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!
Cheesecake recipe
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!
Ingredient favourites
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!
Cream cheese
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.
Method
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.
Adaptable recipe
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!
Other recipes
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!
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.
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J x
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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!
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
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
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 🙂
Yes I just use them like for like! Mascarpone is just sweeter in flavour x
Hi
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.
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
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!
Thankyou! 👍❤️Xx
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
Hi Jane
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
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
Hey! Yes it would set perfectly fine without the Nutella! xx