Ferrero Rocher Cheesecake
Ingredients
Biscuit Base:
- 1½ 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.