Super creamy no-bake cheesecake stuffed with a bunch of lovely Ferrero rocher on top. A real dream cheesecake!
Cheesecake on its own is one of the most loved and appreciated desserts. Take this together with the loved chocolate Ferrero Rocher and you have an amazingly delicious and sweet dessert.
It is easy to make it too sweet with chocolate just like Ferrero rocher but thanks to the acidity of the cream cheese and the raspberry, there is a very pleasant taste balance between sour and sweet in this lovely cheesecake.
The foundation for the Ferrero Rocher cheesecake is made with a lovely crushed digestive base. It is then topped with an amazingly delicious creamy filling. Add to this whipped cream, cream cheese, melted chocolate, and icing sugar, and lastly, Ferrero Rocher, and you have a real sugar bomb that tastes incredible.
The recipe is baked in a circular shape with a diameter of 20 cm, which gives 6-8 generous pieces.
Ingredients (bottom):
- 15 digestive biscuits
- 100 g butter
- Ingredients (filling):
- 200 g of dark chocolate
- 600 g of cream cheese
- 2.5 dl whipped cream
- 2 cups icing sugar
- 2 teaspoons vanilla sugar or 0.5 teaspoon vanilla powder
Ingredients (topping):
- 2 pack ferrero rocher of 200 g
- Fresh raspberries and gold flakes to decorate with.
Do this:
- Line a 20 cm diameter springform with baking sheet paper. Both bottom and sides.
- Mix the biscuits into a fine crumb in the food processor, by hand or in a mortar.
- Melt the butter in a saucepan and mix with the biscuit crumb to form a moldable mass.
- Push the biscuit mass into the bottom of the spring mold using the back of a tablespoon.
- Place the mold in the refrigerator while you make the filling.
- Chop the dark chocolate and place it in a heat-resistant bowl. Melt over a water bath or in a microwave, Allow to cool at room temperature.
- Whip cream cheese and whipped cream creamy using an electric whisk at medium speed.
- Add the chocolate and whisk some more.
- Add icing sugar and vanilla. Carefully turn to a smooth batter with licking pot.
- Spread the filling over the cheesecake bottom in an even layer. Top with Ferrero rocher all over the cheesecake.
- Since this is a no-bake cheesecake, you need to leave it in the refrigerator for at least 1 hour before decorating with fresh raspberries and other toppings. Ideally, you should let it rest in the fridge overnight for the best results.
TIPS
This Ferrero Rocher cheesecake works great to put in your freezer to save for later. It can be stored in the freezer for several months.
Bear in mind that the consistency of this no bake cheesecake should be hard enough to slice smoothly, but it should not be hard. To get it perfect, the consistency is really important. If you think it is not solid enough, place it in the fridge for a longer period of time, or even in the freezer. When whisking the cream, it is important that you get it perfect. Not to runny and not to stiff.
It is up to you if you want to add Ferrero Rocher inside the cheesecake or only for the topping.