Description
This no-bake vegan Ferrero Rocher cheesecake is a decadent and creamy dessert that combines the rich flavors of hazelnut, dark and white chocolate, and a smooth vegan cream cheese filling. With a crunchy hazelnut cookie crust and a luscious hazelnut ganache topping, this cheesecake is perfect for vegan and dairy-free diets. It requires no baking and sets in the refrigerator or freezer, making it an easy yet impressive treat.
Ingredients
Scale
Crust
- 80 g whole hazelnuts
- 160 g vegan cookies (e.g., biscoff)
- 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 (finely chopped)
- 50 g vegan white chocolate
Ganache & 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 (homemade)
Instructions
- Prep: Soak the cashews in water for 4 hours or quick-soak 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, cookies, and sea salt to a food processor. Blitz until the nuts break down into chunks and cookies become crumbs. Add the vegan butter and blitz again until the mixture sticks together when pressed.
- Press the crust: Press the crust mixture firmly into the base of the prepared springform pan using the back of a spoon. Refrigerate to set while preparing the filling.
- Melt the chocolate: Combine the finely chopped dark chocolate and white chocolate in a heat-resistant bowl. Gently melt them over a double boiler (au bain-marie), taking care not to burn the chocolate.
- Make the filling: In a high-speed blender, combine the soaked and drained cashews, vegan cream cheese, vegan Greek-style yogurt, hazelnut butter, vanilla extract, coconut sugar, and melted chocolate. Blend until smooth and creamy with no lumps. Pour the filling onto the chilled crust in the springform pan.
- Set the cheesecake: Refrigerate the cheesecake for at least 8 hours or overnight to allow it to fully set. Alternatively, freeze it for 4 hours if in a hurry.
- Make the ganache: Place the finely chopped dark chocolate and almond milk in a heat-resistant bowl. Melt over a double boiler until smooth, stirring continuously. Remove from heat, then stir in the hazelnut butter followed by the chopped hazelnuts to create the ganache topping.
- Decorate: Carefully remove the springform pan and transfer the cheesecake to a serving plate. Spread the hazelnut ganache evenly over the top. Using a turntable and a spoon, create swirling patterns on the ganache by spinning the cake and making swirl prints. Finish by decorating the edges with homemade vegan Ferrero Rocher chocolates.
Notes
- Soaking cashews ahead is essential for a smooth filling; quick-soaking in hot water is a time-saving alternative.
- Use vegan cookies like Biscoff for an extra flavorful crust.
- Ensure all chocolate used is vegan-certified (dairy-free).
- Homemade vegan Ferrero Rocher chocolates add an elegant finishing touch.
- For a firmer texture, freeze the cheesecake instead of refrigerating.
