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
For the crust, blend the nuts and cocoa in a high powered blender into fine crumbs.
Add 2 tbsp honey and 2 tbsp of water and blend until clumps are formed.
Press the mixture evenly into a pie dish (cover the sides as well if you like).
In a bowl, mix the cream cheese, yoghurt and caramel, and pour the mixture over the base.
Melt the Nutella and blend the milk in until smooth. Pour this mixture over the top of the cheesecake.
Freeze for 1 hour or refrigerate overnight before serving.
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