Ingredients Breakdown
The ingredients for this no-bake cheesecake are simple but full of flavor. Here’s a closer look at what you’ll need and why each component is essential:

 For the Biscuit Base:
300 g Digestive Biscuits: Digestives provide a crumbly and slightly sweet base that complements the rich filling. If you can’t find digestives, graham crackers are a great alternative.
150 g Unsalted Butter (melted): The melted butter binds the biscuit crumbs together, creating a firm base for the cheesecake.
For the Cheesecake Filling:
500 g Full-Fat Cream Cheese: Full-fat cream cheese is crucial for creating a firm yet creamy cheesecake filling. Lower fat options won’t set as well.
300 g Nutella: The star of the cheesecake filling, Nutella adds a rich, chocolatey hazelnut flavor that makes this dessert irresistible.
100 g Icing Sugar: Icing sugar adds sweetness to balance the tanginess of the cream cheese.
1 tsp Vanilla Extract: Vanilla enhances the overall flavor of the filling, adding warmth and depth.
300 ml Double Cream: Double cream helps to thicken the filling, giving it a light, airy texture when whipped.
12 Ferrero Rocher (chopped): Chopped Ferrero Rocher chocolates are folded into the cheesecake mixture, adding crunchy texture and bursts of chocolate and hazelnut in every bite.

Wowzers! I had no idea you can do this in a slow cooker! Delish!

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