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. S
      Spec-K

      These were pretty delicious

    2. L
      Lindsay

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

    3. C
      Colleen

      Just tried this recipe and really loved it.

    4. L
      LP

      Wow, I'm the first to make this? Cool. This was really easy to make

    5. m
      mantha

      Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    6. K
      Katy

      What a beautiful recipe you put together for us.

    7. V
      Victor

      This recipe is amazing!

    8. J
      Jo

      I used your recipe as a starting point and then added a few of my own things.

    9. D
      DD Can Cook

      Thank you for a delicious recipe

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