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Desserts · Part 1 of 3: Ingredients

Ferrero Hazelnut Praline Nutella Ganache Cheesecake

By Clara Weller ·

A tall slice of hazelnut praline cheesecake with glossy ganache and crunchy hazelnut toppings on a white plate
Prep
Cook
Total
Serves
12
Includes 4 h resting

This no-bake cheesecake brings together the flavors of a favorite hazelnut chocolate truffle: a buttery chocolate wafer crust, a creamy hazelnut praline filling, and a glossy Nutella dark chocolate ganache.

Chopped roasted hazelnuts, crushed crispy wafer shells, and golden hazelnut truffles crown the top for extra crunch and indulgence. The result is a tall, dramatic dessert that slices into clean, layered wedges perfect for special occasions.

This cheesecake skips the oven entirely. The filling is a blend of cream cheese, hazelnut praline paste, and whipped cream, lightened to a mousse-like texture.

A warm ganache made with Nutella and dark chocolate pours over the chilled filling, then sets to a shiny, fudgy layer. The toppings add contrasting crunch, and each slice reveals a beautiful cross-section of crust, creamy center, and glossy top.

Ingredients

Makes one 9-inch cheesecake · serves 12
  • 24 oz cream cheese, softened
  • 1 cup hazelnut praline paste
  • 1 cup confectioners' sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Crust

  • 2 cups chocolate wafer crumbs
  • 1/2 cup unsalted butter, melted

Topping

  • 1 cup roasted hazelnuts, chopped
  • 1 cup crispy wafer shells, crushed
  • 4 oz milk hazelnut chocolate, grated

Ganache

  • 1 cup Nutella
  • 6 oz dark chocolate, chopped
  • 1/2 cup heavy cream

Topping

  • 12 golden hazelnut truffles
Contains: gluten, milk, tree nuts, eggs

Why this recipe works

The no-bake method keeps the filling light and airy. Whipping the cream separately and folding it into the cream cheese mixture creates a mousse-like texture that sets in the refrigerator without needing eggs or baking. This approach also keeps the filling creamy and sliceable, not dense or heavy.

Ready to start cooking right away?📖 Jump to Part 2 — Step-by-Step Method →

The warm ganache is poured over a fully chilled cheesecake, so it sets quickly into a smooth, glossy layer without melting the filling. The combination of Nutella and dark chocolate gives the ganache a deep flavor that complements the hazelnut praline, while the toppings add textural contrast.

Notes and substitutions

Hazelnut praline paste is available at specialty stores or online; it is a smooth blend of caramelized hazelnuts.

If unavailable, substitute hazelnut butter mixed with confectioners' sugar. Use a good-quality chocolate wafer cookie for the crust, and make sure the butter is melted but not hot.

For the ganache, choose a dark chocolate with 60-70% cacao for a balanced sweetness. The Nutella adds hazelnut flavor and helps the ganache stay glossy.

The golden hazelnut truffles are the classic candy; any chocolate-hazelnut truffle works. Start with a cold cheesecake before adding the ganache to keep the layers distinct.

  • hazelnut praline paste: Use an equal amount of hazelnut butter blended with 2 tablespoons confectioners' sugar and a pinch of salt.
  • crispy wafer shells: Substitute crushed sugar cones or waffle cookies for the wafer shells.
  • golden hazelnut truffles: Use any chocolate-hazelnut truffles or chocolate-covered hazelnuts.

Equipment

  • 9-inch springform pan
  • Box grater
  • Electric mixer
  • Spatula
  • Metal cake server

Coming up in Part 2: the method

  1. Crust and Toppings · 2 stepsMake the crust and chop the toppings · Prepare the cream cheese filling
  2. Filling and Ganache · 3 stepsAssemble the cheesecake layers · Make the Nutella dark chocolate ganache · Pour the ganache over the cheesecake
  3. Topping and Chilling · 3 stepsAdd the crunchy toppings · Crown with hazelnut truffles · Slice and serve

Up next · Part 2 of 3

8 steps · no cooking needed

Step-by-step instructions (Part 2)