Why you’ll love this No Bake Ferrero Rocher Cheesecake
No oven needed – Perfect for warm days or quick prep, this cheesecake sets beautifully in the fridge.
Decadently rich and chocolatey – It’s packed with Nutella, crushed Ferrero Rocher, and a creamy chocolate base.
Showstopping dessert – With its glossy top and Ferrero garnish, it’s ideal for special occasions and celebrations.
Make-ahead friendly – Chill it overnight and serve when needed—stress-free and time-saving!
Customisable – You can switch the crust, add hazelnuts, or make it in individual cups for personal servings.
How to make No Bake Ferrero Rocher Cheesecake
Ingredients
Biscuit Base:
- 250g digestive biscuits (or graham crackers)
- 100g unsalted butter, melted
Cheesecake Filling:
- 500g cream cheese (full-fat, room temp)
- 100g icing sugar
- 300ml double cream (cold)
- 200g Nutella
- 8–10 Ferrero Rocher, chopped
- 1 tsp vanilla extract
Topping:
- 6–8 Ferrero Rocher, chopped
- Melted chocolate (for drizzling – optional)
- Extra chopped hazelnuts or grated chocolate (optional)
Instructions
1. Make the Base:
- Blitz the biscuits in a food processor until they become fine crumbs.
- Mix with melted butter until fully coated.
- Press into the bottom of a 20cm (8 inch) springform tin.
- Chill in the fridge for 30 minutes to firm up.
2. Prepare the Filling:
- Beat the cream cheese, icing sugar, and vanilla until smooth.
- Add Nutella and mix until well combined.
- In a separate bowl, whip the double cream until it forms soft peaks.
- Gently fold the whipped cream into the Nutella mixture.
- Stir in the chopped Ferrero Rochers.
- Pour over the chilled base and level with a spatula.
- Refrigerate for at least 6 hours, ideally overnight.
3. Decorate the Top:
- Before serving, top with more chopped Ferrero Rochers.
- Drizzle with melted chocolate.
- Optional: sprinkle with extra hazelnuts or grated chocolate for extra flair.
Top tips when making No Bake Ferrero Rocher Cheesecake
Use room-temperature cream cheese for a smooth, lump-free filling.
Whip the cream to soft peaks before folding it in to keep the cheesecake airy and light.
Chill for at least 6 hours or overnight for the best texture and easy slicing.
Crush Ferrero Rocher finely for better distribution and no large chunks.
Line your tin with parchment to lift out the cheesecake cleanly (especially for springform pans).
Storage tips
- Store in the fridge for up to 4 days.
- Freeze (without topping) for up to 1 month. Defrost in the fridge overnight.
No Bake Ferrero Rocher Cheesecake
Ingredients
Method
- Blitz the biscuits in a food processor until they become fine crumbs.
- Mix with melted butter until fully coated.
- Press into the bottom of a 20cm (8 inch) springform tin.
- Chill in the fridge for 30 minutes to firm up.
- Beat the cream cheese, icing sugar, and vanilla until smooth.
- Add Nutella and mix until well combined.
- In a separate bowl, whip the double cream until it forms soft peaks.
- Gently fold the whipped cream into the Nutella mixture.
- Stir in the chopped Ferrero Rochers.
- Pour over the chilled base and level with a spatula.
- Refrigerate for at least 6 hours, ideally overnight.
- Before serving, top with more chopped Ferrero Rochers.
- Drizzle with melted chocolate.
- Optional: sprinkle with extra hazelnuts or grated chocolate for extra flair.
