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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!

So yeah, this heavenly little beauty happened. I reposted my recipe for my Ferrero Rocher & Nutella Chocolate Tart the other day on Facebook, and it had an overwhelming response again – everybody loves Ferrero Rocher and everybody loves Nutella! (Alright, I get that a lot don’t, but most do!) 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 Fudge 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 work, 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. 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 till 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 about level 6 on the speed, unless I know there isn’t a chance of it over whipping.

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!

Ferrero Rocher & Nutella Cheesecake!

Delicious combination of two of the world's favourite treats in a yummy delicious No-Bake Ferrero Rocher & Nutella Cheesecake! Heaven!
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Category: Dessert
Type: Cheesecake
Keyword: Ferrero Rocher, Nutella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie

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. 

Enjoy!!

You can find my other Cheesecake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

134 Comments

  1. Lizzie on June 30, 2021 at 10:28 pm

    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.

  2. Rebecca Milner on May 21, 2021 at 8:09 am

    5 stars
    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!

    • Jane's Patisserie on May 21, 2021 at 9:37 am

      For one cheesecake I usually use one sachet of gelatine dissolved in 2-3tbsp of boiling water and whisked into the mix! x



    • Christine on September 6, 2021 at 4:33 pm

      I’ve done exactly the same!



  3. Rahima on May 6, 2021 at 11:00 am

    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?

  4. Susan T on April 11, 2021 at 1:23 pm

    5 stars
    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!

  5. Cristina on April 8, 2021 at 12:02 pm

    5 stars
    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

    • Jane's Patisserie on April 9, 2021 at 11:35 am

      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



  6. KIERA Kerrigan on March 14, 2021 at 10:22 am

    Hello, if I was to use bourbon biscuits as a base, how much butter would you use?

    • Jane's Patisserie on March 14, 2021 at 9:24 pm

      I would use 125g!



    • Alison Paget on July 31, 2021 at 3:33 pm

      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



  7. Megan on March 10, 2021 at 10:35 pm

    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?

  8. Chantal on February 23, 2021 at 1:46 pm

    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

    • Jane's Patisserie on February 25, 2021 at 1:45 pm

      You can still make it, but you will need to use a setting agent such as gelatine!



  9. […] Check out this recipe […]

  10. Jenna on January 14, 2021 at 7:58 am

    Jane
    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.?
    Thank youuuuuu

    • Jane's Patisserie on January 14, 2021 at 12:37 pm

      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



  11. Aoife Birthistle on December 23, 2020 at 10:33 am

    Hi Jane,
    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?

    Thanks 🙂

    • Jane's Patisserie on December 23, 2020 at 5:45 pm

      Yes I just use them like for like! Mascarpone is just sweeter in flavour x



  12. Saamiah Aleem on December 8, 2020 at 4:17 pm

    Hi
    I wanted to know if i can half this recipe for a smaller version of the cake?

  13. Phil on December 7, 2020 at 9:19 pm

    5 stars
    Fantastic and easy!

  14. Hannah on December 7, 2020 at 9:06 pm

    5 stars
    Absolutely divine! Made for my nephews 16th as hes a big Ferrero Roche fan.

  15. Scott Roberts on December 7, 2020 at 8:21 pm

    5 stars
    Made this for Christmas Day last year, and it went down a treat. Recipe is easy to follow and instructions are perfect.

  16. Rachel Parrott on December 7, 2020 at 3:57 pm

    Hi Jane,

    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?

    Thanks
    Rachel

    • Jane's Patisserie on December 7, 2020 at 7:54 pm

      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



  17. Amanda on November 22, 2020 at 4:20 pm

    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!
    Thankyou! 👍❤️Xx

  18. Nancy on November 2, 2020 at 6:37 pm

    5 stars
    Hi Jane I was wondering if I can use extra thick double cream please xx

    • Jane's Patisserie on November 2, 2020 at 8:36 pm

      Yes that should be absolutely fine!! x



  19. Farhan on September 15, 2020 at 11:35 am

    Hi Jane

    Can this be made into mini cheesecakes…like in a muffin tin. Would it cling to the wrapper?

    • Jane's Patisserie on September 15, 2020 at 7:56 pm

      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!



  20. Olivia Henderson on August 23, 2020 at 9:47 pm

    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!

    • Jane's Patisserie on August 24, 2020 at 9:25 pm

      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



  21. Laura on August 22, 2020 at 6:19 pm

    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!

    • Jane's Patisserie on August 24, 2020 at 9:25 pm

      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



    • Laura on August 25, 2020 at 10:42 am

      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!



    • Jane's Patisserie on August 25, 2020 at 1:00 pm

      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



  22. shelly on August 21, 2020 at 10:15 pm

    5 stars
    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

  23. S on August 8, 2020 at 7:20 pm

    hi!
    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!
    thanks xo

    • Jane's Patisserie on August 8, 2020 at 8:32 pm

      Hey! Yes it would set perfectly fine without the Nutella! xx



  24. Chum285 on July 29, 2020 at 5:03 am

    hi Jane,

    i plan to make this in the next day, is it ok to use mascarpone and whipping cream instead of philadelphia and double cream?

    Thx,
    Selma

    • Jane's Patisserie on July 29, 2020 at 8:43 am

      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!



  25. Louise on July 25, 2020 at 8:51 am

    5 stars
    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?

    • Jane's Patisserie on July 25, 2020 at 2:18 pm

      I usually run a small knife around the edge if it needs it! X



  26. Hannah on July 15, 2020 at 8:49 pm

    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

    • Jane's Patisserie on July 16, 2020 at 10:21 am

      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



  27. Charlotte on June 21, 2020 at 11:28 am

    5 stars
    Hi, I’ve just made this for fathers day and it looks amazing! Will it freeze ok as it’s rather large?!
    Thank you!

    • Jane's Patisserie on June 21, 2020 at 3:24 pm

      Hey! Ahh yay! And yes it can be frozen x



  28. Hannah on June 12, 2020 at 8:46 pm

    Hi,

    Just wondered if you could do a version of this that would be gluten free ?

    • Jane's Patisserie on June 13, 2020 at 9:06 am

      Hey! So the ferrero aren’t gluten free – but otherwise the other ingredients should be fine with substitutes! So gluten free digestives for example!



  29. Laura on June 12, 2020 at 10:15 am

    5 stars
    Hi Jane.

    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.

    Thanks.

  30. Tania on June 7, 2020 at 12:07 am

    5 stars
    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 😋

    • Jane's Patisserie on June 7, 2020 at 8:33 am

      Hahaha thank you!! I’m so so glad you enjoyed this recipe, and I hope you love the Malteser millionaires!!



  31. Ayesha on June 5, 2020 at 7:50 am

    Hey! I really wanna try this recipe but my area does not sell double cream. Do you any recommendations for substituting the double cream?

    • Jane's Patisserie on June 5, 2020 at 10:37 am

      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!



  32. Adam on May 15, 2020 at 12:01 am

    HI jane I know it is a bit late, but can you use ferreor rocher as the bottom layer of the cake.

    • Jane's Patisserie on May 15, 2020 at 9:24 am

      Hey! Do you mean for the biscuit crust? I wouldn’t recommend that personally!



  33. Demi on May 6, 2020 at 11:37 pm

    5 stars
    I love this recipe im using it to make a birthday cake 🙂

  34. Maia on March 21, 2020 at 7:09 pm

    5 stars
    So yammie,omg delicious

  35. Isabelle on February 20, 2020 at 4:13 pm

    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!

  36. Fee on August 14, 2019 at 10:00 pm

    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.

    • Jane's Patisserie on August 15, 2019 at 8:54 am

      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



  37. Pat Hart on June 11, 2019 at 8:37 am

    5 stars
    Hi, this cheesecake is gorgeous. I changed the base a little by using Bourbon biscuits.

  38. Anouska Meszaros on June 9, 2019 at 10:10 am

    Hi Jane,

    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?

    Thanks

    • Jane's Patisserie on June 9, 2019 at 11:27 am

      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!



  39. jelly belly on February 20, 2019 at 2:20 am

    I relish, lead to I found exactly what I used to be
    looking for. You have ended my four day lengthy hunt!
    God Bless you man. Have a great day. Bye

  40. Emma on January 22, 2019 at 4:13 pm

    5 stars
    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! 🙂

  41. Sara on December 23, 2018 at 8:20 pm

    I’ve just realised I have bought Philadelphia instead of marscapone. Will it make much of a difference to the taste / texture? Thank you.

    • Jane's Patisserie on December 23, 2018 at 8:39 pm

      It will be slightly tarter, and not as sweet, but it should work the same as long as it’s full fat!



  42. Jackie Frith on December 9, 2018 at 3:22 pm

    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

    • Jane's Patisserie on December 9, 2018 at 4:29 pm

      You can do, but they need to be set full in the fridge first, and then frozen (without decoration) X



  43. Emma Brown on September 11, 2018 at 11:09 pm

    Love all your recipes especially the cheesecake ones. A raffaello cheesecake recipe is long overdue!

  44. Sumera on September 7, 2018 at 2:37 pm

    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.

    • Jane's Patisserie on September 20, 2018 at 9:20 pm

      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



  45. Khadijah on June 8, 2018 at 11:50 am

    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!!

  46. Khadijah on June 8, 2018 at 11:44 am

    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!

    • Jane's Patisserie on June 8, 2018 at 9:28 pm

      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



  47. […] Another no-bake cheesecake for the holiday from Jane’s Patisserie. […]

  48. Anonym on February 2, 2018 at 11:12 am

    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?

    • Jane's Patisserie on February 7, 2018 at 10:47 pm

      Was the mixture still smooth? It sounds like it just needed a welly of whipping!



  49. Natasha jones on December 24, 2017 at 2:58 pm

    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

    • Jane's Patisserie on December 24, 2017 at 4:59 pm

      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



  50. Amy on December 21, 2017 at 1:26 pm

    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?

  51. Katie on October 17, 2017 at 11:51 am

    Hi Jane,
    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

    • Jane's Patisserie on October 17, 2017 at 1:23 pm

      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



    • Katie on October 17, 2017 at 1:56 pm

      Brilliant, thank you! 🙂 x



  52. Lisa on October 11, 2017 at 1:26 pm

    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
    Thank you
    Lisa

    • Jane's Patisserie on October 12, 2017 at 4:16 pm

      Hiya – the bounty spread is runnier and thinner than the rest, so thats why thats the only altered one.



  53. Kelly on August 19, 2017 at 9:08 am

    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:-)

  54. Sahira on April 26, 2017 at 10:21 pm

    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 ?

    • Jane's Patisserie on April 27, 2017 at 8:21 am

      That is something that can happen, but it doesn’t matter. It’s there for the taste.



    • Sahira on April 27, 2017 at 10:01 am

      Is there anything you can do to help avoid it ?? Thanks for the reply xx



    • Jane's Patisserie on April 27, 2017 at 10:08 am

      No, sorry. It’s a side effect of it. Again as I say, its just for flavour more than anything.



  55. Victoria sewell on December 24, 2016 at 7:06 am

    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 ?

    • Jane's Patisserie on December 24, 2016 at 10:51 am

      Yeah that timing sounds perfect!! Sorry you had troubles but have a lovely christmas! X



    • Sabeen on May 17, 2017 at 9:38 am

      How about using some gelatine to settle it down?



    • Jane's Patisserie on May 17, 2017 at 7:51 pm

      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.



  56. Charu Pathni on June 9, 2016 at 10:25 am

    Hello Jane! I’ve nominated your blog for ‘One Lovely Blog Award’. Here are the details – https://cubeoflife.wordpress.com/2016/06/09/one-lovely-blog-award/

    I absolutely love your sincere writing! 🙂

  57. […] mini ferie uden kage. Jeg ved ikke om i kender Jane’s Pattisserie. Hvis ikke i gør skulle i tage et kig forbi. Hun laver mange lækre kager og det er da også hos […]

  58. itsjusttoni on October 24, 2015 at 3:09 am

    This looks so yummy, I could faint!

  59. Kacie on October 3, 2015 at 6:04 pm

    I am in love with this recipe! I made it earlier and its currently setting in the fridge! The wait is almost unbearable x

    • Jane's Patisserie on October 3, 2015 at 6:10 pm

      Thanks Kacie! 🙂 I really hope you like it!!! xx



  60. Hannah on September 16, 2015 at 10:39 am

    Hello!

    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 ☺️

  61. Hubby Does Baking! | Rabbit & Roo on September 12, 2015 at 8:55 pm

    […] 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 […]

  62. Maz Black on August 23, 2015 at 10:51 am

    made this last night for after a big family Sunday lunch today hope I can hold out until then lol

    • Jane's Patisserie on August 24, 2015 at 4:38 pm

      Oooh I really hope it went down well and you all liked it! 🙂



  63. 25th On Streets on August 13, 2015 at 5:01 pm

    Reblogged this on 25th ON STREETS and commented:
    Reblogged.

  64. The Slow Pace on August 13, 2015 at 8:50 am

    That looks unreal!!!! I love it!

  65. Linda on August 13, 2015 at 2:19 am

    Another delicious one!!!! Pinned it 🙂

  66. Gen on August 12, 2015 at 9:56 pm

    Be still, my beating heart! Ferrero Rocher is my favourite and this is my idea of a healthy meal!

  67. RCubed on August 12, 2015 at 7:23 pm

    This looks amazing! I just whipped up Nutella brownies last week. Will have to save this for when my next craving hits.

    • Jane's Patisserie on August 12, 2015 at 7:47 pm

      Ooh they sound amazing! And definitely! Thank you 🙂



  68. Anita Kushwaha on August 12, 2015 at 2:26 pm

    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!

    • Jane's Patisserie on August 12, 2015 at 5:06 pm

      Thank you so much! Unfortunately I don’t, I’ve been meaning to work on one for a while – apologies! 🙂



    • Anita Kushwaha on August 13, 2015 at 5:36 pm

      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! 🙂



  69. angelaburnley on August 12, 2015 at 10:45 am

    Another yummy recipe Jane – I’m sure mom will love it as she loves ferrero rocher!

    • Jane's Patisserie on August 12, 2015 at 5:05 pm

      Thank you!! And yes I’m definitely sure she would if she likes them! 😀



  70. Natascha's Palace on August 12, 2015 at 10:39 am

    Ladies…I believe in cake for breakfast too! Intelligent women unite! ???

  71. Lauren at Knead to Dough on August 12, 2015 at 10:05 am

    This looks gorgeous, bet it tastes it too! My mom loves Ferrero Rocher so I’ll definitely be making this 🙂

    • Jane's Patisserie on August 12, 2015 at 10:06 am

      Haha thank you! It really is a piece of Ferrero Rocher heaven, but I might be biased as I had some for breakfast… 🙂



    • Lauren at Knead to Dough on August 12, 2015 at 10:09 am

      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 🙂



    • Jane's Patisserie on August 12, 2015 at 10:23 am

      Hahah I’m so glad I’m not alone :’)



    • Rahima on May 6, 2021 at 10:50 am

      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



    • Jane's Patisserie on May 6, 2021 at 1:19 pm

      Hey! Yes you just reduce the recipe by half for mini cheesecakes xx



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