No-Bake Ferrero Rocher and Nutella Cheesecake

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INGREDIENTS:

  • 8 1/2 ounces of crushed cornflakes
  • 2 1/2 ounces unsalted butter, melted
  • 4 tablespoons cocoa powder
  • 7 ounces hazelnut
  • 1 1/2 cup + 4 tablespoons cream (25 percent fat content)
  • 1.1 pound cream cheese
  • 1/2 teaspoon vanilla extract
  • 3 ounces sugar
  • 170 grams dark chocolate
  • 8 Ferrero Rocher chocolates


    • METHOD:

    Crush the cornflakes with melted butter and cocoa powder.

    Cover the bottom of a springform pan with the crushed cornflakes.
    Refrigerate for 20 minutes.

    Toast the hazelnuts in the oven.

    Blend the still-warm hazelnuts in a food processor to form a paste.
    Add half of the cream, cream cheese, vanilla extract, and sugar.
    Mix until all ingredients are incorporated.

    Pour hazelnut mixture onto the crushed cornflakes in the springform pan, then spread with a spatula.
    Refrigerate until firm.

    Melt the chocolate with the remaining cream.

    Cover the cheesecake with chocolate.
    Decorate by topping with Ferrero Rocher chocolates.

    Let the cheesecake cool for 30 minutes.
    Slice and serve.

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    COMMENTS / REVIEWS

    1. M
      Mark Thoeny

      What an absolutely wonderful recipe

    2. S
      Stevie

      Wow – I tried this recipe tonight & was impressed!

    3. W
      Willie

      You are a culinary genius! We loved the recipe.

    4. A
      Annalisa

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    5. D
      David Michel

      These were delicious! Will definitely make again…

    6. E
      Erin M.

      I think this recipe was amazing!

    7. L
      Lori

      I will be making this again! Thanks for sharing.

    8. P
      Penny

      I made this yesterday not 5 minutes after I saw the recipe.

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