u003cstrongu003eCan I make this Ferrero Rocher cheesecake without gelatin?u003c/strongu003e

Yes, this recipe is completely gelatin-free, making it perfect for those who prefer not to use gelatin.

u003cstrongu003eWhat can I use instead of Nutella?u003c/strongu003e

If Nutella isn’t available, you can use any chocolate hazelnut spread, melted chocolate, or even homemade hazelnut spread.

u003cstrongu003eHow long does this no-bake cheesecake need to set?u003c/strongu003e

It’s best to let the cheesecake set in the fridge for at least 8 hours, or preferably overnight, for the perfect texture.

u003cstrongu003eWhy is my cheesecake filling not setting properly?u003c/strongu003e

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.

u003cstrongu003eHow do I store leftovers?u003c/strongu003e

Store any leftovers in an airtight container in the fridge for up to 3 days.

No bake Ferrero Rocher cheesecake, so creamy and easy!

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

Scale

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 )

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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!