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No Bake Ferrero Rocher Cheesecake

Prep Time: 30 mins.


200 grams Digestive Biscuit

20 Ferrero Rocher Chocolate

75 gram Roasted Chopped Hazelnuts + 25 gram for Decorate

250 gram Nutella Hazelnut Chocolate Spread

300 gram Philadelphia Cheese

300ml Whipping Cream

⅛ cups Icing Sugar

¼ cup Melted Butter



  1. Blitz the biscuits in a food processor (or crush them in a bag with a rolling pin!) and mix with the melted butter.

  2. Press in a 9-inch springform at the bottom of the pan and refrigerate in the fridge while you make the filling.


  1. Whisk the cream cheese, icing sugar and Nutella until smooth, set aside in a bowl with an electric mixer.

  2. In a large bowl with an electric mixer, whip the whipping cream until stiff, then add the cream cheese mixture, hazelnuts, and crushed 10 Ferrero Rocher chocolate and fold in.

  3. Spread the mixture evenly over the biscuit base and chill for at least 5-6 hours, preferably overnight.

  4. Once chilled, remove from the tin and drizzle some melted Nutella, sprinkle the remaining crushed hazelnuts and top it up with the rest of the Ferrero Rochers.

  • Slice and serve cold.

No Bake Ferrero Rocher Cheesecake | The Rasoi Recipes


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