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Mocha-Cheesecake

For coffee and cheesecake lovers alike, this Mocha Cheesecake Slice will serve to satisfy both temptations in this easy, keto, and no-bake recipe!

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  • Serves: 12
  • Prep: 20 minutes
  • Chill: 4 hours - overnight
Metric | Imperial Measurement Conversions

INGREDIENTS

  • BASE:
  • 200 g Hazelnut meal (2 Cup)
  • 100 g Butter, melted
  • FILLING
  • 250 g Cream Cheese
  • 200 g Sour Cream
  • 2 tablespoons Cacao Powder
  • 142 g Natvia (3/4 Cup)
  • 2 teaspoons Gelatine
  • 1 Shot of Espresso
  • TOPPING
  • Fresh Fruit
  • Cacao Powder

METHOD

  1. Combine the hazelnut meal and butter in a bowl and then press into the base of a 15cm square slice tin. Refrigerate.
  2. Combine the cream cheese, sour cream, cacao and Natvia in a food processor and blitz until combined and smooth.
  3. Sprinkle the gelatine over the espresso and 2 tbs cold water in a heat proof jug. Heat slowly over a pot of simmering water and whisk until the gelatine has dissolved. Remove from heat and stand to cool for about 5-10 minutes
  4. Slowly pour the gelatine mixture into the food processor and process until combined
  5. Pour the mixture over the hazelnut base and smooth the top. Cover and refrigerate for at least 4 hours or overnight until set.
  6. Slice into squares and garnish with cacao powder and fresh fruit
  • Nutritional Info

    CarbsProFatsEnergy KJCaloriesServing size
    2.6g5.0g24.8g107025577g
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