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!
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: 874kcal | Carbohydrates: 52g | Protein: 9.5g | Fat: 69.2g | Saturated Fat: 37.3g | Sodium: 720mg | Fiber: 1.4g | Sugar: 42.4g