𝗡𝗼-𝗕𝗮𝗸𝗲 𝗙𝗲𝗿𝗿𝗲𝗿𝗼 𝗥𝗼𝗰𝗵𝗲𝗿 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 😍🍫
Indulge in the ultimate hazelnut chocolate dessert with this rich and creamy no-bake cheesecake. A buttery digestive biscuit base, a Nutella cheesecake filling, and a luxurious chocolate ganache topping—finished with Ferrero Rocher truffles!
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 𝗕𝗮𝘀𝗲:
- 350g Digestive biscuits, crushed
- 180g salted butter, melted
- 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲:
- 300ml Double cream, cold
- 500g Cream cheese, room temperature
- 100g Icing sugar
- 250g Nutella
- 𝗧𝗼𝗽𝗽𝗶𝗻𝗴:
- 100g dark chocolate
- 100ml double cream
- 25g chopped hazelnuts
- Optional: 8 Ferrero Rochers for decoration
- 𝗧𝗶𝗻 𝗦𝗶𝘇𝗲: 8-inch springform pan
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
Prepare the Base:
Mix the crushed digestive biscuits with melted butter until evenly combined.
Press the mixture firmly into the bottom of the springform pan to form an even layer. Chill in the fridge while preparing the filling.
Make the Cheesecake Filling:
Whip the cold double cream to soft peaks in a large bowl.
In another bowl, beat the cream cheese, icing sugar, and Nutella until smooth and creamy.
Gently fold the whipped cream into the Nutella mixture until fully incorporated.
Assemble the Cheesecake:
Spoon the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.
Chill in the fridge for at least 6 hours or overnight for the best set.
Prepare the Topping:
Heat the double cream until just warm (do not boil). Pour over the chopped dark chocolate and let sit for 2 minutes. Stir until smooth to create ganache.
Once the cheesecake is set, pour the ganache over the top, spreading it evenly.
Decorate:
Sprinkle chopped hazelnuts over the ganache.
Place Ferrero Rocher truffles around the edge or center for an elegant finish.
Serve and Enjoy:
Remove from the springform pan and slice. Serve chilled and savor the hazelnut chocolate goodness!
Prep Time: 30 minutes
Chill Time: 6 hours (or overnight)
Servings: 10-12
Enjoy this indulgent 𝗡𝗼-𝗕𝗮𝗸𝗲 𝗙𝗲𝗿𝗿𝗲𝗿𝗼 𝗥𝗼𝗰𝗵𝗲𝗿 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲—a dessert that’s as stunning as it is delicious! 🥰🍫
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