No bake Ferrero Rocher cheesecake, so creamy and easy! I’m sure everyone who loves Ferrero Rochers will adore this no-bake Ferrero Rocher cheesecake! It’s a creamy Nutella cheesecake with Ferrero Rocher in the base, a Nutella-filled interior, and a topping of Nutella and chopped hazelnuts. It’s incredibly simple to make, and everyone will be obsessed!
This is another no-bake cheesecake recipe, and I’m sorry to everyone who’s tired of so many cheesecake recipes—because we’re posting two different recipes tomorrow! Well, actually, one of them was posted a year ago but will be updated tomorrow.
This no-bake Ferrero Rocher cheesecake is very simple yet delicious. You’ll love the crunchy, chocolatey exterior with hazelnuts, the rich Nutella-filled interior, and the creamy, smooth texture. It’s just beautifully made!
If you’d like us to make another recipe, please leave your suggestions in the comments, and we’ll happily create any recipe you guys want!
More no bake cheesecake recipes:
- no-bake Nutella cheesecake
- no-bake pistachio cheesecake
- no bake oreo cheesecake
- No bake oreo cheesecake bar
- No bake kinder bueno cheesecake
- No bake apple pie cheesecake
- Peanut butter cheesecake
- Chocolate oreo cheesecake
What you’ll love about this recipe
Here’s what I love about this Ferrero Rocher cheesecake recipe—and I know you’ll love it too!
- The texture is incredibly creamy and absolutely perfect.
- It looks so elegant, and everyone will be highly impressed.
- It’s very simple to make and requires minimal effort.
- No gelatin is needed—we know not everyone feels comfortable using gelatin, and it can also be quite pricey.
- It tastes delicious! If you’re a fan of Nutella and hazelnuts, you’ll absolutely love this.
Watch how to make a easy no bake Ferrero cheesecake
Ferrero Rocher cheesecake
- yield: 10-12 portions
- time to prepare: less than 30 minutes
- resting time: 8h to overnight
- pan size: 17 cm x 6 cm (6.7 inch x 2.4 inch)
List of ingredients
Here’s the list of ingredients and possible substitutions for this Ferrero Rocher dessert recipe. Remember, the exact quantities are in the recipe card—you can either scroll down to find it or click “Jump to Recipe” at the top if you’re ready to get started right away (and skip the tips, equipment, FAQs, and more).
- Cream cheese: Make sure it’s at room temperature, and mix it with the rest of the ingredients using a spatula to maintain the structure.
- Nutella: You can substitute it with melted chocolate or any other chocolate spread you like.
- Hazelnuts: Substitute with your preferred nuts or omit them entirely.
- Heavy whipping cream: Ensure it has at least 35% fat content or it wont work.
- Granulated sugar: We’ll use only a small amount since Nutella is already sweet. This will help whip the heavy cream to soft peaks more easily.
- Oreos: We’ll use them for the crust, but you can substitute them with any other chocolate cookies. Crush them and mix with melted butter.
- Ferrero Rocher: Place them at the bottom, on top of the crust, so each slice includes a piece of Ferrero Rocher.
Necessary equipment
To make a creamy Ferrero Rocher cheesecake, we’ll need the following equipment:
—Food processor: For crushing the biscuits. Alternatively, you can use a rolling pin with a ziplock bag.
—Spatula: To combine all the ingredients smoothly.
—Electric mixer or whisk: To whip the heavy cream to perfection.
—Cake pan: Make sure it’s leak-proof! My favorite size to use is 17 cm in diameter and 6 cm in height.
—Two mixing bowls: One for combining all the ingredients and another for whipping the cream.
Pan size for this no bake cheesecake with Ferrero Rocher
To make a Ferrero Rocher cheesecake with Nutella, there’s no specific pan size required for this recipe, but we highly recommend the one we use because it’s amazing. (Just to clarify, this isn’t sponsored—though I wish it were, because I could really use more pans!)
We use a Zenker brand pan that we bought at HomeSense Canada. The size is 17 cm x 6 cm (about 6.7 inches x 2.4 inches), and it’s absolutely perfect for this recipe. We’ll be using this pan A LOT—literally until it falls apart! You can also use any styrofoam mold of this size.
How to prepare the crust
To make a Ferrero Rocher cheesecake with an Oreo base, we need to prepare a nice, buttery crust. Start by crushing the Oreo biscuits—you can crush them whole using a food processor, a blender, or a ziplock bag and a rolling pin. Once they’re crushed, mix them with melted butter. The texture should resemble wet sand.
Pour the crushed biscuit mixture into the pan and press it firmly to form the crust. Make sure it’s uniform, flat, and evenly distributed across the bottom. If you’d like, you can also press it slightly up the sides. Leave it in the freezer while you prepare the cheesecake filling.
Then, spread a layer of Nutella and add the Ferrero Rochers on the crust. We only added 6, but you can cover the entire surface if you’d like.
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How to prepare the middle layer
The middle Nutella layer for this Ferrero Rocher cheesecake without gelatin is so easy to make, and it will look incredibly elegant in the cheesecake. To add this layer, pour half of the cheesecake filling into the prepared pan with the Oreo crust and smooth it out. Then, add some Nutella—make sure it’s a little melty but not too runny. If it’s too runny, it will be difficult to work with and can get messy. If it’s too cold, it will be hard and solid.
Another option is to make a Nutella disk: freeze the disk and add it at this stage. Whatever method you feel works best for you, just go for it! Finally, cover it with the other half of the cheesecake filling and smooth it out again.
Best tips for No bake Ferrero Rocher cheesecake
Here are the best tips i can give you to make this recipe
- Don’t overwhip the cream: Stop whipping just before it reaches stiff peaks. When you fold the cream into the rest of the ingredients, it will continue to whip, and overwhipping can result in a split-looking cheesecake texture. Make sure the cream has at least 35% fat content—if it has less, it won’t whip properly.
- Don’t mix the ingredients with a whisk: I’ve found that using a whisk can cause the cream cheese to melt. Instead, mix everything with a spatula for the best results.
- Let the cream cheese (and Nutella spread, if using) sit at room temperature: This helps avoid lumps and ensures a smooth, creamy filling.
- Use a cold, clean, and dry bowl to whip the cream: You don’t need to refrigerate the bowl, but avoid using it right after it’s warm from the dishwasher.
- Let the cheesecake set for at least 8 hours (preferably overnight): If you try to remove it from the pan before this time, it may collapse.
- When decorating with Nutella and hazelnuts, you can always improvise. Since we want all the extra chocolate drizzle to fall neatly on top of the cheesecake, we decided to place a pan underneath it and hold the cheesecake with chopsticks.
FAQs for Ferrero Rocher cheesecake
Yes, this recipe is completely gelatin-free, making it perfect for those who prefer not to use gelatin.
If Nutella isn’t available, you can use any chocolate hazelnut spread, melted chocolate, or even homemade hazelnut spread.
It’s best to let the cheesecake set in the fridge for at least 8 hours, or preferably overnight, for the perfect texture.
Ensure you’re using full-fat cream cheese and whipped cream with at least 35% fat content. Also, avoid overmixing the filling, as this can affect the texture. Don’t use a whisk specially if you come from an European country because the cream cheese will melt.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Ferrero Rocher cheesecake decoration ideas
For the decoration of this best no-bake Ferrero Rocher cheesecake recipe, we’re keeping it simple—but feel free to customize it however you like! We’re melting Nutella (or you can use any chocolate you prefer if you don’t want the cheesecake to be too sweet), mixing it with chopped hazelnuts, and then pouring it over the top of the cheesecake. If you’d like, you can also add whole Ferrero Rocher or halved Ferrero Rocher for decoration, and it will look absolutely beautiful!
Step by step How to make a no bake Ferrero Rocher cheesecake
1. Start by crushing the Oreo biscuits into fine crumbs using a food processor or a rolling pin with a ziplock bag. Mix the crushed biscuits with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan and refrigerate.
2. In a large mixing bowl, combine room-temperature cream cheese and Nutella. Use a spatula to mix them together until smooth.
3. In a separate bowl, whip the heavy cream with sugar with a whisk or electric mixer until soft peaks form.
4. Gently fold the whipped cream into the cream cheese mixture in two parts. First, fold in half of the whipped cream until almost fully integrated, then add the other half. Use a spatula to fold the ingredients together until fully combined. The filling should be light, fluffy, and smooth.
5. Spread a thin layer of Nutella on top of the crust, and add Ferrero Rochers at the bottom. We’re using 6, but feel free to use as many as you’d like. The Nutella will help the Ferrero Rochers stay in place and not move around. Pour half of the filling into the prepared pan and smooth it out. Add the Nutella for the center, then top with the remaining cheesecake filling and smooth it out again.
6. Cover the cheesecake with plastic wrap or a baking tray to protect it from any odors or spills in the fridge. Chill for at least 8 hours or overnight.
7. For the decoration, mix Nutella or melted chocolate with chopped hazelnuts. Remove the cheesecake from the springform pan, leaving the base attached. Place the cheesecake on top of something to catch the extra chocolate, then pour the mixture over the top of the cheesecake. Make sure to remove any excess chocolate. Cut and serve!
If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!
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No bake Ferrero rocher cheesecake, so creamy and easy!
- Prep Time: 30 minutes
- Total Time: 8 hours 30 minutes
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Description
I’m sure everyone who loves Ferrero Rochers will adore this no-bake Ferrero Rocher cheesecake! It’s a creamy Nutella cheesecake with Ferrero Rocher in the base, a Nutella-filled interior, and a topping of Nutella and chopped hazelnuts. It’s incredibly simple to make, and everyone will be obsessed!
Ingredients
Crust
- 200 grams Oreos
- 40 grams butter (melted)
- 1 tablespoon nutella
- 6 Ferrero Rocher
Cheesecake filling
- 500 grams cream cheese
- 100 grams nutella
- 200 grams heavy whipping cream (35% fat)
- 30 grams granulated sugar
nutella center
- 100 grams nutella
Decoration
- 250 grams nutella (or melted chocolate )
- 78 grams hazelnut (crushed )
Instructions
- crust Start by crushing the Oreo biscuits into fine crumbs using a food processor or a rolling pin with a ziplock bag. Mix the crushed biscuits with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan and refrigerate.
- cream cheese filling In a large mixing bowl, combine room-temperature cream cheese and Nutella. Use a spatula to mix them together until smooth.
- whip cream In a separate bowl, whip the heavy cream with sugar with a whisk or electric mixer until soft peaks form.
- mix cream with filling Gently fold the whipped cream into the cream cheese mixture in two parts. First, fold in half of the whipped cream until almost fully integrated, then add the other half. Use a spatula to fold the ingredients together until fully combined. The filling should be light, fluffy, and smooth.
- build the cheesecake Spread a thin layer of Nutella on top of the crust, and add Ferrero Rochers at the bottom. We’re using 6, but feel free to use as many as you’d like. The Nutella will help the Ferrero Rochers stay in place and not move around. Pour half of the filling into the prepared pan and smooth it out. Add the Nutella for the center, then top with the remaining cheesecake filling and smooth it out again.
- refrigerate Cover the cheesecake with plastic wrap or a baking tray to protect it from any odors or spills in the fridge. Chill for at least 8 hours or overnight.
- decorate For the decoration, mix Nutella or melted chocolate with chopped hazelnuts. Remove the cheesecake from the springform pan, leaving the base attached. Place the cheesecake on top of something to catch the extra chocolate, then pour the mixture over the top of the cheesecake. Make sure to remove any excess chocolate. Cut and serve!
Notes
If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!
Archersfood
Recipes from my family to yours
Está tarta está increíblemente buena….muy bien explicada la receta…un 10