Savor the rich and creamy indulgence of this chocolate hazelnut cheesecake, a perfect blend of nutty flavors and chocolatey goodness. The cheesecake features a unique base made from crushed hazelnuts and Medjool dates, offering a delightful texture and natural sweetness. The filling is a luxurious mix of dairy-free cream cheese, dark chocolate, and hazelnut, enhanced with vegan chocolate hazelnut protein powder for added nutrition. This no-bake cheesecake is not only delicious but also a healthier alternative to traditional cheesecakes, with reduced sugar and a boost of protein.
Ingredients:
- Base:
- 150g crushed hazelnuts
- 200g Medjool dates, pitted
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup
- Filling:
- 530g dairy-free cream cheese
- 50g icing sugar
- 270ml dairy-free double cream
- 150g dairy-free dark chocolate, melted
- 30g vegan chocolate hazelnut protein powder
- 20g hazelnut syrup
Method:
- Begin with the base by processing the hazelnuts, dates, coconut oil, and maple syrup in a food processor until well combined.
- Press the mixture into a lightly greased 8-inch springform baking tin and refrigerate.
- For the filling, whip the dairy-free cream until firm peaks form.
- In another bowl, whisk together the dairy-free cream cheese and icing sugar.
- Fold the melted chocolate, protein powder, and syrup into the cream cheese mixture. Then gently fold in the whipped cream.
- Spread this filling over the base and refrigerate overnight to set.
Enjoy this creamy, chocolatey cheesecake and feel free to share this delightful recipe with friends and family!
