Description
This Ferrero Rocher Cheesecake is a decadent treat that combines creamy Nutella and cream cheese with a crunchy Digestive biscuit base. Topped with rich chocolate ganache, chopped hazelnuts, and Ferrero Rocher truffles, this no-bake cheesecake is the ultimate indulgence for any occasion. The mix of textures and flavors will leave everyone wanting more.
Ingredients
Scale
- 350g Digestive biscuits, crushed
- 180g salted butter, melted
- 300ml double cream, cold
- 500g cream cheese, room temperature
- 100g icing sugar
- 250g Nutella
- 100g dark chocolate
- 100ml double cream (for ganache)
- 25g chopped hazelnuts
- 8 Ferrero Rocher truffles for decoration
Instructions
- Prepare the Base: In a bowl, mix the crushed Digestive biscuits and melted butter. Press the mixture into the base of an 8-inch tin to form a firm base.
- Make the Cheesecake Filling: In a separate bowl, whip the 300ml double cream until stiff peaks form. In another bowl, beat the cream cheese, icing sugar, and Nutella until smooth. Gently fold the whipped cream into the Nutella mixture.
- Assemble the Cheesecake: Spread the cheesecake mixture over the biscuit base, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
- Prepare the Ganache: For the topping, heat the 100ml double cream until just boiling. Pour the hot cream over the chopped dark chocolate and stir until smooth. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
- Decorate: Decorate the cheesecake with chopped hazelnuts and Ferrero Rocher truffles.
- Serve: Slice and enjoy this indulgent Ferrero Rocher Cheesecake!
Notes
- For a smoother cheesecake texture, ensure the cream cheese is at room temperature before mixing.
- Refrigerating the cheesecake overnight allows the flavors to meld and ensures a firmer texture.
- If you prefer a sweeter topping, use milk chocolate instead of dark chocolate for the ganache
- Prep Time: 20 minutes
- Cook Time: 0 minutes