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No Bake Ferrero Rocher Cheesecake

This No Bake Ferrero Rocher Cheesecake is a rich, creamy dessert made with crushed Ferrero Rocher chocolates and a buttery biscuit base. Perfect for special occasions and no oven required.
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Prep Time 30 minutes
Chilling time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 Servings
Course: Dessert, sweet treat
Ingredients Method

Ingredients
  

Biscuit Base:
  • 250 g digestive biscuits or graham crackers
  • 100 g unsalted butter melted
Cheesecake Filling:
  • 500 g cream cheese full-fat, room temp
  • 100 g icing sugar
  • 300 ml double cream cold
  • 200 g 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

Method
 

Make the Base:
  1. Blitz the biscuits in a food processor until they become fine crumbs.
  2. Mix with melted butter until fully coated.
  3. Press into the bottom of a 20cm (8 inch) springform tin.
  4. Chill in the fridge for 30 minutes to firm up.
Prepare the Filling:
  1. Beat the cream cheese, icing sugar, and vanilla until smooth.
  2. Add Nutella and mix until well combined.
  3. In a separate bowl, whip the double cream until it forms soft peaks.
  4. Gently fold the whipped cream into the Nutella mixture.
  5. Stir in the chopped Ferrero Rochers.
  6. Pour over the chilled base and level with a spatula.
  7. Refrigerate for at least 6 hours, ideally overnight.
Decorate the Top:
  1. Before serving, top with more chopped Ferrero Rochers.
  2. Drizzle with melted chocolate.
  3. Optional: sprinkle with extra hazelnuts or grated chocolate for extra flair.