August 12, 2015
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!
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!
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!
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.
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.
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!
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!
- 300 g digestives
- 150 g unsalted butter (melted)
- 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)
- Nutella (melted)
- Ferrero Rocher
- Chopped hazelnuts
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!
- 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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In a rush, can I put it in freezer for a bit to set before doing the topping?
Hiya! You can if you’re going to serve it, but without setting properly it may slacken slightly. Hope this helps! x
Hi Jane, I absolutely love your recipes so I have no doubt this one will be truly amazing. I just wanted to ask a question about the base. Anytime I’ve made a cheesecake I’ve always had an issue where the base is too crumbly and just falls apart. I usually use the rolling pin method as I don’t have a food processor. I guess my question do the biscuits need to be very fine so when mixed with the butter it can create a more solid base?
Hiya! Yes they do – try and get them as fine as possible! Hope this helps x
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
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?
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!
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!
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!
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?
Hi, in Canada the only highest content fat cream we have is 35% so does that mean I best not attempt to make this cake so I don’t waste all these ingredients ? I really want to make it but I guess it’s best to be safe than sorry
You can still make it, but you will need to use a setting agent such as gelatine!
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Could u tell me if I could use the beater attachment asapose to the whisk as my new mixer well the whisk doesn’t whisk properly (so frustrating)
It gets all stuck in between!
Adding gelatine when would u do that and could vege gelatine work.?
Unfortunately you need to whip the mixture to a thick consistency so the beater wouldn’t work – you can whip the cream separate and fold that through though and that may work for you! And yes you can dissolve it in as little boiling water as possible and add it to the mixture at the end and mix through x
Hoping to make this for Christmas – I notice you talked about using marscapone instead of cream cheese, is it just like for like? So 500g marscapone instead of 500g cream cheese?
Yes I just use them like for like! Mascarpone is just sweeter in flavour x
I wanted to know if i can half this recipe for a smaller version of the cake?
Yes! Half fits a 6″ tin x
Fantastic and easy!
Absolutely divine! Made for my nephews 16th as hes a big Ferrero Roche fan.
Made this for Christmas Day last year, and it went down a treat. Recipe is easy to follow and instructions are perfect.
So I want to do this for Christmas day, and thankfully did a trial run. I left it overnight, and for some reason it doesn’t seem to have set very well – it does hold its form, but it’s still quite soft. I’m not sure if this means it’s under- or overwhipped?? It looked quite stiff when I put the mixture in.
Also, I had issues with the Nutella for decorating – I melted it in the microwave for a couple of minutes, but it definitely won’t let me drizzle it over. Is there a certain amount of time you melt it for? And do you add anything to it?
It naturally is softer than a regular cheesecake, but if it held it’s form that’s good. If you want it firmer you will need to use a setting agent such as gelatine. Nutella definitely doesn’t need minutes to melt, maybe 30 seconds or so? It’s probably over heated and solidified! x
Hi ya Jane!
Does this Cheesecake freeze well do you know? Mine are never around long enough to be put in the freezer? 😂👍 Just thought with Xmas coming up I can plan ahead. Another awesome recipe from you!
Hahah! Yes they can freeze! Xx
Hi Jane I was wondering if I can use extra thick double cream please xx
Yes that should be absolutely fine!! x
Can this be made into mini cheesecakes…like in a muffin tin. Would it cling to the wrapper?
Generally no-bake cheesecakes aren’t the best to put into cupcake/muffin wrappers as they are hard to remove without squishing. Generally it’s better to make mini ones into small glasses or similar!
Hiya I’m planning on making this through the week but just want to know how much more ingredients I would use for a 9” Tin? Also if I was to add gelatine to the mixture do you know how many grams I should add? Thank you!
Hey! So 9″ tins are about 1/3 bigger – and gelatine depends on what form it is, and also brand – it’s best to follow the packet instructions for the amount xx
Hi Jane, I made this today and it split really badly, if it wasn’t so expensive to make I’d have thrown it out! I whisked it at speed 6 on my KitchenAid and it was pretty thick before adding the cream so I assumed it would thicken more but it split within a couple of minutes. How long would you whip it for? Could you whip the cream separately to give more control and if so what stage would you look for, soft peaks, stiff peaks etc? Thanks. I bake a lot without problems so I’m gutted!
How long you whip can vary, so I never give a time – you can whip separately if you wish, I just find it easier and always do it all in one! Just before stiff peaks is best xx
Thanks for replying. I’m just so confused as to even roughly how long it should take, are we talking 1 minute or 10? I assumed it would take roughly the same amount of time as to get cream itslef to whip up but it split much faster than that would have happened. I’m really keen to make more of your recipes but so nervous now!
It doesn’t take 10 minutes for sure, that just means it’s over whipped and will stay soft. It can vary but if you struggle you can do the whipping separately x
I was having the exact same problem here. I tried this recipe 3 times and my ingredients split! BUT then i watched Janes ‘how to make a biscoff cheesecake’ video online and the same method is used! She firstly whips for about 10 seconds using a handheld whisk and then for about 30 seconds for the next step. I tried this and it worked! X
Started on your basic vanilla cheesecake lovely.
Progressed to the lemon wow a hit.
Then I made the Nutella and rocha sons favourite they really do turn out lovely, set every time, just follow the recipe. A hit with family and friends thank you xx
i’m planning on making this for a birthday next week but the birthday girl isn’t a fan of nutella – would it make any difference to anything else if i was to just leave the nutella out of the filling? it should still set okay if i was to leave it in the fridge overnight right?
really excited to try this!
Hey! Yes it would set perfectly fine without the Nutella! xx
i plan to make this in the next day, is it ok to use mascarpone and whipping cream instead of philadelphia and double cream?
Whipping cream has a lower fat content so may result in a softer set – but mascarpone is fine. I would advise whipping the cream separately, but even better using gelatine if you can!
Second time I’ve made this recipe and I love it. Nutella is just yum! One random question if I may, I use the same tin as you do but is there a technique to getting it to look so flawless on the sides or have you smoothed it out whenever you’ve removed it?
I usually run a small knife around the edge if it needs it! X
I made this and wasn’t sure if I had whipped it enough so whipped more, it’s now looking fairly runny and it tastes so so light in texture almost like lighter than mousse. Does this mean I over whipped and it will be ruined ?. I. Leaving in the fridge over night and crossing my fingers X
So that sounds over whipped – it might be softer than it should be, but maybe put it in the freezer for an hour or so before serving and it should be okay! x
Hi, I’ve just made this for fathers day and it looks amazing! Will it freeze ok as it’s rather large?!
Hey! Ahh yay! And yes it can be frozen x
Just wondered if you could do a version of this that would be gluten free ?
Hey! So the ferrero aren’t gluten free – but otherwise the other ingredients should be fine with substitutes! So gluten free digestives for example!
Can I use this recipe as just a Nutella cheesecake (no fererro Rocher in the mixture)? Will it still set the same? I’m looking to make it for my boyfriends Birthday but he just wants a nutella cheesecake.
Hey! Yes it will!! xx
Never made a cheesecake until now. Absolutely LOVED this one. Slowly working through your recipes and just want to say Thankyou….they are so easy and straight foward to follow. After stumbling across your page by accident I now am on here all the time looking for what to bake next 😁 never baked so much in my life 🤣 just made your Malteser millionaire shortbread 😋
Hahaha thank you!! I’m so so glad you enjoyed this recipe, and I hope you love the Malteser millionaires!!
Hey! I really wanna try this recipe but my area does not sell double cream. Do you any recommendations for substituting the double cream?
You may need to google your alternative as I’m not 100% sure where you are in the world (the name can vary so much!) – and you may also want to use gelatine if your equivalent has a lower fat content!
HI jane I know it is a bit late, but can you use ferreor rocher as the bottom layer of the cake.
Hey! Do you mean for the biscuit crust? I wouldn’t recommend that personally!
I love this recipe im using it to make a birthday cake 🙂
So yammie,omg delicious
I would like to make this half plain cheesecake and the other half with nutella, as the person it is for doesn’t like too much chocolate (despite loving Ferrero Rochers). I was thinking I would halve the recipe and make each part seperately, do you think anything could go wrong by doing this? I am slightly worried as I live in Canada and am not sure if I’ll be able to find double cream/48% cream here, so I may have to use a cream with a lower fat percentage. If you have any other suggestions, that would be great!
So looking forward to making this!
Hi Jane, hope your well and in good health. I made your ferror rocher and nutella cheesecake. Only problem was filling didn’t set for some reason. I followed and weight everything out. I hand whisked the whipped cream separately ( didn’t over whip it) also I hand whisked full fat cheese and icing sugar. Not sure where I have gone wrong, overall the cheesecake was divine it was perfect.
It’s probably because you hand whisked, and didn’t whisk everything together till thick like I do in the recipe. It needs to be very very thick to achieve the perfect set, and that’s hard to do with hand whisking x
Hi, this cheesecake is gorgeous. I changed the base a little by using Bourbon biscuits.
I LOVE your website and have made loads of your recipes! Just wondering if this recipe (and all your other no bake cheescakes) can be halved to make a mini 4″ cheescake?
I believe for a 4″ tin, you only technically need 1/3 of the recipe as the volume difference isn’t half – however, it would be a little faffy to make on 1/3 so maybe make half, and then have some mini ones with the leftover mixture!
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I’ve just made this today and is chilling in the fridge overnight ready to decorate tomorrow! I love all your recipes and have made so many of them I’ve lost count. Hopefully this is another crowd pleaser at tomorrows family dinner! 🙂
I’ve just realised I have bought Philadelphia instead of marscapone. Will it make much of a difference to the taste / texture? Thank you.
It will be slightly tarter, and not as sweet, but it should work the same as long as it’s full fat!
Can your cheesecakes be made ahead and frozen for later use? All I’ve made so far have been scrumptious and I want to make some for the girls at work for Xmas eve as I won’t be there x
You can do, but they need to be set full in the fridge first, and then frozen (without decoration) X
Love all your recipes especially the cheesecake ones. A raffaello cheesecake recipe is long overdue!
That would be so yum!
Hi Jane, thank you so much for sharing this! I tried this for my sisters baby shower but it didn’t set overnight. I used an electric whisk and think I whisked it enough. It was in the fridge for 20 hours but still didn’t set. Any tips? The taste was fabulous though! Love your recipes, can’t wait to try more.
This cheesecake isn’t the hardest of setting cheesecakes, but it should still ‘set’ enough to slice and such. Best thing to do is to whisk it, stir with a spatula to check etc, and continue till its super thick and it should be dandy! If in doubt, chuck it in the freezer for a bit before serving and it’ll be firm enough to serve! x
Hi jane I just wanted to ask if you had the original recipe of this? I had it saved but lost a few things on my phone. My family loved that one as they don’t have a massive sweet tooth and although they enjoyed this one they said it was a little too sweet for them. Thank you!!
Hey Jane can I please just ask a question. Do you still have the original recipe? It had less nutella and icing I believe. I did save it but lost a lot of things on my phone. My family don’t have a major sweet tooth but loved that recipe. I made this one and they said inwas really nice but a little too sweet for them and preferred the original. Thank you!
Hiya! I don’t remember the original being any different when I made it, but it was such a long time ago I’m unsure sorry!! You could use less sugar in it if you wanted easily x
[…] Another no-bake cheesecake for the holiday from Jane’s Patisserie. […]
Hi! I just tried this one out. But why doesnt mine get thick? I think ive done everything right but when i add the cream and whisk, it doesnt get thick enough?
Was the mixture still smooth? It sounds like it just needed a welly of whipping!
Just made this now and just popped it in the fridge for dessert tomorrow after Christmas dinner.
The cheesecake filling doesn’t look as thick as your other recipes are (I’ve made quite a few of your recipes before) hoping that’ll it set decent over night.
But was wondering… is it usual for it to look less thick as it’s got the nutella spread in it?
Thanks in advance x
Not really as nutella is quite thick… if you are in doubt though, shove it in the freezer for an hour before serving and it will be dandy! x
I’m going to make this for Christmas Day, but think I will omit the Ferrero Rocher from the cheesecake mixture just in case it does go a bit soggy. I can’t wait to try it! Do you think it will make much difference if I leave the Ferrero Rocher out of the mixture and just put them on the top?
Nooo that will be fine! Enjoy!
I’ve used many of your amazing cheesecake recipes before but I wondered if you’d ever made mini versions of them? This is probably complete common sense but I assume if I wanted to use this recipe for individual cheesecakes then I could, I’d just divvy it up into little pots? I hope that makes sense – I’m not sure it does! x
I often make mini versions of them into little glass ramekins or cupcake cases and such and just split it between them! Sometimes it can make you have a little cheesecake mix leftover so I make some without the base as well if this is the case! X
Brilliant, thank you! 🙂 x
Hi Ya Jane, In the bounty cheesecake you reduce the double cream because of the addition of the bounty spread. Do i need to do that here too because of the nutella? Did you reduce the cream so that it wouldnt be to loose? I noticed you didnt reduce cream when using caramel either so maybe its just bounty 1? I was thinking of adding malteser spread to one of my cheesecake mixtures to see how that goes
Hiya – the bounty spread is runnier and thinner than the rest, so thats why thats the only altered one.
Love this cheesecake, its become a family favourite. I make it on special occasions as it’s a bit pricey.
Please can you create a Raffaello cheesecake:-)
Have you ever found that the ferrero in the cheese cake has got soggy? The wafer bit in it. Mine did, I don’t if it’s something iv done or it does happen ?
That is something that can happen, but it doesn’t matter. It’s there for the taste.
Is there anything you can do to help avoid it ?? Thanks for the reply xx
No, sorry. It’s a side effect of it. Again as I say, its just for flavour more than anything.
I’ve just made this for Christmas Day lunch as well as your pavalova recipe, Made it yesterday so chilled overnight and looks like it hasn’t set ?So going to stick in freezer for ice cream cheesecake! Would you set in freezer for a couple or hours then take in say 30 mins before serving ? Thanks ?
Yeah that timing sounds perfect!! Sorry you had troubles but have a lovely christmas! X
How about using some gelatine to settle it down?
Yes you can! I simply don’t as I don’t need to, and many of my friends are vegetarian so can’t eat it.
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This looks so yummy, I could faint!
Hahah thank you!!
I am in love with this recipe! I made it earlier and its currently setting in the fridge! The wait is almost unbearable x
Thanks Kacie! 🙂 I really hope you like it!!! xx
I have recently discovered you and I think your recipes are absolutely amazing so well done and thank you! I am having my first dinner party with my boyfriends friends this weekend and this cheesecake looks to be a winner! I have attempted cheesecakes before and for some reason I can never get my biscuit base to be buttery and crumbly. It either goes soggy or so firm you almost break your teeth ha ha! Just wondering if leaving cheesecake overnight is best option (to have following evening) or best to make that morning and set for 8 hours? Will this affect the base?
Thanks in advance for your advice ☺️
[…] half how much I couldn’t wait to try the Ferrero Rocher and Nutella No Bake Cheesecake by Jane’s Patisserie. I absolutely love her blog! In fact I think it is the single main reason I keep putting on weight […]
made this last night for after a big family Sunday lunch today hope I can hold out until then lol
Oooh I really hope it went down well and you all liked it! 🙂
Reblogged this on 25th ON STREETS and commented:
That looks unreal!!!! I love it!
Thank you so much!! 🙂
Another delicious one!!!! Pinned it 🙂
Be still, my beating heart! Ferrero Rocher is my favourite and this is my idea of a healthy meal!
Hahaha thank you!
This looks amazing! I just whipped up Nutella brownies last week. Will have to save this for when my next craving hits.
Ooh they sound amazing! And definitely! Thank you 🙂
Wow! This cake looks magical. Well done, Jane! 🙂 I was also wondering if you’ve ever baked a peach cobbler before? If so, would you be able to direct me to your post about it, please? I got a bunch of peaches the other day and have always wanted to try my hand at a cobbler. 🙂 Thank you!
Thank you so much! Unfortunately I don’t, I’ve been meaning to work on one for a while – apologies! 🙂
No worries at all! I just thought I would check. If I find a good one, I’ll pass it on to you. Happy baking! 🙂
Another yummy recipe Jane – I’m sure mom will love it as she loves ferrero rocher!
Thank you!! And yes I’m definitely sure she would if she likes them! 😀
Ladies…I believe in cake for breakfast too! Intelligent women unite! ???
This looks gorgeous, bet it tastes it too! My mom loves Ferrero Rocher so I’ll definitely be making this 🙂
Haha thank you! It really is a piece of Ferrero Rocher heaven, but I might be biased as I had some for breakfast… 🙂
Woohoo someone else who thinks that cakes etc can be eaten for breakfast! My whole family think I’m crazy but I have a 24 hour sweet tooth haha 🙂
Hahah I’m so glad I’m not alone :’)
Hi i have made this before and it was a hit. I was wanting to make it again this week but as mini cheesecakes. Do i use the mini cheesecake recipe and add nutella and if so how much would i add. I also wanted to make the lotus mini cheesecakes. Again how would i change the measurements for the ingredients. Thanks
Hey! Yes you just reduce the recipe by half for mini cheesecakes xx