Ferrero Rocher Cheesecake {No Bake Recipe}
This No Bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this is your must-make dessert!
Nutrition Facts
Ingredients
Instructions
Combine the crushed biscuit with the melted butter and press into the tin.
Melt the 300g/11oz of milk chocolate for the cheesecake in a microwavable bowl in the microwave in 30-second bursts (mixing well after each burst, even if it doesn’t look like it needs it). Alternatively, melt the chocolate in a small heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water, and stir occasionally until the chocolate melts). Set the melted chocolate aside for 5 minutes until it cools to room temperature.
Pour the double cream into a large clean bowl, add the cream cheese and icing sugar and beat until very stiff and thick (use an electric hand whisk if you have one). It’s ready when it’s the consistency of ice cream.
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Continue Reading at Tamingtwins →Chef's Notes
Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave
Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent
Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using
Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream
Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake
Type of tin: The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin
Storing: You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate
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Reviews from the Original Source
Hi. Yeeah I made this recipe 👏🏻🎉
I changed it ever so slightly as I didn’t have enough Ferraro Rocher. I spread hazelnut spread over the biscuit base. I made the topping with light Philadelphia (not a good idea) as soft. Made in a 10” round, deep, pretty pottery, flan dish, as soft & so didn’t have to remove from the dish. Decorated as yours. Gorgeously inviting mmm yum 😋 For dinner gathering of close friends tomorrow night. Can’t wait 😛 👏🏻👏🏻🎉
Great
Hi, I’d like to make this but to serve 24 people (so I’d need to double the recipe) as per the tool provided.. however, what size cake tin do you recomend I use as I don’t want to make 2 separate cakes, I want 1 large one as it’s for a birthday cake!?!?
It was easy to make. For me, I didn't smooth it out and ended up with gaps on the sides when I pop the sides of my springform pan. I used 50% dark chocolate instrad of milkchocolate, it toned down the sweetness for those watching their sugar. After assembly, I put mine into the freezer for 30 minutes and then left it in the refrigerator overnight. I used 9-inch springform pan. I also drizzle with 50% dark chocolate and ended up using 15 whole chocolates on top. Thank you for the recipe. Next time I'll flatten it down before chilling it.
Fabulous, husband always has a Cheesecake for his birthday, he loved & so did I. Easy to make & so delicious 😋
I made this cheesecake for Easter Sunday, was incredibly easy to make. Was really popular with everyone that tried it, will definitely make again. I will say,, it is very rich so you really don't need a huge slice. Wonderful for special occasions, as it is a little expensive to make, but worth every penny.
Thanks for the recipe
I didn't have a deep cake tin but the cream/chocolate mix part of the recipe was enough for 2 regular tins.....double bonus or gift? You just need to make an extra biscuit base. Decadently delicious!
My 1st attempt at ferrero rocher recipe of yours Sarah, wow what a success & delicious dessert , thankyou
The cheesecake was amazing - but i couldn’t get it out of the tin suggested above in one piece. Do you have tips?
Living in a warmer climate I also have problems with cheesecakes without gelatine. They just melt.
I’ve just made this recipe into two small cheese cakes. One for my hubby and one for my son for Fathers Day. That’s what COVID does.
I added two teaspoons of gelatine mixed in two tablespoons of water microwaved on high 15 secs, cooled and then added to the mix.
The mixer is so delicious I even licked the beaters.
I can’t wait for tomorrow.
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