White Chocolate Cheesecake
Serves 830 mins prep20 mins cook
A no-bake and gluten-free white chocolate cheesecake made with a hazelnut crust and creamy filling, perfect for a healthy dessert option. It includes ingredients like cashew nuts, hazelnut milk, and maple syrup, resulting in a deliciously smooth and rich flavor. Top with fresh berries for added freshness!
0 servings
What you need
Instructions
1: In a blender or food processor pulse hazelnuts and 2 splashes of milk. 2: Mix ground hazelnuts with melted butter. 3: Pour mixture into a greased 9-inch springform pan and use the back of a spoon to distribute evenly, pushing a little up the sides of the pan. 4: Bake crust in the oven at 350 degrees Fahrenheit for 15-20 minutes, until golden brown. 5: Put all filling ingredients into a blender and blend until creamy and smooth. 6: Add filling to crust and place in the fridge for 6–8 hours or freezer for 4 hours. 7: Top with fresh berries, or enjoy as is.View original recipe