Ferrero Rocher Cheesecake Bars

A hand holds a decadent Ferrero Rocher Cheesecake bar with a cookie base, chocolate cheesecake layer, chocolate cream topping, and a round Ferrero Rocher candy on top.

These Ferrero Rocher Cheesecake Bars have a crunchy graham cracker crust layered with Nutella, creamy chocolate hazelnut cheesecake, crispy chocolate ganache, and chocolate hazelnut whipped cream. Each bar is topped with a Ferrero Rocher chocolate for an over-the-top chocolate hazelnut dessert.

Prep Time25

Cook Time50

Chill Time8

Total Time9 15

Servings: bars

Author: Miranda Couse

Ingredients

Crust

1¾ cups graham cracker crumbs
¼ cup Rice Krispies cereal lightly crushed
2 tablespoons granulated sugar
½ cup butter melted
½ cup chocolate hazelnut spread I used Nutella

Cheesecake Filling

16 ounces cream cheese room temperature
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup marshmallow fluff or marshmallow creme
1 cup chocolate hazelnut spread I used Nutella
¾ cup Rice Krispies cereal

Topping

1 cup semi-sweet chocolate chips
1½ cups heavy whipping cream divided
1/3 cup chocolate hazelnut spread I used Nutella
¼ cup Rice Krispies cereal
16 Ferrero Rocher Chocolates

Instructions

Crust

Preheat the oven to 350 degrees F. Line a 9x9-inch pan with parchment paper. Make sure the parchment paper overhangs the sides of the pan so you can easily remove the bars when they’re set. Lightly grease the parchment paper.
In a large bowl, add the graham cracker crumbs, Rice Krispies cereal, sugar, and melted butter. Stir until well combined and the graham cracker crumbs are well coated with butter.
Pour the mixture into the prepared pan. Firmly and evenly press the mixture down into the bottom of the prepared pan.
Place the chocolate hazelnut spread on top of the crust without spreading it out.
Place the crust in the preheated oven and bake for 10 minutes. While the crust is fresh from the oven, grab an angled spatula and evenly spread the chocolate hazelnut spread out on top of the crust, and set aside.

Cheesecake Filling

In a large mixing bowl, add the cream cheese and sugar. Beat with a hand mixer on medium speed until combined and creamy. Scrape down the sides and bottom of the bowl.
Add in the eggs and vanilla extract. Beat on low speed until the eggs are completely combined. Scrape down the sides and bottom of the bowl.
Add in the marshmallow fluff and beat just until combined. Scrape down the bottom and sides of the bowl again.
Add the chocolate hazelnut spread and Rice Krispies cereal. Mix until well combined, and there aren’t any pale streaks.
Pour the cheesecake batter over the crust and evenly spread to the edges and corners of the pan. Give it a few taps on the counter to remove any air bubbles.
Place in the preheated oven and bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees F and bake for an additional 30 minutes.
Once the 30 minutes are up. turn the oven off and leave the cheesecake inside for 10 minutes without opening the oven door.
Remove the cheesecake bars from the oven and allow the cheesecake to cool to room temperature.

Topping

Once the cheesecake has cooled to room temperature, begin working on the topping.
In a microwave-safe bowl, add the chocolate chips and ½ cup heavy whipping cream in a microwave-safe container. Microwave for 30 seconds and stir afterward. If the chocolate chips aren’t completely melted, microwave for an additional 30 seconds and then stir until the mixture forms a smooth, creamy chocolate ganache.
Add the chocolate ganache to a medium mixing bowl.
Next, add the chocolate hazelnut spread and whisk together until well combined.
Add the Rice Krispies cereal and mix until evenly distributed.
Pour 3/4 of the mixture on top of the cheesecake. Using an angled spatula, spread evenly to the edges of the cheesecake and set aside.
Add the remaining 1 cup of heavy whipping cream to the remaining ¼ of the chocolate topping mixture. Using a hand mixer, beat on medium-high until stiff peaks form.
Place the whipped topping into a disposable piping bag fitted with a Wilton 1M piping tip and add 16 swirls on top.
Place the cheesecake bars in the refrigerator for at least 4 hours, but preferably overnight, to set up completely.
Slice the cheesecake into 16 bars and top each whipped cream swirl with a Ferrero Rocher chocolate.

Notes

It is VERY important to follow the baking and cooling instructions to ensure no cracks are formed.
Storage: Store in an airtight container in the refrigerator for up to 5 days.

Nutrition