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Chocolate Hazelnut Cheesecake Pots
Chocolate Hazelnut Cheesecake Pots🇨🇭🍫
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Chocolate Hazelnut Cheesecake Pots
Ingredients
- 135g Rhythm 108 Double Chocolate Hazelnut Biscuits
- 50g melted vegan butter
- 300g vegan cream cheese
- 150g Rhythm 108 Chocolate Hazelnut Spread
- 3 tbsp maple syrup (optional)
- 60ml plant-based double cream
Instructions
- Blitz the base - Crush the Rhythm 108 Double Chocolate Biscuits into fine crumbs and mix with 50g of melted vegan butter. Press into the base of 4 jars and chill while you make the filling.
- Whip the filling - In a bowl, whisk together the 300g of vegan cream cheese, 150g of Chocolate Hazelnut Spread, 3 tbsp of maple syrup (if using), and 60ml of plant-based double cream until smooth and fluffy. Swirl in the remaining 50g of hazelnut spread for that marbled effect.
- Spoon & chill - Layer the filling over the chilled bases. Smooth the tops and refrigerate for 2–4 hours until set.
- Top & serve - Add chopped toasted hazelnuts and a drizzle of spread on top if you like.
- Serve straight from the fridge and enjoy!
from a small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!
