Treat yourself to these chewy and creamy Vegan Ferrero Rocher Cheesecake Brownies. A rich and chewy chocolate brownie base, with vegan ‘Nutella’, topped with a baked vanilla cheesecake, loaded with chocolate chips, topped with a dark chocolate and hazelnut shell. This recipe is vegan, egg-free, dairy-free, and surprisingly easy to make.
Vegan Ferrero Rocker Cheesecake Brownies
Say hello to your new favourite brownie recipe! Decadent, fudgey and chewy chocolate brownie loaded with vegan friendly nutella, topped with a thick and creamy baked vanilla cheesecake layer and a rich chocolate and hazelnut shell. These are the best Ferrero Rocher inspired brownies!
Looking for more brownie recipes? Check out my:
- Vegan Biscoff Brownies
- Viral Vegan Tiramisu Brownies
- The BEST Vegan Kinder Bueno Brownies
- Easy Vegan Malteser Brownies
- Vegan Brownie Bottom Cheesecake
- Viral Vegan Pistachio Brownies
- Vegan Strawberry Tiramisu Brownies
What is Ferrero Rocher?
Ferrero Rocher is a popular truffle chocolate, known worldwide for it’s iconic shape and flavour combination. Each chocolate features a whole hazelnut surrounded by a creamy chocolate filling, covered in a thin crisp wafer shell, and coated with chocolate, rolled in chopped hazelnuts. The chocolate’s are wrapped in a signature gold foil, Ferrero Rocher is often associated with luxury gifting and special occasions because of its rich taste and elegant presentation. These cheesecake brownies take elements from the chocolate such as the chocolate and hazelnut, with the nutty chocolate filling to create the ultimate dessert which tastes like the iconic chocolate truffle! You’ll love them!
Why you’ll love this recipe
- Unique combination: Combines cheesecake and brownie, with lots of chocolate and hazlenut flavour.
- Vegan: This recipe doesn’t contain any animal derived ingredients! Completely egg and dairy-free!
- Fun to make: Great for kids to get involved in making!
- Perfect texture: The combination of the chewy chocolate brownie paired with the creamy vanilla cheesecake is un-matched!
- Easy to make: Cheesecake is made in one blender, and the brownie can be made in one bowl.
Layers of a Ferrero Rocher inspired cheesecake brownie
This isn’t any old brownie, it has 3 delicious layers from a chocolate brownie base, baked vanilla cheesecake, with swirls of vegan nutella topped with a hazelnut chocolate shell. Full recipe and method in the recipe card at the bottom of the page.
- Brownie base
The base of this dessert is my go-to, easy vegan chocolate brownie. It’s super thick, and chewy with a gorgeous crinkle top. The brownie is made with whipped aquafaba as the egg replacer making them super chewy, along with melted dairy-free dark chocolate and cocoa powder for the ultimate rich and decedent chocolate brownie.
- Nutella layer
The browie is topped with a layer of vegan friendly nutella which gives the best ferrero rocher inspired flavour! It melts into the brownie making it heavenly!
- Cheesecake
The cheesecake is poured over the brownie and baked until golden. The brownie is made from soaked cashew nuts, dairy-free cream cheese and silken tofu making it super creamy. I also add vanilla bean paste to make them flavourful, with a slight speckle. Chocolate chips are an optional add-in but they add more chocolate to the brownie bars… who wouldnt want that?!
- Chocolate topping
To finish the bars, they’re topped with melted dairy-free dark chocolate, mixed with chopped hazelnuts. It gives the bars a fun look, as well as adding even more chocolaty flavour to the dessert. I also topped each bar with a vegan friendly chocolate truffle (I use Mummy Meegz Choccy Balls).
Recipe tips and tricks
- Firstly toast the hazelnuts before using to enhance the nutty flavours.
- Heat your knife to cut through the chocolate topping. It’ll make neat, clean slices
- Use room-temperature ingredients for a smooth cheesecake filling.
- Blend the cheesecake filling well to achieve a silky smooth, creamy texture.
- Use dairy-free dark chocolate, 70% or above will create a rich, decadent brownie and flavour.
- Lastly, chill the bars for at least 4 hours before slicing to ensure everything has set.
- Top with vegan friendly truffles and chopped hazelnuts chilling and serving.
Tools you’ll need
- 8×8 inch square baking tin
- Saucepan
- Off set spatula
- Mixing bowls
- High speed blender
- Stand mixer
- Spatula
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
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Vegan Ferrero Rocher Cheesecake Brownie
- Total Time: 2 hours
- Yield: 10–12 1x
- Diet: Vegan
Description
Unbelievably vegan Ferrero Rocher inspired cheesecake brownies, with vegan nutella and a chocolate hazelnut shell. Vegan, No-Egg, No-Dairy and easy to make.
Ingredients
Ingredients for the brownie
- 60g of cocoa powder
- 180g of all purpose / plain plain flour
- 170g of dairy-free dark chocolate
- 110g of dairy-free block butter
- 120ml of aquafaba (chickpea brine, see notes*)
- 280g of caster sugar
- 100g of dairy-free chocolate chips
- 80g of vegan ‘Nutella’ (I use Natures Store Chocolate Hazelnut Spread)
Ingredients for the cheesecake
- 150g of cashew nuts (see step 1 for details)
- 200g of dairy-free cream cheese (I use Violife Original)
- 250g of silken tofu
- 100g of caster sugar
- 1 teaspoon of vanilla extract / vanilla bean paste
- 50g of dairy-free chocolate chips
Ingredients for the chocolate topping
- 250g of dairy-free dark chocolate
- 80g of chopped hazelnuts
- Vegan chocolate truffles (I use Rhythm 108 Truffles – optional decoration)
Instructions
Method (brownie)
- Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
- Sift the cocoa powder and flour together in a medium bowl.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free dark chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
- Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
- Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
- Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
- Fold in the chocolate chips.
- Spoon vegan nutella on top of the brownie and spread out / swirl around.
- Set aside while you make the cheesecake.
Method (cheesecake)
- Wash, then drain the cashew nuts and place them into a high speed blender along with the cream cheese, silken tofu, sugar and vanilla. Blend on high until smooth.
- Pour the filling over the brownie. Tap the tin on the worktop to remove any air bubbles and to level out.
- Bake the brownie cheesecake in the centre of the pre-heated oven for 40-45 minutes, or until the edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake! If at any time the top looks like its burning, lay some grease proof paper over the top to prevent the burning / browning.
- Once baked, remove from the oven and place the cheesecake brownie (still in the tin) on a wire rack to cool fully.
- When the cheesecake is cool, place into the fridge and allow to sit in the fridge overnight to fully set. Keep the cheesecake in the tin to help retain the shape.
Method (chocolate topping)
- Add the dark chocolate either in a microwave-safe bowl in 30-second increments until melted completely or on the hob using a bain-marie method (a saucepan filled 3/4 with water with a heatproof bowl on top. Melt the chocolate.
- Fold in the chopped hazelnuts.
- Pour the melted mixture over the back brownie cheesecake and level out, getting right into the corners to cover the entire top of the cheesecake.
- Optional – while the chocolate is still wet, press on some chocolate truffles.
- Place into the fridge to chill the chocolate.
- Once the chocolate feels set, lift the brownie out of the tin. Use a sharp knife to cut the brownie cheesecake into bars / slices. TIP: Heat a knife in some hot / warm water, dry with a paper towels or kitchen towels then cut. The heat from the knife will help melt though the chocolate resulting in clean slices.
- Serve and enjoy.
Notes
Store in an airtight / sealed container in the fridge. Allow to come to room temperature before serving, to allow the butter, chocolate and cream cheese to soften for a chewy texture.
Best enjoyed within 2-4 days of making.
Chickpea brine: Use the water from a can / tin of chickpeas.
Cashew nuts: Soak the cashews before use. Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Category: brownie
- Method: Baking
- Cuisine: American
