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This over-the-top Ferrero Rocher Nutella Cheesecake is a chocolate fanatic’s dream and always the star of any dessert table. It’s got a lusciously smooth Nutella filling on a hazelnut-packed crust, then gets smothered with rich Nutella ganache and a crown of Ferrero Rochers. The very first time I made it was for my buddy’s birthday and since then, people beg for it at every gathering.
I still remember my hands shaking from nerves when I opened the first Ferrero Rocher for the top. This dessert always stuns the crowd and makes everyone light up with that pure sweets happiness.
Heavenly Ingredients
- Ferrero Rocher candies for garnish: add the classic crunch and make it look super fancy
- More roasted hazelnuts: scatter these into the ganache for that recognizable crisp bite
- Butter in ganache: brings extra richness and a shiny finish
- Additional whipping cream: gives the ganache that dreamy pourable texture
- More Nutella for ganache: doubles down on those chocolate and hazelnut vibes
- Semi sweet chocolate for ganache: pick a bar you’d want to snack on for best taste
- Semi sweet chocolate melted: turns the filling super chocolatey, so melt a good brand
- Corn starch: keeps slices neat and tidy, just sift to avoid lumps
- Large eggs: help set the filling right, and room temp eggs keep things smooth
- Pure vanilla extract: makes the chocolate really pop, so use real stuff
- Whipping cream: gives the filling its silky feel, so use fresh
- Granulated sugar: gives the creamy gooey middle just enough sweetness
- Sour cream: tangs things up and keeps it nice and thick
- Full fat cream cheese: the smooth and creamy base—let it get soft before starting
- Nutella: stars in every layer, pick up a just-opened jar for max flavor
- Butter: holds the crust together, grab unsalted and let it come to room temperature for easy mixing
- Granulated sugar: sweetens the base and helps bind it
- Roasted hazelnuts: pack a punch of flavor—toast first, then chop super fine
- Rice Krispies cereal: makes the crust light and crispy—just crush, don’t powder
- Graham cracker crumbs: butter up the base with their signature crunch
Easy-to-Follow Steps
- Decorate Your Cheesecake:
- Take off the cake ring, leaving the parchment underneath. Fill your piping bag with the chilled silky ganache you reserved and swirl twelve puffs around the edge plus one in the middle. Pop a Ferrero Rocher on each swirl. Drizzle a little extra ganache on top of the candies if you feel fancy. Once garnished, chill the cake and only slice about an hour before serving.
- Make the Nutella Hazelnut Ganache:
- Don’t unmold the cold cheesecake yet, just set it on the counter. In a microwavable bowl, combine chopped chocolate, Nutella, cream, and butter. Heat in short bursts, stirring every time, until smooth and glossy. Set aside one cup of this ganache in the fridge and stir occasionally till it’s super thick and rich (around three hours). Mix hazelnuts into what’s left, then pour and spread that on your cheesecake. Cool again till set.
- Assemble and Bake the Cheesecake:
- Double-wrap the outside of your springform pan with foil. Drop it in a big roasting pan and pour the cheesecake batter onto the crust, smoothing the top. Pour boiled water in the roasting pan so it comes about three-quarters up the sides—this gentle steam helps the cheesecake bake evenly. Bake at 350°F for twenty-five minutes, then lower to 250°F and cook another seventy-five minutes. Turn off the oven, crack the door, and let the cake sit inside to cool for an hour (this keeps it from cracking). Once it’s at room temp, loosen the edge with a knife, and let it cool uncovered in the fridge for six hours or more—overnight’s even better.
- Prepare the Cheesecake Filling:
- Get the oven heating to 350°F and boil four cups of water for later. In a food processor, blend cream cheese, sour cream, sugar, cream, and vanilla till totally smooth (about three minutes), scraping as needed. Toss in the eggs and pulse gently. Next mix in the corn starch, then Nutella, and finally the melted chocolate, just until combined.
- Make the Crust:
- Stir together graham crumbs, Rice Krispies, chopped hazelnuts, and sugar in a big bowl. Mix up softened butter and Nutella in a smaller bowl, microwave till just pourable and smooth, then whisk together. Pour this over your dry mix and stir with a spoon until everything’s covered. Press that into the pan bottom and up the sides (about three-quarters). More pressure means less crumbling. Put aside.
- Prepare the Pan:
- Line your nine-inch springform pan with parchment on the bottom. This way it pops right out and looks sharp.
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What to Know
- Smooth Nutella plus roasted hazelnut in every mouthful
- Such a fun combo of velvety inside and snappy crust
- Keeps well for parties, even when made ahead
Mixing Nutella with a nutty-crunchy base is just so good. My little cousin calls this our gold cake since each piece gets its own Ferrero. We always end up giggling and arguing over who gets the swirl right in the middle.
How to Store
Wrap up any leftover cake and stash it in the fridge—use foil or a tight cake carrier. You’ll have up to four days to enjoy it. The texture and taste are actually better the second day. Hold off on the Ferrero Rochers till just before serving so they stay crisp; too much moisture will make them soft.
Swaps and Variations
No Rice Krispies? Just use more graham crackers—the crust will be a bit firmer but still super tasty. For gluten-free, pick gluten-free digestives instead. Swap some cream cheese for mascarpone if you want a milder, silkier vibe. You can pick bittersweet chocolate for an extra rich punch, too.
How to Serve
Finish slices with extra drizzled ganache and a fistful of crushed hazelnuts if you love extra crunch. Want whipped cream? Add a generous spoonful to the side. Dress it up with a bit of gold leaf on each Ferrero, just like the candy wrap. This treat is perfect with strong coffee or espresso.
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Backstory and Inspiration
Ferrero Rocher hails from Italy and is given for all sorts of happy occasions. Nutella’s the same—full of Italian roots and memories for bakers. This dessert mixes up that Italian mood with classic American cheesecake, making it the best treat for anyone obsessed with chocolate and hazelnuts.
Frequently Asked Questions
- → Could I swap out the graham crust for something else?
Definitely! Try chocolate cookies or digestive biscuits if you want to switch things up. Any crunchy cookie will work great for the bottom.
- → How do I keep my cheesecake from splitting?
Make sure you bake it in a water bath, let it cool slowly, and don’t overbeat the mix. These tricks keep it creamy and prevent cracks.
- → Is it okay to use lighter cream cheese?
Yep, reduced-fat cream cheese works if you want it lighter. Full-fat makes it richer and more indulgent, though!
- → How long does this need to chill?
Pop it in the fridge for at least 6 hours — overnight is even better! That way it fully sets and is perfect for slicing.
- → Any tips for slicing and serving?
Use a hot, clean knife for every slice and wipe between cuts for the neatest pieces. Let it rest at room temp for a few before digging in.
- → Can I prep this in advance?
For sure! Make the whole thing a day ahead. Just add Ferrero Rocher candies right before you serve for the best look.