Dessert
No-Bake Ferrero Rocher Cheesecake
40 minServes 10Nutri-Score D€€
D
40 min
40 minNo-Bake Ferrero Rocher Cheesecake
what you need
Ingredients
digestive biscuits (crushed)Bakery200 g
hazelnuts (toasted and chopped)Nuts & seeds100 g
butter (melted)Dairy80 g- cocoa powder (sifted)Pantry15 g
cream cheese (at room temperature)Dairy400 g
mascarpone (at room temperature)Dairy250 g- double cream (cold)Dairy200 ml
- icing sugar (sifted)Pantry100 g
- hazelnut chocolate spread (softened)Pantry150 g
- vanilla extractPantry5 ml
dark chocolate (melted)Pantry150 g- Ferrero Rocher chocolates (for decoration)Pantry8 pieces
per serving
Nutrition
447kcal
- Carbs
- 32 g
- Proteins
- 6 g
- Fat
- 33 g
what you’ll use
Tools
Springform pan
Mixing bowl ×2
Hand mixer
Spatula
step by step
Method
- Step 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.
- Step 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.
- Step 3
Assemble and chill
- Spread the filling over the chilled base and smooth the top.
- Cover and refrigerate until set.
- Step 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.