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Caramel Cappuccino Nutella Cheese Cake

This no-bake peanut caramel cappuccino cheesecake is made with a nutty, chocolaty base and is wheat free, gluten free and egg free.​​

15 minutes to prep. Serves 8.


  • 200g nuts of your choosing

  • 2 tbsp cocoa powder

  • 4 tbsp raw honey (or other sweetener)

  • 1 can cappuccino caramel treat

  • 1 cup cream cheese

  • 1 cup Greek yoghurt

  • 4tbsp Nutella or other chocolate spread

  • 4tbsp milk


  1. For the crust, blend the nuts and cocoa in a high powered blender into fine crumbs.

  2. Add 2 tbsp honey and 2 tbsp of water and blend until clumps are formed.

  3. Press the mixture evenly into a pie dish (cover the sides as well if you like).

  4. In a bowl, mix the cream cheese, yoghurt and caramel, and pour the mixture over the base.

  5. Melt the Nutella and blend the milk in until smooth. Pour this mixture over the top of the cheesecake.

  6. Freeze for 1 hour or refrigerate overnight before serving.

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Purple and turquoise hair - The Night Kitty

Hi there

As it turns out, I'm intolerant to eggs. My recipes will therefore always be free from egg, and usually also from gluten and wheat. I strive to create low carb recipes with only a few ingredients. Feel free to contact me about any recipe ideas.

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