Ferrero Rocher Nutella Cheesecake Recipe
Indulge in a decadent Ferrero Rocher Nutella Cheesecake, blending creamy cream cheese with rich Nutella, layered on a luscious chocolate hazelnut crust and topped with crunchy hazelnuts. This no-bake delight is perfect for chocolate and hazelnut lovers seeking an easy yet impressive dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup finely chopped hazelnuts
For the Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 1 cup Nutella
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Topping
- 100g melted chocolate (dark or milk)
- 1/2 cup chopped toasted hazelnuts
Instructions
- Prepare the Crust: In a mixing bowl, combine chocolate cookie crumbs, melted butter, and chopped hazelnuts. Mix until the crumbs are evenly moistened. Press this mixture firmly into the base of a 9-inch springform pan to form a compact crust. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add Nutella, powdered sugar, and vanilla extract, continuing to mix until all ingredients are fully incorporated and the mixture is silky smooth.
- Assemble the Cheesecake: Pour the Nutella cheesecake filling over the chilled crust, spreading evenly with a spatula. Smooth the top and cover the pan with plastic wrap. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
- Add Toppings: Once set, drizzle melted chocolate over the top of the cheesecake. Sprinkle toasted chopped hazelnuts evenly over the chocolate for texture and extra hazelnut flavor.
- Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled for the best flavor and texture experience.
Notes
- For best results, allow the cream cheese to soften at room temperature before mixing.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F (175°C) for about 10 minutes, then rub in a towel to remove skins.
- This cheesecake is a no-bake dessert, making it quick to prepare and ideal for warm weather.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a crunchy crust variation, add chopped hazelnuts to the cookie crumbs before pressing into the pan.
Keywords: Ferrero Rocher Cheesecake, Nutella Cheesecake, No-Bake Cheesecake, Hazelnut Dessert, Chocolate Cheesecake
