Ferrero Rocher Cheesecake (No-Bake Recipe)
If you're looking for a dessert that'll steal the show at special occasions, look no further than this no-bake Ferrero Rocher Cheesecake. The magic happens when the thin wafer shell softens in the filling and becomes just slightly chewy, adding a fun twist to each bite. The end result? A decadent, chocolatey masterpiece that's as indulgent as it is impressive. Prepare to be the dessert hero at your next gathering.
Equipment
- Acetate Tape (optional)
- Food Processor (optional)
Ingredients
For The Biscuit Base:
- 200 g digestive biscuits
- 80 g unsalted butter
For Ferrero Rocher Cheesecake Filling:
- 400 g full-fat cream cheese at room temperature
- 50 g icing sugar sifted
- 200 g double cream heavy cream
- 200 g milk chocolate broken up
- 150 g Ferrero Rocher chocolates (11-12 chocolates) roughly chopped
For The Topping & Decoration:
- 80 g milk chocolate broken up
- 80 g double cream
- 8-10 Ferrero Rocher chocolates
- 40 g 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
Calories: 647kcalCarbohydrates: 51gProtein: 7gFat: 49gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 91mgSodium: 250mgPotassium: 260mgFiber: 3gSugar: 34gVitamin A: 1163IUVitamin C: 0.4mgCalcium: 106mgIron: 2mg
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