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 This no bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this recipe is your must-make dessert. (Includes video to show you how!)

Side angle photo of a no bake Ferrero richer cheesecake recipe on a white plate with Ferrero richer and gold sprinkles on top with dropped chocolate.

Despite my love of cheesecake recipes, until this one I had never shared a Christmas cheesecake recipe before. 

Then I came up with three in one year! The others are: 

🎄Chocolate Orange Cheesecake 🎄

🎄Baileys Cheesecake 🎄

Disclaimer: To be enjoyed at any time of the year, not just Christmas!


Why you’ll love this Ferrero Rocher Cheesecake recipe

⭐️ Simple ingredients and easy no-bake method

⭐️ Make ahead for convenience

⭐️ Delicious and impressive enough for a special occasion


How do you make a Ferrero Rocher Cheesecake?

You make a simple biscuit base with crushed digestives and then top with deliciously light and creamy filling: whipped double cream, icing sugar and cream cheese with melted chocolate. 

Mix in chopped Ferrero Rochers, put it all together and leave to set. When the cheesecake is set, drizzle over dark chocolate, more cream and Ferraro Rochers. So easy and delicious.

That’s it!


Ferrero Rocher Cheesecake Ingredients Notes

For the base:

  • Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
  • Digestive biscuits – These crush up well

For the cheesecake:

  • Milk chocolate – Broken into pieces
  • Double cream – See tips below on the required whipping consistency
  • Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
  • Icing sugar – This will need sifting
  • Ferrero Rocher – Or other hazelnut chocolates 

To decorate: 

  • Milk chocolate – Broken into pieces. I love this kind of chocolate
  • Ferrero Rocher – 12 individual chocolates
  • Edible gold sprinkles – Optional

Side angle close up of a no bake Ferrero richer cheesecake recipe on a white plate with Ferrero richer and gold sprinkles on top with dropped chocolate.

Tips for making a Ferrero Rocher Cheesecake

Consistency

The consistency of this cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.

Whipping the cream

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense.

Sift the icing sugar 

Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!

Type of tin

The recipe is for a 7″ tin which is also DEEP (this is the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.

If it’s too runny

Ferrero Rocher Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.

To make ahead

Prepare the cheesecake up to the end of step 4. Keep it in the fridge in the tin for up to 2 days. When you’re ready to serve, or up to 2 hours before, finish the cheesecake as per the final steps.

Storing

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen? 

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

More festive desserts…

FAQs

Is this recipe gluten free?

Unfortunately not. There is gluten contained in Ferrero Rocher chocolate. You could swap the biscuits and chocolates for gluten free alternatives though.

What’s the best way to remove the cheesecake from the tin?

Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).

Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Are cheesecakes made with real cheese?

Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.68 from 200 votes

Ferrero Rocher Cheesecake {No Bake Recipe}

This No Bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this is your must-make dessert!
Prep Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 12

Ingredients 

For the base:

  • 200 g Digestive biscuits, Crushed
  • 100 g Unsalted butter, Melted

For the cheesecake mixture :

  • 300 g Milk chocolate, Broken into pieces
  • 500 ml Double cream, At room temperature
  • 500 g Full-fate cream cheese, At room temperature
  • 75 g Icing sugar
  • 250 g Ferrero Rocher , Or other hazelnut chocolates

To decorate:

  • 100 g Milk chocolate, Broken into pieces
  • 12 Ferrero Rocher, Or other hazelnut chocolates
  • Edible gold sprinkles , Optional

Instructions 

  • Combine the crushed biscuit with the melted butter and press into the tin.
  • Melt the 300g of milk chocolate for the cheesecake in a microwavable bowl in the microwave in 30-second bursts (mixing well after each burst, even if it doesn’t look like it needs it). Alternatively, melt the chocolate in a small heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water, and stir occasionally until the chocolate melts). Set the melted chocolate aside for 5 minutes until it cools to room temperature.
  • Pour the double cream into a large clean bowl, add the cream cheese and icing sugar and beat until very stiff and thick (use an electric hand whisk if you have one). It’s ready when it’s the consistency of ice cream.
  • Add the cooled melted chocolate and crushed hazelnut chocolates and beat until well combined. Spoon the cheesecake mixture on top of the biscuit base, smoothing the top, and transfer to the fridge for 4 hours (or longer) to set.
  • Remove from the fridge, run a knife around the edge of the tin and gently push the cheesecake out (if it’s a loose-bottom type, you can sit it on a glass or can and gently push the sides of the tin downwards to help).
  • Melt the remaining chocolate (using the method explained above) and drizzle over the cheesecake. Top with the remaining hazelnut chocolates. Add sprinkles if you fancy.

Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave
Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using
Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream)
Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake
Type of tin: The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin
Storing: You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate

Nutrition

Calories: 874kcalCarbohydrates: 52gProtein: 9.5gFat: 69.2gSaturated Fat: 37.3gSodium: 720mgFiber: 1.4gSugar: 42.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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31 Comments

  1. Hey I have some hazelnut chocolate alongside Ferrero rocher – when I mix this into the cheesecake mix, do I chop it up into small pieces or melt it do you think? I’ll use some Ferrero rocher but not 250g worth! Thanks