative that might make it thick enough to set .
Thanks in advance
Hiya! Yes, try whipping the cream before using – if not you may need to invest in a setting agent such as gelatine! Hope this helps! x
Amazing as usual! Thankyou
Hi Jane! Looking forward to making this recipe, looks incredible! Just wondering if you could reccommend a full fat cream cheese pleaseee? Also, I’ve found when making cheesecake that my biscuit base tends to be quite hard? Im wondering wheather its the way im melting the butter (in the microwave for a few secs) causing it to solidify when mixed with the biscuit base? Any suggestions on how i can stop this from happening? Thankyou in advance! X
Hiya! You can use any full fat cream cheese! And try using slightly less butter! Hope this helps! x
I will try that then! Thank you 😊 also, is your ingredients at room temp or cold for this recipe? Xx
Hi Jane, just wondering if I can use thickened cream instead of double cream? and Can you do it without icing sugar? Thanks in advanced 🙂
Hiya Jane, I’m going to make this for Christmas but I’ve got some chocolate baileys I’d like to throw in as well, how should I adjust the recipe to allow for it? Thanks!
Hiya! This may not work, due to the added liquid – but by all means give it a go, just use a setting agent such as gelatine to help! Enjoy and let me know how it goes! x
If I was to make a white chocolate and ferrero cheesecake are the measurements the same? And do I swap the Nutella for the white chocolate?
Thanks
Yes of course you can! The measurements will be the same. Hope this helps! x
Really good , a little sweet but that should be obvious. Tried to save money halving the ferrero rocher but they went a little stale unfortunately . Highly suggest halving in the cheesecake mix rather than chopping up. User salted peanuts to decorate on top,salt brings out the chocolate flavour.
Hi Jane this recipe looks gorgeous and I’m going to make it tomorrow, I’ve got 1 small box of forrero so only have enough to decorate the top really, I’d like to have a little texture if I could in the cheesecake mix so do you think chopped up hazelnuts would work well mixed in or would this ruin it? How is this recipe without the forrero inside? Any advise or recommendations you have would be great.
A stunning recipe but I’m in need of some help please! I didn’t read carefully enough that and used low fat cream cheese, and am now left with a mixture that just won’t whip to the right consistency. Please can I have some tips on the amount of gelatine to add to save my mixture? Thanks in advance Jane!
For one cheesecake I usually use one sachet of gelatine dissolved in 2-3tbsp of boiling water and whisked into the mix! x
I’ve done exactly the same!
Hi jane ive tried a few of your recipes and im trying this one today do you have to melt the nutella before adding it to the cream cheese also any tips to make the base less hard ive tried redusing it to 200 grams of biscuits and 100 of butter but i ooened the spring form tin slighltly its wider but the base is thiner this was on a ptactice lemon one just to play around with the base before attempting this one.x
Hi Jane
How would i make these into 12 mini cheesecakes. Would i reduce the ingredients by half.
Would that be the same for the lotus biscoff cheesecake too?
I’m not a huge cheesecake fan, but my family are so I made this yesterday. It’s the nicest cheesecake I’ve ever had in my life! I didn’t put the Ferrero Rocher through the mix, but just on the top and used mascarpone cream cheese and I topped it with grated white chocolate. It’s like a Nutella mousse and it’s honestly delicious. If you haven’t made this – make it! Today!
Hi Jane,
Thank you for your amazing recipe. I will make this cheesecake for my friend’s bday… if i use a 24cm tin do i have to change ingredients doses?
Thank you for your response xxx
Hello. Thank you so much! Yes I would increase the recipe by a 1/3 and then use a setting agent such as gelatine xx
Hello, if I was to use bourbon biscuits as a base, how much butter would you use?
I would use 125g!
Hi Jane
This looks amazing and so I made it yesterday for my husband. I followed your recipe and left it for 24 hours, however, now I’ve taken it out of the tin it seems to be collapsing and not fully set. I can’t understand why …… any help much appreciated. Many thanks Alison
Help please! A fellow foodie baking enthusiast recommended me our blog- and I’m glad she did ! Much wonderful recipes to explore and try out!
I was looking for a dark chocolate cheesecake_ decadent and rich, ideally with Grenache topping over the chocolate cheesecake layer. But can’t find one! I danced this Nutella one_ but wonder if you’d recommend subbing in some melted dark choc for some of the Nutella,or maybe coco powder?
Also would oreo or biscoff base work?
Finally_ a topping of Grenache? Would you just melt Nutella,or do something else for the topping?
help! It will be my first ever cheesecake making_ and it’s for a dark chocoholic! ( who loves Ferraro Roche too mind )
What do you think?