Keeping things super simple this week with this no bake Ferrero rocher cheesecake.
The best thing about this cheesecake is that it’s no bake – meaning you obviously don’t require an oven and even better, it doesn’t require any sort of setting agent like gelatine. It will set due to the cream stabilising the mixture – it’s a win-win, right?
If you’re anything like me, you probably love a good no bake cheesecake, as the basic recipe can be easily adapted and made to suit your preference, which is always a good idea.
For this cheesecake, I kept things as standard as usual but with a little twist. The base is made from Bourbon biscuits, which requires less butter due to the cream filling of the biscuit and the actual cheesecake mixture doesn’t contain icing sugar, which is usually used to help sweeten the recipe but as I’m using Nutella and Ferrero rocher in the actual mixture, theres no need to add more sugar. If you did add it, the mixture then may become a little too tooth achingly sweet.
So, this cheesecake is made up of 3 different elements; the biscuit base, cheesecake filling and the decoration. The base is a buttery and chocolatey Bourbon biscuit mixture, topped with a lusciously thick and indulgent hazelnut and light chocolate cheesecake filling which is then finished with a Nutella drizzle, whipped cream rosettes, Ferrero rocher and sprinkles. Sound like something you’d like?
Anyway, let’s get started, shall we?
200g Bourbon Biscuits, Blitzed.
50g Butter, melted.
600g Soft Cheese.
8 Ferrero Rochers, blitzed in a food processor.
300ml Double Cream.
Decoration (optional) –
Whipped Cream, for the rosettes.
Ferrero Rochers, to place on top of half the rosettes.
Nutella, for a little drizzle on top.
Sprinkles, for the other half of the rosettes.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up your ingredients and get any equipment you may need, such as a stand mixer and spatula ready. If you want to get ahead, use a food processor to blitz the biscuits down into a crumb like consistency and do the same with the Ferrero rochers.
To make the base, grab a bowl and place in the biscuit crumbs and melted butter and mix the two together until they are well combined. Then grab your 8 inch round cake tin and place the mixture into it – pressing it out and down until you have a level layer. Set in the fridge and chill while you make the filling.
To start on the filling, grab a mixing bowl and place in the soft cheese, Nutella and Ferrero rocher. Mix everything together until everything is well combined – it should be almost all fully combined.
Go ahead and add in the double cream, then whisk this in until the cream has been fully incorporated. You will notice the mixture has thickened and will hold its shape pretty well.
Take the base from out of the fridge and place the filling on top, then just spread and level it out until its flat on top. Place back in the fridge and keep it there for a minimum of 6-8 hours – ideally overnight would be best.
Whenever you intend on serving the cheesecake, it the perfect time to prepare the decoration.
Whip up a small amount of whipped cream, unwrap the Ferrero rochers and place a small amount Nutella into a piping bag.
To finish the cheesecake off, feel free to do it however you like. I went with a drizzle of Nutella over the top.
Then piped a few rosettes around the edge, topping half of them with Ferrero rochers and the other half with sprinkles – this is just how I decorated it but feel free to decorate it however you like.
Cut a slice and enjoy – best eaten within 24 hours of decorating the cheesecake.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.