Ferrero Rocher Cheesecake

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Ferrero Rocher Cheesecake

Course Dessert

Ingredients

Biscuit Base:

  • cups dairy-free graham crackers or digestive biscuits crushed
  • ½ cup chopped hazelnuts
  • ½ cup dairy-free butter melted

Chocolate Hazelnut Filling:

  • 1 cup dairy-free cream cheese
  • 1 cup dairy-free whipped cream coconut cream or soy whipping cream
  • ½ cup dairy-free chocolate hazelnut spread like Nutella
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Crunchy Layer:

  • ½ cup crushed hazelnuts
  • ¼ cup dairy-free chocolate hazelnut spread

Chocolate Ganache Topping:

  • 1 cup dairy-free dark chocolate chips
  • ½ cup canned coconut milk full-fat
  • 1 tbsp dairy-free butter

Optional Garnish:

  • Dairy-free whipped cream
  • Ferrero Rocher style chocolates dairy-free if available
  • Crushed hazelnuts

Instructions

Prepare the Biscuit Base:

  • In a medium bowl, combine the crushed graham crackers or digestive biscuits and chopped hazelnuts.
  • Add the melted dairy-free butter and mix until well combined.
  • Press the mixture firmly into the bottom of a greased 9-inch springform pan.
  • Place the pan in the refrigerator to set while you prepare the filling.

Prepare the Chocolate Hazelnut Filling:

  • In a large bowl, beat the dairy-free cream cheese until smooth.
  • Add the dairy-free chocolate hazelnut spread, powdered sugar, and vanilla extract. Beat until well combined and smooth.
  • Gently fold in the dairy-free whipped cream until the mixture is light and fluffy.
  • Pour the filling over the chilled biscuit base and spread it evenly.
  • Place the cheesecake back in the refrigerator to set while you prepare the crunchy layer.

Prepare the Crunchy Layer:

  • In a small bowl, mix the crushed hazelnuts with the dairy-free chocolate hazelnut spread until combined.
  • Gently spread this mixture over the top of the set filling layer.

Prepare the Chocolate Ganache Topping:

  • In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
  • Remove from heat and add the dairy-free dark chocolate chips and dairy-free butter.
  • Stir until the chocolate and butter are completely melted and the mixture is smooth.
  • Allow the ganache to cool slightly before pouring it over the crunchy layer on the cheesecake.
  • Spread the ganache evenly over the top of the cheesecake.

Chill the Cheesecake:

  • Cover the cheesecake with plastic wrap and refrigerate for at least 6-8 hours, or overnight, until fully set.

Serve:

  • Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Garnish with dairy-free whipped cream, Ferrero Rocher style chocolates, and crushed hazelnuts if desired.
  • Slice and serve this indulgent dessert!

Notes

  • Dairy-Free Whipped Cream: You can use canned coconut cream or a dairy-free whipping cream alternative.
  • Chocolate Hazelnut Spread: Ensure to use a dairy-free version like Nocciolata Dairy Free Organic Hazelnut Spread with Cocoa.
  • Chilling Time: Allowing the cheesecake to set overnight will yield the best results.

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