Let’s combine the 3 best things together- Nutella, Ferrero Rocher and cheesecake! Let me tell you this, this Cheesecake is just INSANE! This is a no bake eggless cheesecake recipe. The crust is made with graham crackers and Ferrero Rocher. The cheesecake is so creamy and made with Nutella and he broken up Ferrero rochers in them. Topped all this with melted Nutella (okay i’m drooling) and Ferrero rochers. You know you cannot go wrong with it!! It’s not overly sweet as well. This recipe is perfect for any occasion and don’t worry about leftovers, there won’t be any. This is a perfect cozy recipe for winters and holiday baking as well.
Happy Baking!

Servings: 1 6-7 inch cheesecake

Prep Time: 1-2 hours

Chilling Time: 2-3 hours

Total Time: 5-6 hours

Ingredients: 

Crust:

• 1 packet of graham crackers 

• 2.5 -3 tbsp melted butter 

• 8 Ferraro Rochers 

  Cheesecake Filling:

• 8 oz Cream cheese 

• 3/4 cup Nutella 

• 2/3 cup Heavy cream 

• 1 tsp Vanilla 

• 3 tbsp powdered sugar 

• 5-6 Ferrero Rocher
  Topping:

• 1/3 cup Nutella 

• 5-6 Ferraro rocher 

Directions: 

1. Crust: In a food processor, grind the graham crackers till its fine. Add melted butter and pulse till combined. It should feel like wet sand. Scrape the edges to ensure it is well mixed in. Add the Ferrero rochers and pulse till it’s crumbled and mixed in.

2. On a lightly greased springform pan transfer the crumbs. Spread it out on the base and edges of the pan. I like to use the base of a small measuring cup or bowl to press down the base. I use the edges of the cup to press the crust along the walls of the pan.

3. Freeze the crust in the pan for 30-40 minutes.

4. Prepare the cheesecake filling: Using an electric whisk/stand mixer beat the cream cheese, nutella vanilla and powdered sugar together. Scrape the edges to ensure it is well mixed in.

5. Add the heavy cream and beat till combined and its light and fluffy.

6. Pour half in the crust. Break Ferrero rochers into small pieces and layer over it. Pour the remaining cheesecake over it, leaving about 1/4 cup. Smoothen the top out.

7. Cover with a cling wrap and freeze for 1-2 hours. Unmold when ready.

8. For the topping: melt nutella. I melted it in the microwave for 25-40 seconds, stirring it midway.

9. Pour it over the chilled cheesecake and using a spoon/spatula cover the top. Decorate with remaining cheesecake filling and Ferrero rochers. I like cutting some in half and decorating.

10. Let it chill in the fridge for 2-3 hours.

11. Cut and enjoy!

Notes/Tips:

• You can skip the side crust of the cheesecake if you want. I like it for that extra crust in every bite which is ideal!

• You can use homemade hazelnut spread if you like.

• Make sure your filling for the cheesecake is well combined. Scrape down the edges of the bowl in between.

• Use room temperature cream cheese.

• Make sure you freeze the crust before pouring the cheesecake filling in.

• Take it out of the fridge 10 mins before serving.