Description
This indulgent No-Bake Ferrero Rocher Cheesecake combines the creamy richness of Nutella and cream cheese with the crunch of hazelnuts, all topped with a luxurious chocolate ganache and Ferrero Rocher truffles. A perfect dessert for any special occasion!
Ingredients
Scale
- 350g Digestive biscuits, crushed
- 180g salted butter, melted
- 300ml double cream, cold
- 500g cream cheese, room temperature
- 100g icing sugar
- 250g Nutella
- 100g dark chocolate
- 100ml double cream (for ganache)
- 25g chopped hazelnuts
- 8 Ferrero Rocher truffles for decoration
Instructions
- Prepare the Base: In a bowl, mix the crushed Digestive biscuits and melted butter. Press the mixture into the base of an 8-inch tin to form the crust.
- Make the Cheesecake Filling: In a separate bowl, whip the double cream until stiff peaks form. In another bowl, beat the cream cheese, icing sugar, and Nutella until smooth. Gently fold in the whipped cream to combine.
- Assemble the Cheesecake: Spread the cheesecake mixture evenly over the biscuit base and smooth the top. Refrigerate for at least 4 hours or overnight.
- Prepare the Topping: For the topping, heat the 100ml of double cream until just boiling and pour it over the chopped dark chocolate. Stir until smooth. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
- Decorate: Decorate the cheesecake with chopped hazelnuts and Ferrero Rocher truffles on top.
- Serve: Once the ganache has set, slice the cheesecake and enjoy every bite of this decadent treat!
Notes
- If you want a richer flavor, you can use milk chocolate instead of dark chocolate for the ganache.
- Make sure the cheesecake is fully chilled before serving for the best texture.
- This dessert can be made ahead of time, as it needs to set in the fridge for at least 4 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes