Dessert
No-Bake Ferrero Rocher Cheesecake
40 minPour 10Nutri-Score D€€
D
40 min
40 minNo-Bake Ferrero Rocher Cheesecake
recette de
Barbara Bajon
@barbhomekitchen
5 recettes
8 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
digestive biscuits (crushed)Boulangerie200 g
hazelnuts (toasted and chopped)Fruits à coque et graines100 g
butter (melted)Produits laitiers80 g- cocoa powder (sifted)Épicerie15 g
cream cheese (at room temperature)Produits laitiers400 g
mascarpone (at room temperature)Produits laitiers250 g- double cream (cold)Produits laitiers200 ml
- icing sugar (sifted)Épicerie100 g
- hazelnut chocolate spread (softened)Épicerie150 g
- vanilla extractÉpicerie5 ml
dark chocolate (melted)Épicerie150 g- Ferrero Rocher chocolates (for decoration)Épicerie8 morceaux
par portion
Nutrition
447kcal
- Glucides
- 32 g
- Protéines
- 6 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Moule à charnière
Saladier ×2
Batteur électrique
Spatule
pas à pas
Préparation
- Étape 1
Make the base
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with the toasted chopped hazelnuts, cocoa powder and melted butter until evenly coated.
- Press the mixture firmly into the base of the springform pan and chill while you make the filling.
- Étape 2
Whip the filling
- Beat the cream cheese and mascarpone until smooth.
- Add the icing sugar, hazelnut chocolate spread and vanilla extract and beat again until combined.
- Whip the cold double cream to soft peaks and fold it into the cheese mixture.
- Étape 3
Assemble and chill
- Spread the filling over the chilled base and smooth the top.
- Cover and refrigerate until set.
- Étape 4
Decorate
- Pour the melted dark chocolate over the set cheesecake and spread evenly.
- Top with the Ferrero Rocher chocolates and a few chopped hazelnuts.
- Chill briefly until the chocolate sets before releasing the pan.