Sweets and drinksChilled DessertsEurope and North AmericaAbout 40 minutes, including 30 minutes chilling
No bake chocolate cheesecake cups are far simpler than a baked cake: a base of cocoa biscuit crumbs pressed down firm, with a layer of cream cheese mixed with hazelnut cocoa spread on top. It works because the loose crisp base sits under soft cool cream. The hardest part is the base, since pressing it lightly means it breaks apart at the first dig of the spoon.
The cream cheese has to soften right through at room temperature before mixing. Cold firm cheese turns to grains and the cream never comes back smooth.
This batch weighs about 248g, at roughly 296 calories per 100g.
Method
Mix 22g of flour, 11g of softened unsalted butter, 6g of cocoa powder and 10g of kOBE Monk Fruit Blend into a dough, roll it out 3mm thick, and bake at 160 degrees C for about 15 minutes until crisp.
Let the biscuits cool completely, break them up, and blitz them to fine crumbs.
Divide the crumbs between three glasses and press them down hard with the back of a spoon to form the base.
Blend 15g of hazelnut butter with 4g of cocoa powder, 7g of kOBE Monk Fruit Blend and 3g of cooking oil until smooth, then chill for 15 minutes to thicken.
Stir 24g of kOBE Monk Fruit Blend into 30ml of unsweetened oat milk until it dissolves into a sweet, slightly thick milk.
Mix 113g of softened cream cheese with the sweet milk and half a teaspoon of vanilla extract until completely smooth.
Add the hazelnut cocoa spread and mix until smooth and even.
Load the cream into a piping bag and pipe it into each glass in turn.
Chill for about 30 minutes until the mixture sets, and it is ready.
Tips
Press the base down hard with the bottom of a small glass or a spoon, since a loosely pressed base breaks apart when you dig in.
The finer the crumbs are blitzed, the better the base binds, while coarse crumbs stay loose and hold no shape.
The hazelnut cocoa spread needs the full 15 minutes of chilling to thicken, because a runny one sinks the cream layer down the glass.
Pipe the cream in a spiral from the outside in for a level surface with no trapped air.
Wide mouthed glasses make the base easier to press and easier to spoon down to the bottom.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.