This no-bake Ferrero Rocher cheesecake is SO easy to make, yet looks and tastes fairly decadent so is great as a Christmas showstopper! There’s a biscuit base, some crunchy Ferrero Rocher pieces inside the cream cheese mixture, and a dash of Nutella.

I recommend using a springform cake tin or a tin with a removable base for this recipe, it just makes it easier to handle.

Ingredients:
Prep time: 30 minutes (plus overnight chilling)
Serves 10

Biscuit base:

• 350g digestive biscuits
• 200g unsalted butter

Cheesecake filling:

• 500g full fat cream cheese
• 75g icing sugar
• 250g Nutella
• 1 teaspoon vanilla extract
• 350ml double cream
• 12 Ferrero Rocher, roughly chopped

Decoration:

• 10 Ferrero Rocher

Method:

1. Crush your digestive biscuits. The best way to do this is either in a plastic bag and a rolling pin, or you can use a food processor.
2. Melt your butter in a saucepan over a low heat. Once melted, add your biscuit mixture and stir until evenly coated with butter.
3. Line your cake tin (springform or with a removable base) with baking parchment. lay your biscuit mixture over the base and pat down with the back of a spoon until smooth and compact. Leave to chill in the fridge whilst you make your cheesecake filling.
4. With an electric whisk, whisk your cream cheese, vanilla and icing sugar together until combined.
5. Add the double cream, and whisk on a medium-high speed until the mixture is stiff.
6. Fold in your chopped Ferrero Rocher gently. Pour over your biscuit mixture in the cake tin then leave to chill in the fridge overnight (or at least for 4-5 hours).
7. Once chilled, remove the cake from the tin, and decorate with your Fererro Rocher. You could also drizzle some melted chocolate or Nuttella over the top!