The Rocher cheesecake is a delicious no-bake, gelatin-free cake that is easy to make, creamy, and incredibly indulgent. If you are a chocolate and hazelnut lover, the no-bake Rocher cheesecake will become your new passion! A creamy, indulgent, and simple dessert to make, perfect for ending a special meal or enjoying with a cup of coffee. Like the classic cheesecake, the base is made with digestive biscuits and butter, to which we add chopped hazelnuts. This base perfectly matches the soft cream of mascarpone, Greek yogurt, and Nutella, prepared without using gelatin or agar agar. The whole is completed with an irresistible topping of chocolate ganache, hazelnut crumbs, and Ferrero Rocher, making it an elegant and scenic dessert, a true delight!
The preparation is really simple:
1. Mix the crushed biscuits with hazelnuts and butter and cover the bottom of a springform pan.
2. Mix mascarpone, Greek yogurt, whipped cream, and Nutella, and pour the cream over the biscuit base. Place in the fridge for a few hours.
3. Decorate with a chocolate and cream ganache, hazelnut crumbs, and Ferrero Rocher.
Perfect to serve on any occasion, both as a dessert at the end of a meal or for a delicious snack. Follow our tips and video recipe to make an amazing Rocher cheesecake in a few simple steps!
Also discover:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: No-Bake
- Cuisine: American
- Seasonality: All Seasons
Ingredients for Rocher Cheesecake
- 1.25 cups Digestive biscuits
- 0.75 cups hazelnuts (chopped)
- 6 tbsp butter
- 10.5 oz mascarpone
- 1 cup heavy cream
- 5.25 oz Greek yogurt
- 7 oz Nutella®
- 5.25 oz milk chocolate (or dark)
- 0.5 cup fresh liquid cream
- hazelnut crumbs
Tools for Rocher Cheesecake
- Bowl
- Spatula
- Springform Pan
- Parchment Paper
- Refrigerator
How to Make Rocher Cheesecake
Prepare the Rocher cheesecake by first making the base: melt the butter in the microwave or in a pot and let it cool for a few minutes.
In the meantime, crush the biscuits with a food processor or by putting them in a bag and crushing them with a rolling pin. Combine the chopped hazelnuts with the crushed biscuits and
add the butter.
Pour them onto the bottom of a 8-inch diameter springform pan and place it in the fridge or freezer to set.
Meanwhile, prepare the filling: in a bowl, mix mascarpone with Greek yogurt, powdered sugar, and Nutella or hazelnut spread.
Separately, whip the cream with electric beaters until soft peaks form, then transfer it to the larger bowl with the Nutella mixture and combine everything with a spatula.
Remove the biscuit base from the freezer and fill it with the Nutella and mascarpone cream. Refrigerate for at least 6 hours or preferably overnight.
To decorate the Rocher cheesecake, prepare the chocolate ganache. Melt the chocolate with cream in a bain-marie or microwave. Let it cool completely.
Once the ganache has cooled, pour it over the cheesecake and level it with a spatula. Decorate with chopped hazelnut crumbs and Ferrero Rocher.
Keep the Rocher cheesecake in the fridge before slicing and enjoying.
Storage
You can store the Rocher cheesecake in the fridge for at least three days.
Tips and Variations
Substitutions: If you prefer, you can use cocoa biscuits for the base or add a pinch of salt to enhance the flavor.
Dairy-Free Alternative: Use lactose-free mascarpone and cream and a dairy-free hazelnut spread.
FAQ
How far in advance can I prepare the Rocher Cheesecake?
You can prepare it up to two days in advance and keep it in the fridge.
Can I use another type of cheese?
Yes, you can replace mascarpone with cream cheese like Philadelphia or ricotta.
