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