Mini Ferrero Rocher Cheesecakes
User Reviews
4.8
15 reviews
Excellent
Mini Ferrero Rocher Cheesecakes
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If you like Nutella, you're going to LOVE these mini chocolate cheesecakes! With a buttery Oreo crust, a creamy decadent hazelnut filling, and topped with chocolate whipped cream, these EASY Oreo Ferrero Rocher mini cheesecakes are a must-try dessert! They're indulgent and can be made ahead of time for holidays, dinner parties, or special occasions when you need a show-stopping dessert!
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Ingredients
Crust
- 15 Oreos whole
- 4 tablespoons melted butter
Cheesecake Filling
- 5 Ferrero Rocher candies frozen
- ¼ cup 2% or whole milk lightly warmed
- 8 ounces cream cheese softened to room temp (full fat, brick style)
- ¾ cup granulated sugar
- ½ cup sour cream
- ½ cup heavy cream or whipping cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
Chocolate Cream Frosting
- 3 cups Whipped Cream
- ½ cup unsweetened cocoa powder sifted if it's lumpy (I use regular, Dutch process not necessary)
- ½ cup confectioners' sugar sifted if it's lumpy
- 6 Ferrero Rocher candies for garnishing
Instructions
- Line a 6-count standard sized muffin pan with paper liners (or use a 12-count pan and only line half the cavities); set aside.
- Crust - To the canister of a food processor or high speed blender, add the Oreos, and blend on high speed just until a find dust has been created.
- Add the melted butter and pulse to incorporate or stir it in until you have a wet sand consistency.
- Evenly divide the Oreo mixture among the 6 muffin cavities and press to hard pack it down to create the crust layer. Place pan in refrigerator while you make the cheesecake filling.
- Cheesecake Filling - Preheat oven to 320F (not 350F, it is 320F or 160C).
- To the canister of a food processor or high speed blender, add the frozen Ferrero Rocher candies, the warmed milk, and grind into a smooth paste; set aside.
- To a large mixing bowl, add the cream cheese, sugar, and beat with a handheld electric mixer (or use a stand mixer fitted with the paddle attachment) on high speed until smooth, about 5 minutes. Stop and scrape down the sides of the bowl.
- Add the sour cream, 1/2 cup heavy cream, vanilla, and beat until combined but do not overmix because you will incorporate too much air which creates problems during the baking process; set aside momentarily.
- Add. the pasty Ferrero Rocher mixture, the cornstarch, and beat to just incorporate.
- Pour the cheesecake filling mixture over the Oreo crust, divided evenly between the 6 muffin cavities, and smooth the top of each.
- Baking - Place the muffin pan inside a larger pan such as a 9x13-inch pan or a roasting pan.
- Carefully add about water so that it's about 1-inch high, or not quite halfway up the side of the muffin pan as it sits inside the larger pan.
- Bake for 40 minutes, or until the filling start to set. If yours has not set after 40 minutes, bake a bit longer until it is set.
- Cooling - Remove the baking pans from the oven, remove the muffin pan from the larger pan and the water bath, and allow it to cool at room temp for 4 hours.
- After about 4 hours, move the muffin pan to your fridge, where it needs to chill for at least 4 more hours, or overnight.
- Chocolate Whipped Cream Frosting - When you're ready to assemble and serve the cheesecakes, make the chocolate whipped cream frosting by whipping 3 cups COLD whipping cream or heavy cream, the cocoa powder, and confectioners' sugar with a handheld electric mixer (or in a stand mixer fitted with the whisk attachment) until stiff peaks form.
- Piping - To pipe the frosting you've made, transfer it into a pastry bag, affix a 1M or star-shaped tip (or the tip of your choice) onto the bag, and begin to pipe it onto each cheesecake. Alternatively, you can simply add the whipped cream carefully with a spoon if you don't care about the appearance of piped frosting and want to save time.
- Serving - Top each cheesecake with one Ferrero Rocher candy and serve. Extras will keep airgith in the fridge for 2-3 days and in the freezer for up to 1 month. The texture when frozen is almost ice cream-like.
Notes
- Make sure your cream cheese is well softened to room temp for ease of beating it smooth. And make sure the whipping cream when you make the whipped cream frosting is cold.
- Regarding the nutritional stats, they're provided as a courtesy and computer generated. While I would not call the cheesecakes lite in any way, I think that the stats are skewing on the high side. You would need to calculate everything by hand if you're concerned.
Nutrition Information
Show Details
Serving
1
Calories
760kcal
(38%)
Carbohydrates
81g
(27%)
Protein
8g
(16%)
Fat
47g
(72%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
16g
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
320mg
(13%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 760kcal | 38% |
| Carbohydrates | 81g | 27% |
| Protein | 8g | 16% |
| Fat | 47g | 72% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 320mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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