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Ingredients:
Ingredients:
- 200g ground biscuits
- 130 g melted butter
- 30 ml of milk
Cream:
- 350 g cheese spread or mascarpone
- 40 g powdered sugar
- 1 teaspoon vanilla paste
- 200 to 250 g sugar-free hazelnut-chocolate spread
Decoration:
- ground hazelnuts to taste
@bamchocolate.com Craving a creamy no-bake cheesecake that always turns out perfect?? This hazelnut no-bake cheesecake is the ideal dessert for anyone who loves a rich flavor and a smooth, velvety texture. A crunchy biscuit base meets a silky cream made with sugar-free hazelnut chocolate spread for an effortless yet impressive treat. Ingredients • 200 g ground biscuits • 130 g melted butter • 30 ml milk • 350 g cream cheese or mascarpone • 40 g powdered sugar • 1 tsp vanilla paste • 200–250 g sugar-free hazelnut chocolate spread • ground hazelnuts to taste Preparation Biscuit base: Mix the ground biscuits with melted butter and milk, then press the mixture evenly into the bottom of a springform pan and place it in the fridge to set. Cream filling: Mix the cream cheese, powdered sugar, vanilla paste, and sugar-free hazelnut spread into a smooth, creamy mixture, then spread it evenly over the chilled base. Chilling and finishing: Place the cheesecake in the fridge for at least 4 hours, ideally overnight. Before serving, sprinkle with ground hazelnuts. Save for later and keep this easy no-bake dessert idea close. #cheesecakerecipe #nobakecheesecake ♬ original sound - BAM (Become A Master)
Instructions:
Preparation of the biscuit base:
1
In a bowl, combine the ground biscuits, melted butter and milk.
2
Stir well to form a uniform mixture and spread evenly over the base of a round baking tray (we recommend a model with a removable rim).
3
Press well against the base and refrigerate while you prepare the cream.
Prepare the cream:
1
In a large bowl, mix together the cream cheese spread, icing sugar, vanilla paste and BAM hazelnut spread with chocolate and sweeteners, no sugar added.
2
Stir until you have a smooth, creamy mixture.
Make the cheesecake:
1
Spread the cream evenly over the biscuit base. Level the surface with a spatula.
Cooling:
1
Place the cheesecake in the fridge for at least 4 hours, but preferably overnight, to set completely.
Serving:
1
Just before serving, decorate the cake with ground hazelnuts and - enjoy every spoonful!
Gluten free
FIT
Lactose-free
Vegan
Quick desserts 
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