Ferrero Rocher Cheesecake Cake

All Recipes, Cakes, Cheesecakes, Chocolate Desserts, Desserts, No bake cheesecake
Jump to Recipe·5 from 4 reviews

This Ferrero Rocher dessert has it all. Rich chocolate cake, creamy Nutella cheesecake, and a crunchy hazelnut topping.

What makes this Ferrero Cheesecake Cake so special is the perfect combination of flavors and textures.

You get a rich, moist chocolate cake base, a soft and creamy Nutella cheesecake filling, and a gooey Nutella center that takes every bite to the next level.

On top, the crunchy hazelnuts mixed with Nutella add a satisfying contrast, making each slice a harmonious blend of creamy, soft, and crunchy. Every bite delivers that indulgent, Ferrero-inspired flavor everyone loves, yet it’s surprisingly easy to make at home.

Why You’ll Love This Ferrero Rocher Cheesecake Cake

  • This recipe is super easy to make but looks like it came straight from a professional bakery.
  • The combination of chocolate, Nutella, and hazelnuts makes it perfect for any occasion, whether it’s a birthday, dinner party, or a special treat for yourself.
  • It will impress everyone who tries it.
  • You can also get creative with variations, and it’s surprisingly easy to make gluten-free. We tried it ourselves and can’t wait to share that version with you.
  • The process is simple: mix and bake the chocolate cake base, then prepare the cheesecake filling and refrigerate. That’s it!
  • Chocolate lovers, this one is for you.
  • Every slice delivers soft, creamy, moist cake with a gooey Nutella center and a crunchy topping, making it an irresistible dessert for anyone who enjoys indulgent flavors.

You know how sometimes you just can’t stop thinking about Ferrero Rocher? That’s exactly what happened here.

We saw so many Ferrero Rocher chocolates online, and our cravings went into overdrive. Since the store was too far away, we decided: why not make our own Ferrero Rocher dessert at home?

Luckily, we had just maade a double batch of chocolate cake for our Cornflakes Chocolate Cake dessert, so we had the perfect base ready to go.

One idea led to another, and this Ferrero Rocher Cheesecake Cake was born. It’s everything we imagined in a Ferrero-inspired dessert, soft, creamy, chocolatey, and just the right amount of crunch.

We’ve shared our last Ferrero Rocher cheesecake before, and it was a huge hit, with 8 Million views just on Titkok, so we wanted to give you another version that’s even more indulgent. Honestly, we couldn’t stop sneaking bites while preparing it, it’s that good.

Ingredients and Why They Matter

Before we get baking, let’s talk about why each ingredient is important in this Ferrero Rocher Cheesecake Cake, and how a few tweaks can make it even better. Don’t worry, the exact measurements are all in the recipe card below!

🧈 Key Ingredient: For the hazelnuts, try toasting them lightly in a dry pan for 3–4 minutes before chopping. It brings out their flavor and makes the topping extra crunchy and aromatic.

  • Cocoa powder: Use 100% cocoa powder for a deep, rich chocolate flavor. This is what gives the cake its signature chocolaty taste.
  • Milk: Boiling the milk with sugar helps dissolve it completely and prevents any grainy texture. Mixing it with cocoa also intensifies the chocolate flavor.
  • All-purpose flour: This gives the cake structure and ensures it holds together while staying soft.
  • Cornstarch: Adds lightness and tenderness to the cake, helping it stay soft while maintaining its shape.
  • Vinegar: Works with the baking soda to make the cake extra soft and fluffy.
  • Baking soda & baking powder: I like using both to get the perfect rise and airy texture.
  • Pinch of salt: A small amount really enhances all the chocolate flavors.
  • Ground cinnamon (optional): Adds warmth and depth to the chocolate flavor, but it’s completely optional.
  • Eggs: Provide structure, richness, and moisture for both the cake base and the cheesecake layer.
  • Oil: I prefer neutral oils like sunflower for a light texture. Melted butter works too but will make the cake slightly denser.
Don’t be scared of using vinegar! While you can omit it, adding it helps create a super moist, tender cake that really enhances the chocolate flavor.

cake

  • Heavy whipping cream: Use cream with at least 35% fat. Lower-fat cream won’t whip properly for the cheesecake mousse.
  • Nutella: Adds that rich, hazelnut-chocolate flavor we all love and makes the filling indulgent.
  • Cream cheese: Use full-fat cream cheese at room temperature to ensure a smooth, creamy texture.

  • Hazelnuts: Chop them yourself or buy pre-chopped either way, they add a crunchy, nutty topping that completes the dessert.

Special Tools and Why We Use Them

  • Mixing bowls: Make sure they are completely clean and dry. Even a little water or grease can affect how your ingredients mix, especially when whipping cream.
  • Whisk: We’ll use this to combine the chocolate cake batter smoothly.
  • Electric mixer: Perfect for whipping heavy cream to soft peaks for the cheesecake filling.
  • Springform pan: We’re using a 17 x 6 cm (about 7 x 2.5 inch) pan. The removable sides make it much easier to release the cake without ruining the layers.
  • Spatula: Essential for scraping the bottom of the bowl and folding ingredients. A wooden or silicone spatula is best when working with cream cheese so you don’t overmix or change the structure of the cheesecake layer.
When whipping heavy cream, make sure the bowl you’re using is cold, dry, and completely clean. Any trace of moisture or grease will prevent the cream from whipping properly. For best results, place your bowl in the freezer for about 2 minutes before starting and dry it, it helps the cream whip faster and hold its shape beautifully.

Best tools

Guess how many portions this Ferrero Rocher Cheesecake Cake will give you:
a) 2  b) 10  c) 18

And the right answer is… 10! 🎉

This Ferrero Rocher Cheesecake Cake makes about 10 generous portions, perfect for sharing with friends and family or keeping a few slices just for yourself. It’s the kind of dessert that disappears quickly, so don’t be surprised if everyone comes back for seconds!

How to Make Ferrero Rocher Cheesecake Cake – Step by Step Overview

We start by preparing a delicious and moist chocolate cake. In a pan, boil the sugar with the milk, then mix it with the cocoa powder.

Did you know… using hot or boiling liquid with cocoa helps intensify the chocolate flavor — did you know that?

Next, add the rest of the wet ingredients and mix again until you have a smooth, nice texture. Be cautious! Don’t overmix, or you’ll end up with a dense cake instead of the soft, moist one we’re aiming for.

Now get the dry ingredients ready in a separate bowl. Mixing them separately makes it much easier to combine with the wet ingredients without overworking the batter.

Pour the wet into the dry and gently fold until just combined.

Your batter is ready to go into the oven and bake until a toothpick comes out clean.

use a wooden toothpick instead of a metallic one the batter sticks slightly, so you’ll know exactly when it’s done. We love learning new tricks like this every day for you guys!

Let’s move on to the cheesecake layer.

Start by whipping the heavy cream with sugar until soft peaks form. Make sure not to overwhip even a few extra seconds can completely change the texture, making it grainy and weird.

In another bowl, mix the cream cheese with Nutella using a spatula until smooth, then gently fold in the whipped cream. Okay, yes, i’m sorry, more bowls to wash, but it’s worth it for that perfect texture!!

To assemble the cake, place your chocolate cake base and add the cheesecake filling, then make a small dent with a spoon in the middle for the Nutella.

If the Nutella is too thick, warm it slightly so it spreads easily. Cover it with the cheesecake filling from the sides and smooth the top.

Refrigerate until fully set. Once chilled, decorate with a mix of melted Nutella and chopped hazelnuts over the top for that crunchy, indulgent finish.

Delicious Variations and Gluten-Free Tips for This Cheesecake

This Ferrero Rocher Cheesecake Cake is already amazing on its own, but there are a few ways you can customize it to suit your preferences.

  • Gluten-free version: It’s super easy to make this cake gluten-free! Simply swap the all-purpose flour for 65% rice flour and 35% cornstarch. The result is a soft, moist, and delicious cake that tastes just as good as the original, you won’t even notice the difference.
  • Topping options: We’re using crushed hazelnuts in this recipe, but feel free to get creative. You can use crushed peanuts, almonds, or any nuts you like, or even top it with whole Ferrero Rocher chocolates for an extra special presentation.
  • Nutella alternatives: If you don’t want to use Nutella, melted chocolate works beautifully too. Just remember, if you’re decorating with it on top, you’ll need to warm it with a little heavy whipping cream; otherwise, it will harden too quickly and be tricky to spread.

These variations make this dessert super flexible, so you can adjust it to what you have at home, allergy friendly or create something new that’s completely your own.

Serving Ideas and Presentation

This Ferrero Rocher Cheesecake Cake looks amazing on its own, but a few small touches can really make it stand out when serving.

  1. Slice it carefully with a warm knife to get clean, perfect pieces just run your knife under hot water and wipe it dry before cutting each slice.
  2. For a special touch, you can drizzle a little extra Nutella or melted chocolate over each slice, or sprinkle a few extra chopped hazelnuts on top.
  3. If you’re serving it at a party or dinner, place each slice on a dessert plate with a small dollop of whipped cream or a fresh raspberry to add color and elegance.
Want to impress even more? Serve it chilled with a scoop of vanilla or hazelnut ice cream. The contrast between the cold ice cream and creamy cheesecake makes each bite feel extra indulgent.

This dessert is perfect for family gatherings, birthdays, or a simple treat for chocolate lovers.

It’s visually stunning, indulgent, and surprisingly easy to serve, your guests will think you spent hours making it look this professional!

How to Store Your Ferrero Rocher Cheesecake Cake

Fridge:

You can keep this dessert in the fridge for 3 to 4 days, but make sure it’s in a safe, airtight container.

This helps prevent it from drying out, absorbing other flavors from the fridge, and keeps it fresh and safe to eat. 🙂

Freeze:

If you don’t think you’ll finish the cake in a few days, you can freeze it.

Here’s my favorite method: place the slices on a tray with a little space between each one and cover them. Once frozen, transfer the slices to a zip-top bag inside a freezer-safe container. Stored this way, they’ll last up to 2 months without getting freezer burn.

When you’re ready to enjoy, thaw the slices in the fridge overnight.

💡 Important: do not refreeze after defrosting it can be unsafe and ruin the texture.

With this method, your Ferrero Rocher Cheesecake Cake stays perfectly creamy and indulgent, even if you want to save some for later!

My Favorite Tips for the Perfect Ferrero Rocher Cheesecake Cake

I’m so hyped writing this while listening to Christmas songs, and I just have to share my favorite tips for making this recipe these also apply to so many other desserts!

I’ll leave my absolute favorite tip for last, hehe.

  • Use 35% heavy whipping cream. This is super important! Other creams in the store are for drinks (like half-and-half) or cooking, and they have less fat they won’t whip at all. This cream is usually slightly more expensive, but it makes all the difference.
  • Boiling liquid plus cocoa powder = perfect chocolate flavor. Mixing cocoa with hot milk or even water intensifies the chocolate and gives a rich, deep taste.
  • Let the cheesecake cake set long enough in the fridge. Patience here is key! If it isn’t fully chilled, it can collapse when cutting.
  • Use a wooden toothpick to check the cake. A metal one can slide and trick you into thinking the cake is baked, when it’s not.
  • Don’t overmix the cake batter. Overmixing makes a dense cake, we want it super fluffy, soft, and moist.
  • Room temperature cream cheese and Nutella. Super important! Cold cream cheese makes lumps, and rock-hard Nutella is impossible to work with. Let them come to room temperature first for smooth mixing.

And my absolute favorite tip:

Don’t overwhip the heavy cream! Whip just until soft peaks form. Even a little overwhipping can ruin the texture. Remember, the cream will get folded into the room-temperature cream cheese and Nutella, so it continues to “whip” a bit — overdoing it will give a grainy cheesecake.

Follow these tips and you’ll have a perfectly creamy, rich, and indulgent Ferrero Rocher Cheesecake Cake every single time!

BUT…Even the best bakers run into problems sometimes, so let’s talk about what to do if things don’t go perfectly with your Ferrero Rocher Cheesecake Cake.

Troubleshooting Common Mistakes

Mistake number one. The cheesecake layer won’t set!

You followed all the steps and let it chill for 8 hours or even overnight, but it’s still floppy or doesn’t hold its structure.

Most of the time, this happens because of how the cream cheese was handled. Some cream cheeses change structure if you try to whip them with a whisk, it can completely ruin the setting.

Always use a spatula to mix it with Nutella, and don’t overwork it. Also, don’t warm up the cream cheese too much if it melts, the fats separate and your cheesecake layer won’t set properly.

Mistake number two. The cake didn’t bake perfectly

You followed the recipe exactly, baking for 25–30 minutes, and it’s still undercooked, or maybe it’s dry and overbaked.

That happens because all ovens are different! My cake might be perfect at 25 minutes, but yours could need a few minutes more (or less). That’s why it’s super important to check with a toothpick.

Don’t just rely on the time, look for a clean toothpick coming out of the center and watch the cake’s surface. This simple check will save your cake from being undercooked or dry.

Overwhipped Cream – Don’t Panic!

Oops! You followed all the steps, but forgot the cream in the stand mixer and… it’s fully whipped! Don’t worry, this happens to the best of us. I’ve tried a few ways to fix it, and they usually work perfectly.

Here’s how to rescue overwhipped cream:

Method 1: Warm up about 1/4 of the cream with a little extra, then gently fold it into the overwhipped mixture. This usually brings it back to soft peaks.

Method 2: Add some fresh, unwhipped heavy cream and carefully fold it in. This also helps get the cream back to the right texture.

If it’s too late and the cream has already turned grainy and is on its way to becoming butter, don’t panic! Keep whipping, you’ll end up with homemade sweet butter. And hey, this is perfect for spreading on Texas Roadhouse-style rolls with cinnamon honey butter. Highly recommend trying it if you want a little extra treat!

Frequently Asked Questions

FAQs
Can I make this Ferrero Rocher Cheesecake Cake ahead of time?
Absolutely! In fact, this dessert tastes even better if you prepare it a day in advance. The flavors develop, and the cheesecake layer sets perfectly, making slicing easier.
Can I freeze the cake?
Yes! Slice the cake, place the pieces on a tray with a little space between them, and freeze. Once frozen, transfer to a zip-top bag and inside a freezer-safe container. Stored this way, it lasts up to 2 months. Thaw overnight in the fridge before serving. Do not refreeze after thawing.
Can I make this recipe gluten-free?
Yes! Swap all-purpose flour for 65% rice flour and 35% cornstarch. The texture is still soft and moist, and the taste is just as delicious — no one will notice the difference.
Why is my cheesecake layer not setting?
This usually happens if the cream cheese was overworked or too warm. Always use a spatula to mix cream cheese and Nutella, and keep it at room temperature — not melted.
My cream got overwhipped — what should I do?
Don’t panic! You can either fold in a little warm cream or some fresh unwhipped heavy cream to bring it back to soft peaks. If it’s already turning grainy, keep whipping — you’ll have a sweet butter to use for other desserts.
How do I know when the cake is baked perfectly?
Use a wooden toothpick inserted in the center — it should come out clean or with just a few crumbs. Avoid relying on oven times alone because all ovens bake differently.

Love Nutella? You’ll Love These Recipes Too!

If you’re a Nutella fan, you have to check out our other desserts!

These recipes are all super easy to make and a hit with chocolate lovers. Check them out if you want more Nutella-inspired treats to try at home!

Tried This Ferrero Rocher Cheesecake Cake? Leave Us a Review!

💬We’d love to hear what you think! As soon as you try this recipe, head to the comments below and select as many stars as you think this dessert deserves. Don’t worry if you only have a few words to say — even a one-word comment works!

We also want to see your beautiful creations, so make sure to share your photos with us on Instagram, tag us @archersfood. We love seeing how you make our recipes your own!

Stay tuned, we’ll be back tomorrow with another delicious recipe for you. And now, here’s the full recipe card so you can get baking!

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Ferrero Rocher Cheesecake Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Archersfood
  • Prep Time: 30 minutes
  • Cook Time: 25–30 minutes for cake
  • Total Time: 9 hours (including refrigeration)
  • Yield: 10 servings
  • Category: Cake, cheesecake, Dessert
  • Method: Bake (for chocolate cake) + No Bake (for cheesecake filling)
  • Cuisine: International / Dessert
  • Diet: Vegetarian
Print Recipe

Description

This Ferrero Rocher Cheesecake Cake is a showstopper dessert that’s rich, creamy, and full of chocolatey goodness. With a moist chocolate cake base, a smooth no-bake Nutella cheesecake filling, a luscious Nutella center, and a crunchy hazelnut topping, it’s the perfect dessert for chocolate and Nutella lovers.

Easy to make, yet looks professional, perfect for celebrations, family gatherings, or just treating yourself!

Ingredients

Chocolate Cake:

  • 40 g cocoa powder (1/3 cup)
  • 100 g boiling milk (1/2 cup)
  • 140 g granulated sugar (2/3 cup)
  • 70 g all purpose flour (1/2 cup)
  • 46 g sunflower oil (3 tbsp / 1/4 cup)
  • 1 egg
  • 1 tsp vinegar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • Pinch of salt

Cheesecake Filling:

  • 275 g cream cheese (1 cup + 2 tbsp), room temperature
  • 180 g Nutella (2/3 cup)
  • 120 g heavy whipping cream 35% (1/2 cup)
  • 30 g granulated sugar (2 tbsp)

Nutella Filling (Center):

  • 80 g Nutella (1/3 cup)

Topping:

  • 200 g Nutella (3/4 cup)
  • 70 g chopped hazelnuts (1/2 cup)

Instructions

Chocolate Cake:

  1. Boil the milk with sugar until fully dissolved. Mix in the cocoa powder to form a smooth chocolate mixture.
  2. Add the egg, oil, and vinegar to the chocolate mixture. Make sure the mixture isn’t too hot when adding the egg to avoid scrambling.
  3. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
  4. Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix to keep the cake moist and soft.
  5. Pour the batter into a lined 17 cm x 6 cm (7 x 2.5 inch) springform pan.
  6. Bake at 180°C (350°F) for 25–30 minutes or until a wooden skewer comes out clean. Let the cake cool completely.

Cheesecake Filling:

  1. In a bowl, whip the cream with sugar until soft peaks form. This adds air to the cream and helps the filling hold its structure.
  2. In another bowl, work the cream cheese with Nutella using a spatula until smooth.
  3. Gently fold the whipped cream into the Nutella–cream cheese mixture to create a light, creamy filling.

Assemble the Cake:

  1. Spread all of the cheesecake filling over the cooled chocolate cake.
  2. Using a spoon, make a small well in the center and fill it with Nutella. Cover the Nutella with the surrounding cheesecake filling so it is completely enclosed.
  3. Refrigerate for at least 8 hours, or overnight for best results.

Decorate:

  1. Melt the Nutella and mix with chopped hazelnuts.
  2. Place a small plate and a cooling rack under the cake, then pour the Nutella-hazelnut mixture over the top, spreading evenly to cover the entire cake. Let set for 10 minutes.
  3. Slice and enjoy!

Equipment

Notes

Chocolate Cake:

  • Use boiling milk with cocoa powder to intensify chocolate flavor.
  • Do not overmix the batter; we want a soft, moist cake, not a dense one.
  • Use a wooden toothpick to check if the cake is done — metallic ones can slide and give a false reading.

Cheesecake Filling:

  • Use room temperature cream cheese and Nutella. Cold ingredients will make the filling lumpy and hard to work with.
  • Do not overwhip the heavy cream; whip only to soft peaks. Overwhipping changes the texture completely and can make the cheesecake grainy.
  • Use a spatula, not a whisk, to mix cream cheese with Nutella to maintain structure.

Assembly & Nutella Center:

  • Make a well in the center for the Nutella and cover it completely with surrounding cheesecake filling to prevent leaks.
  • Slightly warm Nutella if it’s too thick to fill the center.

Decoration & Topping:

  • Melt Nutella and mix with chopped hazelnuts. Spread evenly over the cake using a cooling rack and plate underneath.
  • Let the topping set for at least 10 minutes before slicing.

Troubleshooting Overwhipped Cream:

  • Option 1: Warm 1/4 of the heavy cream and fold it into the overwhipped cream to bring it back to soft peaks.
  • Option 2: Add more unwhipped heavy cream and gently fold until smooth.

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 520 kcal
  • Sugar: 35 g
  • Sodium: 180 mg
  • Fat: 33 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 80 mg

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14 Comments

      1. 70 g all purpose flour (1/2 cup) im not sure why it doesn’t show on the recipe, it somehow got deleted. So sorry!

        Reply

    2. 70 g all purpose flour (1/2 cup) im not sure why it doesn’t show on the recipe, it somehow got deleted. So sorry!

      Reply

    1. Hello, the servings depend a little on how much you think you would eat. If you like to serve big slices, then reduce the servings to 8.

      Reply

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