Ferrero Rocher Cheesecake Brownies Recipe

Dive into these fudgy, dreamy cheesecake brownies loaded with Ferrero Rocher and a hazelnut crunch! Decadence meets dessert goals for the ultimate sweet treat!

Alright, dessert lovers! If you’ve ever debated whether to dive into a fudgy brownie or indulge in creamy cheesecake, I’ve got news for you. 

This recipe? It’s the dessert combo of your dreams, bringing together rich chocolate brownies with a velvety cheesecake layer. 

Oh, and just to take things to another level, I’ve crowned these beauties with Ferrero Rocher chocolates and a sprinkle of crushed hazelnuts. We’re not here to make basic desserts—we’re here to create iconic treats.

Let’s talk flavor: the brownie base is decadent and chocolatey, the cheesecake topping is smooth and creamy, and the Ferrero Rocher and hazelnut garnish give you that fancy crunch that’ll make you feel like a dessert royalty. 

This recipe is basically dessert goals in a baking pan! 

So whether you’re whipping these up for a holiday gathering, a special event, or just because, these Cheesecake Brownies are guaranteed to be a showstopper. 

And trust me, they’re going to be the first thing to disappear at any gathering. So grab your ingredients, roll up your sleeves, and get ready to bake a dessert that’s as fabulous as it is delicious!

If you love easy desserts for the holidays you may also like to try my Peanut Butter Marshmallow Squares or my Christmas Crack Cookies.

WHY YOU’LL LOVE THESE FERRERO ROCHER CHEESECAKE BROWNIES RECIPE

• Two Desserts in One: When you can’t choose between brownies or cheesecake, why not have both? This epic combo marries the rich, fudgy base of a brownie with the creamy, dreamy layers of cheesecake. Dessert bliss, anyone?
• Ferrero Rocher Topping: The crunch of hazelnuts paired with silky chocolate is basically what dreams are made of. Adding Ferrero Rocher as a topping takes this dessert to a whole new level of indulgence!
• Fudgy, Not Cake-y: If you love a gooey, fudgy brownie that practically melts in your mouth, these are for you. The hot water and extra egg yolk in the recipe make the brownie layer irresistibly dense and fudgy.
• Perfect for Sharing (or Not): These brownies are just as fabulous to bring to a gathering as they are to hoard all to yourself. Either way, they’re bound to turn some heads.
• Texture Heaven: The creamy cheesecake layer with the slightly crunchy brownie base, topped with a Ferrero Rocher crunch? It’s a texture lover’s dream—soft, creamy, fudgy, and crunchy all in one bite!
• Easy Enough for a Fancy Dessert: Despite looking bakery-level, this recipe doesn’t require any crazy kitchen skills. Just a few steps to create a dessert masterpiece.

SIMPLE INGREDIENTS YOU NEED FOR THE FUDGY CHEESECAKE BROWNIES

You will need the following ingredients listed below to make the cheesecake mixture and fudgy brownies (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

• Unsalted butter
• Semi-sweet chocolate chips
• Granulated sugar
• Brown sugar
• Unsweetened cocoa powder
• Large eggs
• Vanilla extract
• All-purpose flour 
• Sea salt
• Hot water
• Softened cream cheese
• Ferrero Rochers, for topping
• Crushed hazelnuts, for garnish

HOW TO MAKE THE CREAM CHEESE BROWNIES

1. Set your oven to 350 degrees F. Grease a 9×9-inch square pan and line it with parchment paper, leaving some overhang to lift the brownies out later.
2. In a medium saucepan over low heat, melt the cubed butter with 1 cup of chocolate chips, stirring frequently until smooth. Remove from heat and let it cool slightly.
3. Whisk in the granulated sugar, brown sugar, and cocoa powder until combined.
4. Mix in the eggs, yolk, and vanilla extract until smooth.
5. Using a rubber spatula, stir in the flour and salt until just combined. Add a tablespoon of hot water (or a bit more if needed) to achieve a silky, thick batter. Gently fold in the remaining chocolate chips.
6. Pour the brownie batter into the prepared baking pan and smooth it out. Bake in the preheated oven for 22-30 minutes. 
7. In a large bowl using a hand mixer, or in a stand mixer, beat the cream cheese, granulated sugar, and a pinch of salt until smooth and creamy.
8. Beat in the eggs and vanilla extract until the mixture is well-blended and velvety.
9. Pour the cheesecake layer over the brownie batter in the baking pan, spreading it evenly. You don’t have to wait until the brownies are cooled.
10. Place the pan back into the oven and bake for 10 minutes. Reduce the heat to 325 degrees F and bake for another 20-25 minutes, or until the edges are set and the center is only slightly jiggly.
11. Allow the brownies to cool completely in the pan. Then pop the brownies in the fridge for at least 1 hour to set the cheesecake layer.
12. Once cheesecake brownies are set, place Ferrero Rocher chocolates across the cheesecake layer and sprinkle with crushed hazelnuts.
13. Use the parchment paper to lift the brownies out, then slice into squares.

STORING THE LEFTOVER FUDGY BROWNIE RECIPE

• Store these beauties in an airtight container in the fridge for up to 5 days (if they even last that long).
• If you want to freeze them, slice them first and wrap each piece individually in plastic wrap before placing in a freezer-safe bag. Allow them to sit at room temperature to thaw.

TIPS AND TRICKS FOR BEST RESULTS

• Room Temperature Ingredients: For a smooth cheesecake layer, ensure your cream cheese and eggs are at room temperature.
• Chocolate Quality: Use good-quality chocolate chips for the brownie base to give that rich, chocolatey depth of flavor.
• Cut Cleanly: Use a sharp knife dipped in hot water and wiped dry for clean, precise cuts between the layers.

FAQS

CAN I USE MILK CHOCOLATE INSTEAD OF SEMI-SWEET CHOCOLATE CHIPS?

Absolutely! Milk chocolate will give a sweeter taste to the brownies, but it will still pair well with the cheesecake.

CAN I USE BOXED BROWNIE MIX INSTEAD OF MAKING HOMEMADE BROWNIES?

Absolutely! A box brownie mix works just fine if you’re short on time. Just make sure to follow the instructions on the box for the brownie layer, and you’re good to go with that delicious cheesecake batter layer on top.

WHAT’S THE BEST WAY TO SWIRL THE CREAM CHEESE MIXTURE WITH THE FUDGY CHOCOLATE BROWNIE?

Grab a butter knife and make gentle figure-eight motions on the surface. This will give you that beautiful marbled look with a perfect blend of brownie and cheesecake flavors in every bite.

WHAT’S THE SECRET TO ACHIEVING THAT PERFECT CHOCOLATE FLAVOR?

Using Dutch-processed cocoa powder brings out a rich, deep chocolate flavor. Also, dark chocolate chunks can add extra decadence and a slight bitterness that complements the sweetness.

ANY TIPS ON MAKING THE CHEESECAKE LAYER EXTRA CREAMY AND SMOOTH?

Room temperature Philadelphia cream cheese is key! Beat it on medium speed until smooth, then slowly add the rest of the ingredients to avoid lumps.

CAN I FREEZE THIS CHEESECAKE BROWNIE RECIPE?

Yes! Once cooled completely, cut them into squares and store in a freezer bag. These brownies freeze well and can be thawed in the fridge overnight for a quick treat anytime.

HOW CAN I GET THE CHEWY BROWNIE EDGES WITHOUT OVERCOOKING THESE CHEESECAKE SWIRL BROWNIES?

Bake the brownies on the middle oven rack for even heat distribution, and avoid over-mixing the dry ingredients. This gives you those chewy edges while keeping the center moist.

Some Of My Other Favorite Desserts And Cheesecake Recipes You May Enjoy!

• Gluten-Free Apple Pecan Cheesecake Recipe
• Cookie Dough Cheesecake Bars
• The Best Gluten-Free Strawberry Cheesecake
• 5-Ingredient No Bake Biscoff Cheesecake Bars
• Gluten-Free Christmas M&M Cookies
• Christmas Sugar Free Sugar Cookies 
• Christmas Tree Gluten-Free Brownies
• Gluten-Free Santa Hat Brownies
• Chocolate Covered Pretzel Wreaths
• Oreo Cookie Christmas Ornaments
• Chocolate Caramel Shortbread Bars
• 3-Ingredient Peanut Butter Chocolate Fudge
• Easy Snowman Cake Pops
• Christmas Sugar Cookie Fudge
• Christmas Crack Recipe
• Easy Gluten-Free Oreo Cake Balls
• Candy Cane Cake Pops

Continue to Content

Yield: 16 squares

Ferrero Rocher Cheesecake Brownies Recipe

Print

Dive into these fudgy, dreamy cheesecake brownies loaded with Ferrero Rocher and a hazelnut crunch! Decadence meets dessert goals for the ultimate sweet treat!

Prep Time 20 minutes

Cook Time 1 hour

Chill Time 1 hour

Total Time 2 hours 20 minutes

Ingredients

BROWNIES

• 1 cup unsalted butter
• 1 1/3 cups semisweet chocolate chips, divided
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 3/4 cup cocoa powder
• 2 large eggs, room temperature
• 1 yolk, room temperature
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp salt
• 1-2 tbsp hot water

CHEESECAKE

• 2 blocks cream cheese, room temperature
• 1/2 cup granulated sugar
• Pinch of salt
• 2 large eggs, room temperature
• 1 tbsp vanilla extract

TOPPING

• 16 Ferrero Rochers
• 1/2 cup chopped hazelnuts

Instructions

1. Set your oven to 350 degrees F. Grease a 9x9-inch square pan and line it with parchment paper, leaving some overhang to lift the brownies out later.
2. In a medium saucepan over low heat, melt the butter with 1 cup of chocolate chips, stirring frequently until smooth. Remove from heat and let it cool slightly.
3. Whisk in the granulated sugar, brown sugar, and cocoa powder until combined.
4. Mix in the eggs, yolk, and vanilla extract until smooth.
5. Using a rubber spatula, stir in the flour and salt until just combined. Add a tablespoon of hot water (or a bit more if needed) to achieve a silky, thick batter. Set aside 1/2 cup of the brownie batter (to swirl into cheesecake layer), then gently fold in the remaining 1/3 cup chocolate chips.
6. Add the brownie batter into the prepared baking pan and smooth it out. Bake in the preheated oven for 22-30 minutes. 22 minutes will be a fudgier brownie where as 30 minutes will yield a more cakey brownie.
7. In a large bowl using a hand mixer, or in a stand mixer, beat the cream cheese, granulated sugar, and a pinch of salt until smooth and creamy.
8. Beat in the eggs and vanilla extract until the mixture is well-blended and velvety.
9. Pour the cheesecake layer over the brownie batter in the baking pan, spreading it evenly. You don't have to wait until the brownies are cooled.
10. Place the pan back into the oven and bake for 10 minutes. Then reduce the heat to 325 degrees F and bake for another 20-25 minutes, or until the edges are set and the center is only slightly jiggly.
11. Allow the brownies to cool completely in the pan. Then pop the brownies in the fridge for at least 1 hour to set the cheesecake layer.
12. Once cheesecake brownies are set, place Ferrero Rocher chocolates on top of the cheesecake layer and sprinkle with crushed hazelnuts.
13. Use the parchment paper to lift the brownies out, then slice into squares.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 347Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 189mgCarbohydrates: 42gFiber: 2gSugar: 32gProtein: 4g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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