Introduction

This Ferrero Rocher Nutella Cheesecake is a decadent dessert that combines the rich flavors of hazelnut, chocolate, and creamy cheesecake. Perfect for special occasions or when you need a show-stopping treat, this cake features a crispy crust, luscious Nutella filling, and a silky hazelnut ganache topped with Ferrero Rocher chocolates.

Ferrero Rocher Nutella Cheesecake Recipe - Recipe Image

Ingredients

For the crust:

2-1/2 cups (290g | 10.1oz) graham cracker crumbs
1 cup (30g | 1oz) Rice Krispies Cereal, slightly crushed
1/2 cup (75g | 2.6oz) roasted hazelnuts, finely chopped
1/4 cup (50g | 1.75oz) granulated sugar
1/2 cup (120g | 4.2oz) butter, at room temperature
1/2 cup (150g | 5.3oz) Nutella

For the Nutella cheese filling:

3 packages (227g | 8oz each) full fat cream cheese
1 cup (227g | 8oz) 14% fat sour cream
3/4 cup (150g | 5.25oz) granulated sugar
1/3 cup (80ml) whipping cream
1 tbsp pure vanilla extract
5 large eggs
3 tbsp corn starch
1-1/2 cups (450g | 15.9oz) Nutella
1/2 cup (75g | 2.6oz) semi-sweet chocolate, melted

For the Nutella Hazelnut ganache:

1-1/2 cup (225g | 7.9oz) semi-sweet chocolate, finely chopped
1/2 cup (150g | 5.3oz) Nutella
1 cup (240ml) whipping cream
2 tbsp butter, at room temperature
2/3 cup (100g | 3.5oz) roasted hazelnuts, finely chopped

Garnish:

1 cup Nutella Ganache (reserved from above)
13 Ferrero Rocher chocolates

Instructions

Step 1: Prepare the crust by lining the bottom of a 9” springform pan with parchment paper. Mix graham cracker crumbs, Rice Krispies, chopped hazelnuts, and sugar in a large bowl.
Step 2: In a small bowl, warm butter and Nutella in the microwave for 30-45 seconds. Whisk until combined, pour over dry ingredients, mix well, and press firmly into the pan bottom and 3/4 up the sides. Set aside.
Step 3: Preheat oven to 350°F and boil 4 cups of water for a bain-marie. In a food processor, blend cream cheese, sour cream, sugar, whipping cream, and vanilla until smooth. Scrape sides as needed.
Step 4: Add eggs all at once to the processor and combine well. Scrape sides, add corn starch, and process briefly to incorporate.
Step 5: Add Nutella and melted chocolate and process until fully mixed. Pour batter over crust in pan wrapped with foil to prevent water ingress.
Step 6: Place pan in a broiler pan and pour boiling water to reach 3/4 up the broiler pan’s sides. Bake at 350°F for 25 minutes, then lower heat to 250°F and bake for an additional 75 minutes.
Step 7: Turn off oven, open door slightly, and let cheesecake cool inside for 1 hour. Remove and refrigerate uncovered for at least 6 hours or overnight.
Step 8: For the ganache, combine chopped chocolate, Nutella, whipping cream, and butter in a microwave-safe bowl. Heat and stir in 1-minute intervals until smooth. Reserve 1 cup ganache in fridge for frosting consistency.
Step 9: Stir chopped hazelnuts into the remaining ganache and spread evenly over the chilled cheesecake. Refrigerate until set.
Step 10: Carefully remove pan ring, leaving the cheesecake on parchment. Pipe 12 swirls from reserved ganache around the top and one in the center. Top each with a Ferrero Rocher.
Step 11: Optionally, melt leftover ganache and drizzle over chocolates using a parchment paper cone or squeeze bottle for a finishing touch.
Step 12: Refrigerate cheesecake until ready to serve, ideally bringing out about an hour before serving for best texture.

Tips & Variations

To ensure a smooth cheesecake filling, make sure your cream cheese is softened to room temperature before blending.
Use parchment paper around the pan bottom to easily remove the cheesecake without damage.
Substitute the Rice Krispies with crushed pretzels for a salty crunch contrast in the crust.
For a dairy-free version, use plant-based cream cheese and whipping cream alternatives and check Nutella substitutes if necessary.
Adjust the ganache sweetness by using bittersweet chocolate instead of semi-sweet if preferred.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly sealed to prevent it from absorbing odors. Reheat slices gently at room temperature for 15–20 minutes before serving to enhance the creamy texture. Do not freeze, as this may affect the texture and flavor of the ganache and Nutella filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cheesecake in advance?

Yes, this cheesecake improves with time. Prepare it a day ahead to allow flavors to meld perfectly and to ensure the ganache sets properly for decorating.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal of delicate cheesecakes, but if you don’t have one, line a regular cake pan with generous parchment paper extending beyond the sides for easier lifting.

Ferrero Rocher Nutella Cheesecake Recipe

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★★★★★

4.6 from 74 reviews

This decadent Ferrero Rocher Nutella Cheesecake combines a crunchy hazelnut-infused crust with a rich, creamy Nutella cream cheese filling, topped with a luscious Nutella hazelnut ganache and garnished with classic Ferrero Rocher chocolates. Baked in a water bath for a smooth texture, this dessert is perfect for Nutella lovers seeking an elegant, indulgent treat.

Author: Bella
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 9 hours 10 minutes
Yield: 13 servings 1x
Category: Dessert
Method: Baking
Cuisine: International

Ingredients

Scale

For the Crust

2–1/2 cups (290g | 10.1oz) graham cracker crumbs
1 cup (30g | 1oz) Rice Krispies Cereal, slightly crushed
1/2 cup (75g | 2.6oz) roasted hazelnuts, finely chopped
1/4 cup (50g | 1.75oz) granulated sugar
1/2 cup (120g | 4.2oz) butter, at room temperature
1/2 cup (150g | 5.3oz) Nutella

For the Nutella Cheese Filling

3 packages (227g | 8oz each) full fat cream cheese
1 cup (227g | 8oz) 14% fat sour cream
3/4 cup (150g | 5.25oz) granulated sugar
1/3 cup (80ml) whipping cream
1 tbsp pure vanilla extract
5 large eggs
3 tbsp corn starch
1–1/2 cups (450g | 15.9oz) Nutella
1/2 cup (75g | 2.6oz) semi-sweet chocolate, melted

For the Nutella Hazelnut Ganache

1–1/2 cup (225g | 7.9oz) semi-sweet chocolate, finely chopped
1/2 cup (150g | 5.3oz) Nutella
1 cup (240ml) whipping cream
2 tbsp butter, at room temperature
2/3 cup (100g | 3.5oz) roasted hazelnuts, finely chopped

Garnish

1 cup Nutella Ganache (reserved from above)
13 Ferrero Rocher chocolates

Instructions

Prepare the Crust: Line the bottom of a 9” springform pan with parchment paper by placing the paper on the base, securing it with the ring, and folding the excess paper back without cutting it. In a large bowl, mix graham cracker crumbs, crushed Rice Krispies, chopped hazelnuts, and sugar. In a smaller bowl, microwave butter and Nutella for 30-45 seconds, whisk to combine, then mix into the dry ingredients. Press the mixture firmly into the bottom and up about 3/4 of the sides of the pan. Set aside.
Make the Cheesecake Filling: Preheat the oven to 350°F. Bring 4 cups of water to boil for a bain-marie. In a food processor, combine cream cheese, sour cream, sugar, whipping cream, and vanilla extract. Process until super smooth and lump-free, scraping sides as needed, about 3 minutes. Add eggs all at once and mix well. Scrape sides again, add corn starch, and process another 30 seconds. Add Nutella and melted chocolate, process 30 seconds until fully incorporated.
Assemble and Bake: Wrap the springform pan with aluminum foil to prevent water leakage. Place the pan in a broiler pan. Pour cheesecake batter over the crust and spread evenly. Pour boiling water into the broiler pan until it reaches about 3/4 of the pan height. Bake at 350°F for 25 minutes, then reduce oven temperature to 250°F and bake an additional 75 minutes. Turn off oven, crack door, and let cake cool inside oven for 1 hour. Remove from oven, run a spatula around edges, and refrigerate uncovered for at least 6 hours or overnight.
Prepare Nutella Hazelnut Ganache: After chilling, combine chopped chocolate, Nutella, whipping cream, and butter in a microwave-safe bowl. Microwave for 1 minute, let rest 1 minute, then stir for 1 minute. Repeat heating, resting, and stirring cycle twice more until ganache is smooth. If lumps persist, microwave for up to 20 seconds more, stirring until smooth. Reserve 1 cup of ganache in a bowl, refrigerate for about 3 hours until fudgy, stirring periodically. Mix chopped hazelnuts into remaining ganache and spread over chilled cheesecake evenly. Refrigerate until ganache sets.
Decorate and Assemble: Remove springform ring but keep cheesecake on parchment. Fill a piping bag fitted with a medium star tip with the reserved fudgy ganache. Pipe 12 large swirls around the top edge and 1 swirl in the center. Top each swirl with a Ferrero Rocher chocolate. Optionally, melt some leftover ganache and drizzle over the Ferrero Rocher using a parchment cone or squeeze bottle for decoration. Chill cake until serving, removing about an hour before serving.

Notes

Using a bain-marie (water bath) during baking ensures a smooth, creamy cheesecake texture without cracks.
Allow the cheesecake to chill overnight for the best flavor and texture.
To prevent water from seeping into the crust, wrapping the springform pan with foil is essential.
You can use store-bought or homemade vanilla extract depending on preference.
Ensure ganache is fully chilled and fudgy before piping for best decorative results.
Handle the cheesecake gently after baking to maintain its delicate texture.

Keywords: Nutella cheesecake, Ferrero Rocher cake, hazelnut cheesecake, Nutella dessert, no crack cheesecake, chocolate hazelnut cake