Chocolate Hazelnut Cheesecake Pots

Ingrédients

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!

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