This no-bake Ferrero Rocher cheesecake is easy, quick and utterly delicious. A decadent no-bake chocolate cheesecake filling sits on top of an oat, chocolate and hazelnut biscuit base and Ferrero Rocher chocolates crown the top. Make this Ferrero cheesecake for Christmas or any other time a dazzling dessert is required.
Don’t miss my Ferrero Rocher cake either.
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Without a doubt, Ferrero Rocher chocolates are strongly associated with Christmas. So, now seems the perfect time to share this easy no-bake Ferrero Rocher cheesecake recipe.
It’s loaded with the signature flavour of the hazelnut chocolates, making this cheesecake drop-dead delicious and a must for chocoholics.
But don’t get the wrong idea just because I happened to mention Christmas. This quick and easy Ferrero cheesecake can be enjoyed at any time of the year. Never let seasons hold you back if you fancy baking something.
Why you’ll love this cheesecake
The inclusion of Ferrero Rocher chocolates in the decoration of this cheesecake certainly sets it apart in terms of appearance. But there’s plenty of chocolate and hazelnut flavour running through the entire dessert:
- the base is made from oaty hobnob biscuits, hazelnuts and chocolate.
- the cheesecake centre is rich and deliciously chocolatey.
- chopped hazelnuts garnish the top of the cheesecake, held in place with smooth caramel sauce.
This Ferrero cheesecake is rich & decadent and it is, without a doubt, a suitable dessert to serve for special occasions. Try it at Christmas, birthdays or other celebratory gatherings for family and friends.
Fancy a white chocolate treat? Then don’t miss my Raffaello cheesecake or my Raffaello torte.
Ingredients notes
Ferrero Rocher chocolates: these are popular the world over. But if you are unfamiliar with them these foil-wrapped chocolates comprise a whole roasted hazelnut wrapped in a thin wafer shell that is surrounded by a hazelnut chocolate filling and coated in milk chocolate and chopped hazelnuts. They are available at most supermarkets.
Biscuits: for the base of this Ferrero Rocher cheesecake I used Hobnob biscuits, hazelnuts and dark chocolate. This creates a flavour in keeping with the chocolates. Feel free to substitute digestive biscuits (or Graham Crackers if in the US) in place of the Hobnobs if you wish.
Cream Cheese: use quality full-fat cream cheese (I recommend Philadelphia) to ensure that the cheesecake sets well. It’s the high-fat content that helps this no-bake cheesecake set, so don’t be tempted to use half or low-fat versions.
Cream: in the UK double cream has a fat content of around 48%. If you are elsewhere in the world look for a cream with similar fat content. It is vital to use a cream with sufficiently high-fat content to enable this no-bake Ferrero cheesecake to set.
Chocolate: a blend of dark and milk chocolate ensures the cheesecake filling is rich and full-flavoured without being either too pronounced in chocolate flavour or too sweet. If you have semi-sweet chocolate (around 50% cocoa solids) then feel free to use this instead of the mix of dark and milk chocolate.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
There are four separate stages to making this no-bake Ferrero Rocher cheesecake:
- Make the base.
- Mix the filling.
- Make the sauce.
- Decorate it.
The first 3 stages can be finished in around 30 minutes and decorating is no more than a five-minute job. So this decadent dessert is yours for the taking in exchange for 35 minutes of work. Here are the details:
Prepare the base
- Put the Hobnob biscuits, 30g chocolate and 30g hazelnuts into the bowl of a food processor and blitz until they resemble fine breadcrumbs. Melt the butter and stir in the cookie crumbs.
- Spoon the biscuit base into the tin. Spread it around and press it down using the back of a spoon. Set aside.
Make the filling
- Melt the chocolate using a bain-marie or in short bursts in a microwave. Stir until smooth then set aside to cool (for no more than 5 minutes).
- Beat the cream cheese, caster sugar and salt together with electric beaters until smooth. Beat in the vanilla extract, lemon juice and soured cream.
- Take a large spoonful of the cheesecake batter and briskly stir it into the melted chocolate until smooth. It will be quite thick.
- Next, add this chocolate mixture into the remaining cheesecake batter then beat until smooth.
- Pour the double cream into the batter and beat gently until the cream is mixed in. It should thicken well but if it seems loose continue to mix until it firms up. It’s ready when a spoonful needs encouragement (a sharp tap) to drop off the spoon.
- Spoon ½ of the cheesecake filling onto the base and spread it out well, ensuring it reaches the sides of the pan. Level, using an angled palette knife, then repeat with the remaining filling.
- Smooth the top, cover and refrigerate for at least 6 hours or until set.
Make the sauce
- Make the caramel sauce by heating the sugars, butter, and cream together until dissolved then increase the heat and cook to 105C/ 221F. Take off the heat and mix in salt and vanilla extract then cool completely.
Decorate the cheesecake
- Whip the cream to the soft peak stage. Pipe a 1cm border right around the edge of the cheesecake with the cream. Pour the caramel sauce into the centre and spread it out. Pipe rosettes around the edge of the cheesecake with the remaining cream. Scatter the chopped hazelnuts into the centre of the cheesecake. Either chill for later or proceed to garnish if serving straight away.
- When ready to serve your Ferrero cheesecake top each cream rosette with half of a Ferrero Rocher chocolate (or a whole one if feeling extravagant). Chop another 2-3 chocolates roughly and pile the pieces into the centre. Serve straight away as the wafer inside of the chocolate will soften over time.
Expert tips
- Use a deep-sided springform cake tin – it will be easy to remove the set cheesecake from this. If the base has a lip around the edge, flip it over and secure in place before using.
- Press the biscuits down to create a well packed and firm base on which to spread the cheesecake filling, but don’t press down excessively as it will be hard to remove from the base of the tin.
- Consider using a circle of baking parchment in the base of the tin if you are worried about the bottom of the cheesecake sticking.
- This recipe has been created using full-fat Philadelphia cream cheese as it is reliably full-flavoured and it has a thick consistency. Own-brand and reduced-fat versions can be much softer and due to this, I cannot recommend them as substitutions. Using them may mean that the cheesecake does not set sufficiently.
- I don’t recommend using entirely milk chocolate. The end result will lack that deep chocolate taste and likely be very sweet – possibly too sweet. Nor do I recommend using purely dark chocolate. It’s too rich and overpowers the flavour of the hazelnuts in the rest of the cheesecake.
- Remember to mix a little cheesecake batter into the melted chocolate and then add this mixture back into the rest of the batter. The chocolate is less likely to seize if this step is taken.
- Run a sharp knife between the cheesecake and the edge of the tin before popping the springform mechanism open. Next use a knife to release the biscuit base from the tin – once inserted, run the knife around until you feel the entire cheesecake loosen.
- Don’t forget to pipe a line around the edge of the cheesecake – it helps hold the caramel sauce in place.
- Remember not to add the chopped Ferrero Rocher chocolate until the point of serving as the wafer inside will soften if added ahead of time, especially when refrigerated (but it’s still tasty, so don’t worry about leftovers).
Frequently asked questions
You’ll need a minimum of 9 but up to 15 if you prefer not to cut them in half.
Sadly Fererro Rocher chocolates are not gluten-free. To make this cheesecake gluten-free you would need to use alternative chocolates for the decoration that are gluten-free (apparently Asda sells a gluten-free variation). Don’t forget to use gluten-free biscuits when making the cheesecake base too.
Of course. There’s no need to go out and buy a special one.
The tin I used is 8-inches in diameter. If you use a larger one then your cheesecake will be less tall and you may need to increase the amount of base you make (try adding an extra 25% for a 9-inch tin).
You may struggle to fit the cheesecake into a tin smaller than 7-inches in diameter though as there’s quite a lot of filling. You could always split it between several smaller ones, again, increasing the quantity of the biscuit base ingredients accordingly.
This no-bake Ferrero Rocher cheesecake can be stored in the fridge (covered) for up to 4 days. Expect the wafer inside of any cut open chocolates to soften though.
Due to the caramel sauce and the chocolates, I do not recommend freezing this dessert.
The most likely reasons that your Ferrero cheesecake did not set are that you used the wrong type of cream, did not whip the filling sufficiently or you have not left it long enough to set.
Ensure that you use a cream with a fat content of around 48%. It’s the fat that helps it set. Similarly, do not use low-fat cream cheese.
Make sure that you whip the filling ingredients until they need encouragement to fall off of a spoon.
Finally, leave the cheesecake to set for a minimum of 6 hours in the fridge.
Variations
- Instead of making the praline sauce try melting 2-3 tablespoons of Nutella and drizzling it over the top of the Ferrero cheesecake before scattering the chopped hazelnuts over the top.
- Hide some whole Ferrero Rocher chocolates within the cheesecake centre. Just spread a little batter onto the biscuit base, press in the chocolates and top with the rest of the filling. It’s a fabulous surprise for guests once the cheesecake is cut into.
- Not wild about Ferrero Rocher but like the look of this celebratory chocolate and hazelnut cheesecake? Try topping with Kinder Bueno or hazelnut Lindt Lindor truffles instead.
More fantastic cheesecakes to try
Have you made this no-bake Ferrero Rocher cheesecake? If you have please give it a rating or leave a comment – I love to hear how you get along with my creations.
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📖 Recipe
Ferrero Rocher Cheesecake (no-bake)
Equipment
- 8-inch deep-sided springform cake tin
Ingredients
For the Base
- 200 g Hobnob biscuits or Digestives or Graham Crackers
- 30 g Blanched hazelnuts
- 30 g Dark chocolate
- 100 g Butter
For the Cheesecake Filling
- 400 g Full-fat cream cheese Philadelphia is best
- 60 g Caster sugar
- 120 g Dark chocolate
- 80 g Milk chocolate
- 2 tablespoons Soured cream or Greek yoghurt
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon juice
- Pinch of salt
- 200 ml Double cream
For the Caramel Sauce
- 40 g Caster sugar
- 40 g Light brown sugar
- 25 g Butter
- 75 ml Double cream
- ½ teaspoon Vanilla extract
For Decoration
- 200 ml Double cream
- 10-15 Ferrero Rocher chocolates
- 45 g Blanched hazelnuts
Instructions
Make the base
- Put the Hobnob biscuits, 30g chocolate and 30g hazelnuts into the bowl of a food processor and blitz until they resemble fine breadcrumbs.
- Melt the butter and stir in the cookie crumbs.
- If the removable base of your cake tin has a lip around the edge (many do) then flip it over and use the flatter side. Secure in place with the springform mechanism then press the biscuit base into the tin using the back of a spoon.
Make the Cheesecake Filling
- Melt the chocolate using a bain-marie or in short bursts in a microwave. Stir until smooth then set aside to cool (for no more than 5 minutes).
- Beat the cream cheese, caster sugar and salt together with electric beaters until smooth. Beat in the vanilla extract, lemon juice and soured cream.
- Take a large spoonful of the cheesecake batter and briskly stir it into the melted chocolate until smooth. It will be quite thick.
- Next, add this chocolate mixture into the remaining cheesecake batter then beat until smooth.
- Pour the double cream into the batter and beat gently until the cream is mixed in. It should thicken well but if it seems loose continue to mix until it firms up. It's ready when a spoonful needs encouragement (a sharp tap) to drop off the spoon.
- Spoon ½ of the cheesecake filling onto the base and spread it out well, ensuring it reaches the sides of the pan. Level, using an angled palette knife, then repeat with the remaining filling.
- Smooth the top, cover and refrigerate for at least 6 hours or until set.
Make the Caramel Sauce
- Make the caramel sauce by cooking the sugars, butter, and cream together over a gentle heat until dissolved.
- Increase the heat and cook to 105C/ 221F (use a food thermometer to ensure you don't over or under cook it). Take off the heat and mix in salt and vanilla extract then cool completely.
Decoration
- Whip the cream to the soft peak stage.
- Pipe a 1cm border right around the edge of the cheesecake with the cream. This will stop the sauce from running over the edge of the cheesecake.
- Pour the caramel sauce into the centre and spread it out.
- Pipe rosettes around the edge of the cheesecake with the remaining cream.
- Chop the nuts and scatter into the centre of the cheesecake.
- When ready to serve top each cream rosette with half of a Ferrero Rocher chocolate (or a whole one if feeling extravagant).
- Chop another 2-3 chocolates roughly and pile into the centre. Serve straight away as the wafer inside of the chocolate will soften over time.
Notes
- Use a deep-sided springform cake tin – it will be easy to remove the set cheesecake from this. If the base has a lip around the edge, flip it over and secure in place before using
- Press the biscuits down to create a well packed and firm base on which to spread the cheesecake filling, but don’t press down excessively as it will be hard to remove from the base of the tin
- Consider using a circle of baking parchment in the base of the tin if you are worried about the bottom of the cheesecake sticking
- This recipe has been created using full-fat Philadelphia cream cheese as it is reliably full-flavoured and it has a thick consistency. Own brand and reduced-fat versions can be much softer and due to this, I cannot recommend them as substitutions. Using them may mean that the cheesecake does not set sufficiently
- I don’t recommend using entirely milk chocolate. The end result will lack that deep chocolate taste and likely be very sweet – possibly too sweet. Nor do I recommend using purely dark chocolate. It’s too rich and overpowers the flavour of the hazelnuts in the rest of the cheesecake
- Remember to mix a little cheesecake batter into the melted chocolate and then add this mixture back into the rest of the batter. The chocolate is less likely to seize if this step is taken
- Run a sharp knife between the cheesecake and the edge of the tin before popping the springform mechanism open. Next use a knife to release the biscuit base from the tin – once inserted, run the knife around until you feel the entire cheesecake loosen
- Don’t forget to pipe a line around the edge of the cheesecake – it helps hold the caramel sauce in place
- Remember not to add the chopped Ferrero Rocher chocolate until the point of serving as the wafer inside will soften if added ahead of time, especially when refrigerated (but it’s still tasy, so don’t worry about lefovers
Nutrition Per Serving (Approximate)
Full instructions and measurements are given in the printable recipe card at the end of this post.
Full instructions and measurements are given in the printable recipe card at the end of this post.
Sally Fraser
A no bake cheesecake which is easy to make and looks spectacular! This indulgent dessert was perfect for festive entertaining and was thoroughly enjoyed by everyone ?
Jane Saunders
Thankyou Sally – so pleased it was a hit!