This is a vertical image looking at a cheesecake from the side. The cheesecake is topped with drizzled of chocolate, whipped cream, chopped nuts and ferrero rocher candies. The cheesecake is cut into and the image reveals the center and texture of the cheesecake. The cake sits on a white cake stand with a dark design around the edges. The cake stand sits on a light grey surface. Recipe
GF Gluten-Free VG Vegetarian

Rich & Velvety Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake starts with a rich cookie crust, a velvety cheesecake middle and topped with iconic chocolate hazelnut candies.

Prep: 30 minCook: 60 minTotal: 1 hour 30 min
Servings: 1 cake (8 slices) 1x



Option 1

  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 cup blanched almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup coconut sugar
  • 1/4 teaspoon salt

Option 2

  • 24 Gluten free chocolate sandwich cookies, crushed
  • 4 tbsp melted Butter


  • 2 lbs room temperature cream cheese
  • 1 1/3 cup sugar
  • 4 eggs
  • 1/4 cup greek yogurt
  • 1 tsp vanilla
  • Optional: 1/4 tsp hazelnut or almond extract



  1. Preheat the oven to 350 degrees and line a springform pan with parchment paper.
  2. Mix together the crust ingredients (of whichever option you choose!) until it is a damp mixture.

    This is an overhead horizontal image if a glass bowl with with ingredients in it. A silver spoon is dipping into the bowl and leaning against the right side of the bowl. The bowl sits on a light grey surface.

  3. Press the crust into the pan, pushing it up the sizes of the pan roughly ⅓ of the way. 
    This is an overhead horizontal image of a round springform pan on a light grey surface. In the pan is chocolate cookie crust pressed into the bottom.
  4. Bake the pie crust for 10 minutes and allow to cool while preparing the cheesecake filling.
  5. In a stand mixer or large bowl, add the room temperature cream cheese and cream for roughly 30 seconds until smooth.
  6. To the cream cheese, add the sugar and beat for 1 minute to dissolve the sugar into the cream cheese.
  7. Next, add the eggs one at a time, allowing each egg to incorporate into the cheese and sugar mixture before adding another – stop to scrape the sides as necessary.
  8. Finally, add the vanilla extract (and hazelnut or almond extract, if using!) and the greek yogurt. Mix for roughly 30 seconds.
  9. Pour the cheesecake mixture on top of the cooled crust, leaving roughly 1-2 clean inches at the top of the pan to prevent the cheesecake spilling over as it cooks.
    This is an overhead horizontal image of a round springform pan on a light grey surface. In the pan is raw cheesecake batter.
  10. Before putting the cheesecake into the oven, add a baking dish to the lowest rack. Fill the baking dish with boiling water – this helps to create a water bath and cook the cheesecake more gently!
  11. Cook the cheesecake in the center of the oven for 60-70 minutes. It will have a slight golden hue around the edges. The edges will also appear set, but there will still be a wiggle to the center of the cheesecake when it’s done!
  12. Turn off the oven, but leave the cheesecake inside. Use a wooden spoon or other cooking utensil to crack open the door of the oven and slowly allow the heat to escape. Leave the cheesecake in the cooling oven for one additional hour.
  13. Once the hour is up, leave the cheesecake to cool FULLY on the counter before placing it into the fridge for a minimum of 2 hours or overnight.
  14. When ready to serve, use the optional melted chocolate to decorate the top of the cheesecake – a drip edge, a drizzle over the top, or even cover the whole top – your choice! Sprinkle with chopped hazelnuts. If desired, add some whipped cream before topping with the vegan ferrero rochers!
    This is an overhead horizontal image of a cheesecake topped with whipped cream, chocolate, chopped nuts and ferrero rocher candies. The cheesecake is on a white cake stand with black design detail. Beneath the cake stand to the left is a small bowl of hazelnuts and a jar of chocolate with a spoon sticking out. To the right of the cake stand is a pile of plates and forks and knives to the right bottom corner of the image.
  15. Slice and enjoy and save the rest in the fridge for 3-4 days.


Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 sice
  • Calories: 767
  • Sugar: 41.9g
  • Sodium: 516mg
  • Fat: 56.5g
  • Saturated Fat: 31g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 49.1g
  • Fiber: 2.3g
  • Protein: 21.1g
  • Cholesterol: 259mg
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