Healthy Nutty Chocolate No Bake Cheesecake
Servings
4people
Servings
4people
Ingredients
Base Ingredients
  • 1/2cup almond meal
  • 2tbsp hazelnuts
  • 2tbsp pistachios
  • 1tbsp cacao
  • 1tbsp coconut oilmelted
Filling Ingredients
  • 1cup ricotta
  • 1tbsp Coco2 hazelnut spread
  • 1tsp cacao
  • 1tbsp coconut oilmelted
  • 1tbsp almond butter
  • 1tsp vanilla bean paste
  • 1tsp honey
Instructions
  1. You will need a mini Springform cake tin and line the base with baking paper.
  2. Mix all the base ingredients together in a food processor.
  3. Add a little water to bring the mix together. (Do not add to much water as you don’t want to base to wet.)
  4. Press into the bottom of your mini tin and set in the fridge.
  5. Mix all the filling ingredients together in a food processor.
  6. Once well combined spoon on top of the base and pop in the fridge to set for approximately 2-3hrs.
  7. Sprinkle some crushed nuts and a drizzle of Coco2 chocolate spread before serving.
Recipe Notes

This recipes serves four mini pieces of cheesecake, 240 calories a serve.

Print Recipe
Healthy Nutty Chocolate No Bake Cheesecake
Healthy Nutty Chocolate No Bake Cheesecake
Course Desserts
Cuisine Chocolate
Servings
people
Ingredients
Base Ingredients
  • 1/2 cup almond meal
  • 2 tbsp hazelnuts
  • 2 tbsp pistachios
  • 1 tbsp cacao
  • 1 tbsp coconut oil melted
Filling Ingredients
  • 1 cup ricotta
  • 1 tbsp Coco2 hazelnut spread
  • 1 tsp cacao
  • 1 tbsp coconut oil melted
  • 1 tbsp almond butter
  • 1 tsp vanilla bean paste
  • 1 tsp honey
Course Desserts
Cuisine Chocolate
Servings
people
Ingredients
Base Ingredients
  • 1/2 cup almond meal
  • 2 tbsp hazelnuts
  • 2 tbsp pistachios
  • 1 tbsp cacao
  • 1 tbsp coconut oil melted
Filling Ingredients
  • 1 cup ricotta
  • 1 tbsp Coco2 hazelnut spread
  • 1 tsp cacao
  • 1 tbsp coconut oil melted
  • 1 tbsp almond butter
  • 1 tsp vanilla bean paste
  • 1 tsp honey
Healthy Nutty Chocolate No Bake Cheesecake
Instructions
  1. You will need a mini Springform cake tin and line the base with baking paper.
  2. Mix all the base ingredients together in a food processor.
  3. Add a little water to bring the mix together. (Do not add to much water as you don’t want to base to wet.)
  4. Press into the bottom of your mini tin and set in the fridge.
  5. Mix all the filling ingredients together in a food processor.
  6. Once well combined spoon on top of the base and pop in the fridge to set for approximately 2-3hrs.
  7. Sprinkle some crushed nuts and a drizzle of Coco2 chocolate spread before serving.
Recipe Notes

This recipes serves four mini pieces of cheesecake, 240 calories a serve.