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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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)
Directions
Step 1
Prepare the crust: Add the chocolate sandwich cookies to a food processor and pulse until fine crumbs form.
Step 2
Transfer the cookie crumbs to a mixing bowl and pour in the melted butter. Mix until fully combined.
Step 3
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.
Step 4
Bloom the gelatin: Sprinkle the powdered gelatin over cold water in a small bowl. Let it sit and bloom for 5 minutes.
Step 5
Melt the bloomed gelatin in the microwave for 10 seconds or until liquid. Let cool slightly but not solidify.
Step 6
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.
Step 7
Add the hazelnut chocolate spread to the cream cheese mixture and continue beating until fully incorporated.
Step 8
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the hazelnut mixture until smooth.
Step 9
Add the cooled gelatin to the cheesecake filling, mixing thoroughly to ensure even distribution.
Step 10
Stir in the chopped toasted hazelnuts for added crunch.
Step 11
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.
Step 12
Decorate: Once the cheesecake is fully set, drizzle melted dark chocolate over the top for decoration.
Step 13
Place Ferrero Rocher candies around the edges of the cheesecake for a luxurious touch. Optionally, sprinkle with extra toasted hazelnuts.
Step 14
Carefully remove the sides of the springform pan and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1885.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8360.6 |
| Total Fat 605.1g | 0% |
| Saturated Fat 299.1g | 0% |
| Cholesterol 996.2mg | 0% |
| Sodium 3121.8mg | 0% |
| Total Carbohydrate 634.9g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 502.7g | |
| Protein 86.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1148.9mg | 0% |
| Iron 36.3mg | 0% |
| Potassium 3383.6mg | 0% |
Source of Calories