Desserts · Part 1 of 3: Ingredients
Ferrero Hazelnut Praline Nutella Ganache Cheesecake
- Prep
- Cook
- Total
- Serves
- 12
This no-bake cheesecake layers a buttery wafer crust with a luscious hazelnut praline cream cheese filling, then gets a glossy Nutella dark chocolate ganache and a crown of golden truffles and toasted hazelnuts.
It's a showstopper for any celebration, yet surprisingly simple to assemble. The combination of creamy, crunchy, and chocolatey textures makes every bite unforgettable.
Inspired by the beloved chocolate-hazelnut confection, this cheesecake brings together all the flavors you crave in one elegant dessert. The filling is light and airy, thanks to whipped cream folded into cream cheese with hazelnut praline paste and Nutella.
A crunchy wafer crust provides contrast, while the ganache adds a rich, glossy finish. Topped with truffles and hazelnuts, it's a dessert that looks impressive but comes together with minimal effort.
Ingredients
- 24 oz cream cheese, softened
- 1 cup hazelnut praline paste
- 1 cup Nutella
- 1/2 cup confectioners' sugar
- 1 cup heavy cream
- 1 cup roasted hazelnuts, chopped
- 1 cup crispy wafer shells, crushed
- 6 oz milk hazelnut gianduia chocolate, grated
- 6 oz dark chocolate, chopped
- 8 golden hazelnut truffles
- 1/2 cup toasted hazelnuts, chopped
Why this recipe works
The no-bake method keeps the filling light and mousse-like because there's no heat to deflate the whipped cream. This gives the cheesecake a silky, airy texture that pairs perfectly with the dense, fudgy ganache.
The wafer crust adds a delicate crunch without needing to bake, so the entire dessert can be assembled in advance and chilled until firm.
Using hazelnut praline paste and Nutella provides a deep, roasted hazelnut flavor that echoes the iconic candy. The ganache is made by melting dark chocolate with warm Nutella, creating a glossy, pourable topping that sets to a soft fudge-like consistency.
The combination of textures—crunchy crust, creamy filling, and smooth ganache—makes each slice a study in contrast.
Notes and substitutions
Hazelnut praline paste is available at specialty grocery stores or online; it adds an intense, caramelized hazelnut flavor. If you can't find it, use hazelnut butter or make your own by blending roasted hazelnuts until smooth. The crispy wafer shells can be replaced with crushed sugar cones or wafer cookies for a similar texture.
Use full-fat cream cheese for the best flavor and structure. The heavy cream should be very cold to whip properly. The gianduia chocolate can be substituted with milk chocolate plus ground hazelnuts. Golden hazelnut truffles are the classic choice, but any chocolate-hazelnut truffle will work. Store-bought truffles are fine; just ensure they are fresh.
- hazelnut praline paste: Use a store-bought hazelnut praline paste or make your own by blending roasted hazelnuts with a little oil until smooth. If unavailable, substitute with an equal amount of hazelnut butter.
- crispy wafer shells: Crushed sugar cones or thin wafer cookies work well in place of the wafer shells. Use about 1 cup of crushed wafers.
- milk hazelnut gianduia chocolate: If you can't find gianduia, use milk chocolate and add 1/4 cup finely ground hazelnuts to the grated chocolate for a similar flavor.
- golden hazelnut truffles: Use any chocolate-hazelnut truffles, or make your own by shaping a mixture of Nutella and crushed hazelnuts into balls and chilling until firm.
Equipment
- 9-inch springform pan
- box grater
- mixing bowls
- electric hand mixer or stand mixer
- rubber spatula
- metal cake server