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
      Marilyn

      Fabulous recipe

    2. C
      Cristie

      So months later I finally found time to make this five minute recipe.

    3. K
      Kapil

      Love this recipe

    4. s
      susan briscoe

      This looks like an easy recipe and healthy, too.

    5. L
      Lindsay

      What an absolutely wonderful recipe

    6. J
      Jo

      I've already made this twice now, it's so easy to improvise!

    7. T
      Tomoko Negishi

      This was absolutely delicious!!

    8. s
      sierra

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

    Leave a Comment