No-Bake Ferrero Rocher Cheesecake

This cheesecake is so easy to make and it tastes heavenly! It has a gorgeous buttery biscuit base, with a creamy mousse filling which is speckled with chopped Ferrero Rocher and is topped with a layer of Nutella and decorated with roasted hazelnuts. A very decadent dessert that’s perfect for simply any occasion. The only difficult part of this recipe is waiting for the cheesecake to set, but once you’ve had a slice of it you’ll find it really hard to stop eating it!

Ingredients:
Biscuit Base:

• 300g digestive biscuits
• 140g butter

Cheesecake Filling:

• 500g full-fat cream cheese, at room temperature – leave it out at room temperature for an hour to soften
• 85g icing sugar, sifted
• 300ml double cream, chilled
• 1 teaspoon vanilla extract or vanilla bean paste
• 5 Ferrero Rocher chocolates, roughly chopped

Decoration:

• 4-6 (heaped) tablespoons chocolate hazelnut spread (such as Nutella), for spreading or drizzling
• 25g chopped roasted hazelnuts
• Ferrero Rocher chocolates – how many you want, I decorated with another 5

Method:

1. To make the cheesecake base: Melt the butter in a small saucepan or in a microwave. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until compact and firm. Use the back of a spoon or glass to smooth over, place in the fridge to chill whilst you make the filling.
2. To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until smooth. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally, fold through the chopped chocolates.
3. Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave the cheesecake to chill in the fridge for at least 6 hours or overnight.
4. ...........................

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