• 140g crushed chocolate digestive or oreo biscuits
  • 2x 280g full fat philadelphia cheese
  • 1 cup of nutella
  • 2 medium - large eggs
  • 1/2 tsp vanilla extract


  • STEP 1
    Crush your chosen biscuits and mix in some melted butter to help stick to your tin. Press down gently making sure the whole of the bottom of your springform tin is covered.
  • STEP 2
    In a mixer or blender add all of the ingredients and mix to form a lovely smooth creamy consistency.
  • STEP 3
    Transfer to your mixture to your springform tin and place into your slow cooker on high for around 1 1/2 - 2 hours. Cooking times will vary with each slow cooker. Your cheesecake is cooked once there is a slight wobble in the middle.
  • STEP 4
    Leave to cool in tin then crush some ferrero rochers on top or place them on whole. Transfer to the cheesecake still in its tin to your fridge and leave overnight - at least 12-15 hours.

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