Description
This No-Bake Vegan Ferrero Rocher Cheesecake is a decadent, creamy dessert perfect for hazelnut and chocolate lovers. Featuring a crunchy cookie and hazelnut crust, a rich cashew-based cream cheese filling, and a smooth hazelnut chocolate ganache topping, this cheesecake is entirely plant-based and requires no baking. Set overnight in the fridge, it offers a luscious, indulgent treat that’s perfect for special occasions or whenever you’re craving something sweet and nutty.
Ingredients
Scale
Crust
- 80 g whole hazelnuts
- 160 g vegan cookies (biscoff recommended)
- ¼ teaspoon sea salt
- 60 g vegan butter (block-style)
Filling
- 200 g cashews (soaked ahead of time)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
- 90 g hazelnut butter
- 75 g coconut sugar (or brown sugar)
- 1 tablespoon vanilla extract
- 50 g vegan 70% dark chocolate
- 50 g vegan white chocolate
Ganache
- 100 g vegan 70% dark chocolate (finely chopped)
- 100 ml almond milk (or other non-dairy milk)
- 2 tablespoons hazelnut butter
- 2 tablespoons hazelnuts (chopped)
Decoration
- ½ batch vegan Ferrero Rocher (homemade)
Instructions
- Prep: Pre-soak the cashews in water for 4 hours, or for a quicker method, quick-soak them in boiled water for 30 minutes. After soaking, rinse and drain the cashews thoroughly. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper to prevent sticking.
- Make the crust: In a food processor, combine the hazelnuts, vegan cookies, and sea salt. Blitz the mixture for a few minutes until the nuts break down into chunky pieces and the cookies resemble fine crumbs. Add the vegan butter and pulse again until the mixture is sticky and holds together when pressed.
- Press the crust: Transfer the crust mixture into the prepared cake pan. Use the back of a spoon or your fingers to press and compact it firmly and evenly across the base. Place the crust in the refrigerator to chill while you prepare the filling.
- Melt the chocolate: Place the finely chopped dark and white chocolates in a heat-resistant bowl. Melt gently over a double boiler (au bain-marie), stirring frequently until smooth. Remove from heat once melted and set aside to cool slightly.
- Make the filling: In a high-speed blender, combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, hazelnut butter, vanilla extract, coconut sugar, and the melted chocolate. Blend until the mixture is smooth and creamy with no lumps. Pour this creamy filling over the chilled crust in the cake pan, spreading evenly. Refrigerate for at least 8 hours or preferably overnight until it sets firmly. Alternatively, you can freeze it for about 4 hours for quicker setting.
- Make the ganache: In a heat-resistant bowl, melt the finely chopped dark chocolate with the almond milk using the double boiler method again. Stir continuously until the ganache is completely smooth. Remove the bowl from the heat and whisk in the hazelnut butter until well incorporated. Fold in the chopped hazelnuts evenly.
- Decorate: Carefully remove the cheesecake from the springform pan and place it on a serving plate or cake stand. Pour and spread the hazelnut ganache evenly over the top. For a professional swirl effect, place the cheesecake on a turntable and use a spoon to create swirl patterns on the ganache surface while the cake slowly spins. Finish by decorating the edges with homemade vegan Ferrero Rocher chocolates for a stunning presentation.
Notes
- For best results, soak cashews well to achieve a smooth filling texture.
- Biscoff cookies add a caramelized spice flavor to the crust, but any vegan cookie will work.
- Ensure vegan cream cheese used is soft to blend smoothly in the filling.
- Vegan Greek-style yogurt adds creaminess and tang; plant-based alternatives like soy or coconut yogurt are suitable.
- Use high-quality dark and white vegan chocolates for richness and proper melting.
- Refrigerating overnight helps the cheesecake set properly and enhances flavors.
- The homemade vegan Ferrero Rocher can be replaced with store-bought vegan alternatives if preferred.
