No-Bake Ferrero Rocher and Nutella Cheesecake

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INGREDIENTS:

  • 8 1/2 ounces of crushed cornflakes
  • 2 1/2 ounces unsalted butter, melted
  • 4 tablespoons cocoa powder
  • 7 ounces hazelnut
  • 1 1/2 cup + 4 tablespoons cream (25 percent fat content)
  • 1.1 pound cream cheese
  • 1/2 teaspoon vanilla extract
  • 3 ounces sugar
  • 170 grams dark chocolate
  • 8 Ferrero Rocher chocolates


    • METHOD:

    Crush the cornflakes with melted butter and cocoa powder.

    Cover the bottom of a springform pan with the crushed cornflakes.
    Refrigerate for 20 minutes.

    Toast the hazelnuts in the oven.

    Blend the still-warm hazelnuts in a food processor to form a paste.
    Add half of the cream, cream cheese, vanilla extract, and sugar.
    Mix until all ingredients are incorporated.

    Pour hazelnut mixture onto the crushed cornflakes in the springform pan, then spread with a spatula.
    Refrigerate until firm.

    Melt the chocolate with the remaining cream.

    Cover the cheesecake with chocolate.
    Decorate by topping with Ferrero Rocher chocolates.

    Let the cheesecake cool for 30 minutes.
    Slice and serve.

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    COMMENTS / REVIEWS

    1. E
      Espahan

      I used your recipe as a starting point and then added a few of my own things.

    2. S
      Sheila

      Oh my goodness this is the most amazing recipe ever!

    3. M
      Megan

      Unfortunately it is not in my taste.I do not recommend it.

    4. N
      Nan

      These were pretty delicious

    5. A
      Audrey

      Wow – I tried this recipe tonight & was impressed!

    6. S
      Sheila

      This is a great recipe. I just made it and will make it again soon.

    7. c
      colin

      Thanks for the beautiful recipes!

    8. B
      Bea

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

    9. L
      Leah

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    10. S
      Spec-K

      Love it! Simple yet delicious. Thank you.

    11. r
      rei

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    12. C
      Colleen

      I am currently eating it by the bucket

    13. N
      Nan

      Love this recipe

    14. a
      adam

      This is a GREAT recipe.

    15. P
      Paul Legato

      I love making this!

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