If you have ever dreamed of indulging in a rich, creamy dessert that’s completely plant-based and requires no oven time, this No-Bake Vegan Ferrero Rocher Cheesecake Recipe is exactly what you need in your life. Combining the irresistible flavors of hazelnut, chocolate, and velvety vegan cream cheese, this cheesecake delivers a luxurious treat that looks as stunning as it tastes. Whether you’re treating yourself or impressing friends at a gathering, this cheesecake is both an easy-to-make and unforgettable showstopper that proves no-bake desserts can be just as decadent as traditional ones.
Ingredients You’ll Need
Getting this No-Bake Vegan Ferrero Rocher Cheesecake Recipe just right comes down to simple, wholesome ingredients that each play a starring role in crafting texture, flavor, and that signature hazelnut-chocolate magic.
- Whole hazelnuts (80 g): Offer a toasty crunch and the base hazelnut flavor essential to a Ferrero Rocher-inspired treat.
- Vegan cookies (160 g): I love biscoff for its caramelized notes that deepen the crust’s flavor.
- Sea salt (¼ teaspoon): Balances sweetness and enhances all the other flavors.
- Vegan butter (60 g): Helps the crust bind beautifully and gives a rich mouthfeel.
- Cashews (200 g, soaked): The secret to that creamy, luscious filling — soaking makes them blend silky.
- Vegan cream cheese (500 g): Acts as the base for smooth texture and tangy depth.
- Vegan Greek-style yogurt (120 g): Adds lightness and a subtle tang to the filling.
- Hazelnut butter (90 g plus 2 tablespoons): Intensifies the nutty richness both inside the cheesecake and in the ganache topping.
- Coconut sugar (75 g): Provides caramel undertones while keeping things natural.
- Vanilla extract (1 tablespoon): Adds warmth and aromatic sweetness.
- Vegan 70% dark chocolate (50 g + 100 g, finely chopped): Delivers the deep chocolate notes you expect from Ferrero Rocher.
- Vegan white chocolate (50 g): Balances the dark chocolate with creamy sweetness.
- Almond milk (100 ml): Creates the perfect smooth ganache consistency.
- Chopped hazelnuts (2 tablespoons): Give a delightful crunch when sprinkled on top.
- Vegan Ferrero Rocher (½ batch): For that authentic finishing touch and visual wow factor.
How to Make No-Bake Vegan Ferrero Rocher Cheesecake Recipe
Step 1: Prepare the Cashews and Pan
Start by soaking your cashews — either soak them for at least 4 hours or do a quick soak by pouring boiled water over them for 30 minutes. This softens them perfectly for blending. While they soak, line the base and sides of your springform cake pan with parchment paper so that your cheesecake lifts out beautifully later.
Step 2: Make the Crust
Pop hazelnuts, cookies, and sea salt into a food processor. Blitz until the hazelnuts break into small chunks and the cookies turn to fine crumbs. Add the vegan butter and pulse again until the mixture sticks together when pressed. Press this mixture firmly into your prepared pan’s base; it forms a sturdy, flavorful foundation. Pop it into the fridge while you whip up the filling.
Step 3: Melt the Chocolate for the Filling
Take the finely chopped dark and white chocolate and place it over a double boiler, gently melting it down into a smooth, glossy pool of chocolate. This step creates the luscious mixture that’ll swaddle your cashew cream in dreamy chocolate flavor.
Step 4: Blend the Filling
In a high-speed blender, combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, hazelnut butter, vanilla, coconut sugar, and the melted chocolate. Blitz everything until the filling is completely smooth and creamy with no lumps. Pour this luscious mixture over your chilled crust and smooth it out evenly.
Step 5: Chill Until Set
Place your cheesecake in the fridge for at least 8 hours—overnight works wonders. If you’re short on time, freezing it for 4 hours also sets it well. This patience rewards you with that perfect dense-yet-creamy texture every bite deserves.
Step 6: Prepare the Hazelnut Ganache
Finally, melt the finely chopped dark chocolate with almond milk gently over your double boiler again. Stir until ultra-smooth, then swirl in the hazelnut butter and chopped hazelnuts. This rich, nutty ganache is pure magic for crowning your cheesecake.
Step 7: Decorate Your Masterpiece
Remove the cheesecake carefully from the pan and place it on a serving plate. Pour the ganache on top and, if you have a turntable, use a spoon to spin gentle swirls across the surface. Around the edges, arrange your homemade vegan Ferrero Rocher for the perfect finishing flourish.
How to Serve No-Bake Vegan Ferrero Rocher Cheesecake Recipe
Garnishes
Adding some textural contrast and visual appeal is key. Sprinkle chopped hazelnuts or cacao nibs on top for crunch. Fresh berries or a dusting of cocoa powder underneath the ganache can brighten the flavor and look.
Side Dishes
Serve alongside a light, refreshing fruit salad or a dollop of vegan whipped cream. A cup of rich coffee or nutty tea perfectly complements the intensely nutty chocolate cheesecake.
Creative Ways to Present
Try slicing into elegant wedges and layering them on dessert plates with drizzles of raspberry coulis or caramel sauce. Individual mini cheesecakes in jars bring a touch of whimsy if entertaining. You could even dollop ganache on top of vegan ice cream to make a Ferrero Rocher sundae!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices or the whole cheesecake tightly in plastic wrap or store in an airtight container. Keep refrigerated and enjoy within 4-5 days for peak freshness and flavor.
Freezing
This No-Bake Vegan Ferrero Rocher Cheesecake Recipe freezes wonderfully. Wrap it securely, and freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve its creamy texture.
Reheating
No reheating needed with this cheesecake — it’s best served chilled. Simply let it sit at room temperature for 10-15 minutes if it feels too firm out of the fridge to soften slightly before slicing.
FAQs
Can I use other nuts instead of hazelnuts?
You can substitute almonds or walnuts, but hazelnuts give that signature Ferrero Rocher flavor that makes this cheesecake special. Using other nuts will change the taste but still result in a delicious dessert.
How long does it take to set properly?
For best results, chill the cheesecake for at least 8 hours or overnight. If you’re short on time, freezing it for 4 hours will firm it up nicely.
What if I don’t have vegan cream cheese?
Plant-based cream cheese is important for the texture here. If unavailable, try using firm silken tofu blended smoothly with lemon juice for a similar tangy creaminess.
Can I make this gluten-free?
Absolutely! Use gluten-free vegan cookies for the crust to keep the recipe safe for gluten sensitivities without sacrificing flavor.
How do I make homemade vegan Ferrero Rocher?
They are simple to make by roasting whole hazelnuts, coating them with a vegan chocolate-hazelnut filling, and then rolling in crushed hazelnuts or wafer crumbs. Many recipes online provide great step-by-step instructions.
Final Thoughts
This No-Bake Vegan Ferrero Rocher Cheesecake Recipe is a celebration of texture, taste, and ease all rolled into one dreamy dessert. It’s the sort of recipe I happily recommend to anyone looking to impress without fuss. Give yourself the gift of making this luscious, nutty, chocolatey cheesecake — once you try it, you’ll want to make it again and again!
Print
No-Bake Vegan Ferrero Rocher Cheesecake Recipe
- Prep Time: 45 minutes (including cashew soaking start time; soaking counted separately)
- Cook Time: 10 minutes (melting chocolate steps and pressing crust)
- Total Time: 8 hours 40 minutes (including chilling time overnight)
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, International
- Diet: Vegan
Description
This No-Bake Vegan Ferrero Rocher Cheesecake is a luscious, creamy dessert that combines the rich flavors of hazelnuts, vegan cream cheese, and chocolate without the need for baking. Perfect for vegan dessert lovers, it features a crunchy hazelnut-cookie crust, a smooth cashew and chocolate filling, and a decadent hazelnut chocolate ganache topped with homemade vegan Ferrero Rocher chocolates. Ready in approximately 8 hours and 40 minutes with mostly chilling time required, this cheesecake delivers indulgence with a plant-based twist.
Ingredients
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 and Decoration
- 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)
- ½ batch vegan Ferrero Rocher
Instructions
- Prep Cashews and Pan: Pre-soak the cashews in water for 4 hours or quick-soak them in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper to prepare for the crust.
- Make the Crust: Add the hazelnuts, vegan cookies, and sea salt to a food processor. Blitz for a few minutes until the nuts break into chunks and the cookies resemble crumbs. Add the vegan butter and pulse again until the mixture sticks together when pressed.
- Press Crust Into Pan: Firmly press the crust mixture into the base of the prepared pan with the back of a spoon to form an even layer. Refrigerate the crust while making the filling.
- Melt Chocolate for Filling: Place the finely chopped dark and white chocolate in a heat-resistant bowl. Gently melt them over a double boiler (au bain-marie), stirring occasionally until smooth. Remove from heat.
- Prepare the Filling: In a high-speed blender, combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, hazelnut butter, vanilla extract, coconut sugar, and the melted chocolate. Blitz until completely smooth and creamy without lumps. Pour the filling over the chilled crust in the pan.
- Chill to Set: Refrigerate the filled cheesecake for at least 8 hours or overnight until set. Alternatively, you can place it in the freezer for about 4 hours to speed up the setting process.
- Make Ganache: In a heat-resistant bowl, melt the finely chopped dark chocolate with almond milk over a double boiler until smooth. Remove from heat and stir in hazelnut butter until combined, then fold in chopped hazelnuts evenly.
- Decorate the Cheesecake: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Pour and spread the hazelnut chocolate ganache over the top. To create a swirl pattern, place the cake on a turntable and use a spoon to make swirling marks as the cake spins. Finally, garnish the edges with homemade vegan Ferrero Rocher chocolates for an elegant finish.
Notes
- Soaking cashews overnight or at least 4 hours ensures a smoother, creamier filling texture.
- If you don’t have biscoff cookies, any crunchy vegan cookie can be substituted for the crust.
- Use vegan cream cheese suitable for spreading to maintain creaminess.
- Vegan Greek-style yogurt adds tang and firmness; coconut or soy-based are good options.
- Melt chocolates gently over a double boiler to avoid burning or seizing the chocolate.
- The cheesecake needs sufficient chilling time to set properly; freezing reduces the time needed but may affect texture slightly.
