Nutella Ferrero Rocher Cheesecake: Decadent No-Bake-Style Treat Tips, FAQ & printable recipe

Tips for success

For the creamiest texture, use full-fat cream cheese and sour cream. Make sure all dairy ingredients are at room temperature before mixing. When blending the filling, start on low speed to avoid splattering, then increase to medium just until smooth.

Do not overbeat, as that can incorporate too much air and cause cracks during baking. Use a water bath if you're concerned about cracking, but it's not essential for this recipe.

To get clean slices, use a long, sharp knife dipped in hot water and wiped dry before each cut. For a neater appearance, wipe the knife between cuts. If you're making this ahead, you can prepare the cheesecake through step 4 and refrigerate it for up to 2 days.

Add the ganache and toppings just before serving. The ganache can be made ahead and reheated gently, adding a splash of cream if it thickens too much.

Variations

• Chocolate Hazelnut Brownie: Swap the wafer crust for a brownie base. Bake a fudgy brownie in the springform pan, then pour the cheesecake filling over it and bake as directed. The result is a double-chocolate indulgence.
• Nutella Swirl Cheesecake: After pouring the filling into the crust, drop spoonfuls of extra Nutella on top and use a knife to swirl it gently. This creates a marbled effect and pockets of chocolate.
• Mocha Nutella Cheesecake: Add 1 tablespoon of instant espresso powder to the filling mixture along with the Nutella. The coffee enhances the chocolate flavor and adds depth.
• Mini Cheesecakes: Instead of a large springform pan, use a muffin tin lined with paper liners. Press a spoonful of crust into each liner, fill with the cheesecake mixture, and bake for 25-30 minutes. Adjust the baking time accordingly.

Storage and make-ahead

Fridge

Store in the refrigerator, covered, for up to 5 days. Let stand at room temperature for 10-15 minutes before serving to soften slightly.

Freezer

Wrap the fully assembled cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheat

Reheat individual slices in the microwave for 15-20 seconds to warm the ganache, if desired. Avoid overheating as the cheesecake may become too soft.

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. Place a paper towel inside the container to absorb excess moisture, which helps prevent soggy toppings.

The cheesecake is best enjoyed within 3 days for optimal flavor and texture. If the ganache becomes too firm when cold, let slices sit at room temperature for 10-15 minutes before serving.

This cheesecake can be made a day or two in advance. Prepare and bake the cheesecake, cool it completely, and refrigerate it without the ganache and toppings. Cover tightly with plastic wrap or a cake dome.

On the day of serving, make the ganache and pour it over the chilled cheesecake, then add the truffles and hazelnuts. This method keeps the toppings fresh and the ganache glossy.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator, for the best texture. The filling is dense and fudgy, so it holds its shape well. A dollop of whipped cream or a scoop of vanilla ice cream can complement the richness, but the cheesecake is delicious on its own. For a special presentation, dust with cocoa powder or powdered sugar just before serving.

Slice with a warm knife for clean edges. Each slice should showcase the crunchy crust, creamy filling, and decadent toppings. Offer extra ganache on the side for those who want an extra chocolate hit. This dessert pairs beautifully with espresso or a glass of cold milk. It's a showstopper for dinner parties, birthdays, or any celebration.

Frequently asked questions

Recipe card

Nutella Ferrero Rocher Cheesecake: Decadent No-Bake-Style Treat

Prep 20 minCook 50 minRest 1 hTotal 2 h 10 minServes 12

Ingredients

• 600 g cream cheese, softened
• 1 jar (400 g) Nutella
• 100 g powdered sugar
• 3 large eggs
• 150 ml sour cream
• 1 prepared hazelnut wafer crust (store-bought or made ahead)
• 6 Ferrero Rocher truffles, halved
• 1/2 cup toasted Piedmont hazelnuts, roughly chopped
• 1/2 cup Nutella
• 1/4 cup heavy cream

Instructions

1. If using a store-bought crust, ensure it is ready in a 9-inch springform pan. For a homemade crust, press the prepared hazelnut wafer mixture into the bottom of the pan. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Nutella and powdered sugar, beating until well combined. Mix in the eggs one at a time, beating well after each addition. Finally, blend in the sour cream until the mixture is velvety and smooth.
2. Pour the cheesecake filling over the prepared hazelnut wafer crust in the springform pan. Use a spatula to spread it evenly, smoothing the top. Tap the pan gently on the counter to release any air bubbles.
3. Preheat the oven to 325°F (165°C). Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake for 50 minutes, or until the edges are set and the center is slightly moist but not jiggly. The cheesecake will continue to set as it cools.
4. Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, refrigerate for at least 4 hours, or overnight, until fully chilled and set. This step is crucial for clean slicing.
5. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the Nutella in a bowl. Whisk until smooth and glossy. Allow the ganache to cool slightly until it thickens to a pourable consistency.
6. Once the cheesecake is fully chilled, remove it from the springform pan. Pour the warm ganache over the top, spreading it to the edges. Immediately garnish with halved Ferrero Rocher truffles and toasted chopped hazelnuts. Slice with a warm knife for clean cuts.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

580

Protein

8 g

Carbohydrates

45 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.