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No bake Ferrero rocher cheesecake Recipe

No bake Ferrero rocher cheesecake Recipe
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★★★★★

4.8 from 13 reviews

This no-bake Ferrero Rocher cheesecake is a rich and indulgent dessert combining a crumbly Oreo crust with a luscious Nutella and cream cheese filling. Topped with Ferrero Rocher chocolates and a hazelnut Nutella drizzle, this cheesecake is perfect for chocolate and hazelnut lovers seeking a quick, no-bake treat.

Ingredients

Scale

Crust

  • 200 grams Oreos
  • 40 grams butter (melted)
  • 1 tablespoon Nutella

Cheesecake Filling

  • 500 grams cream cheese (room temperature)
  • 100 grams Nutella
  • 200 grams heavy whipping cream (35% fat)
  • 30 grams granulated sugar

Additional Layers and Decoration

  • 6 Ferrero Rocher chocolates
  • 100 grams Nutella (for center layer)
  • 250 grams Nutella or melted chocolate (for topping)
  • 78 grams hazelnuts (crushed)

Instructions

  1. Prepare the crust: Start by crushing the Oreo biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. In a bowl, mix the crushed Oreos with melted butter and 1 tablespoon of Nutella until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form the crust, then refrigerate to set.
  2. Make the cream cheese filling: In a large mixing bowl, combine the room-temperature cream cheese with 100 grams of Nutella. Use a spatula to mix them smoothly until fully combined, without lumps.
  3. Whip the cream: In a separate bowl, whip the heavy cream together with the granulated sugar using a whisk or electric mixer until soft peaks form, which will create a light and airy texture.
  4. Fold whipped cream into filling: Gently fold half of the whipped cream into the cream cheese mixture until mostly integrated, then fold in the remaining whipped cream carefully. This folding ensures the filling stays light and fluffy without deflating the cream.
  5. Assemble the cheesecake layers: Spread a thin layer of Nutella over the chilled Oreo crust. Arrange 6 Ferrero Rocher chocolates evenly on the Nutella layer to keep them in place. Pour half of the cream cheese filling over this and smooth the surface. Add the 100 grams Nutella as a center layer, then top with the remaining cream cheese filling and smooth out again for an even finish.
  6. Refrigerate the cheesecake: Cover the cheesecake with plastic wrap or a baking tray to prevent odors and spills. Chill in the refrigerator for at least 8 hours or preferably overnight, allowing the cheesecake to set properly.
  7. Decorate the cheesecake: Mix 250 grams of Nutella or melted chocolate with the crushed hazelnuts. Remove the cheesecake from the springform pan, keeping the base attached, and place it on a surface that can catch drips. Pour the Nutella-hazelnut mixture evenly over the top of the cheesecake. Remove any excess chocolate around the sides before slicing and serving.

Notes

  • Use room-temperature cream cheese to ensure a smooth and lump-free filling.
  • For best results, chill the cheesecake overnight to allow flavors to meld and the structure to firm up.
  • You can replace Nutella with any chocolate-hazelnut spread if preferred.
  • Feel free to increase the number of Ferrero Rocher chocolates for a more indulgent cheesecake.
  • Store leftover cheesecake in the refrigerator covered tightly; consume within 3-4 days for best taste.

Nutrition

Keywords: no bake cheesecake, Ferrero Rocher cheesecake, Nutella cheesecake, Oreo crust dessert, chocolate hazelnut dessert

Find it online: https://amayaharis.com/no-bake-ferrero-rocher-cheesecake-recipe/