Description
This No-Bake Vegan Ferrero Rocher Cheesecake is a decadent, plant-based dessert featuring a crunchy hazelnut cookie crust, a creamy cashew and vegan cream cheese filling infused with hazelnut butter and melted chocolate, and a rich hazelnut chocolate ganache topping. Perfect for those seeking an indulgent dairy-free treat with the classic flavors of Ferrero Rocher, this cheesecake requires no baking and sets in the refrigerator or freezer for a delightful texture.
Ingredients
Scale
Crust
- 80 g whole hazelnuts
- 160 g vegan cookies (such as 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
- 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 (for decorating the edges)
Instructions
- Prep: Pre-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.
- Make the crust: Add hazelnuts, vegan cookies, and sea salt to a food processor and pulse until the nuts break into chunks and the cookies become crumb-like. Add vegan butter and pulse again until the mixture sticks when pressed together.
- Press the crust: Transfer the crust mixture into the prepared pan and compact firmly with the back of a spoon. Refrigerate to set while preparing the filling.
- Melt the chocolate: Combine finely chopped dark and white chocolate in a heatproof bowl and gently melt them over a double boiler (au bain-marie), stirring occasionally until smooth.
- Make the filling: Place soaked cashews, vegan cream cheese, Greek-style yogurt, hazelnut butter, vanilla extract, coconut sugar, and melted chocolate into a high-speed blender. Blend until completely smooth and creamy, with no lumps. Pour filling over the crust in the pan and refrigerate for at least 8 hours or overnight. Alternatively, set in the freezer for 4 hours.
- Make the ganache: Heat finely chopped dark chocolate and almond milk together over a double boiler until melted and smooth. Remove from heat, then stir in hazelnut butter and chopped hazelnuts until fully combined.
- Decorate: Carefully release the cheesecake from the springform pan and transfer onto a serving plate. Spread the hazelnut ganache evenly over the top. To create a swirl pattern, place the cheesecake on a turntable and use a spoon to trace swirls as it spins. Finally, decorate the edges with homemade vegan Ferrero Rocher chocolates.
Notes
- Use biscoff or any spiced vegan cookies for a caramel flavor in the crust.
- Soaking cashews softens them to create a creamy filling without lumps.
- Choose a high-quality vegan cream cheese for best texture.
- Vegan Greek-style yogurt helps add tang and richness.
- Use vegan dark and white chocolate to keep the cheesecake dairy-free.
- The cheesecake can be stored in the fridge for up to 3 days or frozen for longer.
