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Nutella and Ferrero Rocher Cheesecake


250g Oreo Biscuits (cream removed)

200g Ferrero Rocher Chocolates

100g Butter Melted

240g Thickened Double Cream

250g Mascarpone

400g Nutella chocolate spread


  1. Firstly grease and line the base of a 20cm spring form cake tin.

  2. Combine the biscuit crumbs, 8 Ferrero Rochers and butter in a food processor. Mix until you have a fine wet crumb mixture.

  3. Press the crumbs into the base and ⅔ up the side of the cake tin, then transfer to the fridge to set slightly.

  4. Now whip the cream in a stand mixer until thick and just peaking.

  5. Then add the Italian mascarpone and Nutella to the thickened cream using a spatula, continue to gently fold through until well combined.

  6. Pour the mixture over the prepared set biscuit base.

  7. Decorate top with 70% Swiss Chocolate Genache, this is optional (recipe on my site). Then place the remaining 8 Ferrero Rocher chocolates on the top.

  8. Cover with foil and place back in the fridge for at least 6 hours, overnight is better.

  9. Enjoy with a scoop of Cornish vanilla ice cream. Sheer Decadence.

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