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!

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!

5 from 2 votes
Ferrero Rocher & Nutella Cheesecake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Delicious combination of two of the world's favourite treats in a yummy delicious No-Bake Ferrero Rocher & Nutella Cheesecake! Heaven!

Course: Dessert
Cuisine: Cheesecake
Keyword: Ferrero Rocher, Nutella
Servings: 14 Slices
Calories: 512 kcal
Author: Jane's Patisserie
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)
  • Nutella (melted)
  • Ferrero Rocher
  • Chopped Hazelnuts
For the Base
  1. 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
  1. With an electric stand mixer with the whisk attachment (I use my KitchenAid) Whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth

  2. 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!

  3. It's better for it to be under whipped rather than over whipped so don’t over whip it!

  4. Fold through the chopped up Ferrero Rocher and spread the mixture evenly over the biscuit base. 

  5. Chill in the fridge for at least 5-6 hours, but preferably overnight.

For the Decoration!
  1. Once chilled, remove from the fridge and decorate. 

  2. I drizzled over some melted Nutella, added on some more Ferrero Rocher in a ring, and sprinkled on some chopped hazelnuts! 

Recipe 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. 
Nutrition Facts
Ferrero Rocher & Nutella Cheesecake!
Amount Per Serving
Calories 512 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 23g144%
Cholesterol 91mg30%
Sodium 235mg10%
Potassium 187mg5%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 1060IU21%
Vitamin C 0.2mg0%
Calcium 81mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.


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

You can find me on:

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.



  1. 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.

    1. 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

  2. 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?


    1. 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!

  3. 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! 🙂

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

  5. 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

  6. 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.

    1. 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

  7. 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!!

  8. 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!

    1. 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

  9. 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?

  10. 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

  11. 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?

  12. 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

    1. 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

  13. 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

  14. 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:-)

  15. 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 ?

  16. 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 ?

  17. 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 ☺️

  18. 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!

    1. 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! 🙂

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

    1. 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 🙂

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