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. B
      Betsy

      Thanks. It's delicious.

    2. C
      Cajun

      I will be trying it

    3. P
      Penny

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

    4. B
      Brandi

      the flavors were all very delicious.

    5. C
      CJ McD

      Hi there -- just wanted to say thanks for the recipe.

    6. A
      Allison

      Simple, delicious. Thanks for another great recipe.

    7. A
      Angela

      This looks like an easy recipe and healthy, too.

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