Now that the holidays are coming around, it is also time to start busting out the chocolates in case you haven’t already. You’ll see a lot of See’s chocolate boxes, but also a lot of Ferrero Rocher platters (or mountains if you’ve seen their most recent commercial). Ferrero Rochers are those hazelnut chocolate candies that nobody seems to dislike. So when thinking of a cheesecake, which I am a sucker for, what better thing to pair a hazelnut chocolate candy with than Nutella! This is also a no-bake cheesecake (well I guess that’s not true since you do bake the crust). But anyways, I found the recipe Ang Sarap, another blog, and I must say that it turned out pretty good. Although his was prettier…not going to lie.
- 2 cups crushed Oreos (I tried to scrape the frosting out (and eat it) as I found it made crushing them harder)
- 3 tbsp unsalted butter, melted
- ~16oz cream cheese, softened
- ⅔ cup powdered sugar
- 3 cups thickened cream or whipped cream, chilled
- 4 tsp unflavored gelatin
- 2 tbsp hot water
- 6 pcs Ferrero Rocher, roughly chopped
- 4 (ore more) tbsp Nutella
- 3 tbsp milk
- 2 tbsp powdered sugar
- 8 pcs Ferrero Rocher
- Chocolate shavings (optional)
- Combine Oreos and melted butter, and press it in a 9 in pie pan, spread evenly and packed well
- Bake 350 degrees for 10 minutes
- Chill in fridge for around 20 minutes.
- Place softened cream cheese and sugar in a bowl together; mix with electric mixer until creamy.
- Dissolve gelatin in hot water then let it cool for a while. Add to the cream cheese mixture, continue to beat until mixture becomes fluffy.
- Add cream and 6 chopped Ferrero Rocher, then fold until it’s evenly mixed.
- Pour over the prepared crust.
- Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours
- Using a double boiler, mix the Nutella, powdered sugar and milk until runny (you may need to add more milk)
- Drizzle melted Nutella on top then serve
- Enjoy this wonderful dessert!