Dark and milk chocolate cheesecake filling with a buttery biscuit base and decorated with chopped hazelnuts, a drizzle of Belgian chocolate sauce and a Ferrero Rocher.
No bake cheesecakes tend to be my go-to desserts for meals organised last minute, because they’re so quick to make, and can simply be left in the fridge and forgotten about until serving! They can be ready from as little as 4 hours after preparation, but take into account the fact that you use up a lot of that time in prepping for the main and starter, and also serving and eating it! It’s so much better than baking a cake or something like that and having to spend time waiting for it to bake, cool and then be decorated.
I’ve mentioned before in my Ferrero Rocher Cupcake Recipe that ferrero Rochers are like the royalty of the chocolate world. I mean, just look at them…
…even the packaging looks fancy!
Well, the supermarkets have a lot of the Christmas chocolates in now, and so I accidentally stumbled into a box of ferrero Rochers and ended up with a basket full of cheesecake ingredients… oops!
Believe it or not, I’m not the biggest lover of hazelnuts. I mean I like them, just not as much as plain chocolate, what can I say?
So, for this Ferrero Rocher Cheesecake, I decided to make it quite simple, and only make the cheesecake flavour with chocolate. The hazelnuts were added afterwards on the top, and to be decorated after being plated up. This way, we can all choose how much hazelnuts to have on the top! If you’re a huge hazelnut freak, you can put some into the cheesecake filling, or even add chopped ferrero Rochers!
On the photographs, I have used Tesco’s finest Belgian chocolate sauce to drizzle over the top of the slice, but if you prefer caramel, that also works (honest, I’ve tried it!). The choice is yours.
- This cheesecake serves 8-12 people depending on portion size
- Must be stored in the refrigerator at all times & covered in cling film
- When stored correctly, it can last up to 5 days
- Suitable for home freezing before decoration and can last for up to 6 months
Here’s how I made my Ferrero Rocher Cheesecake
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Ingredients (serves 8-12)
- 400g digestive biscuits
- 200g butter
- 300ml double cream
- 400g cream cheese
- 150g icing sugar
- 100g milk chocolate
- 100g 70% chocolate
- tesco Belgian chocolate sauce
- 8-12 ferrero rochers
- a bag of chopped hazelnuts
What you’ll need to make this Ferrero Rocher Cheesecake
Food processor (or rolling pin)
1. Firstly, melt the butter gently in a pan over a low heat on the hob.
2. Secondly, crush the biscuits either in a food processor or with a rolling pin, and stir in the melted butter.
3. Press the buttery biscuit into the bottom of a spring form tin until the base is fully covered and evened out. Cover in cling film and place it in the fridge while you go on to the next step.
4. In a mixing bowl, whisk 300ml double cream until stiff peaks form.
5. Add the cream cheese and icing sugar, and whisk until combined.
6. Melt both types of chocolate together in a small, glass dish over a pan of water over a low heat on the hob.
7. Once the chocolate is fully melted, pour it into the cream and cheese and fold in with a spatula until fully combined.
8. Add the mixture to the springform tin on top of the biscuit base and smooth out with a spatula/spoon/pallet knife.
9. Cover with clingfilm and return to the fridge for 4+ hours or overnight.
- After your cheesecake has had this time to set, remove from the fridge and remove the outside of the springform tin by undoing the buckle and carefully lifting it away.
- Before serving, cut the cheesecake into slices. On each slice, sprinkle chopped hazelnuts over the large end of the cheesecake.
- Take a table spoon of Belgian chocolate sauce and microwave for 15 seconds, until a liquid forms.
- Complete by placing an unwrapped ferrero Rocher on top of the chopped hazelnuts. If using edible gold powder, you can do this by spraying the dust over the top of everything