Baking · Cheesecake · Chocolate

No-Bake Ferrero Rocher Cheesecake

This cheesecake is so easy to make and it tastes heavenly! It has a gorgeous buttery biscuit base, with a creamy mousse filling which is speckled with chopped Ferrero Rocher and is topped with a layer of Nutella and decorated with roasted hazelnuts. A very decadent dessert that’s perfect for simply any occasion. The only difficult part of this recipe is waiting for the cheesecake to set, but once you’ve had a slice of it you’ll find it really hard to stop eating it!


(Serves 10-12)


Biscuit Base:

300g digestive biscuits

140g butter

Cheesecake Filling:

500g full-fat cream cheese, at room temperature – leave it out at room temperature for an hour to soften

85g icing sugar, sifted

300ml double cream, chilled

1 teaspoon vanilla extract or vanilla bean paste

5 Ferrero Rocher chocolates, roughly chopped


4-6 (heaped) tablespoons chocolate hazelnut spread (such as Nutella), for spreading or drizzling

25g chopped roasted hazelnuts

Ferrero Rocher chocolates – how many you want, I decorated with another 5


  1. To make the cheesecake base: Melt the butter in a small saucepan or in a microwave. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until compact and firm. Use the back of a spoon or glass to smooth over, place in the fridge to chill whilst you make the filling.
  2. To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until smooth. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally, fold through the chopped chocolates.
  3. Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave the cheesecake to chill in the fridge for at least 6 hours or overnight.
  4. Once the cheesecake has set, place the chocolate hazelnut spread in a small saucepan and melt over a low heat for 3-4 minutes until runny – be careful not to boil the Nutella or get it too hot.
  5. Allow the Nutella to cool slightly before spreading or drizzling over the top of the cheesecake. Finish by decorating with the remaining chocolates and some chopped roasted hazelnuts. Serve chilled. Cheesecake will store covered in the fridge for up to 3 days.

Recipe Notes:

  • You can add more chopped Ferrero Rocher to the cheesecake filling.
  • If you like your cheesecake sweeter, feel free to add more icing sugar to the cheesecake filling. I recommend adding around 150g instead of 85g. Check by tasting and adding more until it reaches your desired sweetness.
  • For the Nutella topping, I typically use 4-6 heaped tablespoons of Nutella. I find using 6 heaped tablespoons makes the topping easier to spread and makes sure there’s enough to completely cover the top.


This recipe of mine was proudly featured in BBC Good Food magazine May 2014 and also available on BBC Good Food website.

ferrero rocher cheesecake bbc

No-Bake Chocolate Hazelnut Cheesecake 

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111 thoughts on “No-Bake Ferrero Rocher Cheesecake

    1. Hi Jessica,
      I made this yesterday and it was lovely! The only thing with mine was the biscuit was a bit too hard. What’s the reason for that please??

      1. Hi Sheetal, thanks for stopping by my blog. Firstly, I’m super pleased to hear that you enjoyed this cheesecake recipe! The reason the biscuit layer may have been too hard could be due to it being pressed down too much onto the base of the tin. Next time make sure to press it down until compact and smooth over the top with the back of a spoon or the base of a glass. However, if you do find it’s still too hard I would recommend adding a little less butter, but make sure you add enough otherwise the biscuit base will be too crumbly and won’t hold together when you slice into the cheesecake.
        I hope that answers your query! Don’t hesitate to ask me any further questions you may have.

  1. Thanks for tis recipe been trying to find a no bake ferrero cheese cake for a long time.

  2. Me and my housemates are doing a Come Dine with Me, and I found your recipe, must admit. It tastes delicious 🙂

  3. Hey there!

    I made this cake on Friday to be eaten on Sunday, but I found it didn’t set well, it was quite soft when trying to cut it…. is this the way it should have been? It still tasted so good! Even my husband was impressed he couldn’t believe I made it haha, thanks!

    1. Hi Nichola, really happy you tried the recipe. The cheesecake is mean’t to be soft and mousse-like, it’s not mean’t be to be really ‘set’ like a baked cheesecake- so you didn’t do anything wrong! Really happy you and your husband enjoyed it! 🙂 Also, I tend to use mascarpone when I make cheesecake, because it is a lot thicker than regular cream cheese.

  4. As I mentioned on Twitter, this looks amazing 🙂 Thanks very much for joining in with #recipeoftheweek. I’ve Pinned and tweeted this post and there’s a fresh linky live now. Please do join in! 😀

  5. Hi Jessica, I used your recipe last weekend for our Australia Day celebrations. It was a MASSIVE hit, everyone was crazy for it and I owe it to your awesome, super easy recipe! Thanks so much for posting!!

  6. Sorry to sound dumb …. when you say a cup of icing sugar do you mean a normal size mug ?? … im amking this weekend for my fiancees birthday

      1. Thank you so much! But that doesn’t change the fact that I’m a scared of baking, probably because i don’t have any training and am self taught! I feel like I have to be extra cautious everytime! But I love it nevertheless! Am I making any sense!? :p

  7. Hi Jessica made the cheesecake for my nephews birthday, now they want your churros when I told them they are baked, the cake yum just added almond liquor and a chocolate nutella ganash for the top and used half mascarpone half cream cheese. Keep giving us lovely recipes 🍹

  8. I just made this and I’m waiting for it to set! My boyfriend has been craving this cheesecake for WEEKS.. I hope it will look and taste as good as yours! 😀

  9. Hi I’m about to make this today to eat tomorrow for mothers day. How long will it keep in the fridge?

      1. Mmm looks amazing already! Just the topping to add tomorrow. Probably be finished by suppertime! Thanks 🙂

  10. The recipe looks amazing and want to make it for my girlfriends birthday. Do you have any suggestions about somehow replacing the dark chocolate rochers, with the white chocolate ones? Those are her favorite!!

    1. Hi! Really happy you’re going to try out the recipe – that’s great! The white chocolate Ferrero Rochers are usually coconut, so if you don’t mind coconut flavour coming through, then I don’t see any reason not to use the white chocolate ones. Let me know how it goes and I hope I’ve helped! 🙂

      1. Who doesn’t like coconut!? Hahha. Thanks for the reply. I should hopefully have some time to whip up a trail one tomorrow. I’ll try to remember to post up a picture for you.

  11. I’ve just done this recipe. It’s looks amazing. I’m just waiting for it to set over night so I can add the Nutella topping. My husband can’t wait to try it! Thank you for sharing your recipe

    1. Thank you Daisy, my pleasure to share it! Really pleased you’ve tried the recipe out- really hope you enjoy it! Also- hope your husband enjoys it too- let me know how it goes! 🙂

      1. It was completely heavenly. It’s the best cheesecake I’ve tried. I was going to take some to work but I’ve changed my mind hehe!

      2. Great! Really happy to hear you enjoyed it! Good idea- cheesecake is too good to share ever! Hope you’re having a great weekend! 🙂

  12. I made this recipe for my nephew’s First Holy Communion party yesterday! It went down a treat and there were wonderful comments from everybody! Such a gorgeous, easy recipe. Thanks so much for sharing!

  13. Oh.My.Lord. This is amazing. I’ve made it twice now and everyone has been so impressed with it. I can’t bake to save my life, so this is just perfect for me. Make me look really good, so double bonus. Thanks for posting x

  14. Hi, i want to make your recipe for my boyfriend’s birthday. Can i ask? Did you use whisk or mixer to make the filling? And how tall was the cake result when using only 500 gram of cream cheese? Thanks.

    1. Really pleased you’re going to try the recipe! You can use a whisk or mixer – just be careful not to over mix the filling, as it will get too heavy.
      Regarding the size, I use a 23cm springform tin, and the cheesecake is usually more than 3/4 in the depth.

  15. I have made this twice now and very very popular. I would like to make it for Xmas and freeze until then. Will it freeze well?

    1. Hi Irene! Thanks so much for your lovely comment – so pleased you enjoy my cheesecake recipe so much! 😀
      I haven’t frozen it before, so I’m not entirely sure whether it would be okay? I’ve looked up on the internet and it says if you wrap the prepared cheesecake (before spreading the nutella over and decorating) in a double layer of clingfilm, you can freeze up to one month- leave the cheesecake to thaw in the fridge for up to 2 days. Hope that helps! 😀

  16. Hi Jess! This recipe looks really easy, I’m definitely going to try it! Will let you know how it turns out! ❤️

  17. Have made this tonight just need to add the topping tomorrow but it’s looking good enough to eat already. Seriously considering telling the kids it didn’t work and that I had to bin it so I can eat it all myself……..such a bad mum xx

  18. Hi! I made this cheesecake last week and it was so delicious!! Thank you! Quick questions though- i stuggled to melt the nutella- i did it in a bain marie and the nutella started to melt then before becoming runny became lumpy and hard? I did this 4 times (tried microwave too) and then gave up and decided to give up and i just roughly spread it. Any tips? Secondly- can i substitute cream cheese for mascarpone? Thanks so much!

    1. Hi Ria – I’m so pleased you enjoyed the cheesecake, that’s brilliant to hear! 😀

      Regarding melting the Nutella – it’s important to melt it on a low-medium heat. I melted it directly in the pan. It will take a few minutes. Or in the microwave try melting it in 20 second intervals on low heat and stirring after each 20 second burst, this will stop the Nutella overcooking and going lumpy as you described.

      Yes – you can definitely substitute the cream cheese for mascarpone in this recipe. It’ll work just as well!

      Hope that helps!

      Jess 😀

  19. Hi, im thinking of making this cheesecake n i wanted to know how long do you need to leave it to set.

  20. I know this is a dumb question to ask but you know when you add the icing sugar, do you make the icing sugar or just add the powder

  21. Hi Jessica,

    I’ve made this cake 3 times now and it’s been absolutely delicious. Guests have loved it each time. Thanks for the recipe 🙂

  22. Hi Jess im planning to make this recipe for my husband birthday. In making the cheesecake filling when you say cover and leave to chill for overnight does it mean i have to put it in fridge to set?

  23. Hi Jessica,
    Is there anything I can do if I don’t have the time to leave it for 6 hours to set? And then top it with Nutella….

    The recipes sounds yummy can’t wait to give it a try 🙂

    1. Hi, thanks for stopping by my blog! If you’re planning to make the cheesecake in the springform tin then it will definitely need at least 6 hours chilling in order to set. If you don’t have much time, try layering the cheesecake in small glasses/serving dishes. They will only need about an hour or two to set. I hope that answers your question and that you enjoy the cheesecake! 🙂

  24. Hey jess
    I am planning to make this recipe to in a few days for my food technology assessment at school. Its a really easy recipe and i cant wait to try it. Your recipes are so good and easy to follow. Ive been researching for ages and many of them were very tricky so this is just what i was looking for. Carry on baking, jess!
    Just wanted to ask how long the preparing time takes?
    Thanks so much😋😉

    1. Hi Maryam – thanks so much for your lovely comment! 🙂
      I’m glad that you’ve found my recipe and you’re going to make it. This cheesecake should take about 30 minutes to prepare once you have the ingredients all weighed out and ready to go.
      I hope you enjoy the recipe and good luck in your food tech assessment!


  25. Hi Jessica. I am thinking of making this for a party this weekend. Do you think I could make this as mini individual cheesecakes? Thanks

    1. Hi Elle, thanks for stopping by my blog!

      Yes, you could definitely make this cheesecake into individual servings. To serve these I would layer the biscuit crumbs in a glass tumbler, followed by a layer of the cream cheese mix and then the Nutella and choice of decorations.

      Enjoy the recipe!

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