Ferrero Rocher Cheesecake
This Ferrero Rocher Cheesecake is full of all the decadent chocolate flavor that we love in the candy. It’s rich and chocolaty and topped with chocolate ganache and dollops of chocolate cream cheese frosting.
We love simple desserts, but we also love to get fancy. This delicious cheesecake is the perfect combination of both! It’s beautiful and delicious, and it’s also no bake and so easy to make!
Table of contents
❤️ Why You’ll Love This Recipe
- It uses simple ingredients easily found at your local grocery store.
- It’s an easy, no bake recipe.
- It’s loaded with rich, chocolate flavor!
🛒Ingredients
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You’ll only need some basic ingredients to make this recipe, and most of them are probably in your kitchen right now. The few you do need to buy are easily found at your local grocery store. Be sure to check the recipe card at the end of the post for exact quantities.
For the Crust
- Graham crackers
- Sugar
- Melted butter
Cheesecake
- Heavy cream
- Powdered sugar
- Vanilla
- Softened cream cheese
- Sugar
- Hershey’s cocoa
- Vanilla
- Ferrero Rocher candy
Chocolate Topping
- Ghirardelli milk chocolate chips
- Heavy cream
Frosting
- Cream cheese
- Butter
- Vanilla
- Heavy cream
- Hershey’s cocoa
- Powdred sugar
- Brown food coloring gel
🔪 How to Make Ferrero Rocher Cheesecake
Makilng these cheesecake is a breeze. It’s no bake, so all you have to do is mix and chill. That’s it!
Step 1: Make the Crust
Pulse the graham crackers into crumbs in a food processor. Then, add the sugar and pulse to mix. Pour the crumbs into a bowl with mnelted butter and stir well to coat. Press the mixture into the bottom of a 7-inch springform pan lined with parchment paper. Smooth with the back of a spoon to form an even layer. Place in the freezer.
Step 2: Make the Cheesecake
Whip heavy cream, vanilla, and 1 tablespoon of powdered sugar together in a stand mixer with a whisk attachment until stiff peaks form. Then, add cream cheese and blend until smooth and fluffy. Next, add the sugar and mix until smooth. Then, add the cocoa and blend. Blend 6 or 7 Ferrero Rocher candies into the cheesecake mixture.
Step 3: Chill
Remove the pan from the freezer and pour the cheesecake batter into it. Then, chill overnight.
Step 4: Top with Melted Chocolate
The next day, melt the Ghirardelli chips with the heavy cream in the microwave until smooth. Then, remove the cheesecake from springform pan and place it on aserveing plate. Pour the chocolate over teh cheesecake, allowing it to run down the sides. Return to the freezer and cover when hardened.
Step 5: Make the Frosting
Mix the softened butter and cream cheese in a stnad mixer with the whisk attachment until creamy and fluffy. Then, add the vanilla and heavy cream and mix. Add the powdered sugar, 1 cup at a time, and blend on low speed, scraping the bowl as needed until all of it is fully combined and the frosting is smooth. Finally, add the Hersheys’ cocoa and blend until smooth and finish by blending in a few drops of brown food coloring gel.
Step 6: Frost the Cheesecake
Place the frosting down the middle of a 10-inch-wide piece of plastic wrap. It will look like a long ribbon. Then, wrap the plastic wrap around the forsting. Snip off 1 end of the plastic wrap and twist the other end close. Then, place it in a pastry bag with a large star tip. Pipe dollops of frosting around the edge of the top of the cheesecake using a swirling motion. Place an unwrapped Ferrero Rocher candy atop each dollop.
Step 7: Chill Again
Cover the cheesecake and place it back in the freezer until ready to serve. Then, cut into 2-inch slices and enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Milk Chocolate Chips – You can use semi-sweet or dark chocolate chips for the chocolate topping.
- Graham Cracker Crust – Use chocolate graham crackers or Oreos to make a chocolate crust.
- Frosting – You can buy pre-made frosting if you prefer.
If you love chocolate and cheesecake, then check out our air fryer s’mores cheesecake.
🥄 Equipment
- Measuring cups and spoons
- Food processor
- Mixing bowls
- Microwaveable bowl
- Stand mixer
- 7-inch springform pan
- Parchment paper
- Plastic wrap
- Pastry bag with star tip
🥫 Storage
Store this cheesecake for up to a month in the freezer in an air-tight, freezer-safe container.
💭 Tips
- It’s important that your cream cheese is totally softened to achieve the best texture for this cheesecake.
- Stop whisking the cream as soon as stiff peaks form. If you overdo it, they’ll collapse.
- Chilling the cheesecake overnight is best.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
If you’ve been storing it in the freezer for over a month, ice crystals have formed in the cheesecake, making it grainy. If you just made it, you probalby didn’t soften your cream cheese enough.
Trational cheesecake is baked and uses eggs or flour – sometimes both – to thicken the cream cheese mixture and create the custard-like texture it’s known for. No bake cheesecake is actually more of a mousse made with whipped cream and cream cheese.
Neither is better than the other. They’re just different. Baked cheesecake tends to be more dense and tangier than no bake cheesecake, which is lighter and sweeter.
🍽 More Recipes
Do you enjoy cheesecake? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Ferrero Roche Cheesecake
Equipment
- Measuring Cups and Spoons
- Food processor
- mixing bowls
- Microwaveable Bowl
- Stand mixer
- 7-inch springform pan
- parchment paper
- plastic wrap
- Pastry bag with star tip
Ingredients
FOR THE CRUST:
- 1 ½ sleeves Graham Crackers pulsed into crumbs
- 1 Tablespoon Sugar
- 1 stick Butter melted
FOR THE CHEESECAKE:
- 1 cup Heavy Cream whipped
- 1 Tablespoon Powdered Sugar
- 1 Tablespoon Vanilla
- 32 ounces Cream Cheese softened
- 1 cup Sugar
- ½ cup Hershey's Cocoa
- 1 Tablespoon Vanilla
- 1 package Ferrero Roche Candy
CHOCOLATE TOPPING:
- 12 ounces Ghirardelli Milk Chocolate Chips melted
- 1 Tablespoon Heavy Cream
FROSTING:
- 4 ounces Cream Cheese
- 4 Tablespoons Butter
- ¼ teaspoon Vanilla
- 1 Tablespoon Heavy Cream
- ⅓ cup Hershey's Cocoa
- 3 to 4 cups Powdered Sugar
- Brown Food Coloring Gel
Instructions
- Place the Graham Crackers in a Food Processor, and pulse into crumbs. Add Sugar, and pulse a couple of times to mix. Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat. Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.
- In the mixing bowl of a stand mixer, place the Heavy Cream, Vanilla, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped. Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy. Add the Sugar, and mix until smooth. Add the Cocoa, and blend. Unwrap 6 or 7 of the Ferrero Roche Candies, and add to the mixing bowl, and blend into the Cheesecake. Remove the pan from the Freezer, and pour the Cheesecake into the pan, and place it back in the Freezer, overnight for best results.
- The next day: Melt the Ghirardelli Milk Chocolate Chips in the Microwave, with the Heavy Cream, until smooth. Remove the Spring-form from the Pan, and place the Cheesecake on a serving plate, and pour the melted Chocolate over the Cheesecake, allowing it to run over the edges, and down the sides. Place the Cheesecake back in the Freezer.
FROSTING:
- In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy. Add the Vanilla and Heavy Cream, and mix. Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the Hershey’s Cocoa, and blend until smooth. Add a few drops of Brown Food Coloring Gel until desired color is achieved.
- Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap. It will look like a long ribbon of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the Plastic wrap, on one end only, and twist the other end closed. Place the plastic wrap in a pastry bag with the Large Star Tip. Pipe the Frosting onto the edges of the Cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point, and add a large dollop to the center of the top of the Cheesecake. Place an unwrapped Ferrero Roche Candy on top of each dollop of Frosting.
- Place the cheesecake back in the Freezer until time to serve. When ready to serve, remove the Cheesecake from the Freezer, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!
