This no-bake hazelnut cheesecake tastes like your favorite chocolate truffles in cheesecake form!
It's even topped with homemade vegan ferrero rocher chocolates for a showstopper dessert for all special occasions whether it be Christmas or your next dinner party.
🧾 Ingredients
Here's everything you need to make this vegan "ferrero cheesecake":
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Cookies: I use Lotus biscoff here and they give such a lovely flavor. You can use any other vegan version of cookies you like, such as digestive biscuits or ginger nuts.
- Cashews: These give structure and a creamy consistency to the cheesecake.
- Vegan Cream Cheese: I use Violife which is pretty thick, similar to regular full-fat cream cheese. If you can't find store-bought, try this homemade recipe for vegan cream cheese.
- Greek-Style Vegan Yogurt: You can also use vegan sour cream or thick coconut yogurt here.
- Hazelnut Butter: This homemade hazelnut butter is best as it uses 100% roasted nuts with a pinch of salt and vanilla.
- Coconut Sugar: You can also use regular brown sugar.
- Dark Chocolate: Go for good quality dark chocolate with a minimum of 70% cocoa solids.
- Dairy-Free White Chocolate: I use Vivini iChoc, but you can try homemade white chocolate or replace it with cocoa butter. Just adjust the sweetness according to your taste with the latter.
🔪 Instructions
Here are step-by-step images showing how to make this vegan ferrero rocher cheesecake recipe. Please refer to the detailed printable recipe card at the end of this page for full measurements and written step-by-step instructions:
Step 1: Add the whole hazelnuts, cookies, and salt to a food processor and blitz for a few minutes until the nuts have broken down into chunks and the cookies resemble fine crumbs.
Step 2: Add the vegan butter and blitz again, the mixture should resemble wet sand.
Step 3: Press the crust into the base of the pan and compact it down with the back of a spoon. Refrigerate while you make the filling.
Step 4: Add the cashews, cream cheese, yogurt, hazelnut butter, vanilla extract, sugar, and melted chocolate to a high-speed blender. Blitz until you have a smooth thick consistency without any lumps.
Step 5: Pour the creamy cheesecake filling into the pan and refrigerate until set.
Step 6: Add the finely chopped chocolate and almond milk to a large bowl and gently melt over a double boiler (au bain-marie). Stir hazelnut butter and chopped hazelnuts into the chocolate mixture.
Step 7: Swirl the hazelnut chocolate ganache on top of the cheesecake.
Step 8: Lastly, decorate the edges with homemade ferrero rocher candy.
💭 Recipe Tips
If your cream cheese has a lot of water content, drain that from the tub before scooping out the cream cheese.
Blend until completely smooth. You want a creamy cheesecake without any lumps or cashew pieces, so keep blending until the mixture is silky. If needed, give your blender a break between blends.
If you are short on time, you can set the cheesecake in the freezer for about 4 hours.
Use a sharp knife to slice the cheesecake, and wipe it with a dishcloth or clean paper towel between each cut.
💬 FAQs
Place the set cheesecake in an airtight container or on a plate wrapped with plastic wrap and refrigerate for up to 5 days.
If you'd like to extend the shelf life, you can freeze the cheesecake for 1-2 months. Slice it into individual servings and place them in a sealed container before freezing. To defrost, take out a slice on a plate and refrigerate overnight or let it sit at room temperature for 1-2 hours.
Absolutely. Swap the cashews for soaked sunflower seeds, or increase the amount of vegan cream cheese to compensate for the nuts.
Yes, you can! I used a combination of chocolate as I found that dark alone gave the filling too much chocolate flavor. While still delicious, the combination of white and dark helps the hazelnut flavor to shine through.
If you can't find store-bought vegan white chocolate, you can substitute it with raw cocoa butter or make your own white chocolate. In a pinch, you can swap it for additional dark chocolate, note this will give a deeper color and chocolate flavor.
🍰 More Vegan Cheesecake
📖 Recipe
No-Bake Vegan Ferrero Rocher Cheesecake
Ingredients
Crust
- 80 g (⅔ cup) whole hazelnuts
- 160 g (5.6 oz) vegan cookies I use biscoff *see note 1
- ¼ teaspoon sea salt
- 60 g (4 tablespoons) vegan butter block-style
Filling
- 200 g (1 ½ cups) cashews soaked ahead of time *see note 2
- 500 g (17.6 oz) vegan cream cheese *see note 3
- 120 g (½ cup) vegan Greek-style yogurt *see note 4
- 90 g (½ cup) hazelnut butter
- 75 g (½ cup) coconut sugar or brown sugar
- 1 tablespoon vanilla extract
- 50 g (1.75 oz) vegan 70% dark chocolate
- 50 g (1.75 oz) vegan white chocolate *see note 5
Topping (optional)
- 100 g (3.5 oz) vegan 70% dark chocolate finely chopped
- 100 ml (⅓ cup + 1 tablespoon) almond milk or other non-dairy milk
- 2 tablespoons hazelnut butter
- 2 tablespoons hazelnuts chopped
- ½ batch vegan ferrero rocher
Instructions
- Make the crust: Add the hazelnuts, cookies, and salt to a food processor and blitz for a few minutes until the nuts have broken down into chunks and the cookies resemble crumbs. Add the vegan butter and blitz again, the mixture should stick together when pressed.
- Press the crust into the base of the pan and compact it down with the back of a spoon. Refrigerate while you make the filling.
- Melt the chocolate: Add the finely chopped dark and white chocolate to a large heat-resistant bowl and gently melt over a double-boiler (au bain-marie).
- Make the filling: Add cashews, cream cheese, yogurt, hazelnut butter, vanilla, sugar, and melted chocolate to a high-speed blender. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for at least 8* hours (overnight is recommended) until set. (*or set in the freezer for 4 hours)
- Make the ganache: Add the finely chopped chocolate and almond milk to a large heat-resistant bowl and gently melt over a double-boiler (au bain-marie). Stir until smooth and remove the bowl from the heat. Stir in the hazelnut butter, followed by the chopped hazelnuts until evenly mixed.
- Decorate: Carefully remove the springform pan and place the cheesecake on a serving plate. Top with the hazelnut ganache. To get the swirl on top of the cheesecake, place it on a turntable. Use a spoon to make a swirl print on the surface of the cake whilst spinning the turntable. Lastly, decorate the edges with homemade ferrero rocher.
Notes
- Vegan Cookies: Biscoff, digestives, ginger nuts, or vegan graham crackers. Use GF cookies if needed.
- Soaked Cashews: Soak them in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water.
- Vegan Cream Cheese: I use Violife cream cheese, you can also use homemade cream cheese if you prefer.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Vegan White Chocolate: I use Vivani iChoc. Use cocoa butter in place of white chocolate if needed, and adjust sugar to taste.
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