This fudgy Ferrero Rocher cheesecake is rich, chocolatey, and unbelievably creamy, made with real ingredients and packed with protein. No crust, no fuss, just pure dessert energy.

sliced fudgy high protein ferrero rocher cheesecake topped with hazelnuts and nut butter

Jump to:

Why this Ferrero Rocher cheesecake works
"The homemade Ferrero Rocher is too good to be true."
Fudgy High-Protein Ferrero Rocher Cheesecake
More recipes you'll love

You all loved the fudgy chocolate cheesecake I shared a while back. Rich, fudgy, and shockingly good for something that’s technically a healthy dessert. So naturally, I had to raise the bar.

This version leans fully into Ferrero Rocher territory.

Cottage cheese and Greek yogurt form that creamy base, eggs give it structure, cocoa powder brings the chocolate, and nut butter plus chopped hazelnuts add that unmistakable Ferrero vibe. It’s sweetened naturally with maple syrup or honey, but you’d never guess it from the taste.

This fudgy Ferrero Rocher cheesecake skips the crust entirely and still delivers everything you want from a decadent dessert. Dense but soft, deeply chocolatey, and somehow light enough to keep going back for another slice. Trust me, you will.

Why this Ferrero Rocher cheesecake works

Blending cottage cheese and Greek yogurt creates a smooth, protein-rich base without heavy cream. Cocoa powder and nut butter add depth and richness, while cornstarch helps the cheesecake set without becoming dense. Baking low and slow keeps the center soft, and a long chill gives it that classic fudgy texture.

"The homemade Ferrero Rocher is too good to be true."

- Email subscriber

Fudgy High-Protein Ferrero Rocher Cheesecake

A fudgy, protein-packed Ferrero Rocher–inspired cheesecake made with cottage cheese, Greek yogurt, cocoa, and hazelnuts.

Print Pin Rate

Prep Time: 5

Cook Time: 50

Chill Time: 8

Servings:

Equipment

blender
6-inch ground baking dish
Parchment Paper

Ingredients

1 cup cottage cheese
1 cup Greek yogurt
2 large eggs
¼ cup cocoa powder
½ cup maple syrup or honey
¼ cup nut butter
¼ cup chopped hazelnuts
2 tablespoons cornstarch
1 teaspoon vanilla extract

Instructions

Add all ingredients to a blender and blend until completely smooth.
Pour the batter into a parchment-lined 6-inch round baking dish.
Bake at 325°F (165°C) for 45 to 50 minutes, until the edges feel set and the center is still soft and slightly jiggly. It will look underdone in the middle and that is exactly what you want.
Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before slicing.

Notes

This cheesecake firms up significantly as it chills. Do not overbake or you’ll lose the fudgy center.
Any nut butter works here, but hazelnut butter makes it extra Ferrero-forward.
Store covered in the fridge for up to 4 days.