This cold Ferrero Rocher Cheesecake is an indulgent no-bake dessert with a crunchy chocolate-cookie and hazelnut crust, a thick Nutella-hazelnut cheesecake filling, and a glossy chocolate topping finished with Ferrero Rocher chocolates.

There’s no oven required, making it especially good when you want an impressive chilled dessert without baking. The combination of chocolate, toasted hazelnuts, cream cheese, and crisp wafer chocolates gives every slice the unmistakable Ferrero Rocher flavor.

For the best texture, make it the night before and serve it straight from the refrigerator.

Ingredients

For the Chocolate Hazelnut Crust

2½ cups (250g) chocolate sandwich cookie crumbs, such as Oreos
½ cup (60g) toasted hazelnuts, finely chopped
6 tablespoons (85g) unsalted butter, melted
Pinch of salt

For the Ferrero Rocher Cheesecake Filling

24 ounces (680g) full-fat brick cream cheese, softened
1 cup (300g) Nutella or other chocolate-hazelnut spread
¾ cup (90g) powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt
1½ cups (360ml) cold heavy whipping cream
10 Ferrero Rocher chocolates, roughly chopped
½ cup (60g) toasted hazelnuts, finely chopped

For the Chocolate Ganache

6 ounces (170g) semisweet chocolate, finely chopped
½ cup (120ml) heavy cream
1 tablespoon Nutella, optional

For Decorating

8–12 Ferrero Rocher chocolates
¾ cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Chopped toasted hazelnuts
Chocolate shavings or curls, optional
Extra Nutella, optional

How to Make Cold Ferrero Rocher Cheesecake

Step 1 – Prepare the Pan

Lightly grease a 9-inch springform pan.

Line the bottom with parchment paper for easier removal.

Step 2 – Make the Crust

Combine the chocolate cookie crumbs, finely chopped toasted hazelnuts, melted butter, and salt.

Stir until everything resembles wet sand.

Transfer to the springform pan.

Press firmly and evenly across the bottom using the base of a measuring cup or drinking glass.

For a thicker presentation, press a little crust approximately ½ inch up the sides.

Refrigerate for 30 minutes while preparing the filling.

Make the Ferrero Rocher Filling

Step 3 – Beat the Cream Cheese

Place the softened cream cheese in a large mixing bowl.

Beat for approximately 1–2 minutes, until completely smooth.

Scrape down the bowl.

It's important to eliminate any cream cheese lumps before adding the other ingredients.

Step 4 – Add the Nutella

Add:

Nutella
Powdered sugar
Vanilla
Salt

Beat on medium-low speed until smooth, thick, and evenly chocolate-colored.

Avoid excessive mixing.

Step 5 – Whip the Cream

In a separate chilled bowl, beat the cold heavy whipping cream until stiff peaks form.

Don't take it so far that it becomes grainy.

Step 6 – Fold Everything Together

Add approximately one-third of the whipped cream to the Nutella cheesecake mixture.

Fold gently.

Continue adding the remaining whipped cream in batches until completely incorporated.

The filling should become lighter but remain thick enough to hold its shape.

Step 7 – Add Ferrero Rocher & Hazelnuts

Gently fold in the chopped Ferrero Rocher chocolates and toasted hazelnuts.

Don't pulverize the chocolates—you want small pieces of chocolate, wafer, and hazelnut throughout the cheesecake.

Assemble the Cheesecake

Spoon the filling over the chilled crust.

Spread it evenly, making sure the filling reaches the edges.

Smooth the top with an offset spatula.

Cover and refrigerate for at least 6–8 hours.

For the firmest, cleanest slices, refrigerate overnight.

Make the Chocolate Ganache

Place the chopped semisweet chocolate in a heatproof bowl.

Heat ½ cup heavy cream until steaming but not boiling.

Pour it over the chocolate.

Leave untouched for approximately 2 minutes.

Slowly stir from the center outward until completely smooth and glossy.

Stir in 1 tablespoon Nutella if desired.

Let the ganache cool until it's still pourable but no longer warm enough to soften the cheesecake.

Add the Chocolate Topping

Remove the thoroughly chilled cheesecake from the refrigerator.

Pour the cooled ganache over the top.

Gently spread it toward the edges.

For a dramatic presentation, allow a small amount to drip naturally down the sides.

Refrigerate for another 30–60 minutes, until the ganache is set.

Decorate

Whip ¾ cup heavy cream with powdered sugar and vanilla until stiff peaks form.

Pipe whipped cream swirls around the top.

Place a Ferrero Rocher chocolate on each swirl.

Finish with:

Chopped toasted hazelnuts
Chocolate shavings
A light Nutella drizzle, if desired

Keep refrigerated until serving.

Chef's Tips for the Best Ferrero Rocher Cheesecake

Use full-fat brick cream cheese, not spreadable cream cheese from a tub.
Let the cream cheese soften before mixing to prevent lumps.
Heavy whipping cream should be very cold.
Toast the hazelnuts before using them for much better flavor.
Don't crush the Ferrero Rocher pieces too finely.
Fold whipped cream gently so you don't knock out all the air.
Chill the crust before adding the filling.
An overnight chill gives the best results.
Let ganache cool before pouring it over the cheesecake.
Don't freeze the cheesecake just to rush the initial setting process.
Add whole Ferrero Rocher chocolates near serving time so their wafer centers retain more crunch.

The Secret to a Firm No-Bake Cheesecake Without Gelatin

The key is controlling moisture.

Use full-fat brick cream cheese, thick chocolate-hazelnut spread, and properly whipped heavy cream.

Whipping the cream to stiff peaks gives the filling structure. Gently folding it into the cream cheese mixture keeps enough air in the filling while still producing a dense cheesecake texture.

Most importantly, give it time.

A no-bake cheesecake that's been refrigerated for only two hours won't have the same structure as one that's been chilled 8–12 hours.

The Secret to Authentic Ferrero Rocher Flavor

Nutella alone gives you chocolate-hazelnut flavor, but Ferrero Rocher has more going on.

The signature experience combines:

Chocolate + hazelnuts + crisp wafer + creamy hazelnut filling.

That's why this cheesecake uses Nutella, toasted hazelnuts, chocolate cookies, and actual chopped Ferrero Rocher chocolates.

The toasted nuts are particularly important because they give the dessert the roasted hazelnut aroma associated with the candy.

How to Get Perfect Clean Slices

Refrigerate the cheesecake overnight.

When you're ready to cut it, fill a tall glass with very hot water.

Dip a sharp knife into the water and wipe it completely dry.

Make one cut.

Clean, reheat, and dry the knife before making the next cut.

This keeps the chocolate topping and cheesecake layers looking sharp and defined.

Delicious Variations

Extra-Nutella Cheesecake

Swirl an additional ⅓ cup Nutella over the filling before chilling.

Ferrero Rocher Crunch Cheesecake

Add another ½ cup toasted chopped hazelnuts and crushed chocolate wafer cookies to the filling.

Dark Chocolate Ferrero Cheesecake

Use 70% dark chocolate for the ganache to balance the sweetness of the Nutella.

White Chocolate Hazelnut Cheesecake

Add melted white chocolate to the cheesecake filling and use a white chocolate ganache on top.

Mini Ferrero Rocher Cheesecakes

Divide the crust and filling among lined muffin cups.

Chill until firm and decorate each mini cheesecake with whipped cream and half a Ferrero Rocher.

Ferrero Rocher Cheesecake Cups

Layer crushed chocolate cookies, cheesecake filling, chopped hazelnuts, and ganache in individual dessert glasses.

No slicing required.

Make-Ahead Tips

This cheesecake is actually better made ahead.

Prepare the crust and cheesecake filling the day before serving.

Refrigerate overnight.

The ganache can be added the same evening or several hours before serving.

For the freshest appearance and crunch, add the whipped cream, whole Ferrero Rocher chocolates, and final hazelnut garnish shortly before serving.

Storage

Refrigerator

Keep the cheesecake covered and refrigerated.

It's best within 3–4 days.

Because it contains cream cheese and whipped cream, it should not sit at room temperature for extended periods.

Freezer

The undecorated cheesecake can be frozen for approximately 1 month.

Wrap it carefully after it has fully set.

Thaw overnight in the refrigerator.

For the best texture, add whipped cream and Ferrero Rocher decorations after thawing.

Notes

This recipe makes one 9-inch no-bake cheesecake, approximately 10–12 servings.
If your Nutella is particularly soft because the kitchen is warm, refrigerate it briefly before making the filling.
Toast hazelnuts at 350°F (175°C) for about 7–10 minutes, watching them carefully.
The cheesecake should remain refrigerated until close to serving time.
Ferrero Rocher chocolates soften after prolonged contact with moist cheesecake, so chocolates used as decorations are best added closer to serving.
For a striking presentation, cover the top with glossy dark chocolate ganache, pipe tall whipped cream swirls around the edge, place a whole Ferrero Rocher on each swirl, and scatter toasted hazelnuts across the center.
Serve this cheesecake cold from the refrigerator for the best creamy texture and chocolate-hazelnut flavor.

No-Bake Ferrero Rocher Cheesecake – Cold, Creamy & Loaded with Chocolate Hazelnut