Hazelnut Rocher Cheesecake No Bake
Indulge in pure decadence with this Hazelnut Rocher Cheesecake No Bake recipe—a creamy and luscious dessert that combines the rich flavors of hazelnut chocolate spread with the irresistible crunch of toasted hazelnuts and Ferrero Rocher candies. Built upon a buttery chocolate cookie crust, this no-bake masterpiece features a velvety cream cheese filling enhanced with whipped cream for a light yet luxurious texture. A touch of melted gelatin ensures the perfect set, while a drizzle of dark chocolate and the crowning Ferrero Rocher decorations add an elegant, show-stopping finish. Ready in just 40 minutes of prep time and requiring no oven, this easy-to-make cheesecake is ideal for special occasions or whenever you're craving an indulgent treat. Serve it chilled and prepare to impress family and friends with every nutty, chocolatey bite!
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Recipe Information
Ingredients
- 300 grams Chocolate sandwich cookies (e.g., Oreo)
- 100 grams Unsalted butter (melted)
- 500 grams Cream cheese (room temperature)
- 100 grams Granulated sugar
- 300 grams Hazelnut chocolate spread (e.g., Nutella)
- 250 ml Heavy cream
- 10 grams Powdered gelatin
- 50 ml Cold water
- 50 grams Chopped toasted hazelnuts
- 10 pieces Ferrero Rocher candies
- 100 grams Dark chocolate (melted)
Instructions
Prepare the crust: Add the chocolate sandwich cookies to a food processor and pulse until fine crumbs form.
Transfer the cookie crumbs to a mixing bowl and pour in the melted butter. Mix until fully combined.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
Bloom the gelatin: Sprinkle the powdered gelatin over cold water in a small bowl. Let it sit and bloom for 5 minutes.
Melt the bloomed gelatin in the microwave for 10 seconds or until liquid. Let cool slightly but not solidify.
Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
Add the hazelnut chocolate spread to the cream cheese mixture and continue beating until fully incorporated.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the hazelnut mixture until smooth.
Add the cooled gelatin to the cheesecake filling, mixing thoroughly to ensure even distribution.
Stir in the chopped toasted hazelnuts for added crunch.
Pour the filling over the prepared crust and smooth the top with a spatula. Chill the cheesecake in the refrigerator for a minimum of 6 hours, or preferably overnight, until set.
Decorate: Once the cheesecake is fully set, drizzle melted dark chocolate over the top for decoration.
Place Ferrero Rocher candies around the edges of the cheesecake for a luxurious touch. Optionally, sprinkle with extra toasted hazelnuts.
Carefully remove the sides of the springform pan and serve chilled. Enjoy!
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 41.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
