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Vegan Ferrero Rocher Nutella Cheesecake

A luscious vegan cheesecake made with homemade vegan Nutella and homemade vegan Ferrero Rocher bliss balls.
5 from 1 vote
Prep Time 2 hrs
Cook Time 1 hr
Total Time 2 hrs 30 mins
Course Dessert
Servings 10
Calories 857 kcal

Ingredients
  

Crust:

  • 290 g vegan cookies I used McVitie's Hobnobs
  • 105 g hazelnuts roasted
  • 40 ml (8 tsp) maple syrup
  • 80 g vegan butter melted
  • 90 g vegan Nutella softened

Filling:

  • 170 g vegan cream cheese plain
  • 170 g (2/3 cup) unsweetened soy yogurt I make my own at home
  • 115 g medjool dates
  • 60 ml (1/4 cup) coconut cream* only the cream part from a can of coconut cream (without water)
  • heaped 1 tsp vanilla powder
  • 250 g silken tofu (I used extra firm)
  • 340 g vegan Nutella
  • 55 g Lindt 70 % chocolate melted

Ganache:

  • 75 g Lindt 70 % chocolate melted
  • 50 g vegan Nutella softened
  • 80 ml (1/3 cup) coconut cream* only the cream part from a can of coconut cream (without water)
  • 10 g vegan butter melted
  • 35 g hazelnuts roasted

Instructions
 

Vegan Ferrero Rocher balls:

  • First prepare the batter for Ferrero Rocher balls as it will have to set in the refrigerator for a few hours. You will need 10 balls for this recipe.

Vegan Nutella:

  • Make vegan Nutella following instructions here. You will need about 1 + 1/3 of the recipe.

Crust:

  • Roast hazelnuts for the crust at 180 °C for 10 min.
  • While hazelnuts are roasting line with baking paper the bottom and sides of a 24 cm round baking dish.
  • Crush vegan cookies in a food processor so that you get crumbs. Work in smaller batches so that it's easier. Transfer cookie crumbs to a larger bowl.
  • When hazelnuts are roasted, take them out of the oven and leave them to chill a little bit. Then rub their skin off with your fingers. It's ok if some of the skin doesn't come off.
  • Put hazelnuts on a wooden board and crush them with a back of the fork into small pieces. They should resemble the pieces in Ferrero Rocher balls outer coating. Add crushed hazelnuts to cookie crumbs.
  • Pour maple syrup over dry ingredients.
  • Melt vegan butter and soften vegan Nutella in a pot over low heat. Pour the mixture over the dry ingredients.
  • Mix everything together well.
  • Transfer the mixture to the baking dish and press it with your fingers on the bottom and also a little bit on the sides, a little less than 1/2 height of the sides.
  • Put the crust in the refrigerator while you work on the filling.

Filling:

  • Put vegan cream cheese, soy yogurt, medjool dates, coconut cream, vanilla and silken tofu in a food processor and mix well. Then add vegan Nutella and mix again.
  • Melt chocolate over a double boiler on low heat. Add melted chocolate to the mixture in a food processor and mix again.
  • Take the crust out of the refrigerator and pour the filling over it. Spread the top equally and even out the surface on top.
  • Put the cheesecake back in the refrigerator for a few hours or overnight to set.

Vegan Ferrero Rocher balls:

  • Complete the second part of instructions for the Ferrero Rocher balls after the batter is set and able to work with.

Ganache:

  • Roast hazelnuts for the ganache at 180 °C for 10 min. Leave them to cool a little bit then rub their skin off with your fingers.
  • Put hazelnuts on a wooden board and crush them with a back of the fork into small pieces. They should resemble the pieces in Ferrero Rocher balls outer coating.
  • Melt chocolate in a double boiler over low heat. To the melted chocolate add vegan Nutella, coconut cream and vegan butter. Mix gently over low heat until the ingredients are melted and mixed together.
  • Add crushed roasted hazelnuts to the mixture and mix them into the batter.
  • Take cheesecake out of the refrigerator and pour the ganache over the filling. Spread it equally.
  • Arrange 10 Ferrero Rocher balls on top of the ganache while it's still wet so that bliss balls will set on top.
  • Put cheesecake back in the refrigerator for the ganache to set.

Notes

*Put a can of coconut cream in the refrigerator a few hours before starting if it’s not already there.
*If you wish to divide the cheesecake into more slices just make more Ferrero Rocher balls that will show the number of slices for your cheesecake.
*I also tried making cheesecake with McVitie's Digestives for the crust and with store bought vegan chocolate hazelnut spread instead of using my homemade vegan Nutella. It also turned out amazing. I highly recommend the one from Valsoia.
*Prep time does not include time for the cheesecake to set in the refrigerator.
*Adapted from My Evil Twin's Kitchen.

Nutrition

Serving: 1servingCalories: 857kcalCarbohydrates: 62gProtein: 15gFat: 64gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 308mgPotassium: 458mgFiber: 12gSugar: 36gVitamin A: 42IUVitamin C: 2mgCalcium: 93mgIron: 3mg
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