No-Bake Ferrero Rocher and Nutella Cheesecake

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  • 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


    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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    1. Y

      Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!

    2. A

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    3. L

      Looks like a great recipe!! Cant wait to try it!!

    4. L

      This is a very easy recipe- it's simple but delicious

    5. R


    6. M

      Your site is the only one I use because I know everything will end up great!

    7. k

      I loved it,I made it for a very dear friend and she was impressed

    8. H

      This was a really tasty and easy recipe.

    9. r

      What a wonderful inspiration!

    10. r

      Mmmm lovely

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