Treat yourself to these rich and creamy Ferrero Rocher Cheesecake Bars. They're the perfect dessert for busy families who want something delicious with a unique twist. This recipe blends the classic flavors of cheesecake with the irresistible crunch of Rice Krispies and the luscious taste of Nutella, making a dessert that's sure to impress.
✨ Here is why we love this recipe:
- Unique Flavor Combination: Blends classic cheesecake with Nutella and Rice Krispies for a delicious twist.
- Easy and Family-Friendly: Simple, straightforward recipe perfect for busy families and novice bakers.
- Impressive Presentation: Visually appealing layers and toppings make it look professional and perfect for special occasions.
Ingredients needed:
Crust
- 1 ¾ cups Honey graham cracker crumbs
- ¼ cup Rice crisp cereal Rice Krispies- lightly crushed
- ½ cup Unsalted butter- melted
- ½ cup Chocolate hazelnut spread Nutella
Cheesecake Filling
- 16 ounces cream cheese - room temperature
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup marshmallow fluff
- 1 cup chocolate hazelnut spread Nutella
- ¾ cup rice crisp cereal Rice Krispies
Topping
- 1 cup semi-sweet chocolate chips
- 1½ cup heavy whipping cream - divided ½ cup and 1 cup
- ⅓ cup chocolate hazelnut spread Nutella
- ¼ cup rice crisp cereal Rice Krispies
🔪 How to make Ferrero Rocher Cheesecake Bars
Crust
- Preheat oven to 350 degrees fahrenheit.
- Start by mixing the melted butter, graham cracker crumbs and rice crisp cereal.
- Pour into a prepared 9x9 pan.
- Distribute evenly and press down with a spoon to compact together.
- Place the chocolate hazelnut spread on top without spreading.
- Bake for 10 minutes.
- Once finished, leave the oven set at 350 for the cheesecake.
- Spread the chocolate hazelnut spread evenly over the crust and set aside.
Filling
- To start the filling, place the cream cheese and sugar into a mixing bowl.
- Beat until smooth and creamy.
- Add in the eggs and vanilla extract.
- Once well combined, add in the marshmallow fluff and mix.
- Continue with adding in the chocolate hazelnut spread and rice crisp cereal.
- Mix until well combined and there are no visible pale streaks.
- Pour over the crust and spread evenly.
- Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Remove and allow the cheesecake to come to room temperature.
Topping
- Once the cheesecake has reached room temperature, start the topping.
- Start by placing the chocolate chips and ½ cup of the heavy whipping cream in a microwave safe container.
- Microwave for 30 seconds-1 minute and mix until smooth.
- Add into a mixing bowl and add the chocolate hazelnut spread.
- Whisk together until well combined.
- Add in the rice crisp cereal and mix until fully incorporated.
- Once finished, pour ¾ of the mixture on top of the cheesecake.
- Spread evenly and set aside.
- With the remaining ¼ of the chocolate mixture, add in the remaining 1 cup heavy whipping cream.
- Using a hand mixer, beat the mixture until stiff peaks form.
- Place the whipped topping into a piping bag with the tip of your choice and place 16 dollops onto the cheesecake.
- Cover the cheesecake and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
- Serve with a Ferrero Rocher on top.
❄️ Storage Tips
Store in an airtight container in the refrigerator for up to 5 days.
More Fun Dessert Recipes
Ferrero Rocher Cheesecake Bars
Ingredients
Crust
- 1¾ cups Honey graham cracker crumbs
- ¼ cup Rice crisp cereal Rice Krispies- lightly crushed
- ½ cup Unsalted butter- melted
- ½ cup Chocolate hazelnut spread Nutella
Cheesecake Filling
- 16 ounces cream cheese - room temperature
- ¼ cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ½ cup marshmallow fluff
- 1 cup chocolate hazelnut spread Nutella
- ¾ cup rice crisp cereal Rice Krispies
Topping
- 1 cup semi-sweet chocolate chips
- 1½ cup heavy whipping cream - divided ½ cup and 1 cup
- ⅓ cup chocolate hazelnut spread Nutella
- ¼ cup rice crisp cereal Rice Krispies
Instructions
Crust
- Preheat oven to 350 degrees fahrenheit.
- Start by mixing the melted butter, graham cracker crumbs and rice crisp cereal.
- Pour into a prepared 9x9 pan.
- Distribute evenly and press down with a spoon to compact together.
- Place the chocolate hazelnut spread on top without spreading.
- Bake for 10 minutes.
- Once finished, leave the oven set at 350 for the cheesecake.
- Spread the chocolate hazelnut spread evenly over the crust and set aside.
Filling
- To start the filling, place the cream cheese and sugar into a mixing bowl.
- Beat until smooth and creamy.
- Add in the eggs and vanilla extract.
- Once well combined, add in the marshmallow fluff and mix.
- Continue with adding in the chocolate hazelnut spread and rice crisp cereal.
- Mix until well combined and there are no visible pale streaks.
- Pour over the crust and spread evenly.
- Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Remove and allow the cheesecake to come to room temperature.
Topping
- Once the cheesecake has reached room temperature, start the topping.
- Start by placing the chocolate chips and ½ cup of the heavy whipping cream in a microwave safe container.
- Microwave for 30 seconds-1 minute and mix until smooth.
- Add into a mixing bowl and add the chocolate hazelnut spread.
- Whisk together until well combined.
- Add in the rice crisp cereal and mix until fully incorporated.
- Once finished, pour ¾ of the mixture on top of the cheesecake.
- Spread evenly and set aside.
- With the remaining ¼ of the chocolate mixture, add in the remaining 1 cup heavy whipping cream.
- Using a hand mixer, beat the mixture until stiff peaks form.
- Place the whipped topping into a piping bag with the tip of your choice and place 16 dollops onto the cheesecake.
- Cover the cheesecake and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
- Serve with a Ferrero Rocher on top.
Notes
It is VERY important to follow the baking and cooling instructions to ensure no cracks are formed.
Store in an airtight container in the refrigerator for up to 5 days.
Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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this recipe was created by:
Fun Recipe Ideas Kitchen
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