No-Bake Ferrero Rocher and Nutella Cheesecake!
A decadent no-bake cheesecake combining creamy full-fat cream cheese, rich Nutella, and crunchy Ferrero Rocher candies for the ultimate dessert indulgence. Perfect for celebrations or a no-fuss treat!
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 300 g Digestives crushed fine
- 150 g Unsalted butter melted
- 500 g Full-fat cream cheese softened
- 300 g Nutella
- 100 g Icing sugar
- 1 teaspoon Vanilla extract
- 300 ml Double cream whipped soft
- 12 Ferrero Rocher chopped
- Nutella melted, for decoration
- Whole Ferrero Rocher for topping
- Chopped hazelnuts for garnish
Instructions
Instructions
- Crush the digestive biscuits in a food processor or with a rolling pin in a sealed bag until fine.
- Mix the crushed biscuits with melted butter until they resemble wet sand. Press the mixture into a springform tin and chill in the fridge.
- In a large bowl, whisk cream cheese, Nutella, icing sugar, and vanilla extract until smooth and lump-free.
- Whip the double cream separately until soft peaks form.
- Fold the whipped cream into the Nutella mixture gently to keep it airy.
- Fold in chopped Ferrero Rocher candies evenly throughout the mixture.
- Spread the Nutella cheesecake filling over the chilled biscuit base. Smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours, preferably overnight, to fully set.
- Decorate by drizzling melted Nutella on top, then add whole Ferrero Rocher and chopped hazelnuts.
- Slice and serve chilled. Store leftovers covered in the fridge for up to 4 days.
Notes
Use full-fat cream cheese to ensure the cheesecake sets properly. For a different twist, try substituting Nutella with another nutty or chocolate spread.