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This no bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this recipe is your must-make dessert. (Includes video to show you how!)
Despite my love of cheesecake recipes, until this one I had never shared a Christmas cheesecake recipe before.
Then I came up with three in one year! The others are:
🎄Chocolate Orange Cheesecake 🎄
Disclaimer: To be enjoyed at any time of the year, not just Christmas!
Why you’ll love this Ferrero Rocher Cheesecake recipe
⭐️ Simple ingredients and easy no-bake method
⭐️ Make ahead for convenience
⭐️ Delicious and impressive enough for a special occasion
How do you make a Ferrero Rocher Cheesecake?
You make a simple biscuit base with crushed digestives and then top with deliciously light and creamy filling: whipped double cream, icing sugar and cream cheese with melted chocolate.
Mix in chopped Ferrero Rochers, put it all together and leave to set. When the cheesecake is set, drizzle over dark chocolate, more cream and Ferraro Rochers. So easy and delicious.
That’s it!
Ferrero Rocher Cheesecake Ingredients Notes
For the base:
- Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
- Digestive biscuits – These crush up well
For the cheesecake:
- Milk chocolate – Broken into pieces
- Double cream – See tips below on the required whipping consistency
- Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
- Icing sugar – This will need sifting
- Ferrero Rocher – Or other hazelnut chocolates
To decorate:
- Milk chocolate – Broken into pieces. I love this kind of chocolate
- Ferrero Rocher – 12 individual chocolates
- Edible gold sprinkles – Optional
Tips for making a Ferrero Rocher Cheesecake
Consistency
The consistency of this cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
Whipping the cream
When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense.
Sift the icing sugar
Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
Type of tin
The recipe is for a 7″ tin which is also DEEP (this is the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
If it’s too runny
Ferrero Rocher Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.
To make ahead
Prepare the cheesecake up to the end of step 4. Keep it in the fridge in the tin for up to 2 days. When you’re ready to serve, or up to 2 hours before, finish the cheesecake as per the final steps.
Storing
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 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!)
Can cheesecake be frozen?
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.
More festive desserts…
Desserts
Christmas Wreath Pavlova
Slow Cooker
Slow Cooker Chocolate Orange Pudding
Sweet Things
Christmas Cupcakes {Easy Recipe}
FAQs
Unfortunately not. There is gluten contained in Ferrero Rocher chocolate. You could swap the biscuits and chocolates for gluten free alternatives though.
Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).
Warm a regular dinner 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.
If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Ferrero Rocher Cheesecake {No Bake Recipe}
Ingredients
For the base:
- 200 g (7 oz) Digestive biscuits, Crushed
- 100 g (3.5 oz) Unsalted butter, Melted
For the cheesecake mixture :
- 300 g (11 oz) Milk chocolate, Broken into pieces
- 500 ml (2 cups) Double cream, At room temperature
- 500 g (18 oz) Full-fate cream cheese, At room temperature
- 75 g (2.5 oz) Icing sugar
- 250 g (9 oz) Ferrero Rocher , Or other hazelnut chocolates
To decorate:
- 100 g (3.5 oz) Milk chocolate, Broken into pieces
- 12 Ferrero Rocher, Or other hazelnut chocolates
- Edible gold sprinkles , Optional
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.
- Add the cooled melted chocolate and crushed hazelnut chocolates and beat until well combined. Spoon the cheesecake mixture on top of the biscuit base, smoothing the top, and transfer to the fridge for 4 hours (or longer) to set.
- Remove from the fridge, run a knife around the edge of the tin and gently push the cheesecake out (if it’s a loose-bottom type, you can sit it on a glass or can and gently push the sides of the tin downwards to help).
- Melt the remaining chocolate (using the method explained above) and drizzle over the cheesecake. Top with the remaining hazelnut chocolates. Add sprinkles if you fancy.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on November 18, 2018 and updated later to make improvements.
Which whipping cream should I use for best result?
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!?!?
Made this cake yesterday in about an hour , my son helped me , we didn’t have double cream so used normal; couldn’t just pop down shops as live in bush , it turns out great n decorated with said chocolates, had cake today as Birthday cake n everyone loved it ! 🥰
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 😋
Hi Sarah, this looks delicious! Do you think I could make it on Christmas Eve and then take to my parent’s on Boxing Day (30 minutes away) or should it be made on Christmas Day really?
Many thanks – you have saved me many a time with your fab recipes ☺️
Emily x
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!
I want to make this for Christmas and take it to my sister’s place. Will it be ok in the car for 40 minutes or will it melt?
I would leave it in the tin, and pop it back in the fridge for a while when you arrive, then turn it out and decorate there! Enjoy!
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?