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Ferrero Rocher cheesecake slice recipe
Ferrero Rocher cheesecake slice recipe
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Indulgent no-bake chocolate slice with Nutella cheesecake, layers of biscuits, and topped with Ferrero Rocher.
Ingredients:
  • 250g plain malt biscuits
  • 250g ferrero rocher
  • 125g butter, melted, cooled
  • 6.00 gm gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 40.00 gm caster sugar
  • 400g jar chocolate hazelnut spread
  • 125ml (1/2 cup) thickened cream
  • 150g Baking Milk Chocolate, chopped
  • 50g Baking Dark Chocolate, chopped
  • 9.20 gm vegetable oil
  • 120g (3/4 cup) roasted hazelnuts, finely chopped
Instructions:
  • Prepare a 20 x 30cm slice pan by greasing it and lining the base and sides with baking paper, making sure the paper extends over the long sides.
  • Crush biscuits in a food processor until finely chopped. Coarsely chop 8 Ferrero Rocher chocolates and add to the processor with the butter. Pulse until mixed, then transfer the mixture to the pan and press evenly onto the base.
  • In a small microwave-safe bowl, pour in 2 tablespoons of water. Sprinkle the gelatine over the water and mix until fully combined. Microwave on High for 15 seconds, then stir until the gelatine is dissolved. Allow to cool for 5 minutes before using.
  • Use electric beaters to whip the cream cheese and sugar until velvety in a bowl. Slowly incorporate the spread, cream, and gelatine mixture. Gently pour over the biscuit base and even out the top. Chill in the fridge for 2 hours or until set.
  • Carefully halve the remaining 12 Ferrero Rochers using a small serrated knife. Place milk chocolate, dark chocolate, and oil in a heatproof bowl over simmering water (without touching the water) and stir with a metal spoon until smooth. Mix in hazelnut. Spread the chocolate mixture over the cheesecake layer. Arrange the halved Ferrero Rochers on top. Chill in the fridge for 4 hours or overnight to set. Let the slice sit at room temperature for 15 minutes before cutting and serving.

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