No-Bake Ferrero Rocher Cheesecake
A delicious no-bake cheesecake with a gluten-free hazelnut crust, filled with chocolate and Nutella, topped with Ferrero Rocher chocolates.
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- •1/2 cup Semi-sweet chocolatechopped
- •3 Tbsp Unsalted butter
- •1 1/2 cups Roasted hazelnuts
- •1 1/4 cups Semi-sweet chocolatechopped
- •1 cup Full fat cream cheeseat room temperature
- •2/3 cup Nutellaat room temperature
- •1/3 cup Nutellamicrowaved for 15 seconds
- •12 Ferrero Rocher8 whole and 4 cut in half
- 1
Chop 1/2 cup of semi-sweet chocolate and combine with 3 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each, until melted.
2 min
- 2
Mix the melted chocolate and butter with 1 1/2 cups of roasted hazelnuts. Spread the mixture evenly into the bottom and up the sides of an 18cm round pan. Refrigerate for 20 minutes.
20 min
- 3
Chop 1 1/4 cups of semi-sweet chocolate and microwave in 30-second intervals, stirring after each, until melted. Let cool for a few minutes.
3 min
- 4
Combine 1 cup of full fat cream cheese, 2/3 cup of Nutella, and the melted chocolate. Mix until smooth. Refrigerate for 20 minutes.
20 min
- 5
Microwave 1/3 cup of Nutella for about 15 seconds to make it more spreadable.
0 min
- 6
Spread the Nutella over the chilled cheesecake filling. Top with 12 Ferrero Rocher chocolates, using 8 whole and 4 cut in half.
5 min
- 7
Refrigerate the cheesecake for at least 4 hours before serving.
4h 0m
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