Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

🧺 Ingredients

• For the crust

• 2 cups (200 g) Oreo cookies, finely crushed
• 5 tbsp (70 g) butter, melted
• For the filling
• 24 oz (680 g) cream cheese, softened
• 1 cup Nutella
• 1 cup (240 ml) heavy cream, very cold
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 8–10 Ferrero Rocher chocolates, chopped

• For the topping

• ½ cup Nutella (slightly warmed)
• Ferrero Rocher chocolates (whole or halved)

👩‍🍳 Preparation

1. Prepare the crust

Mix the crushed Oreos with melted butter until well combined.

Press the mixture firmly into the bottom of a 20–22 cm springform pan.

Refrigerate for 20–30 minutes to set.

2. Make the filling

In a large bowl, beat the cream cheese until smooth and creamy.

Add Nutella, powdered sugar, and vanilla extract. Beat until fully combined.

In a separate bowl, whip the cold heavy cream to stiff peaks.

Gently fold the whipped cream into the Nutella mixture.

Fold in the chopped Ferrero Rocher chocolates.

3. Assemble

Pour the filling over the chilled crust and smooth the top.

Refrigerate for at least 6 hours (overnight is best).

4. Decorate

Warm Nutella slightly and drizzle or spread it over the cheesecake.

Decorate with Ferrero Rocher chocolates.

🍰 Serving tips

Remove from the fridge 10 minutes before slicing

Use a knife dipped in hot water for clean slices