The Best No-Bake Ferrero Rocher Cheesecake
Chocolate and hazelnut lovers are going to go crazy for this easy No Bake Ferrero Rocher Cheesecake! An easy chocolate cookie crust is filled with a quick chocolate hazelnut cheesecake filling and topped with Nutella and Ferrero Rocher candies for the ultimate indulgent dessert.
Table of Contents
Ferrero Rocher candies are a classic Italian treat that features a whole hazelnut surrounded by a layer of chocolate hazelnut cream and wrapped in a thin wafer shell. Then it’s topped with milk chocolate and chopped hazelnuts. They’re known for their rich, nutty flavor and satisfying texture.
This no-bake cheesecake has all the flavors of Ferrero Rocher chocolate, with a creamy Nutella cheesecake filling, a crunchy chocolate cookie crust, and a decadent Nutella topping. It’s the perfect dessert for any occasion, from birthdays to holidays and any other special occasion.
One of the best things about this Ferrero Rocher cheesecake is that it’s entirely no-bake, which means you don’t have to turn on your oven or worry about the cheesecake cracking or sinking in the middle. It’s a foolproof dessert that absolutely anyone can make.
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What goes into this Recipe
- Oreo Cookies: Crushed Oreo cookies form the base of the crust, providing a rich chocolate flavor and a crunchy texture {like this Oreo Cheesecake}. You can use a food processor to quickly make your own fine crumbs, or crush them up in a Ziploc bag using a rolling pin or mallet.
- Cream Cheese: Softened cream cheese is the key to a smooth, creamy cheesecake filling. Be sure to use full-fat cream cheese for the best flavor and texture.
- Nutella: Nutella or another chocolate hazelnut spread adds rich, nutty flavor to the cheesecake filling. I also love it in this Ferrero Rocher Cake.
See recipe card for full information on ingredients and quantities.
How to make a Ferrero Rocher Cheesecake
- In a medium mixing bowl, mix together the Oreo cookie crumbs and melted butter until well combined. Pour the mixture into an ungreased springform pan and press firmly into the bottom and slightly up the sides. Refrigerate while preparing the filling.
- Using a hand mixer {or stand mixer}, beat the softened cream cheese, sweetened condensed milk, and Nutella in a large mixing bowl until creamy and smooth. Fold in the whipped topping until fully incorporated.
- Stir in powdered sugar and chopped hazelnuts, then pour the cheesecake mixture into the prepared crust and smooth into an even layer with a rubber spatula.
- Refrigerate the cheesecake for at least 4 hours, or until firm.
- Microwave the remaining Nutella in a small bowl for 15-25 seconds, or until easily spreadable, then pour over the top of the cheesecake and spread into an even layer. Sprinkle with chopped roasted hazelnuts.
- To serve, remove the outer ring of the springform pan. Add a thin layer of melted Nutella in the middle and pipe a border of whipped topping around the edge of the whole cheesecake. Place whole Ferrero Rocher candies around the edge. Slice and enjoy!
Expert Tips
- Use room temperature cream cheese. Softened cream cheese will blend more easily and create a smoother, creamier filling with no lumps.
- Don’t overbeat the filling. Mix the cream cheese, condensed milk, and Nutella until just combined and smooth, then gently fold in the whipped topping.
- Chill the cheesecake thoroughly. Make sure to refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set up properly and develop the best flavor and texture.
- Use a warm, sharp knife for clean slices. Dip your knife in hot water and wipe it dry before slicing the cheesecake to get neat, clean slices every time.
- Get creative with toppings. Feel free to customize this Ferrero cheesecake with your favorite toppings, like a drizzle of melted chocolate or chocolate ganache, a sprinkle of cocoa powder, or extra chopped hazelnuts.
Storage and Freezing
Store: Leftover Ferrero Rocher cheesecake can be stored in an airtight container in the refrigerator for up to 4 days.
Freeze: You can also freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing, and thaw overnight in the refrigerator before serving.
Recipe FAQs
Yes, you can use any type of chocolate sandwich cookie or vanilla wafer cookie for the crust. Just make sure to crush them finely and mix with enough melted butter to hold the crust together.
Yes, this cheesecake is a great make-ahead dessert! You can prepare it up to 2 days in advance and store it in the refrigerator until ready to serve. Wait to add the whipped topping border and Ferrero Rocher candies until just before serving for the best presentation.
Yes, you can definitely use fresh whipped cream instead of whipped topping in this recipe! To make your own whipped cream, simply beat 1 cup of heavy whipping cream with 2-3 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
Keep in mind that homemade whipped cream may not be quite as stable as whipped topping, so the cheesecake may be a bit softer and more prone to melting at room temperature. Be sure to keep it refrigerated until ready to serve.
Do you love no bake cheesecake Recipes? Try these recipes…
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The Best No-Bake Ferrero Rocher Cheesecake
Ingredients
Oreo Cookie Crust
- 2 ¼ cup Oreo cookie crumbs
- ½ cup butter {melted}
Chocolate Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- ½ cup chocolate hazelnut spread {like Nutella}
- 8 ounces whipped topping
Toppings
- ½ cup chocolate hazelnut spread {like Nutella}
- ¼ cup hazelnuts {chopped}
- 4 ounces whipped topping
- 10 Ferrero Rocher candies
Instructions
Oreo Cookie Crust
- Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into an ungreased springform pan. Press crumbs firmly into the bottom and slightly up the sides of the springform pan. Refrigerate until filling is ready.
Chocolate Cheesecake Filling
- Mix together cream cheese, sweetened condensed milk and Nutella until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Pour the chocolate cheesecake into the Oreo crust and smooth into an even layer.
Toppings
- Microwave Nutella for 15-25 seconds or until it is easily spreadable. Pour over the top of the cheesecake and spread out into an even layer. Top with chopped hazelnuts and refrigerate for at least 4 hours.
- To serve, remove the outer portion of the springform pan. If desired, pipe a border of whipped topping around the edge of the cheesecake and add Ferrero Rocher candies around the edges. Cut into wedges and serve. Refrigerate leftovers for up to 4 days.
