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 (or graham crackers) Crushed
- 100 g Unsalted butter Melted
For the cheesecake mixture :
- 300 g Milk chocolate Broken into pieces
- 500 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
- 500 g Full-fat cream cheese
- 75 g Icing sugar (powdered 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
- Make the base: Combine the crushed biscuit with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin (UK).
- Melt the chocolate: Melt the 300g/11oz 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.
- Whip the creamy filling: Pour the double cream into a large clean bowl straight from the fridge, 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.
- Assemble the cheesecake: 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).
- To finish off: 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.
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Notes
Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.
Digestive biscuits: If you're in USA or Canada, use graham crackers instead. You may need slightly less butter as they're richer than digestives.
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.
Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.
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 18cm (7") springform pan (US)/loose-bottomed tin (UK) (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter.
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