Ferrero and Nutella Cheesecake


  • 150 g milk chocolate Hobnobs, crushed (crust)
  • 250g mascarpone cheese (filling)
  • 100ml double cream (filling)
  • 2 tbsp Nutella (filling)
  • 8 Ferrero Rochers, chopped (filling)
  • 2 pieces white chocolate, melted and cooled (filling)
  • Nutella, melted and cooled (topping)
  • Ferrero Rochers, whole (topping)
  • Hazelnuts, chopped (topping)


  1. Press the crushed biscuits into the bottom of glasses/bowls as the crust.
  2. Mix the cheese, double cream, Nutella, white chocolate, and chopped Ferrero Rocher and add on top of the biscuit base, then place in the fridge to set for 10-15 minutes.
  3. Add the cooled Nutella to the glasses and top with chopped hazelnuts, and press a whole Ferrero Rocher into the top.

Adapted from Hina Rasool.


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