The ultimate in easy, make-ahead desserts- No-Bake Ferrero Rocher Cheesecake. This diabetic-friendly, low-sugar recipe is perfect for anyone who loves cheesecake and chocolate but wants to keep their blood sugar levels in check. A great all-year-round dessert, but with a few extra decorations will also make a wonderful centrepiece for any festive table!
Are you looking for a delicious dessert that is both healthy and indulgent? Then look no further than this diabetic-friendly, low-sugar, no-bake Ferrero Rocher cheesecake! This Cheesecake recipe is a more indulgent version of my LOW CARB NO BAKE CHEESECAKE and just shows you how adaptable that recipe can be.
This mouthwatering Ferrero Rocher cheesecake is easy to make and requires no baking at all. Making it the perfect make-in-advance dessert. It also boasts a gluten-free base, with added hazelnuts and chocolate for a more decadent twist. This base is then smothered with a thick luxuriously creamy topping with the extra special addition of Ferrero rocher pieces.
So what are you waiting for keep reading to find out why this is the perfect diabetes friendly dessert and a step by step guide on how to make this amazing no bake cheesecake.
Why this Low Carb Cheesecake is a must try recipe
This lower-carb cheesecake recipe is mind-blowingly easy to make, tastes fantastic and is sure to go down a treat. Well, that’s only if you want to share it of course. But here are a few other reasons you should try this no bake cheesecake recipe:
Blood sugar friendly – One of the benefits of this no-bake gluten-free cheesecake is that it has been carefully crafted to be made diabetic-friendly. By using sugar substitutes and low-carb ingredients, this delicious dessert is a great blood sugar-friendly dessert option for all to enjoy. In addition, low-carb cheesecake is a great option for those who are following a keto diet or are looking to reduce their sugar intake.
Make in advance – Another reason you should try this dessert is that it is also a great option for those who are looking for a dessert that is easy to make, requires minimal effort and can be made a day or so in advance.
Gorgeous Festive Dessert – Perhaps you are looking for an alternative dessert recipe for the holidays and festive season. If so then this is one to try. With a few extra decorations, this indulgent cheesecake is sure to impress!
Can a no-bake cheesecake be made diabetic-friendly?
As with all of my desserts and sweet treats, this cheesecake is no exception, it has been given the WHK makeover. This means the other ingredients I use, help to make a lower-countable carb dessert. For example, instead of a traditional biscuit base, this cheesecake uses almond flour with a powdered sugar replacement for added sweetness. I used a powdered xylitol by Bon Raw, which has a low glycaemic index and doesn’t raise blood glucose levels.
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The cream and soft cheese are also great low-carb count options, plus the fat content will also work on slowing down any dramatic sugar spikes from the chocolate.
Now I appreciate that the Ferrero rocher and chocolate will have added sugar, but using a dark chocolate version certainly means this will be reduced. And of course, it is important to remember that diabetes does not mean you can’t eat sugar, however reducing the amount helps when it comes to overall management.
Check out the articles below to read more about the tools we use as part of our Type 1 Diabetes ManagementToolkit:
CHRISTMAS AND MANAGING TYPE 1 DIABETES
THE BENEFITS OF A WHOLE FOOD DIET AND DIABETES
Our Diabetes Management Toolkit
Living with and/or caring for a person with type 1 diabetes is demanding, which is why it’s so important to create a diabetes management toolkit that can help you every day.
What you will need to make No Bake Ferrero Rocher cheesecake
Ground almonds/ almond flour
- Gluten-free and adds an extra nutty flavour
- A rich source of vitamins and minerals
- Used instead of biscuits as it is a great no-carb-count option
Chopped hazelnuts
- Adds extra texture to the base
- Rich source of vitamins, minerals and essential fatty acids
Butter
- I still prefer to use butter over coconut oil but you could always substitute.
- Acts as the glue to help keep the base together
Powdered Xylitol
- A natural sugar alternative that won’t raise blood glucose levels and doesn’t leave a funny aftertaste
- I used a powdered xylitol by Bon Raw
Cream cheese
- Use a good quality cream cheese as I have found some are just too runny
Vanilla extract
- Adds an extra sweetness to the cheesecake
Double cream
- Whipped and added to the cream cheese to make this delectable filling even more irresistible
Dark Chocolate
- Try and use chocolate that has a cocoa content of 70% or above as you tend to get a deeper more intense flavour.
- Plus the higher the cocoa content the lower the sugar!
Ferrero Rocher Dark Hazlenut bar
- Available in most UK supermarkets
How to make no bake Ferrero Rocher cheesecake
This dessert really couldn’t be easier. In just a few steps it will be ready to chill to perfection in your fridge. All you need is to be prepared to make this in advance. I usually make mine the day before as I think it makes it taste even better!
For The Base
The first step is to prepare a 20cm/8in springform tin with parchment paper at the bottom.
Then place all the dry base ingredients into a bowl and mix well. You may need to sift the powdered sweetener to ensure there aren’t any lumps.
In a bowl carefully heat your chocolate and butter until beautifully melted. Now add this to your dry mix and combine well. Pour this breadcrumb-like mixture into your tin and press it firmly and evenly to form your base layer. I find the back of a large spoon helps.
For The Filling
In a bowl lightly whip the cream cheese to soften it. Then mix in the sifted powdered sweetener and vanilla drops and combine well. Leave to one side.
Next, using a stand or hand mixer whip the cream until thick and stiff. Add the cream and broken Ferrero rocher pieces to your cream cheese mixture and gently fold until you have a lovely smooth filling. You may want to taste it at this point to ensure that it has the right sweetness balance for you.
Top tip – to break the chocolate bash it with a rolling pin in its foil wrapper
Bringing the Cheesecake Together
Simply spoon the filling onto your base and smooth it around the tin to make a nice thick even layer. Melt a little more dark chocolate and pour this on top. Then gently swirl the chocolate into your cheesecake filling.
Pop the cheesecake in the fridge and refrigerate for a minimum of 6-8 hours. However, I have found overnight to be preferable as the filling is quite soft.
When you are ready to serve carefully remove the bottom tin and parchment paper. Place it on a serving plate and decorate as desired or leave it just as it is.
Serving Tips and Suggestions for no bake cheesecake
This low carb cheesecake needs time to chill so you will need to make this well in advance, preferably the night before.
Before Serving – This is quite a soft cheesecake, so I like to pop it into the freezer for an hour before serving to ensure the cheesecake will cut into beautiful slices. This step just helps to firm it up so the filling doesn’t stick to your knife.
When you are ready to serve, run a spatula knife around the edge of the tin before you release the springform.
Serving Suggestions – This no-bake Ferrero Rocher cheesecake is wonderful as it is, but if you want to add a little colour to your plate then you could try some of the serving suggestions below:
- A bowl of fresh fruit or berries.
- Some extra Ferrero rocher or dark chocolate shavings on top
- Extra pipped whipped cream and extra hazelnuts
- For a more festive cheesecake, I like to add a combination of chocolates and red currants. Also maybe even a sprig of holly or two.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
How to store Ferrero Rocher cheesecake
This Cheesecake needs to be kept in the fridge and will keep happily for up to 5 days. But I’m not sure it will last that long!
Can I Freeze Cheesecake?
Absolutely Yes! You can freeze this for up to a month, as a whole dessert or as slices if you prefer.
I tend to open-freeze the cheesecake and once completely frozen wrap the dessert or slices in foil. But remember to remove the foil when defrosting in the fridge otherwise all your lovely filling will stick to the foil.
Also, I would recommend storing and freezing this cheesecake without any decoration on top!
Diabetes Note
As with all of my desserts and sweet treats, this cheesecake has been given the WHK makeover. This means that, aside from the chocolate and Ferrero rocher, the other ingredients used help to make this a gluten-free and a lower countable carb dessert.
Carb Counting
The overall carb count for this no bake Ferrero rocher cheesecake based on the ingredients we would count for is:
- 400ml of Double Cream = 6.4g of carbs
- 100g of Lidl 70% Dark Chocolate= 33.8g of carbs
- 150g of Ferrero Rocher Dark Hazlenut bar = 62.9g of carbs
Now add all the carbs together – 6.4+33.8+62.9 = 103g of carbs
Finally divide this by the serving size, 12 – 12/103 = 9g of carb per portion
Please note this carb count amount per portion is based on the ingredients listed above and may differ depending on what you use and how much you choose to eat.
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No Bake Ferrero Rocher Cheesecake
The ultimate in easy, make-ahead desserts- No-Bake Ferrero Rocher Cheesecake. This diabetic-friendly, low-sugar recipe is perfect for anyone who loves cheesecake and chocolate
12
servings20
minutes6-8
hoursKeep the screen of your device on
Ingredients
Base
200 g 200 almond flour
50 g 50 chopped hazelnuts
60 g 60 butter, melted
50 g 50 dark chocolate, 70% or higher, melted
25 g 25 powdered xylitol, sifted
- Filling
400 g 400 cream cheese
75 g 75 powdered xylitol, sifted
1 tsp 1 vanilla extract
400 ml 400 double cream
150 g 150 Ferrero Rocher dark hazelnut bar, broken into little pieces
50 g 50 dark chocolate, 70% or higher, melted
Directions
For the base
- Prepare a 20cm/8in springform tin with parchment paper at the bottom.
- Place all the dry base ingredients into a bowl and mix well. You may need to sift the powdered sweetener to ensure there aren’t any lumps.
- In a bowl carefully heat your chocolate and butter until beautifully melted. Now add this to your dry mix and combine well
- Pour this breadcrumb-like mixture into your tin and press it firmly and evenly to form your base layer. I find the back of a large spoon helps. Set this to one side
- For the Filling
- Now for the filling – In a bowl lightly whip the cream cheese to soften it. Then whisk in the sifted powdered sweetener and vanilla extract. Leave to one side.
- Using a stand or hand mixer whip the cream until thick and stiff but be careful not to overwhip.
- Add the cream and broken Ferrero rocher pieces to your cream cheese mixture and gently fold until you have a lovely smooth filling. You may want to taste it at this point to ensure that it has the right sweetness balance for you
- Assemble the Cheesecake
- Spoon the filling onto your base and smooth it around the tin to make a nice thick even layer.
- Melt a little more dark chocolate and pour this on top. Then gently swirl the chocolate into your cheesecake filling.
- Refrigerate the cheesecake for a minimum of 6-8 hours. However, I have found overnight to be preferable as the filling is quite soft.
- When you are ready to serve carefully remove the bottom tin and parchment paper. Place it on a serving plate and decorate as desired!
Equipment
Tips and Notes
- When you are ready to serve, run a spatula knife around the edge of the tin before you release the springform.
- The longer you can leave this cheesecake to chill the better. Overnight is preferable!
- Diabetes Note – As with all of my desserts and sweet treats, this cheesecake has been given the WHK makeover. This means that, aside from the chocolate and Ferrero rocher, the other ingredients used help to make this a gluten-free and a lower countable carb dessert. See above for carb counting info
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