No Bake Ferrero Rocher Coconut Cheesecake Jars
Ingredients
For the Graham Cracker Crumb Layer:
- 3 ½ Graham crackers, crumbed
- 3 Tablespoons unsalted butter, melted
- 1 teaspoon coconut extract
For the Coconut Cheesecake:
- 2 (8 oz) light cream cheese, softened or at room temperature
- ⅔ cup sugar or other sweetener substitute
- ½ cup lite canned coconut milk
- 2 teaspoons coconut extract
- 1 cup unsweetened coconut flakes
For the Hazelnut Nutella Ganache:
- 1 cup bittersweet chocolate chips
- ¼ cup heavy cream*
- 1 ½ Tablespoons unsalted butter
- ½ cup Nutella
- ½ cup chopped roasted hazelnuts (can be salted as well, if desired)
Instructions
- Prepare the Graham cracker crumb layer by mixing Graham cracker crumbs, melted butter, and coconut extract together in a small bowl. Spoon about 3 Tablespoons of the mixture into each of the 4 jars and gently pack down in the bottom of each jar.
- Then, beat cream cheese and sugar together in the bowl of a mixer until creamy. Add the coconut milk, extract, and flakes, stirring well until homogeneous. Divide among the jars, spooning over the cookie crumb layer and gently leveling with the back of a spoon.
- Finally, place chocolate chips, heavy cream, and butter into a medium microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until chocolate is completed melted. Stir in Nutella and chopped hazelnuts. Spoon mixture on top of the cheesecake layer, reserving about a cup to pipe on top if desired. I used a large star pipe. Cover jars and refrigerate until set (about 1 hour or more). Right before serving, garnish with Ferrero Rocher bonbons and hazelnuts if desired. Enjoy!
Recipe Notes
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