Description

This delightful no-bake Ferrero Rocher Cheesecake combines a crunchy digestive biscuit base with a creamy chocolate mousse filling studded with chopped Ferrero Rocher chocolates, finished with a glossy milk chocolate ganache topping and decorated with whole Ferrero Rocher chocolates and toasted hazelnuts. Perfect for chocolate lovers looking for an impressive yet easy-to-make dessert.

Ingredients

Biscuit Base

200 g digestive biscuits
80 g unsalted butter

Cheesecake Filling

400 g full-fat cream cheese (at room temperature)
50 g icing sugar (sifted)
200 g double cream (heavy cream)
200 g milk chocolate (broken up)
150 g Ferrero Rocher chocolates (11-12 chocolates), roughly chopped

Ganache and Decoration

80 g milk chocolate (broken up)
80 g double cream
8-10 Ferrero Rocher chocolates (for decoration)
40 g toasted hazelnuts (finely chopped)

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Instructions

Prepare the Biscuit Base: Line the base of a 7-inch (18 cm) springform cake tin with baking parchment. If available, line the sides with clear acetate tape to help with removal later. Melt the butter in a small saucepan or microwave. Crush digestive biscuits in a food processor until fine crumbs form or bash them with a rolling pin in a bowl. Mix the biscuit crumbs with the melted butter until combined. Press this mixture firmly into the base of the prepared tin. Refrigerate while preparing the filling.
Melt the Chocolate for Filling: Gently melt 200 g of milk chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Allow it to cool for 5-10 minutes, stirring occasionally to prevent solidifying.
Make the Cheesecake Filling: Using an electric mixer, beat the room temperature cream cheese with sifted icing sugar until smooth. Gradually beat in the melted cooled chocolate until evenly combined. Pour in the liquid double cream (unwhipped) and continue whipping until the mixture thickens and takes on a mousse-like texture. Fold in the roughly chopped Ferrero Rocher chocolates gently.
Assemble and Chill: Spoon the chocolate cheesecake filling over the chilled biscuit base and spread evenly with an offset spatula. Cover with a lid or cling film and refrigerate for 4-5 hours, ideally overnight, to set firmly.
Prepare the Ganache: Melt the remaining 80 g milk chocolate using the same gentle methods as before. Add 80 g double cream and whisk gently until the ganache becomes smooth and glossy.
Decorate the Cheesecake: Pour the ganache over the set cheesecake and spread to the edges evenly. Decorate with the remaining whole Ferrero Rocher chocolates and finely chopped toasted hazelnuts. Return to the fridge briefly if needed before serving.

Notes

Using clear acetate tape on the cake tin sides makes it easier to remove the cheesecake without damage.
Allow melted chocolate to cool slightly before mixing with cream cheese to prevent curdling.
For best results, chill the assembled cheesecake overnight to ensure it sets properly.
You can toast hazelnuts yourself by roasting them in a dry skillet over medium heat for 5-7 minutes, stirring frequently.
Use an offset spatula for smooth and even spreading of the cheesecake filling and ganache.
Store leftover cheesecake covered in the fridge for up to 3 days.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: No-Bake Dessert
Method: No-Cook
Cuisine: European