A slice of this no-bake Ferrero Rocher Cheesecake is pure festive luxury: rich chocolate, soft peaks of whipped cream folded into a mousse-like filling, and those signature crunchy Ferrero Rocher chocolates running through every bite. It's indulgent without being heavy, stunning without complicated steps, and perfect when you want an impressive dessert that sets in the fridge while you get on with everything else. If you're looking for a dessert that guarantees compliments, this Ferrero Rocher cheesecake delivers every time.
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Ferrero Rocher Cheesecake For Christmas?
Absolutely. This is the dessert for December. No baking, no water bath, no worrying about cracks - just a silky chocolate-hazelnut filling poured over a buttery biscuit base. It saves valuable oven space at the busiest time of the year and tastes like Christmas in cheesecake form.
The thin wafer shell of the Ferrero Rocher softens as it chills, giving a gorgeous chewy texture that makes each slice feel extra special. If there's ever a time to bring out a chocolate-hazelnut showstopper, it's now.
Kitchen Equipment Needed
To make this No-Bake Ferrero Rocher Cheesecake recipe, you will need:
- Food Processor (optional). We use our Kenwood Food Processor to make the biscuit base, but you can easily crush biscuits with the end of a rolling pin.
- 7in (18cm) springform tin.
- Acetate Tape.
- Large bowl for making the cheesecake filling in.
- Offset Spatula.
- Handheld Electric Mixer or a Stand Mixer fitted with a paddle attachment.
Ingredients and Substitutes
Biscuit Base
- Digestive biscuits: Classic for a reason. You can swap for oat biscuits, Hobnobs or graham cracker crumbs if preferred.
- Unsalted butter: Melted butter binds the base of this cheesecake. Salted butter works too - it adds a lovely contrast.
Ferrero Rocher Cheesecake Filling
- Full-fat cream cheese (room temperature): Essential for a creamy, stable filling. Low-fat versions won't set properly.
- Icing sugar (powdered sugar): Sifts easily and blends smoothly. Caster sugar works but must be beaten long enough to dissolve.
- Double cream / high-fat-content heavy cream: Must be at least 45% fat in order to properly set. It thickens to soft peaks once mixed with the cream cheese mixture.
- Milk chocolate: Choose a chocolate you enjoy eating. Dark chocolate works too for a less sweet taste with a hint of bitterness.
- Ferrero Rocher chocolates: Roughly chopped - the thin wafer shell softens into a delightful nutty texture.
Ganache Topping & Decoration
- Milk chocolate + double cream: Makes a glossy, simple ganache for the top of the cheesecake.
- Ferrero Rocher chocolates & chopped hazelnuts: Decoration that doubles as texture.
You can find ingredient quantities, step-by-step instructions and nutritional values (you don't want to look!) in the recipe card at the bottom of the post.
Step-By-Step Method
This no-bake cheesecake recipe comes together in three steps:
STEP 1: Make the Biscuit Base
1. Line the springform cake tin with baking parchment. Add acetate tape around the sides if using.
2. Blitz the digestive biscuits in a food processor until you have a fine crumb (or bash with a rolling pin).
3. Pour in the melted butter and mix until the crumbs look like wet sand.
4. Press the crust ingredients firmly into the base of the prepared pan using the back of a spoon.
5. Chill while you prepare the filling.
STEP 2: Make The Cheesecake Filling
1. Melt the milk chocolate in a heatproof bowl over medium heat (or microwave in short bursts). Let it cool for 5-10 minutes.
2. In a large mixing bowl, beat the full-fat cream cheese and icing sugar until smooth.
3. Pour in the cooled melted chocolate and beat again to create a silky chocolate mixture.
4. Add the liquid double cream (unwhipped) and continue mixing until it thickens to a fluffy mousse texture - you're aiming for soft peaks.
5. Fold in the chopped Ferrero Rocher chocolates using a wooden spoon.
6. Spread the cream cheese mixture over the prepared crust and level the top of the cheesecake.
7. Cover with plastic wrap and refrigerate for at least 4-5 hours, ideally overnight.
STEP 3: Topping and Decoration
1. Melt milk chocolate in a small bowl, pour in the warm cream, and whisk until glossy.
2. Allow the ganache to cool to room temperature - pouring it on while too warm will melt the top of the cheesecake.
3. Spread the ganache over the chilled cheesecake.
4. Decorate with whole Ferrero Rocher chocolates, chopped hazelnuts or any festive details you like.
Recipe Tips
- Use room-temperature cream cheese so the mixture blends smoothly with no lumps.
- Whip the cream fully once combined with the chocolate mixture. Under-whipped cream leads to a soft, semi-set cheesecake.
- Chill for long enough - a minimum of 4 hours, but overnight gives the best structure.
- Let the ganache cool before pouring. Hot ganache will melt the top layer.
- If the cheesecake is too soft, freeze for 45-60 minutes before slicing.
Recipe FAQs
Unclip the springform pan and lift it away carefully. If you didn't use acetate, run a sharp knife dipped in hot water around the edges to release it cleanly.
Dip a sharp knife into hot water, wipe dry, slice once, then repeat. This prevents dragging the filling and keeps each slice smooth.
Common reasons: 1. The cream wasn't whipped enough. 2. Cream was less than 45% fat. 3. Reduced-fat cream cheese was used. 4. The filling didn't chill long enough. Pop it into the freezer for 1 hour for an emergency fix.
Variations
- Mini Ferrero Cheesecakes: Press the base into a muffin tin and top with filling for individual servings.
- Base Variations: Use chocolate digestive biscuits, or mix digestive crumbs with a spoonful of cocoa powder.
- Decoration Ideas: Swirls of whipped cream, a ring of chopped hazelnuts around the top of the cake, or festive sprinkles for a Christmas finish.
Storage and Freezing
Fridge: Keep the cheesecake in the tin wrapped in plastic wrap for up to 5 days.
Add Ferrero Rocher chocolates just before serving so they stay crisp.
Freezer: Freeze undecorated cheesecake in individual slices, wrapped in parchment and stored in an airtight container for up to 3 months. Defrost overnight in the fridge.
Other Festive Cheesecake Recipes
If you loved this Ferrero Cheesecake, have a look at some other delicious options for cheesecake lovers (suggestion: Toblerone Cheesecake). I'll link these below - perfect for Christmas entertaining or any special occasion.
And if you have leftover Christmas cake or pudding after the season, try our Christmas Cake Cheesecake!
Ferrero Rocher Cheesecake (No-Bake Recipe)
Equipment
- Acetate Tape (optional)
- Food Processor (optional)
Ingredients
For The Biscuit Base:
- 200 g (7.05 oz) digestive biscuits
- 80 g (2.82 oz) unsalted butter
For Ferrero Rocher Cheesecake Filling:
- 400 g (0.88 lb) full-fat cream cheese at room temperature
- 50 g (½ cups) icing sugar sifted
- 200 g (¾ cups + 4 tbsp) double cream heavy cream
- 200 g (7.05 oz) milk chocolate broken up
- 150 g (12 pieces) Ferrero Rocher chocolates (11-12 chocolates) roughly chopped
For The Topping & Decoration:
- 80 g (2.82 oz) milk chocolate broken up
- 80 g (⅓ cups) double cream
- 8-10 Ferrero Rocher chocolates
- 40 g (⅓ cups) toasted hazelnuts finely chopped
Instructions
Make the Biscuit Base:
- Line a 7in (18 cm) springform cake tin base with a circle of baking parchment. If using, line the sides with clear acetate tape (it will help take the cheesecake out of the tin later, but you can do that simply by running a knife around the sides, so don't worry if you don't have any tape).
- Melt the butter in a small saucepan or a microwave.
- Pulse the biscuits in a food processor until they turn into small crumbs (alternatively, you may bash the biscuits with the end of a rolling pin in a large bowl). Add the melted butter and pulse a few more times until well combined. Transfer the mixture into a 7in (18cm) deep springform tin, press it down firmly to the bottom of the pan, and refrigerate while you prepare the filling.
Make The Cheesecake Filling:
- Melt the milk chocolate for the filling in a heatproof bowl set over a pan of simmering water. Alternatively, you can melt it in a microwave in short bursts. Set it aside for 5-10 minutes to cool down, stirring it occasionally to prevent it from solidifying.
- Using an electric handheld mixer, beat the room-temperature cream cheese and icing sugar together until smooth. Pour in the melted cooled down chocolate and beat until the mixture is smooth and well combined. Then, pour in the liquid cream (unbeaten) and continue whipping until it thickens, resembling the texture of a chocolate mousse.
- Finally, stir in the crushed Ferrero Rocher Chocolates.
- Scoop the cheesecake batter onto the biscuit base and spread it evenly with an offset spatula. Cover the springform pan and refrigerate the cheesecake for 4-5 hours, or ideally, overnight, to allow it to set.
Topping and Decoration:
- For the chocolate ganache, place the milk chocolate in a heatproof bowl and melt it using either a bowl over a pan of gently simmering water or by microwaving in short bursts until fully melted. Add the cream and gently whisk until the mixture becomes glossy and smooth. Pour the ganache on top of the chilled cheesecake, spreading it to the edges.
- Decorate it with the remaining Ferrero Rocher Chocolates and hazelnuts.
Video
Nutrition
Nicole Kendrick says
One of the most delicous cheesecakes I've ever made. I'm adding this to my recipe box!
Ieva Greber says
Thank you, Nicole! So glad you liked it! 🙂
Nora says
This is such a delicious cheesecake! I will make it again for my besties birthday! She loves ferrero rocher!
Ieva Greber says
You are such a great friend - hope they like it too! 🙂
Liz says
SO rich and creamy! Plus, no baking is a great bonus!!
Elizabeth says
AMAZING! My favorite chocolate and pastry combined. What a treat this was -- can't wait to make it again!
Oscar says
This no-bake Ferrero Rocher cheesecake is pure indulgence. The chewy wafer adds a fun twist, making it a memorable dessert for any occasion.