Ferrero Rocher lovers? I’ve got your back with this mouth-watering no bake cheesecake. I know it’s not the healthiest recipe but after a long first week at college, I think it’s well deserved (although my waistline won’t agree). If you love hazelnuts, dark chocolate and a delicious creamy whipped filling, then you’ve come to the right place!
The funny thing is, this recipe could have been a disaster. I broke my blender because I was stupid enough to put the lid on wrong and it locked, and now it’s forever stuck, leaving my poor cheesecake base ingredients inside. (Rest in peace cheesecake base). I’m obviously not trusted in a kitchen so how would I ever manage in a house of my own? How do people adult? I thought to myself, is this really worth it? Of course, it’s worth it; anything chocolate is worth it.
(Makes 8 slices)
For the base:
70g Unsalted butter (melted)
4tbsp Cocoa powder
For the filling:
500g Cream cheese
350ml Whipping cream
1tsp Vanilla extract
For the chocolate topping:
4tbsp Whipping cream
170g Dark chocolate
Step 1 – Crush the cornflakes with melted butter and cocoa powder, mix until you have a solid base and then pour into a springform tin. Refrigerate for 20 minutes.
Step 2 – Blend hazelnuts to form a paste (or buy already chopped). Add the cream cheese, the whipping cream, sugar and vanilla extract. Mix until you have a fluffy, creamy mixture.
Step 3 – Pour the mixture on top of your base and spread with a spatula. Pop in the fridge.
Step 4 – Melt your chocolate in the microwave and add your cream. Mix until you have a thick chocolate mixture.
Step 5 – Pour the chocolate on the cheesecake and decorate with Ferrero Rocher. Leave in the fridge to set.
Step 6 – Enjoy!
The images speak for themselves but this is one of the greatest cheesecakes ever, and the best part is it takes all of 30 minutes! Whether you’re having a birthday, meal or you’re just feeling a little sugar crave like me then this is perfect.
Who could resist all of that chocolate hazelnut goodness?