Ferrero Rocher Mini Cheesecakes

Ferrero Rocher Mini Cheesecakes - Indulge in a luxurious dessert that combines the rich, nutty flavors of Ferrero Rocher with the creamy, smooth texture of mini cheesecakes. This recipe for Ferrero Rocher Mini Cheesecakes is perfect for those special occasions when you want to impress your guests or treat yourself to something truly decadent.

Prep Time 50

Cook Time 6

Total Time 6 50

Servings Mini Cheesecakes

Calories 743kcal

Author Fay

EQUIPMENT

8 Cavity Round Silicone Mold

INGREDIENTS

Base

135 g (4 ¾ oz) chocolate cookies cream filled or plain
50 g (3½ tablespoon) butter unsalted and softenend

Cheesecake Filling

2 tablespoon water hot
2 teaspoon gelatine powder
6 Ferrero Rocher chocolates
¼ cup milk warm
250 g (9 oz) cream cheese
¾ cup superfine sugar or powdered sugar
2 teaspoon vanilla extract
400 ml (1 ⅔ cups) heavy cream chilled

Nutella Ganache

250 g (9 oz) dark chocolate
2 tablespoon butter
400 ml (1 ⅔ cups) heavy cream
125 g (½ cup) Nutella

Garnish

12 Ferrero Rocher chocolates

INSTRUCTIONS

Base

Finely crush the chocolate cookies using a food processor or a stick blender until you achieve a fine crumb texture.
Transfer the crumbs into a mixing bowl and combine with the melted unsalted butter, mixing until the crumbs are evenly moistened.
Evenly distribute the crumb mixture among 10-12 cavities in your round silicone moulds or a cupcake tray lined with baking cups.
Firmly press the crumbs to form a compact base. Place in the refrigerator to set while you prepare the cheesecake filling.

Cheesecake Filling

In a small bowl, mix the hot water and gelatine powder until the gelatine is fully dissolved.
Place this bowl into a larger bowl filled with hot water to create a water bath, keeping the gelatine mixture warm and fluid.
In a blender, combine the Ferrero Rocher chocolates and warm milk, blending until smooth.
Transfer to a clean bowl and allow this mixture to cool to room temperature.
In a separate mixing bowl, beat together the cream cheese, sugar, and vanilla extract using a hand mixer until the mixture is smooth and well combined.
Next, add both the heavy cream and the cooled Ferrero Rocher mixture to the cream cheese mixture in one go.
Start mixing at a low speed to prevent splashing and gradually increase the speed. Continue to mix until the ingredients are fully incorporated and the mixture begins to thicken.
Once the mixture has started to thicken, add the warm, dissolved gelatine into the bowl all at once.
Continue mixing with the hand mixer until the mixture is thoroughly blended, smooth, and has thickened further. This step ensures the cheesecake filling will set properly once chilled.
Transfer the filling into an 18” piping bag and carefully pipe the mixture into the prepared moulds, filling them to the top.
Use an angled spatula to smooth the tops, then freeze the cheesecakes overnight.
Once the cheesecakes are set, remove them from the moulds while still frozen and place them on serving plates. Let them thaw slightly in the refrigerator while making the Nutella ganache.

Nutella Ganache

For the ganache, place the chopped dark chocolate, butter, heavy cream, and Nutella in a heatproof bowl over a pot of simmering water.
Stir continuously until the mixture is fully melted, smooth, and well combined.
Remove from heat and let cool to room temperature. Refrigerate, stirring every 10 minutes, until the ganache reaches a piping consistency.

Assembly

Fill another 18” piping bag fitted with a 2D piping tip with the Nutella ganache.
Pipe a swirl of ganache onto each mini cheesecake and top each with a Ferrero Rocher chocolate.
Refrigerate the mini cheesecakes until they are ready to be served, allowing the flavors to meld beautifully.

NOTES

For a smoother gelatine mix, ensure no grains are left undissolved before adding to the cheesecake mixture.

For a silky smooth cheesecake filling, ensure all ingredients are at their ideal temperatures (cream cheese softened, heavy cream chilled) before mixing.

When pressing the base mixture into the moulds, use the back of a spoon or a small glass to create an even layer.

Allow the Nutella ganache to cool to the right consistency for piping; it should hold its shape but still be soft enough to pipe easily.

If you're using a cupcake tray instead of silicone moulds, freeze the cheesecakes for easy removal before transferring to the refrigerator to thaw slightly before serving.

NUTRITION