Ferrero Rocher and Nutella Cheesecake!

Combine the flavors of two of the world’s most loved ingredients in this delicious, no-bake Ferrero Rocher & Nutella cheesecake! Heaven!
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Category: Dessert Type: Cheesecake Keywords: Ferrero Rocher, Nutella Preparation time: 10 minutes Cooking time: 10 minutes minutes Total time: 20 minutes Servings: 14 Portions Author: Jane’s Patisserie

Ingredients

not included
150 g.
Finely chop the hazelnuts
Grams
Instructions
In the base
Finely grind the cookies in a food processor (or crush them with a rolling pin in a bag!) and mix with melted butter. Press it into a 20 cm deep baking tray and leave it in the refrigerator for a while.
For the cheesecake filling,
Using an electric mixer fitted with the whisk attachment (I use my KitchenAid) beat the cream cheese, vanilla, powdered sugar and Nutella until smooth.
Pour in the whipped cream and beat on medium speed (my KitchenAid was on the highest speed). same level 6) until time is thick and thin! You’ll understand when it’s done because it won’t get old anymore!
It’s a good thing he’s under the whip instead of under the whip so he doesn’t miss the whip! Roll the
Ferrero Rocher and distribute the mixture evenly over the cookie.
Refrigerate for at least 5-6 hours, preferably overnight.
For you!
After it has cooled, remove it from the refrigerator and cut it into slices.
I sprinkled melted Nutella on top, added some Ferrero Rocher to the ring, and sprinkled on chopped hazelnuts!
Comments
I recommend using a 20cm deep pan for this recipe! I love
Nutella – like so many other things – but I realize it’s not to everyone’s taste – If you’re not a fan, try another spread for yourself, like Cadbury’s chocolate spread or another hazelnut spread. distribution! I also understand that Ferrero Rocher is expensive, so is Kinder Bueno!
I always use my KitchenAid to make the cheesecake filling. If you’re using a portable power hand, try not to use the setting too much; This can cause you to over-hit and make a mess! So take your time, it will work, and when the mixture is ready, take it with you!
It is 100% necessary to use full fat cheese – if you want to use low fat, be careful when mixing as it may need to be mixed into the food to prevent it from breaking or forming lumps!
This recipe can be stored covered in the refrigerator for 3 days!
This recipe was updated in November 2018; The only difference is in the decoration.