These mini Ferrero Rocher cheesecakes are the ultimate no bake Nutella Ferrero Rocher cheesecake dessert for any chocolate lover. With a rich Nutella cheesecake filling, an easy Oreo crust, and decadent Ferrero Rocher chocolates on top, each bite is creamy, crunchy, and absolutely irresistible.
If you love creamy no bake cheesecakes, these mini Ferrero Rocher no bake cheesecakes will become your new go-to treat.
If you’ve been here for a while, you’ll know my obsession with cheesecakes – from mini no bake cheesecakes to indulgent baked cheesecakes. I share a brand new cheesecake recipe every single week, and this no bake Ferrero Rocher cheesecake recipe is one of my favourites so far.
These easy mini Ferrero Rocher cheesecakes are perfect for parties, Ramadan dessert platters, Eid trays, dinner parties, bake sales, and weekend treats. Because they’re no bake, they’re ideal when you want something fancy without turning on the oven.
If you’re as obsessed with Ferrero Rocher as I am, don’t forget we also have a
- No bake Ferrero Rocher cheesecake recipe
- Ferrero Rocher muffins
- Ferrero Rocher brownies
on our website. If you can’t click on them yet, it means they’re not ready – but keep checking back because they’re coming soon!
Why You’ll Love These Mini Ferrero Rocher Cheesecakes
⭑ Easy and quick less than 30 minutes prep.
❀ No bake perfect for hot days or busy weeks.
⭑ Beautiful presentation bakery-style with minimal effort.
❀ Mini portions great for parties, gifting, or portion control.
Grab These Ingredients
- Oreos: Used to create a sweet chocolate base that pairs well with Nutella and Ferrero Rocher.
- Melted butter: Binds the crushed Oreos into a solid crust so it holds its shape.
- Cream cheese : provides a creamy, thick base with a slight tang to balance sweetness
- Nutella : adds rich chocolate hazelnut flavour like Ferrero Rocher
- Heavy whipping cream : makes the filling light, fluffy, and mousse-like when whipped
- Powdered sugar : sweetens the filling and enhances the Nutella flavor
- Chopped hazelnuts : adds crunch and enhances roasted hazelnut flavour
- Ferrero Rocher chocolates : placed on top to show the flavor theme and for a luxury look
Special Tools
- Muffin pan : shapes cheesecakes into neat mini portions
- Muffin liners or parchment strips : prevents sticking and makes removal easy after freezing
- Mixing bowls : used to prepare crust, filling, and toppings separately
- Spatula : folds whipped cream into filling gently to keep it airy
- Electric mixer or whisk : whips cream quickly to create volume
- Food processor or rolling pin with ziplock bag : crushes Oreos into fine crumbs for a smooth crust
How To Make a Mini No Bake Ferrero Rocher Cheesecakes
preapare the crust
Line your muffin pan with liners or strips of parchment paper to make removal easy later.
Crush your Oreos using a food processor until they become fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin
Pour in melted butter and mix until the crumbs resemble wet sand.
Spoon this mixture evenly into each muffin cavity, pressing down firmly with the back of a spoon or your fingers to create a solid base.
Place in the freezer while you prepare the filling.
MAKE FERRERO CHEESECAKE FILLING
In a large mixing bowl, use a spatula to beat the cream cheese until it’s completely smooth and lump-free.
Add the Nutella and beat again with the spatula until fully combined and creamy.
In a separate bowl, use an electric mixer or whisk to beat the heavy whipping cream and powder sugar together until stiff peaks form, this makes the filling extra fluffy.
Gently fold the whipped cream mixture into the Nutella cream cheese mixture. Use a spatula and fold carefully until it’s just combined. Don’t overmix, you want to keep as much air in the mixture as possible!
REFRIGERATE THE CHEESECAKE
Spoon the creamy Nutella cheesecake filling onto the prepared Oreo crusts in each muffin cup.
Smooth the tops with the back of a spoon or offset spatula.
Freeze for at least 2 hours until set. Freezing helps the cheesecakes hold their shape so you can remove them easily.
DECORATE
Once frozen, remove the mini cheesecakes from the muffin pan and peel off the liners or parchment.
Drizzle the tops generously with Nutella. Sprinkle with chopped hazelnuts for crunch.
Finish with a whole Ferrero Rocher chocolate on each cheesecake for the ultimate no bake Ferrero Rocher dessert look.
The Best Tips
- Always line your muffin pan with parchment strips or liners to remove your cheesecakes easily without damage.
- Use full-fat cream cheese for the creamiest texture.
- Do not overmix the whipped cream into the filling – gently fold to keep it airy.
- Freeze the cheesecakes for at least 2 hours before removing to keep them neat.
- Chop hazelnuts finely for a beautiful crunchy topping.
- Make sure the heavy cream you are using has at least 35 % of fat.
Mini No Bake Ferrero Rocher Cheesecakes
- Prep Time: 20min
- Total Time: 2h 20 min
- Yield: 6
- Category: cheesecake
- Method: no bake
Description
Indulge in these creamy, no-bake mini Ferrero Rocher cheesecakes! Featuring a crunchy Oreo crust, luscious Nutella cheesecake filling, and topped with chopped hazelnuts and Ferrero Rocher chocolates, these easy mini cheesecakes are perfect for any occasion. Freeze to set, then enjoy a rich, fluffy dessert bursting with chocolate and hazelnut flavor—no oven needed!
Ingredients
crust
- 100 grams Oreo biscuits
- 40 grams melted butter
- 1 tablespoon Nutella
cheesecake filling
- 250 grams cream cheese
- 50 grams Nutella
- 100 grams Heavy whipping cream (35%)
- 30 grams powdered sugar
decorate
- 100 grams Nutella
- 1 tablespoon chopped hazelnuts
Instructions
Prepare the crust
-
Line your muffin pan with muffin liners or strips of parchment paper so your mini Ferrero Rocher cheesecakes pop out easily.
-
Crush the Oreos in a food processor until fine. Or, put them in a ziplock bag and smash with a rolling pin.
-
Add melted butter to the crushed Oreos and mix until the crumbs are evenly coated and look like wet sand.
-
Press the crust mixture firmly into each muffin cavity using the back of a spoon.
-
Place the muffin pan in the freezer to firm up the crust while you prepare the filling.
Make the Nutella cheesecake filling
- In a large mixing bowl, use a spatula to beat the cream cheese until it’s completely smooth and lump-free.
-
Add the Nutella and beat again with the spatula until fully combined and creamy.
-
In a separate bowl, use an electric mixer or whisk to beat the heavy whipping cream and powder sugar together until stiff peaks form — this makes the filling extra fluffy.
-
Gently fold the whipped cream mixture into the Nutellacream cheese mixture. Use a spatula and fold carefully until it’s just combined. Don’t overmix — you want to keep as much air in the mixture as possible!
Assemble and freeze
-
Spoon the creamy Nutella cheesecake filling onto the prepared Oreo crusts in each muffin cup
-
Smooth the tops with the back of a spoon or offset spatula.
-
Freeze for at least 2 hours until set. Freezing helps the cheesecakes hold their shape so you can remove them easily
Notes
Always line your muffin tin with parchment strips or cupcake liners to easily lift out your mini cheesecakes without breaking them.
Use full-fat cream cheese to achieve the richest and smoothest texture.
Fold the whipped cream gently into the filling—avoid overmixing to maintain a light and airy consistency.
Freeze the mini cheesecakes for a minimum of 2 hours before removing to ensure they hold their shape.
Finely chop the hazelnuts for a crunchy and attractive topping.
Be sure to use heavy cream with at least 35% fat content for the best whipping results.
Serving Suggestion
Serve these mini Ferrero Rocher cheesecakes straight from the fridge or after sitting at room temperature for 5 minutes. They pair perfectly with coffee, iced lattes, or a tall glass of cold milk for the ultimate no bake Ferrero Rocher dessert experience.
FAQ
Yes, these are perfect to make the day before. Keep them covered in the fridge or freezer until ready to serve.
Yes, digestive biscuits or graham crackers work too, but Oreos give the best chocolate base for Ferrero Rocher cheesecake.
Freezing helps set them firmly so they’re easy to remove from the muffin pan, but you can refrigerate for at least 4-6 hours if you prefer a softer set.
Absolutely – just double the quantities and use a springform pan. Check our no bake Ferrero Rocher cheesecake recipe on the website for exact ratios.
They stay fresh for up to 4 days in an airtight container. You can also freeze them for up to 1 month.
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